About Mongolia

 Mongolian dish predominantly consists of dairy products, meat, and only a few kinds of vegetables. The most common rural cuisines are Horhog & Boodog, Mongolian type of Chow Mein “Tsuivan” and steamed & fried meat dumplings—“buuz” & “huushuur” are quite popular. The extreme continental climate of Mongolia has influenced the traditional diet.    

Allover Mongolians enjoy suitei tsai, made from milk steeped inferior tea leaves. The tea is very important for Mongolians and when they receive guests they have to treat them with suutei tsai first with a hospitality bowl filled with snacks.

Mongolians have a long tradition of drinking fermented horse milk. Mongolian nomads make two kinds of alcoholic beverages from milk, one is called as airag known as koumiss, contains over 3 percent of alcohol and milk vodka “shimiin arkhi”, which is distilled from  yogurt and contains 16 or maybe more  percent of alcohol depending on the season or the way to make

Stuffed meat with salt, garlic, onion and dill places inside the flattened dough in a circle and folds the dough in a flat half-circle and closes the flat dough by pinching the edges together and fries them in deep oil until the dough turns a golden yellow. The Khuushuur is then served hot, and can be eaten by hand. Making buuz is quite same as huushuur. The meat is prepared in the same way and cooked in a flat dough, the principal difference being that buuz is steamed instead of fried.

Boodog is usually marmot or goat, cooked with reddish hot stones in its own skin while Horhog , mutton or goat roasted on hot stones in a metal container. The boodog is more traditional and unique way to cook meat such as seasoned meat, including the liver and kidneys, stuffs it back into the animal skin with hot stones and vegetables, and reseals the neck part and cook it about an hour.

The Mongolian traditional cuisine consists mostly of meat and dairies, but our tours can offer vegetarian and vegan foods for the travellers depending on their diet.