Side, Snack, Appetizer

Aaruul

Dried curds from cow, yak or camel milk

Drink

Airag

Kumis (also spelled kumiss or koumiss or kumys, see other transliterations and cognate words below under terminology and etymology – old turkic: airag kazakh: қымыз, qymyz) mongolian: айраг, ääryg) is a fermented dairy product traditionally made from mare milk or donkey milk. the drink remains important to the peoples of the central asian steppes, of turkic and mongol origin: kazakhs, bashkirs, kalmyks, kyrgyz, mongols, and yakuts. kumis was historically consumed by the khitans, jurchens, hungarians, and han chinese of north china as well.kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir. even in the areas of the world where kumis is popular today, mare's milk remains a very limited commodity. industrial-scale production, therefore, generally uses cow's milk, which is richer in fat and protein, but lower in lactose than the milk from a horse. before fermentation, the cow's milk is fortified in one of several ways. sucrose may be added to allow a comparable fermentation. another technique adds modified whey to better approximate the composition of mare's milk.

Drink

Arkhi

Arkhi (mongolian: архи, ᠠᠷᠢᠬᠢ, lit. "alcohol," sometimes translated as vodka) is a liquor made from airag, fermented milk brandy, or isgelen tarag (mongolian: исгэлэн тараг, ᠢᠰᠬᠦᠯᠡᠩᠲᠠᠷᠠᠭ, or kefir) which then gets distilled. isgelen tarag often uses the milk of a mare, donkeys, sheep, cows, the yak, camels (specifically, khormog (ингэний хормог) or of reindeer, depending on local traditions or availability. it holds special status in mongolia and inner mongolia, both as the prime spirit of choice among pastoral units and served to esteemed guests. it is often reserved for the family and never sold in mongolia, slowly being replaced by vodka, also referred to as arkhi.in and around inner mongolia, it is more regularly produced and sold. industrial production and bottling occurs in locations such as chifeng.

Main

Bansh

Dumplings, commonly used in soup, dumpling tea

Main

Banshtai tsai

Rice tea or soup with bansh dumplings

Drink

Banshtai tsai

Rice tea or soup with bansh dumplings

Main

Bantan

Soup with meat and flour dumplings, said to be a hangover cure

Drink

Barley flour mixed with milk tea

Main

Barley flour porridge with milk fat and sugar

Main

Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Drink

Black Chinggis vodka

Chinggis is a brand of vodka from mongolia, produced by ufc group and introduced in 2009. it was awarded double gold in the san francisco world spirits competition 2011 and gold medals in the prod expo 2009 and the monde selection 2010. in mongolia, chinggis vodka accounts for 30% of the spirits market.

Drink

Bolor vodka

Main

Boodog

Boodog is a mongolian cuisine dish of barbecued goat or tarbagan marmot cooked with heated stones inserted into the carcass. it is prepared on special occasions. the meat, often accompanied by vegetables, is cooked with heated stones in a sealed milk can (khorkhog) or the de-boned body of the animals. marmot hunting usually takes place in the fall when the animals are larger and have been preparing for hibernation.the dish features in matthew salleh's documentary film barbecue.

Dessert, Sweet

Boortsog

Boortsog or bawïrsaq (bashkir: бауырһаҡ, kazakh: бауырсақ; baýyrsaq [bɑwərˈsɑq], kyrgyz: боорсок [boːrˈsoq], mongolian: боорцог [ˈpɔːrtsʰəɡ], uzbek: boʻgʻirsoq [bɒʁɨrˈsɒq], turkish: pişi, bişi, tuzlu lokma, halka, turkmen: pişme) is a type of fried dough food found in the cuisines of central asia, idel-ural, mongolia and the middle east. it is shaped into either triangles or sometimes spheres. the dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and fat. tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. boortsog is often eaten as a dessert, with sugar, butter, jam, or honey. they may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts. mongolians and turkic peoples sometimes dip boortsog in tea. in central asia, baursaki are often eaten alongside chorba.uštipci (serbian cyrillic: уштипци, pronounced [uʃtɪpt͡sɪ]) are doughnut-like fried dough balls popular in bosnia and herzegovina, croatia, macedonia, serbia, especially in vojvodina, srem district and slovenia where they are known as "miške".

