EAT LIKE A MONGOL

Meat and milk are the base of the Mongolians’ diet. When we cooked vegetarian meals two days in the row Nara, our driver, was impatiently looking for a sign of guanz, a roadside restaurant (filled only with Mongolian cuisine). Both milk and meat are products from the same domestic animals (along with useful hides, fleece, and wool, especially cashmere from goats, as well as transportation provided by some animals). The Mongolians refer to these animals as ‘the five muzzles’: horses, cattle (cows and yaks combined, as well as hainags, a cow/yak cross), sheep, goats, and camels. People living in the northwest regions of Mongolia, bordering on Russian Siberia, add a sixth muzzle to the herd: reindeer, which are also raised for their meat, hides, milk, and uses for transport.

Nomads live on meat and some preserved milk products during the winter season from October to April, whereas in summer they mostly relay on fresh milk ( in all forms: cream, butter,‘milk skins’, soured clotted milk, buttermilk, yoghurt, sour cream porridge, cheeses, ‘milk vodka’, kumis, and many I don’t know how to describe). Milk from all of the ‘six muzzles’ is used for dairy products, although milk from certain kinds of animals is often preferred for a specific product, such as mares’ milk for kumis, and sheep, goat, camel, and yak’s milk for a variety of fat-rich cream products.

Kilka dań z codziennego życia Nomadów:

– Domowy zasmażany makaron z cebulą (jedną), suszonym mięsem, ziemniakiem (jednym) i olejem
– Zupa z domowym zasmażanym makaronem z cebulą (jedną), suszonym mięsem, ziemniakiem (jednym) i olejem
– Buuz, pierogo-kluski na parze z mięsem
– Khuushuur, pierogi z mięsem smażone w głębokim tłuszczu

Smacznie i mięsnie.

 

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