Mongolian foods and Drinks

ABOUT MONGOLIA

Mongolia is truly one of the world's last undiscovered travel destinations and the safest country to visit. It is a land where you can experience wide-open spaces, cobalt blue skies, forests, deserts, crystal clear rivers and lakes, and the traditional hospitality of the nomads. Permanent dwellings are few and far between, fences even fewer and the land is owned by the people, like one large National Park. As a tremendous destination to experience the outdoors, Mongolia also boasts of unique history dating back to the Mongol Empire of Genghis Khan. Simply put, it is a land of adventure, horses, nomads, and blue sky.

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Mongolian foods and Drinks

The diet of nomads was very much dependent on their livestock and consisted primarily of milk products and meat. Any of the traditional nomadic animals--sheep, goats, yaks, and camel--would be milked and the milk used to make butter, yogurt (ayran) and qurut. Qurut is the dried round-shaped sour curds which could be consumed at times when when fresh milk products were not available, during winter, or at other times when food shortages resulted from droughts and severe weather conditions. Qurut could also be taken as "trail food" by those who might be away from the nomadic camp or on a military campaign. Qurut is crushed and boiled in water to make a healthy meal rich in calories and vitamins. Another important food product was fermented mare’s milk, the sour drink called koumiss which still has not lost its popularity among Central Asians. Koumiss is to the nomad as wine is to the French. Although koumiss is fermented, the Central Asian nomads do not consider koumiss as an alcoholic beverage, but rather a wholesome drink.

Boodog

Commonly used in marmot and coat involves removing the bones( and bowels from the skinned carcass through the neck red hot stones are put inside the carcass closed and the neck opening. Then the carcass is barbecued. The meat roasted this way is tender tasty and fragrant. ) innards of the animal, whilst leaving the meat bones and skin intact, then placing red hot stones inside the body of the animal to cook the meat sometimes inside the boodog may you make vegetables and some pepper and salt. If you bring hot stones it will be good for relaxing also health.

Khorkhog

It is prepared by cutting up the meat of the sheep and coat and placing it in a container together with hot stones while heating from the outside. Some people add and fixed many kinds of vegetables also pepper and salt. Khorkhog was a cooking method commonly used by soldiers on a military campaign in earlier centuries as the meat of a large animal such as a deer or gazelle could thus be cooked in its own stomach thus eliminating the need for carrying heavy pots or special utensils. Usually, a man making Boodog and Khorhog.