Borts
Borts ( Mongolian борц ) refers to dried meat from Mongolia , which is usually made from beef or yak meat , but camel and horse are also processed. The meat is air-dried in narrow strips and pounded into a fibrous powder. Borts is used as an ingredient in soups and other dishes (e.g. Zuivan ) and has historically been a central component in Mongolian travel provisions .
Today the nomads in the peripheral regions of Mongolia have few opportunities to market excess cattle. Slaughterhouses only exist in larger cities. Driving the herds would be associated with considerable weight loss due to the great distances. At the same time, excess animals have to be slaughtered before the start of winter, as there is little food available in winter. Meat is of great importance in nutrition, as arable farming is only possible to a very limited extent in large regions. Meat that is not eaten fresh is therefore processed into borts. It is high in quality and light in weight. It is durable for years and can be easily transported.
Web links
- Mongolfood - Borts (Mongolian recipe collection, production of borts)
literature
- Jürgen Lensch, Peter Schley, Rong-Chang Zhang (Eds.): The Yak (Bos grunniens) in Central Asia , Duncker and Humblot, Berlin 1996, ISBN 3-428-08443-8 (= Gießen treatises on agricultural and economic research in Europe Ostens , Volume 205).
Individual evidence
- ↑ http://www.mongolfood.info/de/rezepte/borts.html
- ↑ Lensch et al., P. 206