This post is part of the Tender Sapling Travelers Series and Part 3 of a 3-part installment on Mongolia. See Part 1 here (book recommendations and learning about the ger) and Part 2 here (prayer wheels, including a step-by-step craft).
I usually love researching and selecting which native food to prepare for our monthly Culture Club homeschool cooperative potluck. However, Mongolia had me stumped.
The traditional nomadic diet is so opposite to what we eat, it presented a few challenges:
1) Where would I get the ingredients or cooking tools, such as the abdominal cavity of a marmot, inside which I would cook chunks of mutton over heated stones if making “Boodog?”
2) If I could get all the supplies and pull off a traditional dish, which typically involves no seasoning and is usually heavy on the animal fat to help Mongolians survive their cold winters, would my kids or any of the 30 other children at our potluck try more than a bite of it?
3) Given that there are several vegetarians in our coop and that our potluck dishes sit out at room temperature for some time, I prefer to select vegetarian dishes from each month’s country. Mongolian food is so heavily meat-based! It’s summarized by Wikipedia as a diet consisting primarily of “dairy products, meat, and animal fat.”
Then I remembered: Continue reading