Orkhon Valley and Mongolian BBQ

Thursday, July 18

Orkhon Valley

 We spent some of the day with a nomadic family, primarily with the woman of the family,  She has a remarkable range of skills!  She farms yaks, sheep and goats, and we visited her as she was beginning her day milking her yaks:

 

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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