I am very happy & enjoy my trip. It was wonderful. You have a very very good & excellent guide and driver. Thank you. I shall return with my family.~ Quek Tee Kim, Singapore
7TH THINGS YOU SHOULD DO IN MONGOLIA IS TO TRY BBQ & OTHER MONGOLIAN CUISINES.
Blue Mongolia Tour agency names the one of the best things to do in Mongolia is to try Mongolian BBQ-s and other Mongolian cuisines.
Meat cooking methods are connected and originated from ancient clans and nations, who were living in severe condition, which didn’t allow to grow fruits and vegetables. The meat cooking method was originated by Mongols and Siberians, but the barbeque name was given by spanish people. There are long history how the meat cooking method came to present modern world from primitive period. Let’s look at the history of ancient people.
Mongols and central Asians nomads used to eat meats and fat to survive in continental severe cold climate. What kinds of animals were they eating? Before last ice age 40 thousands years ago, they had only giant animals like mammoths, bizons and buffalos. They hunted giant animals and they divided the meat into some quite not big pieces using their stone weapons. They dug the holes in the ground and they put fire in the hole and then they put meat pieces on the holes. They cared for the fire and the pieces of meat were cooked so long hours and smoke and heat cooked the meat. By B.C 12000 the coldest climate faced to our planet and more than 100m-s high thick ice covering was made over the Bering strait. Like this, the America continent and Euroasia continents joined together and some Mongolian, altai mountains, sibirean nomadic clans moved on this ice bridge to America. Therefore, the native American Indians are connected with Asian nomads genetically. When they are in the new continent and new land, they were using their own methods of cooking and living. American indians developed this method in long years until the traveler Columbus landed in America in 1492. Spaniards apparently found local people roasting meat over a grill consisting of a wooden framework resting on sticks above a fire. So they gave the name of barbacoa. Traditional barbacoa involves digging a hole in the ground and placing some meat—usually a whole lamb above a pot so the juices can be used to make a broth.
But in Central asia cooking on holes method was used until the end of the stone age B.C 5000-4000. When the bronze age, iron age coming and climate is getting better, the big animals were extinct. Instead of big animals they have small animals like mountain wild sheep, wild goats and wild horses and cows. They started to design the firstly the bow and arrows and started to hunt animals, then tried to domesticate those animals. They reached the great result. They had own domesticated herds of animals, which meant that they had much of reserve of food. Meat cooking process turned into new method: They put fire on the ground and then they hang the whole sheep and goat from the firm iron or big wood sticks. The whole meat was rolled and roasted on the open fire and cooked well, but inside it should be cooked pretty, so they used well heated stones inside of the lamb. So, the Boodog BBQ – second type of the barbeque was designed by nomads. The whole meat is cooked in open fire at temperatures of up to 300°C (572 °F).
By this time started to have first knives, first iron plates with not nice figures and cooking pots, which looked like just a simple round shaped plate. Local people started to cook the meat in quite small pieces such as beef steaks, grilling them on open fire. So, The steak style roasting bbq – the third type of the barbeque was designed by nomads.
By the 13-th century Mongols were in big military campaign to western countries. They rode on their horses and conquered to western territories in very high speed and it was called the thunderstorm war. If Mongols had so many of sheep and small animals as for food, how they could move so quickly. So Mongolian cavalries food supply was local food and local wild animals. They hunted the animals or gathered the food. In many cases cavalries had a picnic meals, they had stir fried thin slices of meat cooked in open fire with wooden sticks or iron swords on iron griddle or on iron shield. The cavalries designed the Sharsan makh- the fourth type of the barbeque in 13 centuries. Then this method was used stir fries with some herbs: wild onions, stinging nettles and wild fennels from Asian steppes.
Later by 1950-ies Chinese restaurants used Sharsan makh methods: stir and frying sliced meats with vegetables on big griddle with long iron sticks. Diners select a variety of raw meats and other vegetable ingredients, sauce and handed to the chef to grill. Then this method is transferred to Europe and America and there are some Mongolian BBQ restaurants.
Cavalries’ food in 13th century and nomads food in B.C2000 – these 2 types of BBQ are the main offer in present modern time to our guests: tourists. In Ulaanbaatar city we have BBQ buffet restaurants and they offer the different types of meat grills: lamb, goat, beef, horse, yak, chicken, pork and some sea animals.
Another type of Mongolian Classic Cuisine is Mongolian soups: broth soups with onions or stinging nettle, bantan- thick soup with flour. Mongols were making blood sausages, white sausages and meat sausages as using the intestine of animals. The sausages were flavored with wild herbs such as wild onions, fennels, mountain salt, onion shallots and curds. The animals whitefeet are cooked very well for long hours and the soup is turned to jelly and geletines, which is full of collagen, so it is ate as a appetizers and snacks for ladies. Mongolian small dumplings were used by Mongolian shamans in ancient times and Buddhist monks in medieval ages.
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