1. Buuz - A variation of dumpling
Buuz is a type of Mongolian steamed dumpling filled with meat. An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at home on Tsagaan Sar, the Mongolian New Year. Buuz is the Mongolian version of the steamed dumpling which is found throughout the region.
2. Tsuivan – A noodle stew
Some say that Tsuivan is originally a Chinese dish. That might be so, but in the process, it has changed and morphed into a dish that is very different from the original. Kind of similar to ramen, which is originally a Chinese dish, but became renowned as a Japanese dish.
3. Guriltai Shul – The Mongolian soupy noodles
The Mongolian soupy noodles are a traditional Mongol dish that is composed of these exotic ingredients. This traditional dish is basically mutton soup or stock served with noodles and veggies. The authentic recipe calls for fatty meat, though loin meat can also be used.
4. Khorkhog – The Mongolian Barbeque
Khorkhog is a barbecue dish in Mongolian cuisine. Lamb cooked inside a pot over an open fire with carrots, onions, and potatoes. The specialty of this dish is that during cooking, smooth stones are placed in the container to foster the cooking process.
5. Budaatai Khuurga – An authentic Mongolian rice meal
This Beef fried rice has a tangy aroma of chili and cumin and is simple but satisfying. The fresh green onion and pungent spices turn leftover beef and rice to a feast. Rice cooked with shredded lamb or beef, onions, cabbage, carrots, and bell pepper. This fulfilling food that can be served both at lunch or dinner has a delightful piquancy to it.
6. Airag – The national drink
Airag, also called Kumis or Ayrag is a fermented dairy product made from raw mare's milk. It is the traditional drink for many people in Central Asia, particularly of Huno-Bulgar, Turkic and Mongol origin. The milk can be mildly alcoholic, but it needs to be consumed in enormous quantities to have any noticeable effect.
The milk is fermented by a combination of lactic acid bacteria and yeast in a horse-hide container called a "saba". The taste of the milk is sour but can be quite yummy. Airag is used to make cheese and yogurt.
7. Boodog – A traditional roast
A whole goat with fillings of hot stones, onions, and potatoes inside it, so that it is cooked within its skin. Apart from goats, whole marmots are also used for this preparation.
8. Boortsog – The Mongolian cookies
This Mongolian finger food is a version of the original butter cookies and is served with more butter or honey. The dough consists of flour, yeast, milk, eggs, margarine, salt, sugar, and fat. Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried.
9. Ul Boov – The shoe sole cake
When Mongolians celebrate the Lunar New Year with a days-long holiday called Tsagaan Sar, the centerpiece is usually a fabulous ul boov. Ul boov means “shoe sole cake”—a humble name for a towering dessert that’s steeped in tradition and plays a role similar to a Christmas tree or family shrine. These cakes are filled with sugar or cream, making them look like the sole of a shoe.