Giant Camel Heart!! Eating extreme Meat Across Mongolia!! (Full Documentary)

I know you helped with the heart and man Andrew can I say this looks great you sure know how to barbecue not only are they smoking this in camel dung to keep the flies off it but this is cooked over camel dog I love welcome to Asia's emptiest country at one point in history their empire controlled over half the world their ability to adapt move quickly and be resourceful made them a force to contend with now hundreds of years later you can still witness the roots of their strength and power Traditions around lifestyle and food still continue today here in the country of Mongolia oh my God it looks amazing what is this dish called Jimmy when's the last time you made jimbie last week the Andrew and I are on a mission to live The Nomad life starting in the northern Dar Khan region then heading south through the capital of Ulan Batar then further down deep into the Gobi Desert in the north it's more like mountainous but here it's more like wide open people are so calm more chill more chill yeah more chill there's like a deeper level of chill yeah that I was unaware of past we've traveled by bike we've traveled by Jeep hey whoa oh my God don't kill anybody this time we're taking this oh God sorry this Soviet era four-wheel drive passenger van is perfect for when this country runs out of Roads don't tip can we not die on this trip please something that happens more often than you would think they call using a loaf of bread and it's pretty easy to see why it handles like a loaf of bread oh my God so each region has its own geography I've never seen so much green grazing grass in my life its own unique identity these guys are out here grazing when there's almost nothing to graze off but One Singular thread ties all of Mongolia together and I The Nomad lifestyle oh 45 percent of this country's population resides in the bustling capital of Ulan Batar but drive a short distance outside the city and you'll begin to see Yurts that dot this endless sprawling landscape I mean is it even possible to get mail delivered out here it's not possible it's not possible the life of a nomad is dictated by weather and they're heard many families move up to four times a year in pursuit to milder weather or more Lush grazing lands right now we are actually the winter place why didn't they move yet it's summer we asked them to wait us for a little bit longer are we interrupting their nomadic Cycles the life of a nomad is tough and that's why Andrew and I are here to help [Music] what does he did I think maybe I could help in the kitchen with a snack something fun like that how about coach we're here in summer and summer in Mongolia I'm getting whipped by this time it's milking season I didn't know camels could hold their milk in like holding enough farts milk here is used for everything from tea and cheese all the way to making alcohol it's not super strong it is going to take a while to get intoxicated but only if you're not committed when they're not drinking milk folks here love their meat the big five goat sheep cows horses and camels and the recipes we've discovered are nothing like you've ever seen before robotic a goat literally cooked inside its own body smells good horse noodle soup made with fresh noodles but also with fresh pork I mean I've had chicken noodle big fan beef noodle very good head there's Mongolian camel consumed fully from its hardest thing is massive to its humps and don't forget the fat tail sheep whose body is transformed into an ornate edible coin purse it's been sewn shut with a thread made from camel hair what century am I in this is amazing some of the food is undeniably delicious okay stop it's really good and some some may fill your heart with Dread and your mouth with regrets you just sucking that down like that in this series we're going farther deeper and more local than ever before me these aren't tourists to try actions and this ain't a theme park these are the real lives of mongolia's Nomads today we're on a mission to experience the life and diet of real Nomads including this evening an ancient Mongolian dish like you 've never seen before I wish I could replace my pillow at the hotel with this it all starts here it's a typical morning for boggy the goat waiting to be released and to graze the fields but on some days the unthinkable happens without warning one of his goat acquaintances is plucked from the herd and carried away never to be seen again for most Foods in Mongolia removing the animal's head entirely is taboo except when making votic preparation like I've never seen before it seems that you want the whole body as one big vessel right on all of the bones are taken to inside all of this stuff and organs also just to remain the side Sac so they're using the neck as the exit point for everything inside right on but it appears in mongolia's history as early as the birth of this country in the 1200s Legend has it that Genghis Khan Through botic Banquets when his warriors were victorious when making boredom what is the biggest mistake you could make Don't Make Some Cuts in the Hat it should be a biggest mistake be careful of cutting yourself as well all of the processed stuff it depends on your finger sense I think surgeons should come out here to practice muscle by muscle bone by bone even among skilled hands this painstaking process can take up to an hour the heating element used to cook the buttock is also being prepared stones from a nearby River are blasted in a fiery Inferno for hours once scorching hot this will be the primary heat Source cooking the animal in a way you've never seen before inside the yurt locally known as a gir we warm ourselves with a typical Mongolian breakfast gentlemen is it summer right now in Mongolia because I am freezing my ass off meet Nagi and Eva on