Doctor,  prof. Janchiv Oktyabri (President of Mongolian chef’s Association)

The rich traditions and the ancient culture of Mongolian cooking have a history of many centuries. The original traits of modes of life, customs and the character of people’s labour activities, as well as the country’s climatic conditions are reflected in them – that is why this as an integral part of the national culture.

Since olden times, hospitality has been the most distinctive feature of the Mongolian people. They are known for their hospitality, their respectful relations with their neighbours, with old people, and their respect for the traditions and culture of people from other places. Traditionally, the dear guest was given a cordial welcome; he was offered the place of honour and entertained heartily.  In the first instance the guest was treated to tea with milk, then to airag (kumys) and sour-milk products:  dried curds, cottage cheese, clotted skin /on a liquid/. Today, visitors or guests are expected to try every dish and tip a few glasses with the host. Tables literally abound with food. Families traditionally kill the fattest sheep in the flock and then display the boiled lower back and tail throughout the holiday. In addition, a great variety of milk products are served, as well as buuz (beef or mutton dumplings). The national dish, “buuz”, is very popular in Mongolia. Minced meat of mutton and beef are used in its preparation; however, specific combinations of meat may differ according to geographic region. Toasts are usually made with fermented mare’s milk (airag) or an alcoholic beverage distilled from fermented cow’s milk (arkhi).

A wide assortment of products from animal and vegetable origins, including products grown in the wild, is used in Mongolian national cuisine. As it was before, nowadays the preference is given to the meat-dairy, meat-vegetable meal and to the fat of animal origin, which testifies to the past nomadic mode of life.
Meat is the basis of the majority of dishes and meat dishes adorn any festival: their abundance is indicative of the festival’s grandeur. 

In Mongolia, the traditional method for cutting of animal carcasses differs considerably from the industrial method. As a rule, carcasses are cut with a sharp knife along the joints with no damage to the bones. Each part of the carcass has a name and is used for a specific dish.
Since the olden days, Mongolian cooking has distinguished itself by its peculiar technology. National dishes can be cooked from any part of the carcass. As a rule, meat with bones is used for cooking national dishes. Tasty aromatic soups are cooked from sheep briskets and ribs.

The peculiarity of the Mongolian people’s tenor of life left its mark on the ways of food making. In the traditional Mongolian cuisine, preference was always given to boiling. This process makes it possible to obtain soft and delicate gustatory shades of meat, adding juiciness and fragrance to it.  Whole parts of the carcass for cooking one or another dish was not made, as a rule, in Mongolian national cuisine. Great importance was given to laying-in and long-term preservation of food. During livestock slaughter, a part of meat was dried, sometimes salted, and smoked. Animal fat prevails in Mongolian nutrition. Sheep and animal fat (sheep, beef, camel-fat), butter and clarified butter have been used for a long time for national dish cooking. Vegetable oil and pig and goose fat are out of use in traditional national Mongolian cuisine.

No one Mongolian family can manage without milk and milk-products. Cow, sheep and goat milk are widely used. In some certain regions, where horse and camel-breeding is developed, horse and camel milk are used in the form of kumys and khoormog (fermented camel milk): for instance, camel milk is used in the Gobi desert region. Common components of the diet, especially in rural areas, include sour-milk products such as: kumys, cottage cheese, kefir (a type of home-made yoghurt), dried curd, sour-cream and urum (skimmed cream, formed on boiled milk). Kumys has long been a key item when entertaining guests and it symbolises the frankness of the soul of the host’s house.

In present-day cuisine, the set of food stuffs from which food is made has considerably changed.
During their century-old history, the Mongols have accumulated much experience in processing and cooking meat and milk dishes; at present, this diet is replenished by dishes of vegetables, fruits and fish, as well as baked goods and sweets.

First course dishes

In traditional Mongolian national cuisine, these dishes are cooked mainly using meat broth to which are added various other products. Mutton, beef and, camel flesh are widely used for making broths. In present-day Mongolian cooking, broths are also made using chicken and fish. The favourite soup garnishes are various kinds of home-made noodles and sometimes groats.  Almost all first course dishes are seasoned with chopped onions and garlic, which improves their taste adds vitamins.

Second course dishes

In Mongolian cuisine, the second course dishes are made mainly of mutton, beef and goat’s flesh, and sometimes of chicken, pork and fish. Meat and fish products are combined with dough, groats and vegetables and can be roasted on a spit.

Pastries and sweets

Since olden times, products made of flour have played a considerable part in Mongolian cuisine. Mongolian national pastries and sweets are made of flour of the highest quality with addition of milk, yeast, eggs, fat, sugar, water and salt.

Dishes made of milk and groats

These dishes play a considerable part in Mongolian cuisine. In traditional cooking raw milk was seldom used; rather, various sour milk products were made of it. Among cereals, Mongolian cooking gives preference to wheat, rice and millet.
The particular technology of making dairy products provides their unique taste and original variety which does not occur in other peoples’ cuisine.

Drinks

Tea plays a special part in the life of Mongolian people; any festive occasion begins and ends with tea with milk.  Present-day life changed the traditional Mongolian cuisine; instead of the usual, traditional drinks, every Mongolian family’s table is now served with new, diverse drinks. Mongolian hospitality is unfailingly includes national drinks made of fermented milk airag, mare’s milk, hoormog, airag or yogurt diluted with milk.

Cold dishes and appetizers

In traditional Mongolian cooking, hot meat and mealy dishes have always been supplemented with cold dishes and appetizers. In present-day Mongolian cuisine, cold dishes and appetizers are very diverse; they include vegetables and meat salads, as well as various smoked and boiled foods made of meat or meat subproducts.