Food

Food
The Mongolian people do not eat vegetables because in Mongolia vegetables do not grow. Mongolia is really cold and vegetables can grow only two months of the year. Mongolia has two months of warm weather. That’s when the vegetable can grow. They can’t buy vegetables because they are really expensive since they are imported. A lot of people can’t afford it.

In Mongolia, there is a lot of animals. The animals help people get warm because the animal's meat warms them. The people kill the animal to eat the meat because the meat in Mongolia is important. The animals are important because the animals like horses, sheep, and much more can give the food and milk to the people. The animals produce the milk and then the milk is given to the people. People in Mongolia make cheese with the animals milk that’s why the animal is most important in Mongolia. They don’t have to buy food because the animal is the food they need, they can make a lot of different food to eat from the animals. Meat is cooked as in soups or dumpling or dried for winter. The most popular food in Mongolia is the dried meat. Herders in the Gobi Desert store mostly camel meat, while mountain tribes prefer to slaughter a yak or goats. They eat the dried meat during the winter months until the spring comes, when their diet changes. So, they need to take care of animals because the animal helps the people in a lot of things. The animals can help them move to different places because the horse and camel can carry loads.

Dairy products and meat are the main food. Mongolia has found creative and ingenious ways to use the milk of all five of the domestic animals in the country: sheep, cattle, goats, camels and horses. Like orom is the cream that forms on top of boiled milk. The dried curds is called aaruul and can be seen baking in the sun on top of gers in the summer. The dried cheese is called eetsgii. Fermented milk of mare is called airag. Nermel is the home-brewed vodka that packs a punch; tarag is the sour yogurt; shar tos, melted butter from cuds and orom, and tsagaan tos, boiled orom mixed with sometimes flour, natural fruits or eesgii. The method of drying the dairy products is common in preparing them. The Mongolians prepare enough dairy products for long winter and spring.
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