Side, Snack, Appetizer

Borts

Borts (mongolian: борц) is air-dried meat cut into long strips which are hung in the shade. the mongolian nomadic lifestyle and the local climatic conditions gave rise to specific methods of preserving meat. the most widespread one is air-drying or 'bortsloh'.

Main

Budaatai khuurga

Stew with meat, vegetables and rice, for example, mutton or beef, carrots, cabbage, bell peppers, onions

Drink

Budaatai tsai

Rice tea

Main

Buuz

Buuz (mongolian: бууз; buryat: бууза/buuza, [ˈbʊːt͡s(ɐ)], chinese: 包子/baozi) is a type of mongolian steamed dumpling filled with meat. an example of authentic mongolian and buryatian cuisine, the dish is traditionally eaten at home during tsagaan sar, the lunar new year. these days it is also offered at restaurants and small cafes throughout the capital city of ulaanbaatar.

Side, Snack, Appetizer

Byaslag

Cheese made from cow, yak, goat or sheep's milk

Main

Camel

A camel (from: latin: camelus and greek: κάμηλος (kamēlos) from semitic: gāmāl.) is an even-toed ungulate in the genus camelus that bears distinctive fatty deposits known as "humps" on its back. camels have long been domesticated and, as livestock, they provide food (milk and meat) and textiles (fiber and felt from hair). camels are working animals especially suited to their desert habitat and are a vital means of transport for passengers and cargo. there are three surviving species of camel. the one-humped dromedary makes up 94% of the world's camel population, and the two-humped bactrian camel makes up 6%. the wild bactrian camel is a separate species and is now critically endangered. the word camel is also used informally in a wider sense, where the more correct term is "camelid", to include all seven species of the family camelidae: the true camels (the above three species), along with the "new world" camelids: the llama, the alpaca, the guanaco, and the vicuña, which belong to the separate tribe lamini camelids originated in north america during the eocene, with the ancestor of modern camels, paracamelus, migrating across the bering land bridge into asia during the late miocene, around 6 million years ago.

Main

Chanasan makh

Boiled meat and offal, typically mutton, other ingredients such as rice, noodles, pasta or dairy products may also be dded

Breakfast

Chanasan makh

Boiled meat and offal, typically mutton, other ingredients such as rice, noodles, pasta or dairy products may also be dded

Drink

Chatsarganii shus

Hippophae (sea buckthorn) juice, consumed hot or cold

Drink

Chinese beer

Beer in china has become increasingly popular in the last century due to the popularity of local and imported brands. chinese beer has also seen a rise in popularity internationally in the last few decades. while most chinese beers are pale lagers, other styles are occasionally found, such as tsingtao dark beer.

Drink

Chinggis

Chinggis is a brand of vodka from mongolia, produced by ufc group and introduced in 2009. it was awarded double gold in the san francisco world spirits competition 2011 and gold medals in the prod expo 2009 and the monde selection 2010. in mongolia, chinggis vodka accounts for 30% of the spirits market.

Side, Snack, Appetizer

Eezgii

Dried curdled cheese

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Main

Fish from Khovsgol Lake

Side, Snack, Appetizer

Fried peanuts

Deep fried peanuts are a snack food created by deep frying peanuts in an oil. the resulting product is a snack food that can be eaten in its entirety, both shell and nut. the deep-frying process does not change the flavor or texture of the nutmeats, but changes the texture and flavor of the shells—especially if seasonings are used—to make them more palatable.

Side, Snack, Appetizer

Fruit

Hippophae (sea buckthorn), wild berries, watermelon

Dessert, Sweet

Gambir

Thin pancakes, top with fruit preserves

Side, Snack, Appetizer

Gambir

Thin pancakes, top with fruit preserves

Main

Gedes

Offal, commonly from mutton, boiled in salted water, made into soup, blood sausage

Main

Goat

Goat meat or goat's meat is the meat of the domestic goat (capra aegagrus hircus). the common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (it.), cabrito (sp. and por.) or kid. in south asian and caribbean cuisine, mutton commonly means goat meat. in south asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. the culinary name "chevon", a blend of chèvre 'goat' and mouton 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the united states department of agriculture in 1928.: 19  according to market research, consumers in the united states prefer "chevon" to "goat" "cabrito", a word of spanish and portuguese origin, refers specifically to the meat of a young, milk-fed goat. it is also known as chivo.

