Special Mongolian cuisine ‘Boodog’ for the Naadam Festival

whole goat or sheep

💰Cheaper: whole chicken

Chicken is more readily available and less expensive.

hot stones

💰Cheaper: metal cooking pot

A pot can be used to achieve similar cooking results.

garlic

🥗Healthier: garlic powder

Garlic powder offers a more convenient option.

onion

🥗Healthier: shallots

Shallots provide a milder flavor.

Begin with the humane slaughter of a goat, ensuring the skin remains intact.

Carefully butcher the goat, removing internal organs and cleaning the cavity without damaging the skin.

Burn livestock dung near the working area to create a smoke barrier that deters flies from the meat.

Boil the removed internal organs separately, slicing them into bite-sized pieces for use in various dishes.

Select smooth river stones for their heat retention, heating them in a fire until they glow red hot.

Place the hot stones inside the goat's cavity to create a steamy cooking environment.

Stuff the cavity with hot stones, onions, garlic, and carrots, optionally adding a small amount of water for steam.

Wrap and seal the opening of the goat tightly with iron wire and fat or skin to prevent steam from escaping.

Blow torch the goat to remove hair and crisp the skin while the stones cook the meat from within.

Cook the stuffed goat for 4 to 5 hours, turning and monitoring it for even cooking.

Once cooked, carefully remove the hot stones from inside the goat.

Traditionally, everyone holds the hot stones in their hands, believed to boost the immune system.

Cooking Techniques

Equipment Needed

Spice Level: