On the steppe, meat is the most available protein source, which is why almost every Mongolian dish features either meat, dairy, or both. Mongolians raise livestock like goats, cows, sheep, horses, and camels. They eat most animals that live on the steppe as part of surviving the harsh winters. The reliance on animals is not just about food but about what the environment provides.
Even the techniques used to cook the food reflect a nomadic way of life. Most Mongolia food is made by using simple techniques and usually the use of one pot or pan. In fact the Mongolian word for kitchen is гал тогоо (gal togoo) which translates directly to “fire pot”. Nomads had to be able to cook meals over the single fire that heated their homes. They developed one-pot recipes and simple methods that allowed them to prepare food while constantly moving from place to place.
Food is a very important part of Mongolian culture. Before Цагаан Сар (Tsagaan Sar, Lunar New Year) families will spend weeks making buuz for the special occasion. This last year, one of my teachers claimed that she had made 800 buuz just for this holiday. Every celebration involved eating food and being around family and friends. Mongolians are a very proud people and love when others enjoy their food with them. This pride shows how food connects people to their land, traditions and each other.
