Food

In traditional Mongolia the food was dictated much by the harsh climate that is present throughout the year and the nomadic lifestyle of the people. In the winter their diet was heavy in calories and meat while the summer it was a little lighter and heavier on dairy. A main focus in Mongolian agriculture has always been cattle breeding thus predetermining much of their diet. Mutton, beef, goat and poultry were also frequently consumed. The most common and most famous dish in Mongolia is called Boodog which is a whole carcass of a marmot or goat that is roasted from the inside out. This happens by the bones being taken out through the throat and the carcass is filled with burning hot coals and the neck is then tied at the top effectively cooking the marmot or goat from the inside out.




Another favorite dish in Mongolia is called Buuz. These are large dumplings made of dough, filled with meat, onion and garlic. Buuz are widely served particularly in large quantities at Tsagaan sar, the Mongolian New year when people often prepare thousands to feed their guests.



While meat and dairy have been staples in the Mongolian diet for years they also supplement many of their dishes with vegetables. Since Mongolians lived so close to nature they would grow and find local herbs and wheat grass when they could. This helped to provide a little more balance in their diet especially after a long, harsh winter.






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