A FOOD TRADITION
Mongolian Kazakh Cuisine
Mongolian Kazakh cuisine is maintained principally by Kazakh communities in western Mongolia, especially in Bayan-Ölgii, and belongs to the wider Kazakh culinary sphere of Central Asia. Its pastoral repertoire combines mutton, horse meat, dairy foods, wheat flour, onions, and strong milk tea. Meat may be boiled and served with broad noodles, fried with onions or potatoes, or preserved for later use; doughs are commonly fried, baked, or boiled. Representative dishes include beshbarmak, kuyrdak, and baursak, while shelpek-style flatbreads and Kazakh milk tea also appear in household and festive cooking. Regional Mongolian adaptations coexist with broader Kazakh practices.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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