Goldie and locals from this region and my new friends it's a summer what's it like in January you will feel your eyeballs freezing so what do we start with we start with the team boiling water is joined by green tea leaves and compressed tea stems add a hearty portion of salt and douse it with fresh cow milk and then where's the Boba what is what the tapioca balls yolka bowls you say yoga balls this silky liquid is a tasty energy packed way to keep you warm in Mongolia mmm so hot obviously warm and steamy you can taste the tea a little bit I'm mostly just tasting Dairy I like it though it's very hearty and it's warming me up from the inside which is what I need right now so yeah we have the most common dish of the breakfast it's called Boston flour milk sugar yeast and ghee formed into a dough knead it roll it out portion and Shake as soon as it hits hot oil it begins to take on the familiar form of fried bread [Music] this is pretty good I mean all kinds of fried bread are pretty good it's sort of like a Savory donut and it's not even that savory it's a little bit sweet it's like a naked donut in place of sugary frosting how about urugu or potted cream so I've heard of blood clot is that like that so how it is made is you boil the milk and then let it sit so definitely It's Not Butter yeah it's not butter it's very creamy it's not overly rich like butter it tastes a little bit more whipped it's delicious it's really smooth I love it so this region we're in now there's a city of dakhan but the whole region is also darkan [Music] Mountain we have these two mountain ranges colliding here our Journeys starting destination lies in the north of Mongolia from the capital of ulambatar we came here probably seven hours driving on mostly roads that are unpaved that are rocky that are just Serpentine all over these hills and mountains I mean is it even possible to get mail delivered out here it's not possible it's not possible out here you're truly Off the Grid no 4G no electric lines no underground plumbing when they need power the sun's got their back what are people doing here how are they earning a living so their main business is hurting animals a sheep goat Cow Horse those four are the main animals here today Andrew and I are welcomed by a Mongolian family that still lives as Nomads so we have the comment issue of The Nomad culture the making of This tongue twisting dish starts with uro heated in a pot as it melts down she adds flour then a handful of raisins then sugar foreign [Music] until the fat separates when you put it on the bread yeah I want to open this up so I have more surface area on my breasts sorry to change your ancient traditions [Music] what do you think well I like that such a unique texture on yeah the cream is crystallized in a way almost like a light crunch to it as you eat it raisins offer a little bit of sweetness and then it's just so rich the bottom man this could give you a heart attack if it was me I would just feel like well Bread's bad for you I'll just use this I'm starting to understand why Mongolians are such big people a lot of dairy a lot of sweet food during summer with Mongolians don't usually eat a lot of meat we usually eat a lot of dairy products and then in the winter that's where you get the meat to keep you warm yes you two are part of a group known as the buttock boys are documenting Mongolian food and culture and broadcasting it to the world through their YouTube channel art girl in general which videos do well for the channel the best ones are the camel milk with over 10 million views now and then the second one is buttock it is a national dish the one and only having charged up with a super calorie breakfast the buttock boys are ready to go to work here we have all the meat that's been cut up we have some onion salt and pepper we have our sack look at this this is the whole sack that is what contains being entire goat so this is the most important part here because we're going to stuff the sack main tool in Mongolian kitchens these are Hot Rocks step one he puts it inside how many rocks do you have in there maybe 20 more we gotta place the rocks in the right place now and then add the meat you the steam is out of bottom hole man it's like me when I eat Thai food so this is salt and pepper mixture going in right a couple of onions a layer of meat whether you're moving your animals to greener pastures or expanding your Empire carry large cooking vessels will only serve to slow you down oh it smells good thus body it's a genius recipe Board of necessity that's stuck around because people here love how it tastes it's almost done man all right look at this steam pouring out now coming out of both ends like when I have Indian food sorry we gotta reseal with the metal wire they're putting it around the neck and then twisting it super tight and that's enough apparently where did the legs go we got a good surgery on that oh my gosh it's like it's a Quattro plant Beauty well the hot Stones cooked the goat from the inside the outside also needs some work in the past hot steel was pressed on the goat exterior burning its hair and cooking its skin but ancient problems require modern solutions the hair is torched scraped clean and washed they alternate between roaring flames and smears of goat fat to keep the surface moisturized after four more hours the buttock will be ready for feasting till then Andrew and I try to make ourselves useful me and Andrew are here on a mission to see what it's like to live the no man lifestyle Mongolia to me Nomad is misused sometimes these days because sometimes people talk about Nomads but they used to live as Nomads and to be a nomad really means to move kind of continuously because your animals have to get new food so you have to move for the animals or else they're not going to survive these people here are they