Mongolians’ lives were heavily dependent on nomadic animal husbandry thus they process their meat and dairy in various ways. So what is considered traditional Mongolian food? Everything that comes from their herd and that feeds them would be their traditional food such as all kinds of meat and dairy products, curds, yogurts, milk, etc. As well as hunted animals and wild fruits and vegetables, beans, grains had been a major source of food.
We are introducing specials for each region in Mongolia.
When you travel to Gobi regions:
You should have to try Gobi’s special “Jimbii” during your trip to the Gobi regions.
Almost every family in the Gobi will have their own method of cooking the “Jimbii”. The Jimbii is convenient to cook and eat during excursions. Sheep bone-in meat would be steamed in a pot and potato, carrot and onions will be added after the meat is steamed well and flavored, boil it for about an hour, and cover the pot with thinly rolled over the flour.
After the meat and vegetables are cooked, wrap them in flour and eat.
Mongolian camel fermented milk or khoormog: When you visit a nomad family in the gobi regions most likely they will greet you with a khoormog. Khoormog is a mixture of sour yogurt and boiled milk together. Khoormog is relatively dense compared to airag or kumis. Also, it’s sour which makes your lips tingle and emit a burning sensation to the nose due to its carbonation.
Western regions: If you are traveling around Bayan-ulgii aimag or province, there is a meal that you must not miss. This is traditional Kazakh food, the Kaz.
Kaz is made from horse rib meat that dried for 5 hours and be set in salt water for an hour. Kazakh people often use pepper, salt, and garlic to seasoning for Kaz. after seasoning the meat will be put into horse gut and smoked for 18 hours, and boil for 2 hours.
will be removed with bone-in meat and has to be dried for 5 to 7 hours. After that, the gut will be washed and immersed in salty water for 1 to 2 hours. Ribs will be seasoned with salt, pepper, garlic and have to be wrapped in cloth for 2 to 3 hours. Next, put the meat in the gut and both ends have to be tied tightly. The last procedure of cooking the KAZ will be smoking. KAZ has to be smoked for 12 to 18 hours with a 50 to 60 density of smoke. Before eating, boil the KAZ for 2 hours. Once it’s boiled, slice it about 1 cm and best with onion and green vegetables.
Uvs province: Seabuckthorn
When it comes to the best medicine for flu Mongolians would bring up the Seabuckthorn. Mostly from
Khentii province: Bread and nut
Bulgan province: Airag or kumis
Arkhangai province: Aaruul or curd
Central region: Boodog
Khuvsgul province: Reindeer dairy
