BOODOG – A TRADITIONAL ROAST
What is it: Whole goat, with fillings of hot stones, onions, and potatoes inside it, so that it is cooked within its skin.
What does it taste like: A very wholesome authentic Mongolian dish, having a meaty aroma and flavor.
What is it: Whole goat, with fillings of hot stones, onions, and potatoes inside it, so that it is cooked within its skin.
What does it taste like: A very wholesome authentic Mongolian dish, having a meaty aroma and flavor.
It is kind of khorkhog food but not too same with its method to be cooked. Boodog is one of the traditional meat cuisines of nomadic Mongolia. Boodog is called as Roast meat in English. It has been the main national food since period of time of Genggis Khaan. The main goal feature of this kind of special food is meat is cooked in unique way. Boodog is also exciting dish for Mongolians. It is possible to roast meat by meat of sheep, goat even meat of marmot. The marmot boodog is also much enjoyed dish for most of people in Mongolia. But either lamb or meat of goat is perfect tastes to be roasted meat using the red hot stones. The processes to roast meat and make khorkhog are almost same. Especially, in countryside it is common to be roasted meat or cooked khorkhog. The boodog will be one of the banquet foods when some guests arrive in a household where is in countryside. It is usually made of
meat of goat or marmot. Hang a marmot or a goat at the head, and cut the skin around its neck. Now it is possible to pull the skin and most of the meat down over the inner skeleton. Break the legs at the knee, so that you only need to pull out the upper leg bones. From the innards, keep the liver and kidneys, which can later be inserted again. Turn the removed skin and meat back, so that the hair is at the outside again. Fill the resulting "sack" with the following ingredients: Some salt, one or two peeled onions, and a number of stones, that have been heated up in a fire for about an hour. The stones must have a smooth and round surface. The smaller ones go into the upper legs, the larger ones into the abdominal cavity. At the end, the neck is closed with a piece of wire. Now you need a strong flame (eg. a blowtorch) to burn away the fur. Then scratch the remains off together with the uppermost layer of the skin. During that process, the meat gets cooked from the inside and the outside. If the steam forming inside causes too much pressure, then you need to cut a few small holes into the skin to avoid an explosion. The meat is cooked enough when all of the skin surface leaks with fat. |
Ingredients
Making boodog means prepared all meat with bones and meat reduced from bones going to be cooked in the skin of goat in special way of frying from outside. |