🇲🇳Mongolian Recipes
Discover Mongolian cuisine — buuz, khuushuur, khorkhog, tsuivan, and the nomadic steppe meat-and-dairy table.
5 recipes
Mongolian cuisine reflects a nomadic pastoral life on the steppe, built on red meat (mutton, beef, goat, horse) and dairy (“white foods”). Buuz (steamed dumplings) and khuushuur (fried meat pasties) are staples, especially at Tsagaan Sar (lunar new year); khorkhog (hot-stone-cooked meat) and tsuivan (stir-fried noodles) anchor the canon. Minimal vegetables and spices historically, with airag (fermented mare’s milk) the iconic drink. Distinct from “Mongolian BBQ” (a Taiwanese invention).
🧂 Essential Pantry
Mutton & beefWheat flourDairy (aaruul, byaslag)OnionsPotatoesCarrotsSaltRiceFermented mare milk (airag)Animal fat
expertMongolian · Main Courses
Boodog (Боодог) — Mongolian Hot-Stone Goat Roast
Boodog is a dramatic Mongolian pastoral roast in which hot stones cook meat from inside the animal’s skin. Unlike khorkhog, which cooks in a pot, boodog is an outdoor herder technique, often shared with airag or suutei tsai.
180 min 12 640 cal