actually moving yeah they're moving consistently these days a full 40 percent of Mongolians are still nomadic herders moving two to four times a year right now we're actually at the winter place why didn't they move yet summer we asked them to wait us for a little bit longer are we interrupting their nomadic Cycles yeah as soon as we leave they will move these days cars make the quarterly migration a lot faster and motorbikes make hurting the cattle a lot easier from here and as we move South everywhere we go we're gonna do whatever it takes to help out and get the full true traditional Nomad experience in this country I know there's a lot to do today I think maybe I could help in the kitchen with a snack something fun like that is there anything Andrew could do how about coach [ __ ] goat [ __ ] goat [ __ ] what can he do with the gocha he can clean them how about cleaning goat [ __ ] how's that important no it's uh not the way you know you want to explore how we live and this is fantastic ah all right listen next time you can pick who does one task how about that yeah food [ __ ] [Music] in this country of three million people there are 70 million heads of cattle every single piece of the animal is utilized in some way sometimes in ways that will get you drunk right here in this pot they are distilling milk vodka they've already put in a fermented cow milk that is boiling here then the steam is gonna rise up it's gonna collect here on this pot full of water inside there's a small pot that's going to collect the drippings that is the vodka but everything that's left that is going to create a paste the byproduct that can also be eaten too in mongolia's short summer season cattle eat up to 500 different types of naturally grown herbs that means a lot of fiber and also a lot of we are out here in the goat Barn ready to double [ __ ] I guess I've got to admit this is pretty clean for a goat pen it smells smells sour that piece we were talking about inside it is the same thing as this right here it has a weird kind of play-dohy type texture can I [Music] um oh it really cakes your mouth it's kind of sour but it tastes good that being said usually they're not going to eat it like this we're going to be transforming it into something else we need to give this curd CPR in a few simple steps this paste will turn into what I'd call Mongolian cheese can you show me what to do I know what um I don't speak Mongolian which might come as a shock to you guys oh it seems like step one is to kind of just make it even so it's one flat surface because I'm pretty sure soon this is going to get smushed I want to help too we can do it together right she's like uh don't get in the way is this the [ __ ] we're gonna get this [ __ ] we rake it all right pretty simple process honestly this seems very similar to how I would shovel [ __ ] back home in Australia I'm feeling like a real nomad right now is this good are we doing good yeah oh man it's hard to communicate in Mongolian so she pointed to this this is a good 40 pounds of rocks we've set that on top I think she's moving it around to really ensure that it's level and that all the water is going to get pushed out over time then bye okay she's pointing to something heavy oh what as I've been traveling through Mongolia there is a distinct lack of any kind of above ground vegetation this cannot be used for like manure as you would usually use it for in the west I guess that's why they're burning it livestock dong is a common fuel source here making your Yule Log look like the real piece of [ __ ] we're Towing the [ __ ] it burns hot and its smoke can chase away bugs you gotta be careful here this is some slippery stuff this is not where you want to eat it but first it must be dried out in a designated area I thought she was pointing to this Noah there's a rock here we have about a 55 pound cement block so that is going to be some curd smooshing power right here should I get that one too but to be fair I got this one can you get that one I got this one you get that one okay I'll get it is this are we really on a giant pile of dung here the dung will be left to dry out that was it I've got to admit I really don't feel like there was anything to do with food or there was all that uniquely cultural about this I think Sunny just wanted to put me through pain luckily I get to choose the task next time and I'm hoping that I'm going to be able to get some Payback active anymore okay this step is complete all we have to do now is wait for the curd to harden and become a food a brand new food called once the paste has been compressed for 24 hours the weight is removed and the hardened Dairy is sliced with a string now it's ready to eat it's really hard so this has been sitting there for only 24 hours and it gets this hard that is so sour it's kind of like a sour parmesan what would you normally eat this with like a big charcuterie board some grapes and no we had the cloth cream you eat this with more Dairy yeah oh my gosh that is but this is a butter cake can I touch it sure [Music] it is still really warm you guys are Pros here how do you like the final product are you happy with this absolutely yeah is there anything you would have done differently not really maybe you can add some veggies inside maybe you can find out a piece of carrot in here a cap on a bottom hole so some people roast a pig and put an apple in a mouth this man will make a buttock and put a carrot in the other end very nice touch nationally buttock is served with the tail pointing toward the front door of the girl I have to tell you this I have seen this in YouTube videos before and to be completely honest and no disrespect I just thought that doesn't look like it'd be very good it's charred it's a kind of disconcerting shade of brown it's leathery so I'm gonna be 100 honest with my feelings my