Food in Mongolia is affected by its extreme continental climate, because
of which the diet primarily comprises of meat, dairy products and animal fats.
Spices and vegetables are served but in limitation. Because of the country's
history with China and Russia, the cuisine is influenced but both cultures.
The nomads that live in Mongolia sustain primarily
from products that are derived from cattle, sheep, horses and yaks, which are
domesticated. Meat is mostly cooked or used in soups and dumplings. The large
percentage of animal fat in Mongolian diets helps the natives to withstand the
cold and also work outdoors.
The milk and cream derived from these animals is
used to make diverse beverages, cheese and other such products.
Some traditional dishes:
Dairy products in Mongolia food variety differ greatly in terms of their
taste. These products are called 'tsagaan idee' and include a lot of milk. The
inclusion of milk denoted purity, kindness and unselfishness. Other ingredients
include aaruul (dried curd) and urum (thick cream), Mongolian butter and kefir
or soft yogurt.
It is believed by experts
that this food item is the reason behind the strong teeth of Mongolian people.
It is curdled milk that is dehydrated and dried. The great thing about this
food item is that it never goes bad.
he national drink of
Mongolia, this is primarily made during summers in Mongolia, especially in the
rural regions. The drink is also popularly served during weddings, festivals
and other special events. Some Mongolian people are known to consume about 3
liters in just one go.
Airag has an alcohol content of about 7% and should be consumed with caution.
The tastiest versions of this drink originated from the Arkhangai, Bulgan and
Ovorkhangai provinces. It improves pathogenic microbes in your body and ensures
good health if consumed in moderation.
This is a traditional
Mongolian milk tea. It is made by pouring cold water into a kettle, a pinch of
salt, crushed green tea, milk and then is brought to the boil. Once the tea is
boiled, the mixture is put through a tea strainer to remove the crushed tea.
Milk tea has many different tastes, depending on the province area you visit.
Some people prefer to drink with a bit more salt and others prefer to drink it
with less salt. milk tea is served with many meals and snacks in Mongolia.
This item is
made but cutting up sheep meat and baking it. Sometimes vegetables, pepper and
salt are also added. The cooking method used here is one employed by soldiers
during their camping times
Buuz is a Mongolian
dumpling which is stuffed with meat, onions and sometimes vegetables like
cabbage. These are eaten quite frequently throughout the year, but especially
during the Mongolian New Year in February.