Mongolian top traditional food

Buuz is a type of steamed dumpling and is considered one of Mongolia’s most popular dishes. It consists of a thin dough filled with minced meat (usually beef or mutton), onions, and various seasonings. Buuz is often enjoyed during festive occasions and is typically served with a dipping sauce.

Khorkhog is a traditional Mongolian barbecue dish that is prepared by cooking meat and vegetables in a specialized cooking vessel called a khorkhog. The meat, usually lamb or goat, is cut into pieces and mixed with vegetables, such as potatoes and carrots, and heated with hot stones. The result is tender, flavorful meat with a smoky aroma.

Khuushuur is a deep-fried meat pastry that is a popular street food in Mongolia. The pastry is filled with minced meat (often beef or mutton), onions, and spices. It is then folded into a half-moon shape and deep-fried until crispy and golden. Khuushuur is commonly served with a side of pickles or a dipping sauce.

Bansh is a type of Mongolian steamed dumpling similar to buuz but with a smaller size and a different shape. It is typically filled with minced meat, onions, and seasonings, and then steamed until cooked. Bansh is often served as a side dish or as part of a larger meal.

Boortsog is a traditional Mongolian fried pastry that is enjoyed as a snack or dessert. It is made by frying pieces of dough that are usually shaped into small rectangles or twisted shapes. Boortsog has a crispy texture and is often enjoyed with tea or milk tea.

Airag is a traditional Mongolian beverage made from fermented mare’s milk. It has a slightly sour and tangy taste and is consumed as a refreshing drink, particularly during the summer months. Airag is also known for its nutritional value and is considered a staple of the Mongolian diet.

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