reaction to my thoughts today I know you guys know it's good but I'm gonna find out soon sir please do the honors [Applause] foreign [Music] once you cut it open right [Music] holy cow that looks juicy man before we dig in it Baltic we got past the Hot Rocks can't believe how well that's held its temperature this has been a good four or five hours yeah it's still quite warm you can put that on some painful area in your body and then relieves the pain 100 masterpieces for you but oh thank you so that's trip right down the center of the belly he's kind of calling that the Masterpiece this is like a goat belly cooked from the inside all right sure it's chewy it's gummy but I don't mind that it has a lot of flavor but it's different than a normal goat it's actually been flavored by the Rocks the Rocks pass on a certain amount of minerality that fresh water like River smell whatever that would be that tastes is in the goat meat it's not really you all that gay man I think that might be the reason why yeah not gave me at all so from this point there's all these different cuts do you know what this is probably leg meat yeah I am blown away by how well cooked that is when I saw those rocks going in I just thought it doesn't matter how long you eat that the rocks are going to cool down this is barely going to be cooked this is very welcome but you're also torching it from the outside so what percent is being cooked by the rocks and what percent is being cooked by the torch 80 is cooked from the inside with the Rocks that's all rocks are doing a lot there's sometimes even a little like granular texture maybe sand or something that came off the rock is that possible it is it is possible can we try the uh oh what the you can get this big bone man this is what's so unique about this dish here usually there'd be like a liver there would be anything but a leg bone I'm telling you guys the marketing for this is awful when you look at it it just looks like one of those bodies they dug up after Mount Pompeo blew its lid so people would be like no but when you dig in such a clean flavor not gamey at all especially considering to have it like mossed the flavor in any way you know sure there's salt there's a little bit of pepper but there's no herbs and spices it's pretty just right up do you know what will go perfect this milk vodka oh yeah it is clear smells like sour milk [Music] that's a good flavor I cannot believe how good that is it feels like a hot sake but it's made from milk pretty incredible I can't believe that comes from milk I can't believe it either it's not you buy to it it's remarkably smooth maybe there's some kind of creaminess left from milk or something that is dangerous how's the hangover from this huge we got some soup as well if you want to try show me up look at this like a pool a prop the whole bottom of the thing is filled up with broth that's why it's so important to not pierce the hide anywhere and also to plug the bottom with the carrot does that smell awesome it's Smoky it has a beautiful Jarred flavor somehow whoa oh I love it guys of course over hours the onions have just completely broken down you can kind of feel the texture of them a little bit but the flavor of the onion is still in there such a deep Savory delicious flavor it's like the richest almost gravy you've ever tasted that just winds your entire mouth I'm in love and it's not just because I'm drunk off of milk I'm shocked I'm blown away and today was an incredible introduction into food here I read a little bit about Mongolia before coming here and it seemed like food would be very simple heavy meaty and just full of dairy and so I didn't know what to expect here you have a recipe that goes back just generation after generation you were asking why do people still do it today boom that's why it's like why do people still grill steaks today because it's damn good but it would be too hard for people who aren't growing up with it to make it like you can't really look up a YouTube tutorial start with one goat okay already I'm in trouble so it is one of those things you're just gonna get it here and that's it it's incredible I'm taking rocks home in my suitcase now we're headed a few hours south to follow the lives of this country's famous horse herders please raise a local breed of horse meant for racing for riding but also for food this is horse noodle soup yeah one hell of a name right getting us to our destination in style oh God this beautiful boxy Beast all right can we not die on this trip please right now we are in an old Russian bihanka from the 1960s I mean we are right up on the border of Russia not far and they're not making a lot of cars in Mongolia they call using a loaf of bread and it's pretty easy to see why it handles like a loaf of bread oh my God [Music] [Applause] most of this country is not paved if you're in the capital about half the country's population is there when you go deep deep into the countryside you like go for six hours on roads just like this and you'll meet families who are living now as they lived four generations ago you can really see why the horse is still the national animal right it's such a practical means of travel even to this day it's also food right yeah right I guess whatever it takes I'm Keen to experience this this Andrew this is a weird one we've both tried a horse before in North Vietnam but we did but this feels different I never saw the animal we didn't see the animal and so it feels a lot different when you just have some cubes of meat and here we're looking at some beautiful although very short horses today we're following a family of horse herders in true Nomad fashion they pack up and move every six months in pursuit of milder weather for their cattle it's customary that they sacrifice one of their herd storing up food in preparation for the coming frigid