The Ultimate Mongolian Culinary Adventure: Must-Try Local Dishes That Will Blow Your Mind!

This CNN Travel series is sponsored by the country it highlights, but CNN has full editorial control over the content, including the subjects, reporting, and frequency of the articles and videos according to our policy. In Mongolia, their cuisine is famously described by a local proverb: "Give a man a knife, fire and some stones, and he has a kitchen."

Mongolia is home to one of the world's most renowned nomadic cultures, and its cuisine is a testament to the nation's resourcefulness and strong bond with nature. Unfortunately, due to the proliferation of deceptive "Mongolian barbecue" establishments in cities worldwide, the true essence of Mongolian food remains widely misunderstood.

According to Javkha Ara, a filmmaker and self-proclaimed "mad foodie" from the northern city of Darkhan, all of them are counterfeit and bear little resemblance to the authentic Mongolian cuisine. This realization led Ara to establish Artger in 2016, a combination of the words art and ger (which means yurt), as he noticed the scarcity of online information about his country.

Artgers YouTube channel has garnered over 510,000 subscribers and millions of views, centering around the exploration of Mongolian cuisine and culture. The English-language shows on the channel provide a captivating insight into various aspects of Mongolia, ranging from families preparing breakfast in a traditional yurt to two friends relishing barbecue in the countryside, and even Mongolian wrestlers devouring hundreds of dumplings.

Javkha Ara (center), a Mongolian filmmaker, launched his own English-language YouTube channel on Mongolian food and culture in 2016.

Javkhlantugs Ragchaasuren (Javkha Ara)

Secrets of Mongolian cuisine

"Mongolian food is like a secret to the Western world," says Ara. "Its unique because many Mongolian foods rise from our nomadic culture.

"People commonly perceive Mongols as solely carnivorous individuals, which is partially true but also somewhat inaccurate. In winter, due to the severe weather conditions, Mongols do consume meat. However, during summertime, our diet primarily consists of dairy products such as milk and a plethora of wild greens. This dietary pattern helps us maintain a sense of equilibrium."

Munkhtsetseg Nasanbat, who holds the position of head chef at the Three Camel Lodge, a luxurious ger camp located in the Gobi Desert of Mongolia, shares similar views. Nasanbat acknowledges that the diverse landscapes found within the country greatly influence the flavors we experience."

Naadam is a traditional event in Mongolia that showcases the country's Three Manly Games. Mongolian cuisine is known for its diverse selection of food, including meat, dairy products, berries, fruits, and meat products sourced from different regions.

The taste of dairy products and meat can vary significantly among provinces due to the type of grass consumed by livestock. For example, meat from the Gobi region has a unique flavor with hints of wild garlic, while meat from the steppe areas is renowned for its rich wild onion taste. These subtle differences are meaningful as Mongolian cuisine typically revolves around three main components: meat, wheat, and salt. Despite the absence of extensive use of spices and sauces, the varied cooking techniques used across different regions of Mongolia allow for a diverse range of flavors to be created, dispelling any notion of monotonousness associated with Mongolian food.

According to Batsuuri Gantulga, sales manager and itinerary designer for Goyo Travel, a tour operator in Ulaanbaatar, Mongolia, the northern regions employ smoking techniques to preserve food for longer in the colder climate, whereas the southern regions prefer boiled dishes. Gantulga also highlights that the meat used in Mongolia predominantly comes from grass-fed sources in the countryside rather than factory-farmed, resulting in variations in meat usage across different regions.

For example, there are more camels in the south, while reindeer are primarily found in the north.

"You will find smoked fish dishes in the north as well," adds Gantulga.

Are you intrigued by the prospect of trying Mongolian cuisine? The locals recommend these 10 dishes to give you a genuine and diverse taste of the nation's culinary wonders.

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Boodog

If a Mongolian family prepares a boodog for you, you know youre special.

