Mongolian Meat

In general, meat dishes constitute the basic part of Mongolian Cuisine. They are cooked in the same way as khar-khoh. The only difference is that instead of the flask they more often use the fell of the animal. Such dishes are cooked only on occasion of guests or holiday, as the process is rather undertaking.
Mongolians like dishes from boiled non-salted mutton very much. However, beef, horse-flesh, goat-flesh and meat of camels, yaks and saigaks are widely used too.

The most characteristic method of cooking meat consists in drying thin long stripes of meat in the wind without any preprocessing. Simple Mongolian meat dishes, without any trimmings and seasonings (except for dried onions) require, nevertheless, long-term cooking, for meat is boiled or dried in huge amounts.

In the steppes you wont find even a twig for a fire and as a result, fried food is not popular in Mongolia. That’s why they preferred to boil or to cook by steam. Often they just jerked or smoked the meat. Sometimes they put strips of meat under their saddles and after a day’s ride the meat was "cooked." Also, the salts from the horses body helped preserve and flavour the meat.  This way of preserving meat was even practiced by the settlers in America and cowboys would stick dried or smoked meat under the saddle--breaking off pieces as they traveled.

Learn how to cook with Mongolian Recipes:

MONGOLIAN MILK RECIPES

MONGOLIAN MEAT

MONGOLIAN DRINKS

MONGOLIAN DESERTS