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1. NOMAD FAMILY HOME IN DARKHAN

MONGOLIAN BREAKFAST

MILK TEA: Boil water and add black tea leaves, wild tea, fresh cow milk, and add salt. Mix with a ladle. Filter milk tea to separate tea leaves and store in a thermos.

BOORTSOG (Fried dough): Prepare flour dough by mixing flour, milk, sugar, yeast, and milk grease together. Let it rest. Cut the dough into smaller portions & shape it into pieces. Prepare a hot pan and add animal fat then fry and turn around until it is brown.

KHAILMAG (Carmalized Clotted Cream): Heat the Urum, add flour, and mix. Add raisins and sugar then mix. Remove the fat layer for use in the next dish Zambaa. Make Urum (clotted cream) from the boiled milk after removing the first layer after it’s been laid for 24hrs.

ZAMBAA (Barley dough): Prepare barley flour and add the fat from Khailmag, then add sugar. Squeeze in the shape of one hand.

AARUUL: Wet curd is stored in a fabric sack. Pressure it using a heavy stone. Let it dry and drain out water for some days. Use string to cut it into many sticks. Let it dry outside (air dry) for months, until it is tough.

GOAT BOODOG: Heat the stone. Make a careful slit in the goat and remove all the internal parts. Insert metal string which will be used to tie the goat after stuffing. Trim the meat inside the sack. Prepare potatoes and onions. Stuff meat & veggies inside the sack. Add hot stones and layer with meat. Season with salt & black pepper. Tie the sack. Shake to evenly spread the stones. Use a blowtorch to burn hair and scrape it off. After, wash the sack. Use blowtorch for 4 hours until cooked. Apply a raw fat layer on top of the boodog and blowtorch it, then wait until it is melted. Then spread the fat around.

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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
VIDEO EDITOR » Ngoc Le Hong
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
ON-THE-GROUND PRODUCER » Hang Nguyen
LOCAL FIXER » ARTGER PRODUCTIONS (CEO: Javkha Ara) IG: @artger.tv | https://www.youtube.com/c/ARTGER

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