Mastering it requires extensive time and effort, as it involves employing age-old techniques and skills handed down through generations. Ara, known for hosting "Boodog Boys" on his YouTube channel, refers to it as Mongolia's culinary identity.

The boodog master begins by delicately separating the entrails, flesh, and skeletal structure of the animal – often a goat – while preserving the integrity of the skin. Subsequently, the meat is meticulously sanitized and adorned with seasoning. Following this, sleek river stones are gathered and heated until they reach an intense temperature.

Once the extensive preparation is complete, the master commences the layering process by incorporating a succession of scorching stones, meat, bones, and vegetables (typically including potatoes, carrots, and onions) into the intact animal skin.

The skin is stitched together, traditionally using horse hair, and the boodog is placed on a grill over a fire. The chef intermittently turns the boodog as it cooks to ensure even cooking. The heat from the stones inside the boodog aids in simmering the fillings, while a blowtorch is used to roast the outer layer.

Gantulga explains that historically, it was a meal specifically enjoyed by warriors, as it was more practical to cook using the animal's skin rather than carrying pots and cleaning dishes while on a campaign. Following a few hours of cooking, both the family and guests come together around the barbeque to unveil and relish in the boodog feast.

Khorkhog

Khorkdog is made by cooking meat, offal, bones and vegetables in a pot or pressure cooker with hot stones.

Zoonar GmbH/Alamy Stock Photo

Khorkhog is a contemporary adaptation of boodog that incorporates the identical components of the traditional Mongolian dish. However, rather than employing the animal's skin, it is prepared using a pressure cooker or a conventional metal milk jug.

During the summer season, families arrange outdoor fires in rural areas for barbecues, and these pots of khorkhog frequently steal the spotlight at these gatherings.

Gantulga explains that making khorkhog, although requiring less prep time compared to a traditional boodog, is still a time-consuming and slightly dangerous task. It involves placing hot stones and meat inside a sealed metal jug, and one must be mindful of when to roll the pot to release the built-up pressure during the cooking process, as there is a risk of explosion.

Buuz

Buuz, the larger and more flavorful counterpart to Chinese steamed dumplings, have their origins in the Mongolian Lunar New Year celebration known as Tsagaan Sar. However, they have gained popularity as a delectable fast-food option enjoyed throughout the year.

During Tsagaan Sar, people come together to knead the dough and prepare dumpling wrappers. The minced meat, usually lamb or beef, is seasoned with salt after being pounded and mixed.

A large quantity of buuz is produced at once and then placed on trays to freeze outdoors.

"Each family has its own unique recipe," Gantulga affirms. "Certain contemporary families incorporate cabbage and carrots, while others even include rice in their buuz."

The dumplings are typically steamed and enjoyed without the need for any dipping sauces.

Bansh, a miniature variation of these dumplings, is occasionally included in warm Mongolian milk tea, prepared with cow's milk, tea leaves, and sheep tail fat. Known as banshtai tsai (Mongolian tea dumplings), they serve as a delightful indulgence during chilly evenings.

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Khuushuur

These popular deep-fried dumplings are filled with meat.

Javkhlantugs Ragchaasuren (Javkha Ara)

Khuushuur, deep-fried dumplings, are often jam-packed with meat fillings and wrapped in a half-crescent shape.

"Like an empanada," Gantulga says.

The deep-fried meat pockets, known as the unofficial snack of the annual Naadam Festival, undergo a different preparation method. In the Naadam version, the traditional khuushuur is flattened using a rolling pin, resulting in the fillings and dough being roughly mixed together into a thin disc before being deep-fried.

The outcome is a treat that looks more like a golden-brown, crispy meat cookie than a dumpling.

Borts

"People often wonder how the Mongolian empire became formidable, spanning vast distances from Mongolia to Baghdad or Russia. According to Ara, the secret lies in the borts - dried meat strips crafted using the time-honored nomadic method. It is widely believed that during the expansion of Genghis Khan's empire, these jerky strips from Mongolia played a crucial role in nourishing and sustaining the soldiers throughout their arduous expeditions."

