The Most Popular Food in Mongolia, Ranked
Voting rules: Choose the food you think is the most popular!
Updated on Apr 24, 2024 07:10
In a country as culturally rich as Mongolia, the local cuisine offers a peek into its history and traditions. Understanding which dishes resonate with people provides insight not only into dietary preferences but also into cultural priorities and regional ingredients.
By participating in this ranking, users contribute to a broader understanding of Mongolian food preferences, helping both locals and visitors identify the most cherished dishes. This dynamic ranking serves as a guide that is continually updated with the input from those who know it best - the people of Mongolia.
What Is the Most Popular Food in Mongolia?
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122votesBuuz is steamed dumplings filled with meat and vegetables, often served as a snack or main dish. They are a staple of Mongolian cuisine and popular during celebrations and holidays.Buuz is a traditional Mongolian steamed dumpling that is highly regarded as one of the most popular foods in Mongolia. It is a savory dish consisting of a thin, unleavened dough filled with finely minced or ground meat, typically lamb or beef, and various spices and seasonings. The filling is then enclosed by pinching the dough together, creating a characteristic pleated shape. Buuz is typically served hot and enjoyed as a main course or a snack.
- Ingredients: Thin unleavened dough, minced or ground meat (lamb or beef), spices, seasonings
- Cooking Method: Steamed
- Shape: Pleated dumpling
- Serving Temperature: Hot
- Popular Sauce: Buuz sauce (combination of soy sauce, vinegar, and chili)
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231votesKhuushuur is deep-fried dumplings filled with meat and vegetables, similar to buuz but with a different cooking method. They are also a popular snack or main dish.Khuushuur is a traditional Mongolian deep-fried pastry filled with minced meat, typically mutton or beef, and various spices. It is one of the most popular and beloved foods in Mongolia, often enjoyed as a snack or as part of the main course. Khuushuur is known for its crispy exterior and savory filling, making it a satisfying and flavorful dish.
- Filling: Minced meat (mutton or beef)
- Crust: Thin and crispy dough
- Seasoning: Various spices such as salt, pepper, and cumin
- Cooking method: Deep-fried until golden brown and crispy
- Shape: Typically crescent-shaped, similar to a dumpling
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320votesTsuivan is a traditional noodle dish made with handmade noodles, vegetables, and meat. It is often cooked over an open fire and served as a hearty meal.Tsuivan is a popular traditional Mongolian dish that consists of stir-fried meat (usually beef or mutton) and vegetables, cooked together with handmade noodles. It is known for its rich flavors and hearty nature.
- Ingredients: Meat (beef or mutton), handmade noodles, onions, carrots, cabbage, bell peppers, and seasonings.
- Cooking Method: Stir-frying
- Seasoning: Salt, black pepper, and sometimes soy sauce or other traditional Mongolian spices.
- Noodle Type: Handmade noodles, typically thick and wide-cut
- Preparation Time: Approximately 30-45 minutes
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424votesMongolian barbecue is a stir-fry dish with a variety of meats, vegetables, and spices, cooked on a hot plate. It is a popular dish in Mongolia and has become popular in other parts of the world as well.Mongolian barbecue is a traditional dish that originated in Mongolia. It is a stir-fry-style cuisine that involves grilling various ingredients on a large, open metal surface.
- Cooking Method: Stir-frying on a large, open metal surface
- Ingredients: Thinly sliced meats (such as beef, lamb, or pork), vegetables, and noodles
- Flavors: Can be seasoned with various sauces, spices, and condiments
- Customizable: Diners can choose their preferred ingredients and seasonings
- Communal Cooking: Cooked on a shared grill, allowing for a social and interactive dining experience
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513votesBoortsog is a type of fried dough often served as a snack or dessert. It is made with flour, sugar, and butter and can be flavored with various spices.Boortsog is a popular traditional food in Mongolia. It is a type of deep-fried pastry, typically made by mixing flour, butter, sugar, and yogurt or milk. The dough is kneaded and cut into small shapes, often resembling small rectangles or diamonds, before being deep-fried until golden and crispy.
- Type: Deep-fried pastry
- Ingredients: Flour, butter, sugar, yogurt/milk
- Shape: Small rectangles or diamonds
- Cooking Method: Deep-fried
- Texture: Crispy
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619votesBansh is a type of boiled dumpling filled with meat and vegetables, similar to buuz and khuushuur but with a different cooking method. They are a popular snack or main dish.Bansh is a traditional dumpling dish from Mongolia. It is a steamed or boiled dumpling filled with various ingredients such as ground meat (typically mutton or beef), onions, garlic, and other seasonings. The dough is made from flour and water, rolled into thin circles, and then filled and folded into a half-moon shape. The dumplings are then cooked until the dough becomes soft and the filling is cooked through. Bansh is often served with soy sauce or a spicy dipping sauce.