winter in this home their favorite is horse meat for me I guess I feel I don't know how I feel I feel like horses fall into the category of dogs they've gone everything a big charismatic the Beautiful the smart they're super intelligent right even then right if you're gonna eat meat and it's very much part of this culture it has been for centuries why would they change people here are herders they're Nomads they eat goats sheep cattle and horses either way I think we're just here to see what they do one thing I will not do is select a horse I'm gonna leave that up to them yeah and feel a bit rough before any of that breakfast starting with this this is a cow foot but it'll undergo a 12-hour transformation before it hits our breakfast table first torch it to get rid of the hair then remove the hard inedible hoof which is more or less like a giant fingernail cut it into pieces then boil it for hours until the gelatin inside begins to render down combine that foot jelly with Head meat carrots garlic green onions and Seasonings and you'll get this a Savory cow head and foot gelatin a staple loaded with calories to keep you going during a long day of herding oh you've heard of like maybe strawberry jelly grape jelly how about cow jelly besides the jelly our early morning spread includes some summertime Staples fried bread or board song there's also arosh a type of pressed Dairy that I helped make yesterday however instead of compressing this Dairy paste under heavy objects they're spun into noodle shapes and dried on top of the yurt I prefer this format in terms of Shame this format like like it's an MP3 it's so rich it is so rich it looks like it's going to be solid or crunchy or something you bite it it's like cream cheese and the sourness here everything any candy you've ever had those sour candies these things Will trump it for you sir which here is your favorite breakfast item Eva our local Mongolian Friend helps us connect with the man of the family Mr sambu so he looks at the most I like that too very fragile you can see there's herbs in here real pieces of cup food some carrot I was hoping these were potatoes they're not just open definitely feel the jello surprisingly the texture is what throws you off those white bits it feels like tendon but really soft tender do you ever Heat this up oh I like it though me too use exactly what it's like if you make a roast that makes a bubbly kind of stock and then you let it cool down it's the same as eating bits and then you just put it on toast and when you put it on toast breakfast today we're going to be having a food pretty common in Mongolia and not really seen almost anywhere in the country I come from or probably where Andrew comes from to but first before we get to that I want to ask more about you what is your job here the big five cattle being bred and raised in Mongolia include horses camels sheep goats and cows why are some people doing sheep why are some people doing goats in fact there are more horses in this country than people the more you have most likely the more wealthy you are as the horse is an animal of prestige but the sheep and goat you have to follow them around to keep them in place are they not as smart yes compared to other breeds the native horse of Mongolia is rather small it's a descendant of the same breed that helped this country take over half the planet during the height of the Mongol Empire so horse and cows freely roam around and that comes they come back to the family automatically yeah on their own even through today horses in Mongolia have become a crucial part of their daily lives people buy horses for transportation entertainment like horse racing but also for food in the USA I would say most people would consider eating a horse like eating a dog you don't eat horse in America I don't think so maybe somewhere it's available but it is certainly not common at all we're both honored to be here regardless and we're happy to enjoy any food that you may offer us today beyond that we actually want to help even more I know there's two activities in particular Andrew last time I was making this and you were helping with the manure Disposal system shoveling Sunny yeah you were shoveling [ __ ] I'm feeling like a real nomad right now this must be the essence of what it is to be a Mongolian herder it wasn't a lot of fun no that was that was just shoveling [ __ ] well I'm not doing that anymore I get to choose this all right so fine this time you get to choose right yeah it's up to you so what are we doing we can either milk horse or churn the horse milk I mean if it was up to me I would definitely milk ores that sounds way easier I would milk those but it's not up to me it's my choice I'm gonna milk the horse you're milking the horse I want the easy top right it's my choice today I guess um I guess Andrew's milking a horse the Mongolian approach to racing horses may seem a little hands off they're not bathed or fed special Foods rather they graze freely as nature here is more than capable of nourishing The Herd and magically those horses turn green grass into white silky milk horse milk okay I'm alcohol let's get going how do we do this we're tying up the horse's leg it doesn't look like it's overly down with this situation I was tall proud of starting that be careful Mongolian horses are very small but they are also very dangerous we're grabbing a second horse we've got a hole here which I think is trying to like simulate with the mother that it is the fall sucking on the breasts the horses have breasts Udders maybe Udders is the way to go I failed horse anatomy class guys I'm sorry while Andrew is doing his dream job of milking a horse I'm inside with a cool refreshing alcoholic drink this right here is called era a rock is a milk-based drink remember yesterday when they made that milk vodka the drink they