MONGOLIAN TRADITIONAL FOOD UUTS OR WHOLE RUMP OF A SHEEP. The whole rump of a sheep is boiled/steamed in a big pot along with the other parts, head, and legs. Uut is the most famous dish of the traditional holiday Lunar New Year, traditional parties and festivals.
Mongolian Khuushur is a meat pastry or what westerners refer to meat pockets. Khuushuur is quite common food at most cafés and restaurants across Mongolia. Mongols celebrate the National Naadam Festival in July and August and it’s during the Naadam Festival that the main foods are khuushuur and Mongolian Barbecue that is called Khorkhog. The main ingredients are minced meat, onion, garlic, salt and spices – though Khuushuur with alpine wild leeks or wild onions are popular in Mongolia.
Another common dish you’ll encounter in every Mongolian family household or in the menu of a local restaurant or diner is Tsuivan (Цуйван). It’s a kind of fried mixture of steamed noodles, meat and vegetables. The Tsuivan is a really easy-to-make dinner, that probably each household prepares it several times a month.BITUU SHOL/AIR-TIGHTLY COOKED MEAT SOUP
MONGOLIAN TRADITIONAL SOUP BITUU SHUL OR AIR-TIGHTLY COOKED MEAT SOUP. The traditional way of cooking the Bituu Shul is to put the soup ingredients in an animal gut and boil in water or cook on steam. Nowadays, we cook the Bituu Shul putting the ingredients in a bowl and cook on steam. The bowl top should be air-tightened by flour. We trust that Bituu Shul helps us gain the strength and cure fatigue as all the nutrients can remain in the bowl while cooking.
A hearty meal, Khorkhog (Хорхог) consists of big mutton pieces, some vegetables like potatoes & carrots, sometimes steamed Mongolian noodles and heated river stones. It is a festive and family meal consumed more commonly in the countryside during trips, or a visit to a family of nomads in the steppes.
Mongolian “Aaruul” is a dried curd (called aaruul in Mongolian) that is the most widely consumed traditional dairy product in Mongolia. During the summer, nomadic families milk animals (mainly cows, sheep, yaks and camels) twice a day to make plenty of aaruul and other dairy products to consume year around. Nomads usually make aaruul from goat and cow’s milk.BUDAATAI KHUURGA
Stew with rice, vegetables, and meat.
To eat mongolian can sometimes also remind of China. Since the old times, rice was imported from the southern neighbours, because it obviously doesn't grow in the mongolian climate.
It would seem that this Mongolian pastry is nothing special. In essence, the boortsog is a small, delicious donut that is served as an appetizer for tea.The “right” boortsog is deep-fried until golden brown, using animal fat (although in the modern world it is increasingly being replaced by vegetable oil). They are often sprinkled with powdered sugar or sprinkled with liquid honey. Incredibly tasty, especially with tea. Boortsog can be of various shapes and sizes, especially a lot of this baking is being prepared for the holiday Tsagan Sar.
National Mongolian soup with the simplest composition. It is prepared on a strong meat broth from lamb or beef. Additionally, add a little flour and vegetables to make it more satisfying, but not to interrupt the natural taste of meat. Of the spices, only salt and pepper are put in the traditional Mongolian soup. If bantan is made from lamb, sometimes milk is added to the broth to make the dish more tender. In Mongolia, this soup is considered medicinal.
Mongolian Noodle Soup is a hearty soup with meat and noodles is commonly consumed in the cold months. Most family prepares the bone broth (simmering lamb or beef) and then adds on hand made noodles with chopped onion. Mongolian foods generally don’t rely on a lot of spices and herbs due to the extreme continental climate. But people in central places lately prefer to add some vegetables such as potatoes, carrot and cabbage to noodle soup.
It’s a slow cooked meat in a broth, seasoned with onions and salt, then added vegetables and wide noodles. The meat is commonly mutton and beef, but can be goat or horse sometimes. After everything is done cooking, the tender meat and the vegetables are put on a platter and served, with the broth in a different bowl. Basically, it’s a deconstructed noodle soup.