The Mongolian diet is dictated by their way of life; it is high in dairy products, meat and drinks served in various styles. You maybe be able to try boodog, when an entire goat,or preferably marmot, is slowly roasted from the inside out by placing hot rocks inside the skinned carcass, sealing it and then placing the carcass on the fire. One boodog normally feeds 20 foreigners (or 10 Mongolians). Marmot are only eaten from mid-August and to mid-October. The other main highlight of Mongolian cuisine is Khorkhog, which is made by placing hot stones from the fire into a pot or milk urn with chopped sheep, some water and sometimes vodka and then sealing the pot and putting it on the fire. Readmore…
Archive for the 'Mongolian Cuisine' Category
Mongolian Cuisine
Uuts
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A part of mutton that includes the lower 3 ribs, back, rump and
tail. Cutting from the other parts of meat correctly depends on which
side is the head or beginning. Where is the head or beginning of meat
parts? The side of animal head is the beginning.
A part of mutton that includes the lower 3 ribs, back, rump and
tail. Cutting from the other parts of meat correctly depends on which
side is the head or beginning. Where is the head or beginning of meat
parts? The side of animal head is the beginning.
Meals
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Mongolian people prepare the meat for the whole year's usage in the last month of autumn or first month of winter. Beef is consumed by bfating in big chunks, or in noodle soup, buuz, or
khuushuur; it is also cut into small pieces and put in a sack to have
it dried.
Mongolian people prepare the meat for the whole year's usage in the last month of autumn or first month of winter. Beef is consumed by bfating in big chunks, or in noodle soup, buuz, or
khuushuur; it is also cut into small pieces and put in a sack to have
it dried.
Shar Tos
Shar tos is secreted by fating cream or churning airag. Then it is
stored in a container made from dried stomach / that is blown up / of
an animal.
stored in a container made from dried stomach / that is blown up / of
an animal.
Tsagaan Tos
Tsagaan tos is a kind of butter that is remnant of cream after the pure
butter is separated and is usually mixed with small pebbles of curds.
butter is separated and is usually mixed with small pebbles of curds.
Dried Curds
Dried curds are made from yoghurt whose liquid part is squeezed out and
pressed to make a solid shape. After that, the solid is cut into small,
big, thick or thin squares or clutched with hands to make various
shapes.
pressed to make a solid shape. After that, the solid is cut into small,
big, thick or thin squares or clutched with hands to make various
shapes.
Milk Vodka
Milk vodka is made by distilling animal milk. There are two different ways to distill: closed and open.
Yoghurt
Yoghurt, usually made from cow or goat milk, made by heating /37-45°C/
and squeezing it or adding yoghurt /I-3%/ as yeast and thoroughly
ladling up after which stored in a warm place at least one and a half
hour.
Readmore…
Airag
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Airag fermented from Mongolian mares is special because of its
nutritious and medical values. Mare's milk varies in its composition of
vitamins /vitamins B1, B2, Br, Pt, C, protein, carbohydrate and fat due
to the distinction of the composition and quality of the grass and
plant of the areas.
Mongolian Barbeque
Mongolian Barbeque (Boodog) is made from goat or marmot meat. After a goat is slaughtered, the head and other parts are separated without cutting the skin. Then, in the skin all the meat that are cut into pieces and bones are put together with specially heated stones.
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