Delicious Mongolian Summer Food & Drinks to Inspire Your Inner Foodie

 Overview: Mongolian food and drinks are rich in flavor and the perfect options to try this summer 

The idea of Mongolian food and drinks is inspiring, as Mongolian meals are simple but full of a variety of meat, including beef, mutton, camel, horse, sheep, and even marmot. These mouthwatering Mongolian meals accompany vegetables, rice, pasta, and noodles for a more advanced flavor palate to enrich the taste buds.

Traditional Mongolian meals are hearty, heavily meat- and dairy-based, and highly calorific. This is, in part, due to vegetables not being vital in Mongolian cuisine back in the day; Mongolians were nomadic people so animals like goats, camels, and cows were the main sustenance for Mongolians. The milk, fat, cheese, and cream were highly featured in dishes. So let’s have a look at some of these traditional Mongolian meals for extra inspiration this summer.

Mongolian Shrimp Rice:


◻ 2 Pounds raw shrimp, peeled with tails removed

◻ vegetable oil (for frying)

◻ 1 tsp fresh ginger, crushed

◻ 1 tsp fresh garlic, crushed

◻ 1/2 cup soy sauce

◻ 1/2 cup water

◻ 1/2 cup brown sugar

◻ 1/2 tsp chili flakes

◻ 2 tbsp rice wine

◻ 1/2 cup corn starch

◻ 1/2 cup sliced green onions


In a seal able bag, toss the shrimp with cornstarch and put it aside. In a skillet, heat oil over medium to high heat, add green onions, and fry for 1 minute. Take the fried onion out and keep it aside. Add shrimp and stir-fry it and keep on frying until shrimp looks misty. The shrimp will take about 5 minutes — remove from the wok and set aside.

Add a little more oil, add garlic, ginger, and red chili flakes. Stir-fry until fragrant, for about 15 minutes. Add water, rice wine, soy sauce, and brown sugar — stir until sugar dissolves in the mixture. Bring to a boil and simmer constantly about 5-6 minutes.

Serve with a cup of boiled rice and top it with green onions.

Khuushuur (Mongolian Meat Pockets/Dumplings):  


◻ 1lb ground beef

◻ 1 onion minced

◻ 1 tsp garlic

◻ 1 tsp salt

◻ 1/4 tsp black pepper

◻ 2 cups water

◻ 3 cups flour


Mix all the ingredients in a bowl except the flour. Add the flour to another bowl and mix water to form a smooth dough. Make sure that it’s slightly sticky. Remove dough from the bowl and divide into four. Cover the rest of the dough with plastic wrap, so it doesn’t dry out.

Roll the dough into a thick rope and cut into small 2 inch pieces. Roll the dough into flat circles and stuff each with a tbsp of meat and seal ends using a bit of water, in a little artistic manner. Repeat until you’re done with all ingredients.

Mongolian Lamb: 


◻ 350g lamb meat

◻ 1/2 tsp baking soda

◻ 1 tsp corn flour/corn starch

◻ 1 tbsp soy sauce

◻ 1 tbsp chinese cooking wine


◻ 3 tbsp corn starch

◻ 3 tbsp dark soy sauce

◻ 1 tsp light soy sauce

◻ 1 1/2 tsp Sambal Oelak or chili paste

◻ 3/4 cup water

◻ 1 tsp sesame oil

◻ 1/4 tsp Chinese five spice powder

◻ 3 tbsp Hoisin sauce


◻ 2 tbsp vegetable oil

◻ 4 green onions

◻ 1 large onion

◻ 2 cloves garlic


Combine lamb with all the spices and marinate it. Place the lamb in the refrigerator, so it may tenderize the lamb. Marinate for 2 hours or overnight.

Heat oil on a skillet and add onions. Stir-fry onions for 30 seconds until they’re fragrant and start to change their color. Add garlic and toss through quickly. Now add lamb and cook for a few minutes until it turns brown from red. Add green onions and sauce, stir, and let simmer for 3-5 minutes on a low-medium heat. Serve with boiled rice.

Buuz (Mongolian Steamed Dumplings): 


 Buzz Wrappers: 

◻ 2 cups flour

◻ 2/3 cup of boiling water

 Buzz Filling: 

◻ 1lb mutton or fatty lamb

◻ 1 finely minced onion

◻ 2 garlic minced

◻ 1 tsp black pepper

◻ 1 tsp salt

◻ 2 tbsp water


Mix the flour and water together to form a soft dough. Allow the dough to rest under a moistened towel. Use a chopper or a grinder to blend in mutton or beef lamb with spices. Stir-fry it on a medium heat and omit the extra water.

Roll the dumpling dough in a long snake and cut into 2 dozen pieces. Now, roll each piece into 3 inches flat circle. Place a tsp or a walnut size meat in each wrapper and close the ends carefully.

Take a big double pan or a steamer basket with a tight lid and steam for about 20 minutes. You can serve Buzz as an appetizer or main meal.

Suutei Tsai (Mongolian Tea): 


◻ 2 cups water

◻ 2 bags green tea

◻ 2 cups milk’

◻ Salt to taste


Put the tea and the water in a sauce pan and bring it to boil. Add the milk and let it boil again for a minute. Now use a ladle to lift the liquid instead of stirring, add salt, and strain into a tea pot. Serve in small bowls with the meals.

Mongolian Eezgii: 


◻ 1/2 gallon whole milk (unfiltered)

◻ 1/2 cup kefir


In a large pot, bring unfiltered milk to a boil over medium heat. Stir frequently by using a wooden spoon to prevent it from falling. When the milk starts boiling, add kefir. Continue stirring until the milk is thoroughly curdled. Make sure that you can see white clumps separating from the yellow liquid.

Remove from heat and strain out curd. You can drink it when it cools down or use it in other ways. Return the solid curd to the pot and stir it carefully, until it starts to look crumbly and slightly yellow. Transfer the curd chunks to a pan and bake at 300 degrees for 2-3 hours.


Similar to other recipes we share with you on our website, Mongolian recipes and history are quite interesting, that’s why we decided to share it with you. Because, sharing is caring!For more fun recipes, follow us!