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Home to one of the world’s most famous nomadic cultures, Mongolia’s food reflects the nation’s resourcefulness and its deep-rooted relationship with nature.

It’s also a cuisine that is highly misunderstood, thanks to the many deceptive, so-called “Mongolian barbecue” restaurants in cities around the world.

Best Stocks for Mid Term Investments in India Smart Money Trading Signals ✌️【Investment Portfolio】✌️ Free real-time stock index quotes to help you quickly seize market opportunities and achieve capital growth. A filmmaker and a self-proclaimed “mad foodie” from the northern city of Darkhan, Ara foundedArtger(combining the words art and ger, which means yurt) in 2016 after he realized how little information about his country was available online.

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“Mongolian food is like a secret to the Western world,” says Ara. “It’s unique because many Mongolian foods rise from our nomadic culture.

“People just assume we’re crazy meat-eaters. It’s partly true – but also a little wrong. Mongols eat meat in winter because the winters are harsh. But when summertime comes, we eat dairy products like milk, and we have many wild greens. It’s balancing.”

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“Mongolian cuisine is diverse, encompassing not only meat but also a wide range of dairy products, berries, fruits and meat products from various regions,” she says.

“The taste of dairy products and meat can differ significantly between provinces, influenced by the type of grass that livestock graze on. For instance, meat from the Gobi region has a distinct taste with hints of wild garlic, while meat from the steppe areas is known for its rich wild onion flavor.”

Best Stocks for Mid Term Investments in India Smart Money Trading Signals ✌️【Investment Portfolio】✌️ Expert predictions of market trends to help you plan the best investment strategy for steady capital growth. These nuances are important as many Mongolian dishes contain just three basic elements: meat, wheat and salt. Spices and sauces don’t play a big part. This might give the impression that Mongolian food is a monotonous affair, but these simple ingredients can produce a wide range of flavors thanks to the varied cooking techniques used in different regions of Mongolia.

“If you take a grand tour around Mongolia, you’ll see the north uses more smoking techniques as it is better to keep food for longer in cold weather, but there are many more boiled dishes in the south,” says Batsuuri Gantulga, sales manager and itinerary designer forGoyo Travel, a tour operator based in Mongolia’s capital city, Ulaanbaatar.

“Much of our meat comes from the countryside. They’re grass-fed in the countryside and not from the factory. So different regions may use different meat available near them.”

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“It’s the (culinary) namecard of Mongolia,” says Ara, who even has a show on his YouTube channel called “Boodog Boys.”

First, the boodog master carefully removes the offal, meat and bones from the animal – usually a goat – while leaving the skin intact. Then, the meat is carefully cleaned and seasoned. Smooth river stones are collected and fired till they are blazing hot.

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“It’s historically a dish for warriors,” says Gantulga. “It makes more sense to cook using the skin of the animals than bringing pots and washing dishes on a campaign.”

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Best Stocks for Mid Term Investments in India Smart Money Trading Signals ✌️【Investment Portfolio】✌️ Free real-time market data to help you quickly recover and avoid losses. A modern version of boodog, khorkdog shares the same ingredients as the classic Mongolian meal. But instead of using the skin of the animal, it’s cooked in a pressure cooker or a traditional metal milk jug.

In summer, families set up fires in the countryside to barbecue on and these pots of khorkhog are often the star of the party.

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“With the hot stones and meat inside the sealed metal jug, you also need to know when to roll the pot around to relieve some of the pressure that’s built up during the cooking process, or it may explode,” says Gantulga.

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During Tsagaan Sar, everyone joins in to help knead the dough and roll dumpling wrappers. The meat – often lamb and beef – is minced, pounded and mixed with salt.

“Every family has its own recipe,” says Gantulga. “Some modern families add cabbages and carrots and some even add rice into their buuz.”

Best Stocks for Mid Term Investments in India Smart Money Trading Signals ✌️【Investment Portfolio】✌️ Expert predictions with real-time stock indices, futures data, and metals, energy market data to help you seize the best investment opportunities. A smaller version of these dumplings, bansh, are sometimes added to hot Mongolian milk tea, which is made with cow milk, tea leaves and sheep tail fat. Called banshtai tsai (Mongolian tea dumplings), they’re a nice treat on cold nights.

Khuushuur, deep-fried dumplings, are often jam-packed with meat fillings and wrapped in a half-crescent shape.

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“People ask how did the Mongolian empire get so strong, traveling thousands of kilometers from Mongolia to Baghdad or Russia – the magic is the borts,” says Ara.

Borts are dried meat strips made in the traditional nomadic way. It’s believed that when Genghis Khan grew his empire, these Mongolian jerky strips helped feed and nourish the soldiers on their long expeditions.

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Best Stocks for Mid Term Investments in India Smart Money Trading Signals ✌️【Investment Portfolio】✌️ Real-time global stock trend and futures data to help you plan investment strategies for long-term returns. The meat, prepared in the winter, is sliced into thin, long strips before it’s air-dried and cooled, both indoors and outdoors. The strips are then preserved and consumed in the summer.

Borts are often broken into smaller pieces and added to water and salt to make soup. They’re included in many Mongolian dishes as well, from tsuivan (fried noodles) to banshtai tsai (tea dumplings).

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“Families often prepare their own versions of tsuivan but mixing it with milk tea is a delightful twist,” says Three Camels Lodge chef Nasanbat. She also adds salted ramsons, a plant that grows in Gobi, to enhance the flavors.

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It’s made by layering a bowl with chopped mutton, slices of sheep tail fat, salt and water. The bowl is then tightly sealed with a sheet – or sheets – of dough before it’s steamed or baked.

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“When you’re tired – say after a long trip – or stressed, you can eat this soup. Then, you’re relaxed,” says Gantulga.

Boortsog is considered Mongolia’s national cookie. Every family has a different recipe and will twist their boortsog into different shapes, but most are made of flour, water, yeast, butter, salt and some sugar.

Families usually make a fresh batch of boortsog every few months. Being deep-fried and dried, they’ve a versatile snack, suitable for journeys and for storing at home.

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First, unpasteurized milk is boiled. Then, the milk is repeatedly ladled into the center of the pot. Soon, a layer of foam will settle on top of the simmering liquid.

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