In the country's vast flatlands, the author samples foods that have nourished Mongolians since Genghis Khan. He tries meat soup, clotted cream, yogurt, leeks, and orag, an unforgettable fatty, creamy delicacy that showcases the country's springtime milk.… More »
In winter, nomads find warmth in salted milk tea, the "five snouts," and the addictive buuz. The author approached these winter delicacies with trepidation but soon learned the joys of celebrating the end of the season with a Mongolian feast.… More »