Nomadic simplicity
Stews with mutton, goat soup, fermented horse milk (airag), yoghurt biscuits, salty tea with milk, vodka distilled from cow's milk... The typicalMongolian cuisine is originally - unlike those in most Asian countries - quite simple. The nomadic existence offers hardly any room for agriculture and itinerant life the Mongolians therefore mainly of what their cattle provide them. Meat and dairy.
The Mongolian barbecue is well known and loved far beyond the country's borders. Tsuivan - steamed and fried noodles with beef or mutton - is another favourite. A number of pasta dishes including buuz, a steamed dumpling filled with meat, is traditionally served during Tsagaan
Sar. Also try borts; strips of beef, sheep and camel meat dried in the shade in the air.
It is good to know that foodies can get their hearts out in the cities anyway, but also the culinary offer on the steppe has now been expanded with Western dishes.
