A FOOD TRADITION
Buryat Cuisine
Buryat cuisine is practiced by Buryat communities in northern Mongolia as well as in adjacent Siberian regions, reflecting a shared pastoral culture rather than an exclusively national tradition. It centers on mutton and beef, flour, dairy products, onions, and tea, with boiling, steaming, baking, drying, and rendering techniques suited to herding life and cold climates. Steamed meat dumplings known as buuzy or pozy are especially characteristic, while bansh are smaller boiled dumplings. Other examples include shulen, a meat-and-noodle soup, and salamat, a thick dairy-based preparation made with flour and butter or cream. Local practices vary among Buryat communities.
Dishes linked to this cuisine
1–5 of 5
Buryat boobo
Festive pieces of unleavened wheat dough fried in abundant oil, especially for Sagaalgan.
Buryat buuzy
Steamed Buryat meat dumplings shaped like a yurt, with pleated dough surrounding juicy minced meat.
Buryat salamat
A rich ceremonial Buryat dish made by boiling sour cream with flour until thick and glossy.
Buryat salted milk tea
Green brick tea boiled with milk, butter and a little salt as a sustaining Buryat drink.
Buryat shülen
A Buryat soup of mutton broth, pieces of meat and homemade noodles with onion.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.