Mongolia is one of the most renowned nomadic cultures in the world. Its cuisine is shaped by necessity, an often harsh climate and a tradition of communities historically migrating between far-flung steppes. “Mongolian cuisine can best be summed up by a local proverb: ‘Give a man a knife, fire and some stones, and he has a kitchen,’” CNN writes. 

If you are a lover of meat and hearty dishes, Mongolian food is for you! Meat and dairy are the main staples of Mongolian cuisine, accompanied by flat breads and dumplings, berries, fruits and wild greens from regions across the country. 

Though potatoes, corn and other vegetables were introduced to Mongolia, vegetables are not prominent in Mongolian cuisine. Raising crops was difficult for nomadic herders and though Mongolia is one of the largest countries in the world, less than 1% of its land is arable. Extreme winter, low precipitation and high altitude make much of Mongolia unsuitable for agriculture. 

If you are planning a visit to Mongolia, make sure you spend plenty of time in Ulaanbaatar, Mongolia’s capital. Home to half of the nation’s population of 3 million people, Ulaanbaatar blends modern and traditional approaches to Mongolian cuisine. 

Here are some of the top dishes that will give you a taste of Ulaanbaatar and the best places in the city to tuck in. 

Ulaanbaatar’s flavor profile:

Mongolian cuisine is simple and rustic and doesn’t rely on spices and sauces. But don’t make the mistake of thinking the food is bland. Mongolians are masters of a wide range of techniques, such as smoking, for cooking meat to impart rich flavors. Much of the livestock used is high quality, grass-fed and not factory raised. 

“The taste of dairy products and meat can differ significantly between provinces, influenced by the type of grass that livestock graze on,” says Munkhtsetseg Nasanbat, head chef at the Three Camel Lodge. “For instance, meat from the Gobi region has a distinct taste with hints of wild garlic, while meat from the steppe areas is known for its rich, wild onion flavor.”

Buuz

Mongolia’s national dish, Buuz, is a delicious and robust steamed dumpling, filled with beef or mutton and seasoned with salt, onions, garlic and fresh herbs. Buuz is typically paired with dipping sauces, salads and fried bread.

Buuz is most often eaten during Tsagaan Sar, the Mongolian New Year in February, but is consumed your-round as a convenient meal or snack. You can sample Buuz at restaurants across the capital, including Modern Nomads, recommended by Lonely Planet as one of Ulaanbaatar’s “best places to sample a feast of classic Mongolian dishes.”

Tsuivan

Rich with oils, Tsuivan is a hearty mix of noodles, meat and assorted vegetables. To make the noodles, a wheat dough is rolled flat and coated with oil before it is cut into strips. The resulting noodles are then layered over sauteed vegetables, herbs, and either mutton, pork or beef in a pot.

Shallow water at the bottom of the pot cooks the noodles until they are deliciously tender. To sample Tsuivan and other local foods with a dose of history and culture, head to the Chinggis Khaan Statue Complex.  

Borts

A culinary ingredient of necessity, Borts is Mongolian Jerky that is traditionally preserved during long winters. The meat is cut into strips and then suspended from a rope to cure until it reaches a desired brown color. When it has cured, it is broken into smaller pieces that can be kept as long as years.

Borts is used to flavor soups and other dishes when it is prepared with boiling water. The meat used depends on the region. In the Gobi, it could be camel meat, and in the mountainous north of Mongolia, the cook could use reindeer. 

Boortsog

This one is for those of you with a sweet tooth. “Visit any Mongolian family and you are likely to see a small mountain of Boortsog on a plate,” writes CNN. Boortsog is a cookie unique to Mongolia. Families have their own recipes of differently shaped Boortsog, made from a simple dough of flour, water, yeast, butter, salt and sugar and deep fried. The cookies are often eaten with jam, syrup or honey.

“Families usually make a fresh batch boortsog every few months,” CNN writes. “Being deep-fried and dried, they’re a versatile snack, suitable for journeys and for storing at home. Extremely hard, the cookies are usually dipped in milk to soften them”

Airag

We mentioned dairy as a staple of Mongolian cuisine, this extends to beer. Airag, a fermented mare’s milk, is the national beer of Mongolia and is often served as a welcome drink. Airag has a yogurt, fizzy taste and its alcohol level varies depending on the amount of time it is fermented. Airag is often paired with Khuushuur, deep-friend dumplings filled with meat.

Before you plan your next foodie excursion to Ulaanbaatar, consider purchasing travel insurance to protect your trip. You should know that healthcare facilities abroad may not accept your domestic health insurance. An Allianz Travel Insurance plan with Emergency Medical benefits can help provide reimbursement in the event of a covered medical emergency while traveling. Certain plans also offer benefits that can reimburse certain non-refundable expenses if your trip is canceled or delayed for a covered reason.

Get a quote today to find out how we can make your trip to Ulaanbaatar stress free.

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