- Main Ingredients: Ground meat (mutton or beef), onions, garlic
- Dough: Made from flour and water
- Cooking Method: Steamed or boiled
- Shape: Half-moon shape
- Serving Sauce: Soy sauce or spicy dipping sauce
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79votesGuriltai shul is a traditional soup made with meat, vegetables, and noodles. It is a hearty and filling dish and often served during the winter months.Guriltai shul is a traditional Mongolian noodle soup commonly enjoyed during the winter months. It is a hearty and warming dish that is known for its flavorful broth and tender handmade noodles. The soup typically includes meat, such as beef or lamb, as well as various vegetables and herbs. It is often garnished with chopped green onions and served piping hot.
- Region of Origin: Mongolia
- Main Ingredients: Meat (beef or lamb), handmade noodles, vegetables, herbs
- Seasonality: Best enjoyed during the winter months
- Preparation Method: The broth is typically made by simmering meat and bones for several hours to extract rich flavors. The noodles are made by hand and boiled separately. The cooked meat, noodles, and vegetables are combined in the flavorful broth before serving.
- Garnish: Chopped green onions
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85votesAaruul is a type of dried curd made from milk. It is a popular snack and often used as a condiment in other dishes.Aaruul is a traditional Mongolian food made from curdled milk that has been dried and turned into small, hard, and slightly sour curd pieces. It is a popular snack and ingredient in many Mongolian dishes.
- Ingredients: Curdled milk
- Preparation: Milk is curdled, drained, and dried
- Texture: Small, hard, and slightly chewy
- Flavor: Slightly sour and tangy
- Uses: Snack, ingredient in dishes
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910votesAirag is a traditional Mongolian drink made from fermented mare's milk. It is a popular drink during the summer months and often served at celebrations and festivals.
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106votesKhorkhog is a traditional Mongolian dish made with meat, vegetables, and hot stones. The ingredients are placed in a pot with the hot stones and cooked over an open fire. It is a popular dish during camping trips and other outdoor activities.Khorkhog is a traditional Mongolian dish cooked by using hot rocks. It is made by marinating pieces of mutton or goat meat with onions, garlic, and spices, such as cumin and black pepper. The marinated meat is then placed in a large metal pot along with hot rocks from a fire. The pot is tightly sealed with a lid and left to cook for several hours, allowing the meat to become tender and flavorful. Khorkhog has a unique smoky and aromatic taste that is enjoyed by locals and visitors alike.
- Main ingredient: Mutton or goat meat
- Marinade ingredients: Onions, garlic, cumin, black pepper
- Cooking method: Using hot rocks
- Cooking time: Several hours
- Sealing method: Tightly sealed pot with a lid
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Discussion
Ranking factors for popular food
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Traditional Mongolian cuisineConsider dishes that have been part of Mongolia's food culture for centuries and are widely enjoyed by the local population.
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Local ingredients and produceEvaluate the use of local ingredients, such as meats (typically lamb, mutton, and beef), dairy products, and various traditional grains that are commonly found in many Mongolian dishes.
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Availability and accessibilityAnalyze the popularity of a dish based on its presence across different food outlets in Mongolia, such as restaurants, food stalls, and homes.
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Cultural significanceUnderstand the importance and role of certain dishes in Mongolian culture, such as Airag (fermented mare's milk) and Buuz (steamed dumplings), which are often consumed during celebrations and festivals.
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Taste preferencesTake into account the flavor profiles and taste preferences of the local population, which might lean towards dishes that are hearty, meat-based, and mildly seasoned.
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Nutritional valueConsider the nutritional benefits of the food, as many Mongolian dishes are influenced by the nomadic lifestyle and often provide a good balance of protein, fats, and carbohydrates to sustain energy levels.
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Adaptability and fusionAssess how traditional Mongolian dishes have evolved or been adapted over time, incorporating new ingredients and cooking techniques.
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Popularity among touristsEvaluate the appeal of Mongolian dishes to foreign visitors, as this can also contribute to the overall popularity and perception of the cuisine.
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AffordabilityConsider the cost of the dish and its affordability to the general population of Mongolia.
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Consistency and qualityDetermine the general quality and consistency of the dish across different food establishments and preparation methods. This will provide insight into its popularity and reliability as a popular food option.
About this ranking
This is a community-based ranking of the most popular food in Mongolia. We do our best to provide fair voting, but it is not intended to be exhaustive. So if you notice something or food is missing, feel free to help improve the ranking!
Statistics
- 1926 views
- 156 votes
- 10 ranked items
Voting Rules
A participant may cast an up or down vote for each food once every 24 hours. The rank of each food is then calculated from the weighted sum of all up and down votes.
More information on most popular food in mongolia
Mongolian cuisine is a fusion of traditional nomadic and modern influences. The country's harsh climate and pastoral lifestyle have heavily influenced the food, which relies heavily on meat, dairy products, and grains. Yak, horse, and goat meat are popular choices, as well as dairy products such as fermented mare's milk (airag) and cheese (byaslag). Mongolian cuisine also includes various types of dumplings (buuz) and a range of soups (tsuivan, ul boov), which are typically made with vegetables and meat. Despite the limited availability of fresh vegetables, Mongolian cuisine is packed with flavor and is a must-try for any adventurous foodie. So, what is the most popular food in Mongolia? Let’s find out!
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