MONGOLIAN DIET

Mongolian diet is based on dairy products and meat, especially fatty boiled mutton, though the whole sheep is good for eating. Steamed-boiled dumplings (buuz) are another variant of cooked meat.

Vegetables have been introduced very recently, especially, potatoes, cabbage, carrots and onions. During summer it is customary to eat more of dairy products , pastries, and drink tea and airag. Herders tend to eat less meat in order to cleanse their body after long winter months.

For meat intake herders use the dried meat or borts that still contain the necessary nutrients. Mongolian tea is made of crushed tea leaves, salt, and milk and is a good thirst quencher especially in hot summer months. Airag, a fermented mare’s milk, is thoroughly enjoyed during summer. It contains more than 12 essential vitamins and, depending on the region where it is produced, the alcoholic content can reach 6-12%.

When you travel to Mongolia try to experience the taste of Mongolian cuisine such as khorhog, boodog, buuz, huushuur, and tsuivan, etc.

Nowadays, Mongolian diet has come very close to international, with plenty of vegetables and salads.