The most iconic and surprising dish in Mongolian cuisine is undoubtedly the traditional Mongolian barbecue.

This meat-cooking method is reserved for special occasions, and suffice to say that Mongolians are mad about it (and soon, you will be too). The basic technique involves cooking meat—primarily goat, mutton, or marmot—on stones that have been heated directly over fire.

For khorkhog, the hot stones are placed with meat and vegetables (potatoes, carrots, and cabbage) inside a sealed pot, which is then left to cook over the fire for approximately 30 minutes.

For boodog, the basic technique is identical, except that instead of using a pot, the hot stones, meat, and vegetables are placed inside the animal's hollowed-out abdomen.

Honestly, cooking meat directly on heated stones imparts a distinctly savory and succulent flavor, and meat enthusiasts will be enchanted, while vegetarians may want to skip this one without hesitation.