Drink

Gold Chinggis vodka

Chinggis is a brand of vodka from mongolia, produced by ufc group and introduced in 2009. it was awarded double gold in the san francisco world spirits competition 2011 and gold medals in the prod expo 2009 and the monde selection 2010. in mongolia, chinggis vodka accounts for 30% of the spirits market.

Main

Guriltai shul

Meat and vegetable soup with fried noodles

Main

Horse meat

Horse meat forms a significant part of the culinary traditions of many countries, particularly in europe and asia. the eight countries that consume the most horse meat consume about 4.3 million horses a year. for the majority of humanity's early existence, wild horses were hunted as a source of protein.

Side, Snack, Appetizer

Hot pot sauces

Hot pot dipping sauces, there are many different types of dipping sauces

Drink

Isgelen tarag

Arkhi (mongolian: архи, ᠠᠷᠢᠬᠢ, lit. "alcohol," sometimes translated as vodka) is a liquor made from airag, fermented milk brandy, or isgelen tarag (mongolian: исгэлэн тараг, ᠢᠰᠬᠦᠯᠡᠩᠲᠠᠷᠠᠭ, or kefir) which then gets distilled. isgelen tarag often uses the milk of a mare, donkeys, sheep, cows, the yak, camels (specifically, khormog (ингэний хормог) or of reindeer, depending on local traditions or availability. it holds special status in mongolia and inner mongolia, both as the prime spirit of choice among pastoral units and served to esteemed guests. it is often reserved for the family and never sold in mongolia, slowly being replaced by vodka, also referred to as arkhi.in and around inner mongolia, it is more regularly produced and sold. industrial production and bottling occurs in locations such as chifeng.

Breakfast

Isgelen tarag

Arkhi (mongolian: архи, ᠠᠷᠢᠬᠢ, lit. "alcohol," sometimes translated as vodka) is a liquor made from airag, fermented milk brandy, or isgelen tarag (mongolian: исгэлэн тараг, ᠢᠰᠬᠦᠯᠡᠩᠲᠠᠷᠠᠭ, or kefir) which then gets distilled. isgelen tarag often uses the milk of a mare, donkeys, sheep, cows, the yak, camels (specifically, khormog (ингэний хормог) or of reindeer, depending on local traditions or availability. it holds special status in mongolia and inner mongolia, both as the prime spirit of choice among pastoral units and served to esteemed guests. it is often reserved for the family and never sold in mongolia, slowly being replaced by vodka, also referred to as arkhi.in and around inner mongolia, it is more regularly produced and sold. industrial production and bottling occurs in locations such as chifeng.

Side, Snack, Appetizer

Khailmag

Caramelized clotted cream, typically eaten by itself

Drink

Khar Suvd vodka

Main

Khorkhog

A dish where meat such as mutton is cooked in a metal container using hot rocks inside and/or outside the container

Main

Khuushuur

Khuushuur (mongolian: хуушууp [xʊ́ːʃʊr]; chinese: 火烧儿; pinyin: huǒshāor; russian: чебуре́к, tr. cheburek, ipa: [t͡ɕɪbʊˈrʲek]) is a meat pastry or dumpling popular in mongolia that is relatively similar to similar items in russian and other cuisines like chiburekki. the meat, beef, mutton, or camel, is ground up and mixed with onion (or garlic), salt and other spices. the cook rolls the dough into circles, then places the meat inside the dough and folds the dough in half, creating a flat half-circular pocket. the cook then closes the pockets by pressing the edges together. a variety of khuushuur has a round shape produced by pressing the dough and mince together using the dough roller. after making the pockets, the cook fries them in oil until the dough turns a golden brown. the khuushuur is then served hot, and can be eaten by hand. this type of mongolian cuisine is similar to buuz in that the meat is prepared in the same way and cooked in a dough pocket, the principal difference being that buuz is steamed instead of fried.

