Mongolia’s food culture developed from a nomadic pastoral lifestyle, where people relied heavily on livestock such as sheep, goats, yaks, camels, and horses. Traditional dishes emphasize meat and dairy because crops were historically difficult to grow in Mongolia’s harsh climate. Foods like Buuz and Khuushuur are popular examples of hearty meals made with minced meat and dough. Dairy products—such as fermented mare’s milk called Airag—have long been central to both daily nutrition and social traditions. Over centuries, Mongolia’s cuisine was shaped by the era of Genghis Khan and the Mongol Empire, which encouraged cultural exchange and introduced new cooking influences along trade routes.