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Buryat cuisine is the traditional cuisine of theBuryats, aMongolic people who mostly live in theBuryat Republic and aroundLake Baikal inRussia. Buryat cuisine shares many dishes in common withMongolian cuisine and has been influenced bySoviet andRussian cuisine.

Most dishes arelamb- orbeef-based, but fish dishes are common especially aroundLake Baikal. There are also a number ofdairy products made by theBuryats. Buryat cuisine is simple and hearty with very little spice. The Buryats, like the Mongols, are known for theirbuuz, a type of steamed dumpling.

• Buuzy (Бузы) also known as Pozy orBuuz inMongolia, are meat-filled steameddumplings usually filled with a mixture of either lamb or beef with onions.
• Buchler (Бучлер) is a lamb soup with hand cutnoodles andpotatoes.
• Shulep (Шулэн) is a mutton soup with egg noodles and sometimesdumplings.
• Bukhelor (Бухел) is a spiced meat and vegetablestew with Siberian herbs.
• Sagudai (Сагудаи) a local version ofSashimi made from fresh fish fromLake Baikal
• Khuushuur (Хушуур) are fried meat pies usually made with mutton meat and fried in mutton fat.
• Sharbin (Шарбин) are similar toKhuushuur but are round in shape.
• Shanki (Шанки) are aflatbread with melted local cheese and can be compared topizza.
• Salamata (Саламата) is a localdessert made fromrye andsour cream.

• 
  Beef Buuzy
• 
  Shulep
• 
  Salamata
• 
  Buryat style fish soup

• Airkhan (Аирхан) is a type or local driedcottage cheese.
• Khuruud (Хурууд) is a traditional Buryat hard cheese.
• Urme (Урме) is a dairy product made from the milk fat and milk foam which is boiled and then skimmed. The final product is similar tokaymak orclotted cream.

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• Mongolian cuisine
• Buryats
• Buuz
• Russian cuisine

• Buryat cuisine
• Siberian cuisine
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• Russian culture stubs

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