Drink

Korean beer

Beer, called maekju (맥주; 麥酒) in korean, was first introduced to korea in the early 20th century. seoul's first beer brewery opened in 1908. two current major breweries date back to the 1930s. the third brewery established in korea, jinro coors brewery, was founded in the 1990s. it was later acquired by oriental breweries (ob). hite breweries's former name was chosun breweries, which was established in 1933. the company changed its name to hite breweries in 1998. ob breweries established as showa kirin breweries in 1933. the company changed its name to ob breweries in 1995.the south korean beer market is currently dominated by two major manufacturers, hite-jinro and ob, with several brands being sold in the local market. most restaurants and bars in korea only have one of these beer brands on tap (hite or ob's cass), as they are largely regarded to be similar in taste and price (they are mostly brewed from rice). imported beers are widely available in korea, but are generally expensive - usually costing at least ₩8,000 and as much as ₩15,000 for a pint of guinness in bars in downtown seoul, versus approximately ₩3,000 for local brands. recently, microbreweries have sprouted up throughout the country, showing increasing signs of sophistication. out of south korea's mass-produced beers, only two are brewed from 100% barley malt: max (hite) and ob golden lager. the lack of microbreweries in the south korean market is attributed to onerous government regulations. this has constrained small-size brewers from supplying beer to locations under their ownership. these laws were eventually relaxed in june 2011, granting several small players a share in the local beer market.a growing trend in south korea is home brewing. while ingredients and supplies are still limited, there are many households brewing their own beer. various brewing clubs also exist to help guide newcomers through the processes of home brewing in south korea; one such club being homebrew korea.

Drink

Kumis

Kumis (also spelled kumiss or koumiss or kumys, see other transliterations and cognate words below under terminology and etymology – old turkic: airag kazakh: қымыз, qymyz) mongolian: айраг, ääryg) is a fermented dairy product traditionally made from mare milk or donkey milk. the drink remains important to the peoples of the central asian steppes, of turkic and mongol origin: kazakhs, bashkirs, kalmyks, kyrgyz, mongols, and yakuts. kumis was historically consumed by the khitans, jurchens, hungarians, and han chinese of north china as well.kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir. even in the areas of the world where kumis is popular today, mare's milk remains a very limited commodity. industrial-scale production, therefore, generally uses cow's milk, which is richer in fat and protein, but lower in lactose than the milk from a horse. before fermentation, the cow's milk is fortified in one of several ways. sucrose may be added to allow a comparable fermentation. another technique adds modified whey to better approximate the composition of mare's milk.

Main

Marmot

Marmots are large ground squirrels in the genus marmota, with 15 species living in asia, europe, and north america. these herbivores are active during the summer, when they can often be found in groups, but are not seen during the winter, when they hibernate underground. they are the heaviest members of the squirrel family.

Main

Mongolian beef

Mongolian beef is a dish from taiwan consisting of sliced beef, typically flank steak, usually made with onions. the beef is commonly paired with scallions or mixed vegetables and is often not spicy. the dish is often served over steamed rice, or in the us, over crispy fried cellophane noodles. it is a staple dish of american chinese restaurants. despite its name, the dish has nothing to do with mongolian cuisine. mongolian beef is among the meat dishes developed in taiwan where mongolian barbecue restaurants first appeared. thus, none of the ingredients or the preparation methods are drawn from traditional mongolian cuisine but from chinese cuisine. a variation is known as mongolian lamb which substitutes the beef in the dish for lamb.

