Nomadic Recipes

Nomadic Mongolian cuisine preserves the ancient pastoral food traditions that have sustained herders on the open steppe for millennia. Cooking methods are adapted to life without permanent kitchens, including boodog meat cooked inside an animal skin with hot stones, khorkhog stone-grilled mutton, and dried curds carried for sustenance during long migrations. Airag fermented mare's milk and suutei tsai salted milk tea are essential beverages, while the diet shifts seasonally between summer's white foods of dairy and winter's red foods of meat.