first put into the distiller that's basically air Rock it's a fermented milk but what's cool about it is the way they keep it fermented and the way they make it year round it smells cheesy in here they have the fermented milk but they don't just ferment it and take it out and put in a new batch and take it all out what they do is once it's already fermented they can just keep adding fresh milk they stir it around and then that also becomes the same type of fermented milk taking on the same bacteria it's like making a yogurt basically so that is why Andrew is milking a horse right now oh I can see the milk just gushing out that's wild it's time to get my hands ready let me have a go oh my God I can't believe this is working oh it didn't really work I don't know whether I have to alternate or crank them both at the same time kind of gooey this is not the kind of otter that I'm used to it's warm it's not really sticky definitely well lubricated even my legs are starting to cramp this is tough work man so that's why it is so important that we have Andrew milk a horse otherwise how could I get a buzz inside luckily I actually have my own horse milk right here normally they would take the fresh milk put it in here and stir it the only problem is I don't want to dilute my already fermented milk what I'm gonna do is put the spoon in there and give it a little bit of a taste it's not super strong maybe two three percent it is going to take a while to get intoxicated but only if you're not committed [Applause] oh I completely forgot I was drinking horse milk for a second it tastes good it tastes fermented but not like sour and unbearable it's a little bit sweet horse milk why don't we drink that in Minnesota guys massaging down letting the nipple fill and then like pressing yeah ah I'm gonna whip out his tail well guys we have the milk here I may as well taste it oh oh my God there's kind of bits in it [Music] still warm there's some pretty good horse now I gotta say we've got the job done we've got some milk hopefully Sonny's cranking out that alcoholic beverage for us there we go oh there's some clumps in there that was a lot I must have been such a relief for that horse to get that off its chest out of its chest okay this is a mixing device made of wood usually the [ __ ] would be placed by the door so anytime people are walking in or out they can give a little bit of a stir and that's going to help everything to blend together over the next few days so that is era and you know it's good because they're not just drinking it themselves during the summer they actually bottle it I know what you were thinking oh my God I have to get my hands on that brand new Coca-Cola flavor no yes this is Coca-Cola Eric give it a little bit of a shake just like this thank you don't let it separate pop that cap wait that wasn't sealed um see that is why you don't shake your Coca-Cola mmm horse milk it's so thick and refreshing there are live bacteria in this bottle it is bubbling so much I did spill a little bit I'm gonna clean I'm gonna lick that up all right let's cook that horse [Music] when you look at your animals when you look at a goat or a horse do you see any difference or are they all just livestock at the age of 57 Mr sambu is sailing toward retirement is the support for the family another way to make money make money preparing to leave his legacy to his eldest son Aluna his wife and their kids will carry on this family tradition foreign horses are valued for their milk meat and their hair each horse can produce up to 700 pounds of milk each summer the milk is transformed into drinks cheeses even alcohol the hair is used to make ropes fiddle strings and ornaments there's the meat and well folks in Mongolia are known for not wasting any part of the animal we are here back at the family home where we're about to embark on the cooking of this tremendous Feast today we're going to be cooking four different dishes since this is such a huge horse it's a lot of meat and there's basically almost no Refrigeration out here there's a way in which people here preserve the meat so one of the first dishes we're going to be focusing on is known as short Schultz it isn't really a dish in itself rather it's a way of preserving horse meat so it can be used weeks and months into the future the meat is cubed and cooked with large quantities of salt helping to draw out a majority of the liquid inside making it dry and invulnerable to bacteria when it's done they jar it up when they want to use it it serves as both protein and seasoning here let me show you you're about to discover horse noodle soup but first we're gonna need some noodles here they're made from scratch using simple wheat flour and salt water roll it out into sheets then let it rest Under the Sun once more solid slice each sheep down into noodles the noodles are combined with the salty shorts add a bit of broth and there you have it my first taste of horse in Mongolia I say Andrew hello sir I haven't seen you for a minute how was the horse milking it wasn't great yeah Mongolian horses are kind of mean man yeah I thought these would be like domesticated animals no they're notoriously aggressive you didn't know that that's because I thought you wanted to do it how was your yogurt thing ah it's tough a lot of mixing really a lot of mixing yeah it was tough anyways this is a dish called Schultz and this is a preserved meat kind of a good idea I mean it's such a big animal makes sense you're gonna preserve it somehow out here exactly so I figured we should try this first even though they don't usually eat it like this foreign so that protein bouillon Cube was used to make this dish this is horse noodle soup one hell of a name right they took that protein bouillon Cube they made a soup base and then they made their own noodles and added that in there those