Mongolian Food

Mongolian food tradition is adjusted to the Mongolian’s living condition, time and season.

In Winter

Mongolians usually eat meat and meat products, ghee or oily puddings have been used in combination with various types of diary products such as curds,aaruul, buckwheat, barley and brown rice to balance their quality and nutrients and adjust their absorption into the body. For example, beef has the same nutrients and heat, and its quality is perfect for storage in the spring, horse meat has high heat and is easy to digest during coldest time of winter and lamb and mutton has been eaten in autumn and early winter because its most suitable during that season.

In Spring

In early spring and summer months, goat meat and soup are used to nurse the elderly, small children, pregnant and lactating mothers and people with chronic diseases. Because goats go first in the herd, eat grasses and flowers, cross obstacles such as rocks and rivers more easily than other animals and choose their pastures very well, so their milk and meat have healing properties. Mongolians consider goat meat as cold for human body, so therefore it is eaten as dried in winter like jerky, and used as it is in spring and summer.

In Summer

In this season, we switch to milk and dairy products, drink yogurt, fermented milk, curd, orom (top cream of boiled cow milk), zoohii, hoormog (Bactrian camel fermented milk) . But it is combined with barley and wheat. This white food regime will continue throughout the summer. If you eat too much red meat, heavy and oily food in the hot season, the body accumulates more energy than it needs and causes some kind of illness.

In Autumn

In autumn, when the seed and root plants are ripening evenly, wild fruits such as strawberries, blueberries, gooseberries, currants, raspberries, mushrooms, nuts, onions, turnips, and cranberries are widely used. Regular consumption of these berries in combination with dairy products has special health benefits.