Mongolian Traditional Cuisine
The difference between Mongolian nomadic animal husbandry and animal farm is that Mongolians graze their livestock freely in the wilderness. This way, livestock grazes on over 600 different types of medicinal plants, depending on the type of landscape.
In autumn, these plants dry up and become much more nutritious for livestock to consume, thus, the grazing livestock receives extra vitamin all year around.
Meat is the main source of water soluble B vitamins such as PP vitamin. Meat from Mongolian livestock has significantly lower heavy metal contents such as lead, mercury, arsenic, cadmium, etc., much lower than that of accepted limits. So Mongolian meat is considered the most organic on the market.
Mongolians sort meat by hot, warm and cold depending on which animal meat is it and uses accordingly in four seasons. For example, horse, marmot, deer, fish has hot type meat, mutton is warm type and beef, goat, camel and pork is cold type. These are sorted depending on how fast the fat of these meat gets cold. You may have noticed that goat meat gets cold and its fat freezes fairly fast.
Mongolians prepare the seasonal meat supply when the livestock is at its fattest. For example:
In autumn, these plants dry up and become much more nutritious for livestock to consume, thus, the grazing livestock receives extra vitamin all year around.
Meat is the main source of water soluble B vitamins such as PP vitamin. Meat from Mongolian livestock has significantly lower heavy metal contents such as lead, mercury, arsenic, cadmium, etc., much lower than that of accepted limits. So Mongolian meat is considered the most organic on the market.
Mongolians sort meat by hot, warm and cold depending on which animal meat is it and uses accordingly in four seasons. For example, horse, marmot, deer, fish has hot type meat, mutton is warm type and beef, goat, camel and pork is cold type. These are sorted depending on how fast the fat of these meat gets cold. You may have noticed that goat meat gets cold and its fat freezes fairly fast.
Mongolians prepare the seasonal meat supply when the livestock is at its fattest. For example:
Winter: One needs extra protein to keep warm during winter, so meat with high protein and lots of fat is preferable. Horse meat has very high calories and easy to digest, so during the coldest winter months Mongolians use horse meat. Mutton is preferable during other winter months.
Spring: It is forbidden to slaughter livestock during spring months, so Mongolians use pre prepared meat products such as borts-jerky, blood sausage and many other types of reserved meat to prepare for summer. Mongolians consider goat meat as cold meat, so it is used during the warmer months or dried up and kept for later usage.
Summer: Mongolians are not fond of using meat products during the summer months and use dairy products mainly. Dairy products such as milk, yogurt, airag, and other beverages made from milk. Sometimes they also use barley along with this dairy diet.
Mongolians keep this diet for all of summer months because excessive consumption of unnecessary protein and calories caused all sorts of cardiovascular diseases and obesity.
Mongolians keep this diet for all of summer months because excessive consumption of unnecessary protein and calories caused all sorts of cardiovascular diseases and obesity.
