Boodog

One of the more intriguing foods in this Mongolian culinary guide is boodog. It refers to Mongolia's one-of-a-kind meat preparation procedure. Boodog is similar to khorkhog, except the meat is not cooked in a milk churn or saucepan. It doesn't use any form of cookware at all, in fact. Rather, boodog is created by boiling the meat in the skin of the animal. Mongolian nomadic soldiers rode their horses and carried anything they could. They couldn't bear the weight of heavy cookware, so they created a way to prepare meat and veggies using the carcass of the animal.

Ingredients

• Meat of Goat (chevon) –one goat meat, Heated stones (stones of river) – 20-30, Salt , Seasons (pepper, peas and more)

Instructions

• Clean the marmot, separate the intestines and slightly remove hair from the skin.
• Rub the inside with salt, fill up with hot stones and seal tightly.
• Additionally, roast the marmot on slow open fire or with a gas burner.
• Usually, Mongolians do not use seasonings in order to keep the specific taste of marmot meat.
• When the cooking is done, the stones are pulled out, rolled in hands, the meat is cut into pieces and the Mongolian recipe marmot is ready to serve hot