Then, place the lid back onto the container and let the hot stones do the rest.
When it’s all done, simply remove the stones and we have a delicious feast of meat in front of us. Over time, I’ve learned to really appreciate the flavor and texture of the tender meats without the intrusion of strong spices often used in America. Khorkhog is a perfect meal on a beautiful day out in the Mongolian countryside.
Mongolia’s climate is harsh, and its geography is not suitable for agriculture. Most of Mongolia is covered by steppe grasslands, with the expansive Gobi Desert in the south and mountainous regions to the north and the west. Because of this, Mongolians could not rely on farming as a source of food, making meats and dairy the most important parts of the Mongolian diet.
The nomadic lifestyle also means that the Mongols were always in movement as a people. This makes it difficult to prepare food requiring complicated tools and techniques, which is why meats are often boiled in hot water.
In addition, the harsh winters of Mongolia and the nomadic lifestyle require a person to expend lots of energy. This is partially why Mongolians prefer to consume meats with plenty of fat.