The choice of meat utilized varies across different regions of Mongolia, with beef and goat being the prevailing choices. During the winter season, the meat is thinly sliced into long strips and air-dried and cooled, both indoors and outdoors. These strips are subsequently preserved and consumed during the summer period.

is a popular Mongolian dish made with fried noodles, while banshtai tsai refers to tea dumplings. In Mongolian cuisine, borts are frequently broken into smaller pieces and incorporated into soups, adding flavor and richness to various dishes.

Tsuivan is one of Mongolia's most popular noodle dishes

Javkhlantugs Ragchaasuren (Javkha Ara)

Tsuivan - stir-fried meat and vegetables with noodles - is one of Mongolias most-loved dishes.

First, meat and vegetables are chopped and stir-fried with sheep tail oil and salt.

Then, noodles - hand-cut ones are best - are added to the top of the sizzling ingredients with some water.

The steam that is produced from this process helps to tenderize the noodles, and over time, the meat and noodles soak up the water.

According to chef Nasanbat from Three Camels Lodge, families often put their own spin on tsuivan by incorporating milk tea, which adds a delightful twist. In addition, she suggests adding salted ramsons, a plant found in Gobi, to enrich the flavors.

Bituu shul

Nargie's Mongolian Cuisine: BITUU SHUL (Amazing Mongolian Steamed Bowl Soup)

Nothing warms a Mongolians heart like a homey bowl of bituu shul.

This mutton soup is considered the ultimate comfort food. Its a sickness remedy as well as a hangover stew.

The dish is prepared by layering a bowl with diced mutton, slices of sheep tail fat, salt, and water. Subsequently, the bowl is tightly sealed with a sheet, or sheets, of dough prior to being either steamed or baked.

Once the soup is thoroughly cooked, delicately remove the bread covering on the top. Inhale the aromatic steam emanating from the bowl and savor the anticipation before taking your initial sip of the soup.

"When youre tired - say after a long trip - or stressed, you can eat this soup. Then, youre relaxed," says Gantulga.

Boortsog

Boortsog: Mongolia's national cookie.

Goyo Travel

Visit any Mongolian family and you are likely to see a small mountain of boortsog on a plate.

Boortsog is known as Mongolia's national cookie. Each family has their own unique recipe and shapes their boortsog in various ways. However, the main ingredients typically consist of flour, water, yeast, butter, salt, and a hint of sugar.

Once the dough is divided into smaller portions, it is deep-fried until achieving a delightful golden brown color.

Families typically prepare a new batch of boortsog approximately every few months. These deep-fried and dried treats are incredibly versatile, making them perfect for travel and long-term storage.

Known for their extreme hardness, these cookies are commonly enjoyed by dipping them in milk tea to soften their texture.

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Urum

When it comes to Mongolian cuisine, hearty meat dishes often come to mind. However, the typical Mongolian breakfast is quite light, while dinner primarily consists of dairy products, such as urum.

To make urum, unpasteurized milk is boiled and then carefully ladled repeatedly into the center of a pot. As the milk simmers, a layer of foam will begin to form on the surface of the liquid.

After the milk cools down overnight, the foam becomes a buttery layer of clotted cream, or urum in Mongolia.

Its often used as a spread on bread or as a topping on desserts.

Airag

Airag, fermented mare milk, is a popular alcoholic beverage in Mongolia.

Goyo Travel

Airag, the esteemed national "beer" of Mongolia, is made from fermented mares milk. This beloved beverage, known for its sour and pungent qualities, is a well-liked choice for a welcoming drink in Mongolia. The taste, smell, fizziness, and alcohol levels of airag can greatly differ depending on the duration of fermentation.

Paired with khuushuur, airag is a popular Naadam Festival drink.