noodles are great yeah the noodles is really good buttery smooth yeah noodles are really satisfying super fatty very salty still okay it's really good I really enjoy it this is great I would eat this every day of the week how Wild is life yeah eating horse noodles with the most beautiful backdrop I've seen in a long time I can honestly see why these people would never moved to the city it's like why would you change that you leave the Capitol and 20 minutes later it's like this you're right and there's not even any paved right yeah cooking is underway for our final equestrian experience [Music] sausage a food which mysteriously incorporates blood yet manages to turn a white in the end here's how they do it after the horse dispatch earlier in the day the blood was collected in a small tub and stirred continuously as time passes the red blood cells separate from the remaining liquid when you remove this clump of red matter what remains is plasma they season the plasma with onions garlic and salt then pour this mixture inside the horse intestine tie it off then cook it even better the fuel source for today's cooking horse done other horse meat and off cuts are placed in the cooking vessel along with the sausage then boiled until they're cooked through we have the ingredients for three different dishes and everything is done cooking in about an hour all the meat is going to come out and that's going to be eaten alone but then this broth this broth is still going to be used and mixed with another ingredient the curry this is technically three different parts of three different recipes all boiling together in one total one big giant steel pot the smells are interest stick I can tell you that I mean yes there's nice pieces of horse rib but there's also some pretty gamey intestine in there too it's gonna be pretty fascinating see how those flavors bleed into each other we're going to close that up let that boil a little bit more and then check on it when it's finally done in Mongolia horse meat is eaten most during winter as it's believed to keep you warm throughout the day since Horses Don't suffer as many diseases compared to other livestock folks here believe horse meat and milk are the most healthy clean option making this a premium product but it's never good to get high on your own Horse Supply so Slaughters like today only take place on occasion this is the typical way of cooking and if I'm honest it's very gamey smelling it's kind of overwhelming let's talk about everything that's here there's the meat this was also boiling with the meat that is the intestine with the blood sausage inside and then this is a stock that the horse was in while it was boiling then mixed with a little bit of curd and I think we should try this personally do you think that's like the definition of gaming wow how are you just sucking that down like that I think for some cultures they like the more gamey intense flavors and then some cultures use different seasonings and washing techniques to completely make it neutral and so I wouldn't say this as a clean taste like a sweaty coarse smell it's like if a horse had a jock strap I don't hate it oh I can't let's move on all right I'm glad you're being honest so this is such a unique sausage because they kind of like clarify the blood before putting it in the intestine oh that is not what I thought it was no way it is white right that's so cool they told me the blood would turn white I did not believe them because it didn't make sense to me and now it looks like an omelette or like a piece of tofu like a sushi roll that is a thick sausage casing oh my god dude that blood tastes like an omelette yeah it tastes like eggs I've gone to so many countries now I just love being blown away by new techniques here you guys are doing something completely different taking out that clumpy stuff throwing that away whatever they took out was all of that irony Ridge flavor all that part that gives you that mineraly flavor yeah that casing though is so thick dude I'm still going I want to try these ribs look at this this is a fat horse rib bubbling and boiling who ripped the meat off the bone not exactly cooked Slow and Low very quick here we've got some liver Andrew please oh that's where it's at that one that's smooth that's creamy that's way less gamey powerful stuff like I just need a powerful drink to go with it well hell if it wasn't for the dairy you'd be in great shape in Mongolia you can't eat that much of this food it's very filling it's so rich you don't need a lot of it I mean this could feed 20 people right here everything we've seen today it reminds me of some of the history of Mongolia that we've talked about already and obviously the most notable figures in Mongolian history would be Genghis Mongolia used to be the world's largest empire under the rule of Genghis Khan about 800 years ago I didn't know how people in Mongolia perceived him and when I landed here I saw quickly that he's kind of a hero to the country I mean the airport is named after him he created and implemented a myriad of strategies that propelled the Mongol Army forward expanding his Empire for one of his military's most useful tools without a doubt was the Mongolian horse and its skilled Riders consider it he's technically responsible for the deaths of like 40 million people what makes him such a hero to this nation to the people here he wanted peace he's very honored to be born as Mongolian to live in such such beautiful land that he I mean left for the next Generations right I mean without him would there be a Mongolia it would be different of course he United us what about the 40 million people those people were attacking him so he actually offered peace to them those guys refused and then they attacked being out here today with you guys seeing the way you live it seems like it's so