Mongolian cuisine

Mongolian cooking is nomadic: mutton, flour and dairy, cooked with no vegetables and almost no spice.

Meat and milk divide the year here: summer is "white food", the dairy, winter is "red food", the meat. That is not a diet but a consequence of the seasons on the steppe.

There is almost no spice in Mongolian cooking: salt, onion, sometimes garlic. Good mutton, the thinking goes, needs no disguise.