Mongolian cuisine has largely flown under the radar. You might have heard of it in passing, or sampled some barbeque, but likely nothing more. If you ask us, that’s a crying shame; Mongolian fare is chock full of dishes worth your attention. Don’t take our word for it, though. Instead, let us familiarize you with six Mongolian dishes that are to die for.
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Here’s all the Mongolian food you have to try before you die
Bantan
If you’re nursing a killer hangover, you’re due for a bowl of bantan. The savory concoction has a consistency somewhere between porridge and soup. This is achieved by adding flour—melded with water and salt to form “dough crumbs”—to the mix. Said mix, meanwhile, consists of chopped meat and spring onions, simmered in salted water until tender. In addition to treating hangovers and food poisoning, bantan’s relatively low fat content makes it an ideal candidate for a child’s first solid food.
Chanasan Makh
Simple and delicious, this dish is ubiquitous among Mongolian nomads. Meat, usually mutton, is carved up, then seasoned and boiled, bones and all. Once it’s done, portions are divvied up and picked apart with fingers and sharp knives. Back in the day, the meat was served on its own; nowadays, it’s frequently paired with boiled vegetables and a side of ketchup. According to tradition, the head of the family must be served first, and given the largest portion, before the remainder can be distributed.
Huushuur
These half-moon pastries are particularly popular during the Mongolian festival of Nadaam. Come July, they’re prepared in droves, thrilling tastebuds and putting smiles on faces. Most often, they’re packed with minced meat—beef, mutton, or camel—and aromatics. That said, variants stuffed with potatoes and cabbage or gooey cheese are not unheard of. Once the dough has been filled, folded, and pinched shut, the whole affair is fried in oil until crispy and golden. Just make sure you give them a moment to cool before tucking in.
Tsuivan
Tsuivan has all the hallmarks of a sublime noodle stir fry. Hand-made noodles? Check. Hunks of succulent meat? Of course. An array of colorful vegetables? Absolutely. While mutton is traditional, beef or pork will work in a pinch. Alternatively, some cooks opt for camel or horse meat. As for vegetables, onions, peppers, cabbage, and carrots are all common inclusions. Did we mention that all the components are cooked together, in one pot? It’s true; in addition to being bursting with flavor, this dish is stupidly easy to make.
Gambir
A list of dishes wouldn’t be complete without something for dessert. In Mongolia, that means a stack of gambir. These thin, pancake-like delights can be made with leftover dough, or have a fresh batch whipped up for the occasion. Butter and sugar add richness and sweetness to the affair. If you want to go the extra mile, consider coating your gambir with jam, fresh fruit, or chocolate shavings. They’re all welcome additions to an already delectable dish.
