Buryat cuisine


Buryat cuisine is the traditional cuisine of the Buryats, a Mongolic people who mostly live in the Buryat Republic and around Lake Baikal in Russia. Buryat cuisine shares many dishes in common with Mongolian cuisine and has been influenced by Soviet and Russian cuisine.

Common dishes

Most dishes are lamb- or beef-based, but fish dishes are common especially around Lake Baikal. There are also a number of dairy products made by the Buryats. Buryat cuisine is simple and hearty with very little spice. The Buryats, like the Mongols, are known for their buuz, a type of steamed dumpling.

Common Buryat foods

Buuzy, also known as pozy or buuz in Mongolia, are meat-filled steamed dumplings usually filled with a mixture of either lamb or beef with onions.Buchler is a lamb soup with hand-cut noodles and potatoes.Shulep is a mutton soup with egg noodles and sometimes dumplings.Bukhelor is a spiced meat and vegetable stew with Siberian herbs.Sagudai, a local version of sashimi made from fresh fish from Lake BaikalKhuushuur are fried meat pies usually made with mutton meat and fried in mutton fat.Sharbin are similar to khuushuur but are round in shape.Shanki are a flatbread with melted local cheese and can be compared to pizza.Salamata is a local dessert made from rye and sour cream.

Dairy products

Airkhan is a local dried cottage cheese.Khuruud is a traditional Buryat hard cheese.Urme is a dairy product made from milk fat and milk foam, which is boiled and then skimmed. The final product is similar to kaymak or clotted cream.