- Бууз – (buuz) – Mix ground mutton or beef with onion, garlic, salt, and water. Wrap spoonfuls of filling in round dumpling dough, pinch closed at top, and steam for fifteen to twenty minutes.
- Хуушуур – (khuushuur) – Mix ground mutton or beef with onion, garlic, salt, and water. Roll the dough thin then cut into circles, fill, and fold into half-moons. Pinch closed and deep-fry until golden brown on both sides.
- Цуйван – (tsuivan) – Slice meat and vegetables. Stir-fry with oil in a pot. Add noodles, pour in water or broth, cover, and steam together until noodles are cooked and water is absorbed.
- Хорхог – (khorkhog) – Cut mutton of goat into pieces. Layer meat, potatoes, carrots, and onions in a large metal container. Add hot stones and a bit of water, seal the container, and cook over an open flame 1-2 hours until everything is tender.
- Адууны мах (a-doo-nee mahkh) – Boil horse meat with salt and root vegetable until tender, or slice and pan fry.
- Сүүтэй цай (soo-tay tsai) – Bring water and milk to a boil. Add black or green tea leaves and a pinch of salt. Simmer for several minutes, stir, and strain before serving.
Is this food connected to the local environment? How?: Mongolia’s steppe is vast and open, but the harsh climate means that very few plants and crops can grow. This is why Mongolian food is not very diverse in terms of ingredients and flavor. Few spices are added to dishes because not many things grow on the steppe. Instead, simple seasoning like salt, onions and wild herbs are used to add flavor.
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