The most famous Buryat dish: large steamed dumplings filled with juicy minced meat, usually beef or mutton. Unlike Chinese dumplings, buuz are left open at the top so fragrant steam escapes during cooking. ¹⁾

A rich meat broth traditionally made with lamb on the bone. The recipe is deceptively simple — meat, onions, herbs, and water — but long simmering creates remarkable depth of flavor. ²⁾

A noodle soup with meat broth and hand-cut noodles. It is considered both everyday comfort food and a restorative meal during harsh Siberian winters. ³⁾

Fried meat pastries similar to Mongolian khuushuur. Crispy outside and juicy inside, they are popular street food during festivals and public celebrations. ⁴⁾

A strong distilled dairy spirit made from fermented milk. Traditionally consumed during rituals, ceremonies, and major communal gatherings. ⁵⁾

A thick, buttery cream porridge made from sour cream and flour. Historically associated with prosperity and often served during important family events. ⁶⁾

Fried twisted pastries prepared for holidays and Buddhist celebrations. Their shapes can carry symbolic meanings connected to luck and abundance. ⁷⁾

A fermented dairy product with a tangy flavor, sometimes dried for storage. It reflects the nomadic need for long-lasting, nutrient-rich food. ⁸⁾

Fresh clotted cream served with bread, pastries, or tea. Dairy products hold special importance in Buryat hospitality traditions. ⁹⁾

The omul fish of Lake Baikal is one of Siberia’s great delicacies. It is commonly smoked, lightly salted, or eaten raw when exceptionally fresh. ¹⁰⁾

Buryat green tea prepared with milk, salt, and sometimes butter. More nourishing than decorative, it historically helped people endure long winters and travel across the степpe. ¹¹⁾

Flat fried pastries stuffed with meat and onions, somewhat resembling large pan-fried dumplings. They are especially popular at outdoor markets. ¹²⁾

Though more closely associated with Mongolia, Buryat communities also prepare meat cooked with heated stones in sealed containers, creating intensely tender results. ¹³⁾

Thick milk skin collected from boiled milk and layered into rich dairy desserts. Traditionally served to honored guests. ¹⁴⁾

During the Buryat Lunar New Year celebration, known as Sagaalgan, tables are filled with symbolic white foods — dairy dishes representing purity, renewal, and well-being. ¹⁵⁾