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
13–24 of 28
Gambir
Gambir is a Mongolian sweet fried flatbread made from wheat-flour dough with butter and sugar.
Guriltai Shol
Guriltai Shol is a hot Mongolian meat soup with hand-cut wheat noodles and commonly added onion and root vegetables.
Hoormog
Hoormog is a traditional Mongolian fermented camel-milk drink with a tart, lightly effervescent character.
Khailmag
Khailmag is a warm Mongolian sweet milk dish thickened with flour and enriched with butter and sugar.
Khorkhog
Khorkhog is a Mongolian hot-stone dish of mutton cooked with heated stones, vegetables, water, and salt until tender and served hot.
Khuruud
Khuruud is a firm Mongolian dried curd cheese made by pressing and drying milk curds until concentrated and shelf-stable.
Khuushuur
Khuushuur are Mongolian fried meat pastries made from wheat dough and filled chiefly with seasoned minced mutton and onion.
Shar Tos
Shar tos is a traditional Mongolian clarified dairy fat prepared from butter or cream and used as a rich spread or cooking fat.
Shimiin Arkhi
Shimiin Arkhi is a traditional Mongolian distilled spirit produced from fermented mare's milk and related fermented dairy bases.
Suutei Tsai
Suutei tsai is a hot Mongolian salted milk tea made by simmering tea with milk, water, and salt.
Tarag
Tarag is a traditional Mongolian cultured-milk food with a thick, tangy yogurt-like consistency.
Tolgoi
Tolgoi is a Mongolian dish of a sheep's head boiled until tender and served as a traditional meat course.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.