Mongolian Food

mongolian-traditional-food

As Mongolia is a herding society, traditional Mongolian diet is based on food that can be obtained from the five domestic animals-cows, sheep, goats, horses and camels. The Mongolian diet includes a large proportion of animal fat which is necessary for the Mongols to withstand the cold winters and their hard work. Mongolia food is seasonal. In the summer months, when animal provide milk, dairy products and dried meat (borts) become staple food. The Mongolia diets also include many forms of dairy products. Staple dairy products are yogurt (tarag), cheese (bayaslag), dried curds (aaruul), cream (zuukhii), butter (urum) and various form of butterfat. Traditionally prepared on holidays and special occasions are more labor-intensive than staple foods; they include boiled, fried or steamed dumplings, (bansh, buus, khuushuur), handmade noodles (tsuivan), and barbecues (with hot stones Khorkhog and Boodog). Khorkhog is a traditional Mongolia barbecue. It is prepared by cutting up the meat of animals and placing it in a container together hot stone. When you visit a family you will be offered traditional milk tea with salt, khoormog (yogurt from camel milk), tarag (yogurt), or airag (fermented mare’s milk). Mongolians have long supplemented diet with a variety of wild herds, vegegdlr_tabsles and berries.

 

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