Mongolia

Mongolian cuisine is hearty and meat-centric, reflecting its nomadic heritage and cold climate. Staples include buuz, steamed dumplings filled with meat, and khuushuur, fried meat pastries. Dairy products from livestock, such as airag (fermented mare’s milk), are also integral to the diet. Flavours are simple, highlighting the natural taste of meats like mutton and beef, and meals are filling and practical, designed to sustain energy for life on the steppe.