Content
- 1 Meat
- 2 Milk
- 3 Preparation
- 4 Alcohol
The Mongol-Tatars are nomadic tribes, therefore, grain crops and vegetables were practically absent in their diet. The food assortment mainly consisted of dishes from those products that you can take with you during the transitions, which can be obtained in conditions of constant change of residence.
This is livestock and its derivatives and game - something that can be obtained everywhere, for which you do not need to wait for germination, to cultivate the land. This means that the Mongol-Tatars ate meat, dairy products.
Meat
It was often consumed undercooked in order to preserve vitamins. The meat of goat, lamb, beef, sarlyks and horse meat was used for food. And also, the meat of a wild animal obtained by hunting.
Sarlyk
Milk
Fresh milk, was rarely consumed, it was mainly fermented to obtain products such as kumis. Milk was used by various animals, and the mare did not disappear. A kind of dry cottage cheese was also made from milk. Milk was used to make sutei tsaya, a low-grade green tea to which milk is added when boiled.
Sutei Tsai
Basically, most of the dishes and products are familiar to us, or are analogous to our usual ones, for example, such as bilag, it's just cheese. Or, for example, tarak, which is yogurt. Or tsuiwan, these are steamed noodles and fried with meat.
Cuiwang
But there were also some rather unusual things. For example, such as bodog, it is a stomach stuffed with animal meat.
Bodog
Preparation
Cooking mainly took place by boiling, steaming and frying in animal fat.
Alcohol
Moonshine was made on milk and it was called "archi" in modern language, and factory-made vodka is also called.
Archi - vodka with milk
Bread is not included in the traditional cuisine of the Mongol-Tatars, for reasons of the nomadic lifestyle, although in the end they liked the bread and today it is even produced in Mongolian cities. And in modern national cuisine, noodle dishes and pies are not uncommon.