Buryat cuisine

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.

• Buuza (Buryat: ˈbʊː(d)z(ɐ); Russian: буузы, позы), 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.
• Bukhleor (Бүхэлеэр, бухлёр) is a lamb soup with hand-cut noodles and potatoes.
• Shulen (Шүлэн, шулэн) is a mutton or beef soup with egg noodles and sometimes dumplings (баншатай шүлэн).
• Sagudai (Сагудай), a local version of sashimi made from fresh fish from Lake Baikal
• Khuushuur (Хуушуур) are fried meat pies usually made with mutton meat and fried in sunflower-seed oil.
• Sharbin (Шарьбан(г), шарбин) are similar to khuushuur but are round in shape.
• Shan'gi (Шаньги) are a flatbread with melted local cheese and can be compared to pizza.
• Salamat (Шанаһан зөөхэй/салмаад, саламат) is a local dessert made from rye and sour cream.

• 
  Beef buuza
• 
  Shulen
• 
  Salamat

• Airhan (Айрһан) is a local dried cottage cheese, variant of aaruul.
• Khuruud (Хурууд) is a traditional Buryat hard cheese.
• Urme (Үрмэ) is a dairy product made from fat milk, which is boiled and then skimmed. The final product is a thick layer of milk skin.

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