Khorkhog

Mutton slow-cooked in a sealed pot with hot stones, potatoes and carrots, an ancient method still used for celebrations.

Khorkhog is one of the oldest cooking methods in Mongolia, traditionally prepared by heating stones in an open fire until glowing, then layering them inside a sealed metal container or pot with chunks of mutton, water and vegetables, letting the residual heat of the stones slowly cook everything from the inside out. It remains a centerpiece dish for special occasions and celebrations, often prepared outdoors and shared among large groups, with the hot stones themselves passed from hand to hand afterward as they are believed to bring good health.

Traditional khorkhog uses smooth river stones heated directly in a fire and layered with the meat inside a sealed pot, so the meat cooks from the heat of the stones rather than direct flame — a home oven version loses the smoky character but keeps the flavor profile.