Orkhon Valley and Mongolian BBQ
Thursday, July 18
Orkhon Valley
We then went to a lovely canyon for a hike, and Leah climbed some rocks again:
Back to our ger village to make our lunch, meat filled dumplings. Some of us were better than others at the task:
Before returning to the nomad family’s ger, we watched as
our dinner was prepared. Mongolian
barbecue, but authentic. A large fire
had small rounded stones put into it, and the fresh goat was cut into pieces
and seared in the bottom of a large pan on a stove just like the ones in our
gers:
The very hot rocks were then added along with a few carrots and potatoes:
When all the meat and rocks were in the pot, the pot was sealed on the stove:
While it was cooking, we went back into the nomadic family ger and had a number of demonstrations of everyday life. I’ll describe two. First, the making of fermented yak yogurt vodka in a still. The fermented yogurt is placed in a large still, and the alcohol is boiled off, and it condenses and runs down a small wooden trough where it is collected in a pitcher. We tried it. Let’s just say that Grey Goose doesn’t have any worries.
Wool is sheared from the animals, carded and spun for the making of clothes. The spinning is very skillful with no wheel! Leah tried it:
We also heard of the rituals used in relations between families, and other aspects of nomadic life. It was quite wonderful. Finally we made our way back to our ger village where the goat Mongolian BBQ was waiting for us for our dinner:
Tomorrow we leave the steppe and go into the Gobi
Desert. More then.


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