A FOOD TRADITION
Mongolian Cuisine
A pastoral cooking tradition centered on mutton, other meats, flour-based dumplings and noodles, and preserved or fermented dairy products.
Dishes linked to this cuisine
1–12 of 28
Aaruul
Aaruul is a traditional Mongolian dried curd snack made by shaping milk curds and drying them until firm and shelf-stable.
Airag
Airag is a traditional Mongolian fermented mare's-milk beverage with a mildly tart, lightly alcoholic character.
Banosh
Banosh is a thick Hutsul cornmeal porridge cooked with sour cream and traditionally served with cheese and savory pork cracklings.
Bantan
Bantan is a hot Mongolian savory flour porridge or thin soup made with wheat flour and minced or finely cooked lamb.
Boodog
Boodog is a Mongolian whole-animal roast traditionally prepared with marmot or goat meat, heated stones, and salt, then served hot.
Boortsog
Boortsog is a traditional Mongolian fried dough made from wheat flour and commonly sweetened with sugar before being served as a snack or bread.
Buuz
Buuz are Mongolian steamed dumplings made from wheat dough and filled chiefly with seasoned minced mutton and onion.
Byaslag
Byaslag is a traditional Mongolian pressed fresh cheese made by coagulating animal milk into curds and forming them into a soft or firm cheese.
Chanasan Makh
Chanasan Makh is Mongolian boiled meat, typically mutton simmered in water with salt and served hot.
Dalan
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dough-sealed soup
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Eezgii
Eezgii is a traditional Mongolian roasted curd snack made by cooking milk curds until they become firm, browned, and dry.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.