Boodog
Boodog ( Mongolian боодог ) is a Mongolian national dish .
preparation
It is a cooking method that is related to the traditional chorchog ( Mongolian хорхог ): In both cases, heated stones are used to cook the meat - for chorchog of pieces of meat, for boodog of an entire animal. As a rule, marmots , whose hunting is very popular with the male population of Mongolia in late summer, or young goats are prepared in this way.
With the Boodog, the animal is first slaughtered , hung by the head and cut open at the neck. The skin and fur can now be pulled back so that the animal can be gutted. Of the innards , only the kidneys and liver are later used for the filling, which also includes onions and salt . Before the animal skin is folded up again and tied around the neck, the remaining space is filled with glowing stones. The fur is then scorched over an open fire (nowadays sometimes with a welding torch ) and the top layer of skin is scraped off so that the meat is cooked inside and outside at the same time. In order to avoid overpressure inside the animal and thus an explosion, holes are pierced in its skin. If fat leaks from the skin in all places, usually after one to two hours, the meat is done. Usually, the stones are first removed from the animal and given to all participants in the sociable Boodog meal: holding the greasy hot stones in your hand should awaken the spirits. Then the meat, which is very tender and, in the case of the marmot, has a taste reminiscent of wild duck, is served and consumed hot. The stew-like soup that forms inside the animal and should taste particularly delicious is served separately.
reception
The Swiss journalist and “visiting writer” Christian Kracht described in his story “How the Boodhkh came into the world and why” trying to try this dish. The text appeared in his anthology “New Wave. A Compendium 1999–2006 ”.