The biggest downtime jubilee of Mongolia, Tsagaan Sar is the only jubilee that allows people to taste and try nearly all traditional cookeries at every family they visit. Since the name of the jubilee includes a white traditional dairy products are the emblematic representation of the jubilee table. Since the Tsagaan Sar is each about paying respect to the elders and visiting their houses, families with senior set up a big feast table for the guests during the vacation. Let s have a look at what Mongolians eat and drink during the Tsagaan Sar.
The first thing you offered when you visit the Mongolian family is a milk tea. It’s one of the most common hot drinks in Mongolia and it’s frequently drunk throughout the day especially in downtime. Making Mongolian tea is simple, you need water, tea leaves, milk and a pinch of swab( it is voluntary). Note that the water must be boiled first to make sure it’s safe to drink. The milk can go from a scapegoat, lamb or a camel. typically cow milk is used. When all constituents are combined, the coming important step is to stir it by lading up the milk and pours it from a height above the pot oftea.Also, it’s common to add other effects including lamb tale, millet or rice, flour, dried- meat and dumpling in the tea to make it further of ameal.It’s typical in Mongolia that lady of the house make milk tea in every morning and offer it first to the earth and god. also she serves the milk tea to his hubby, father or son. Generally, the tea and the mess should be served first to the host of the family or the men in the house.
This is the alternate dish you should taste when you’re visiting in a family during the Tsagaan Sar. Tsagaalga is made by curd, rice and raisin combined with clotted cream, unheroic adulation, milk, flour, sugar and swab. The most important component of the Tsagaalga is the traditional dairy product „ curd ”. The dish is believed to whiten and purify the nights.
Layers of long afters or eyefuls shaped like shoe sole called Ul boov is the main decoration of the biggest carnivals of Mongolia. Ul boov has patterns in the center which are stamped with a rustic block. These afters are piled in an odd number of layers overhead. Each subcaste consists of four afters making it four- sided, therefore emblematizing the cardinal directions. Due to the first subcaste represents happiness and the alternate bone represents suffering, the layers must always end in happiness. Technically, Mongolians have a gospel on odd integers, illustrating a circle of life that starts with and ends in happiness.
There’s a saying that „ Mongolian has a tradition to do commodity three times ”.
The number of layers depends on the age of the senior and social status of the family. A middle-aged families set up five layers and youthful families three while a family with elders up to 70 times-old heaps seven or nine layers and state heads nine. Some families use big dried curds rather of afters .
Incipiently, a kind of round cutlet is placed on the top. also the assembled afters generally decorated with a variety of dairy products that cut into small making it easier for guests to pick with fritters. Sugar cells and delicacies are common decorations too. During the Tsagaan Sar, guests have to taste the decorations from the top. latterly the jubilee, the afters are given to all the family members which perfect to have it during breakfast with milk tea.
Uuts is a whole lamb s back with its adipose tail. It’s boiled two or three days before the Tsagaan Sar in a big pot that full of water with swab and left outdoors for freezing. Uuts is served on the big feast tables including Tsagaan Sar and marriageceremonies.On Tsagaan Sar Eve, host of the family cut the first slices of the uuts and offer it to the fire and god and also the family members. During Tsagaan Sar, guests have to taste the Uuts which is generally offered and cut by the host of the family. Every night the uuts is kept in cooler place or outside precluding it from decaying.
Fermented mare s milk also known as Airag or Kumis is the traditional libation of Mongolia. It’s consumed more in summer due to the abusing season of nags runs between medial of June to September. still, people indurate the airag until Tsagaan Sar and drinkit.Airag is made by stirring raw unpasteurized mare s milk over the course of hours or days, frequently while stirring or churning. During the turmoil, lactobacilli bacteria acidify the milk, and provocations turn it into a carbonated and mildly alcoholic drink. It tastes slightly sour and contains up to 2- 3 of alcohol.
It’s kind of dumpling which generally filled with beef and mutton. The main constituents are flour, diced or diced meat, onion, swab, black pepper, and cumin. Once the country has extremely cold downtime, families prepare the buuz at least a couple of weeks previous to the jubilee and left outdoors to indurate which makes it easier to store. A family with elders makes an normal of 1000 buuz for the guests. On the other hand, buuz timber process allows families to gather and work together. roughly three to four people demanded for making the buuz. One for making the dough and rolling. Another bone for dicing the meat and one for pinching or sealing. Last but not least, one for counting and indurating the buuzoutside.Due to the fact that it can be cooked fluently by storming for 15- 20 twinkles, it’s the most succulent and popular dish of Mongolia. It’s served at all caffs and cafes of both megacity and the country throughout the time. Buuz can be filled with anything from vegetables to rubbish orseafood. Also, some families put a coin inside a buuz and a person who eats the buuz with a coin inside is believed to be lucky for the forthcoming time. During the Tsagaan Sar, guests have to leave the house after eating at least one buuz. Buuz is generally served with salads, ketchup, andpickles.Since Mongolians have numerous unique foods and drinks to offer the rubberneck, we listed a little then over. We hope that tasting the traditional dishes and drinks of a country is a real part of the trip. Besides the main foods and drinks, the Tsagaan Sar table has vodka,non-alcoholic potables, fruits, nuts, delicacies, and a variety of salads. Being empty or staying with an empty stomach during the Tsagaan Sar is considered as a taboo in Mongolia. We say Bon appetit in Mongolian as Sai- han Hool- lorai.
This time, the first day of Tsagaan Sar falls on February 05. still, it’s surely your must- see jubilee, If you really want to know Mongolian culture.