Mongolian cuisine is primarily based on meat and dairy products, as well as various vegetables and grains. The harsh climate and nomadic lifestyle of the Mongolian people have influenced the cuisine, which is simple, hearty, and designed to provide sustenance in a harsh environment.
One of the most popular dishes in Mongolia is “buuz,” which is a type of steamed dumpling filled with meat and vegetables. They are an important part of Mongolian cooking, with fillings and accompaniments varying by household.
Another popular dish is “khuushuur,” which is a fried meat-filled pastry that is similar to a turnover. These pastries are often served as a snack or a light meal.
For special occasions, Mongolians prepare “khorkhog,” a traditional barbecue in which chunks of mutton are slow-cooked in a sealed pot together with stones heated in an open fire, so the meat steams and roasts at the same time. (The stir-fried “Mongolian barbecue” served in restaurants abroad is actually a Taiwanese invention rather than a traditional Mongolian dish.)
“Airag,” a traditional fermented mare’s milk, is also a popular drink in Mongolia. This drink is known for its unique flavor and is often served as a refreshing beverage or used in cooking.
Overall, Mongolian cuisine is simple, hearty, and based on meat and dairy products, as well as various vegetables and grains. Whether you are looking for a filling dumpling or a refreshing drink, there is something for everyone in Mongolian cuisine.
Editorial update: October 23, 2026. Updated for clarity, completeness and the corrections noted in the linked sources, where supplied.