Main

Mutton

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

Main

Mutton kabab

Mutton cooked over a grill, in the oven using minced meat, bone-in chunks of meat, minced meat patties

Drink

Nermel

Home-brewed vodka

Side, Snack, Appetizer

Noodles

Used in soups, stews, fried

Main

Sheep

Sheep or domestic sheep (ovis aries) are domesticated, ruminant mammals typically kept as livestock. although the term sheep can apply to other species in the genus ovis, in everyday usage it almost always refers to ovis aries. like all ruminants, sheep are members of the order artiodactyla, the even-toed ungulates. numbering a little over one billion, domestic sheep are also the most numerous species of sheep. an adult female is referred to as a ewe (), an intact male as a ram, occasionally a tup, a castrated male as a wether, and a young sheep as a lamb. sheep are most likely descended from the wild mouflon of europe and asia, with iran being a geographic envelope of the domestication center. one of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat (lamb, hogget or mutton) and milk. a sheep's wool is the most widely used animal fiber, and is usually harvested by shearing. ovine meat is called lamb when from younger animals and mutton when from older ones in commonwealth countries, and lamb in the united states (including from adults). sheep continue to be important for wool and meat today, and are also occasionally raised for pelts, as dairy animals, or as model organisms for science. sheep husbandry is practised throughout the majority of the inhabited world, and has been fundamental to many civilizations. in the modern era, australia, new zealand, the southern and central south american nations, and the british isles are most closely associated with sheep production. there is a large lexicon of unique terms for sheep husbandry which vary considerably by region and dialect. use of the word sheep began in middle english as a derivation of the old english word scēap; it is both the singular and plural name for the animal. a group of sheep is called a flock. many other specific terms for the various life stages of sheep exist, generally related to lambing, shearing, and age. being a key animal in the history of farming, sheep have a deeply entrenched place in human culture, and find representation in much modern language and symbology. as livestock, sheep are most often associated with pastoral, arcadian imagery. sheep figure in many mythologies—such as the golden fleece—and major religions, especially the abrahamic traditions. in both ancient and modern religious ritual, sheep are used as sacrificial animals.

Drink

Soyombo vodka

Drink

Suutei tsai

Suutei tsai (mongolian: сүүтэй цай, ᠰᠦᠲᠡᠢ ᠴᠠᠢ), is a traditional mongolian beverage. the drink is also known as süütei tsai, tsutai tsai, or mongolian salty tea.

Side, Snack, Appetizer

Tarag

Yogurt, typically from cows and yaks, sometimes from goats or sheep

Side, Snack, Appetizer

Tasalsan guril

Fried noodles, used in soups and stews

Drink

Tiger beer

Tiger beer is a brand of beer from singapore and is produced by heineken asia pacific, part of heineken. according to brand finance’s top 100 singapore brands 2012 report, tiger is amongst singapore’s top 10 most valuable brands.

Side, Snack, Appetizer

Tsagaan idee

Kashk (persian: کشک kašk, kurdish: keşk), qurut (tuvan and kyrgyz: курут, kazakh: құрт, turkmen: gurt, uzbek: qurt, azerbaijani: qurut, pashto: قروت, armenian: չորթան-chortan, turkish: kurut) or aaruul and khuruud (mongolian: ааруул or хурууд) is a range of dairy products used in cuisines of iranian, afghan, pakistani, turkish, kurdish, mongolian, central asian, transcaucasian and the levantine people. kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. it can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks. there are three main kinds of food products with this name: foods based on curdled milk products like yogurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk.

Main

Tsuivan

Meat and vegetables with noodles

Dessert, Sweet

Ul boov

Heviin boov (mongolian: ул боов) is a traditional mongolian biscuit assembled in layers. the number of layers in the cake represents the status of the family. the individual biscuits are stamped with a wooden block that imprints a design unique to the family, passed down through generations. it is traditionally served with aaruul in between the layers or on top.

Side, Snack, Appetizer

Urum

White butter, clotted cream from yak or camel milk, eaten as a snack, added to milk tea

Main

Uuz

Mutton back, the fatty rear end of the animal, prepared for special occasions

Side, Snack, Appetizer

Vegetables

Bell peppers, cabbage, carrots, cucumbers, onions, potatoes, tomatoes

Main

Yak

The domestic yak (bos grunniens), also known as the tartary ox, grunting ox or hairy cattle is a species of long-haired domesticated cattle found throughout the himalayan region of the indian subcontinent, the tibetan plateau, northern myanmar, yunnan, sichuan gilgit-baltistan pakistan and as far north as mongolia and siberia. it is descended from the wild yak (bos mutus).