similar to how it must have been even a thousand years ago what I like about this so far in Mongolia is that so much of the world is in a hurry to catch up to modernization and certainly there's that element here too especially in the capital but I think you know 40 years from now every city is going to look the same have the same grid pattern high rises Apartments it's going to be harder and harder to come to places like this where people are living as they live Generations ago why change when you really don't need to it's a really nice lifestyle completely agree how about Genghis Khan [Music] heading south to the big city mongolia's capital Ulan vatar driving in this city is no joke traffic here is heavier than it is anywhere else in the country oh boy I'm so sorry are we going to be able to survive this you were doing a lot better off road nearly half of this country's population lives in this one city and here is where you'll find mongolia's biggest Annual Festival what is the sound that I'm hearing there's like moaning yelling this isn't like your standard horse race in the west I've already got us a five-year-old on a horse a festival filled with events and traditional Mongolian food I've seen no country Embrace this tradition more than Mongolia that being said I have a tradition of eating yummy food today Andrew and I are on a mission to meet the food vendors feeding crowds of thousands what can Andrew and I do now oh God and to try out this country's most unique street food for ourselves so remember when we were cooking the buttock we were putting all the stones inside of an animal well now we're doing this steel version of that the only issue is it could blow up [Music] it all starts here at the horse track I gotta admit I'm not that comfortable around horses funny they're so chill big animals oh I'm so scared of being kicked by a horse that could be a life ending Andrew welcome to nadam Festival bro what is this like some kind of Mongolian Rodeo that's exactly what it is without horses there may be no Mongolia today I think it's not how we know historically Mongolian horses were key to overtaking half the world in centuries past now in present day through horse race Riders can show off their skills and the skills of their children children between the ages of 5 and 13. it is wild people of all ages are horse racing right here this kid cannot be older than five oh my God he's 11. that's still pretty young this isn't like your standard horse race in the west there's no Circle they descend the horses they're good 25 kilometers that way so you don't get to see most of race this is the Finish Line soon we're going to see the end I think that's why everyone's piling up here meanwhile the best part of this event Andrew yes the food this is not on food and there's people running businesses just completely around feeding the people who come to this event meet utsi owner of this here yurt housing a kitchen that will soon feed thousands right now he's making suvonne it's breakfast it's filming and it's the ultimate comfort food at least for folks here first the noodles are made by hand knead the dough roll it flat and finally cut it into long thin strips any vegans here would likely be exiled we move next to the meat sliced and diced mutton toss in that sheep fat add onions some salt cabbage and carrots water is added then the noodles descend into the pot steam until it's all cooked through foreign I saw one kid rip his helmet off and whip his horse with it gentlemen this is so fantastic to be here and this place is wild you're probably used to it how old were you when you first learned how to ride a horse maybe four or five riding the horse is like learning how to walk for Mongolians is that safe it's not safe actually honest joining our meal once again right in front of us an incredible meal Andrew this is the first breakfast we've had that isn't just a bunch of dairy options to thank God we can actually have this dish with milk tea well on the side no no no pour milk tea on top of this dish it's so tasty it's so tasty I mean look I love milk I love milk tea uh it's nice to just have some fried noodles here let's try it out mmm I've had mutton and a lot of dishes but not really a noodle dish it is gamey but I like it there needs to be a different word for like good gaming and bad gaming because we had that horse I mean that was like next level gaming do you think that's like the definition of gaming wow how are you just sucking that down like that this does not compare to that no no the horse was borderline unedible this is really good I like this sort of Chopstick friendly noodle size noodles are super chewy simple straightforward flavors the vegetables are imperceptible you see them but you don't really experience them it's just to trick you into thinking that Mongolians eat some vegetables do you eat vegetables of course okay which ones all this is a festival that happens every year every year in July 11th till July 13th being a food vendor here is one way to make some serious cash in a short amount of time at least that's the Hope how long have you been coming to the notam festival to cook first time what is your first time today UTI will be luring in patrons with a classic [ __ ] Hawk it's not just a recipe for tender mutton it's a potential recipe have you ever seen it explode a disaster it's also the dish I'll be helping UTI make how much do you expect to sell over the entire Festival which means dirty [ __ ] it's a whole extended family so what can Andrew and I do to help you can either help with the ship or with the cooking while Andrew help with the sheep sound a little bit ambiguous but I get to choose I like to cook I like to watch people cook I think I'm gonna go with that I keep getting the crappy toss everything I've done with animals is disastrous oh my God I can't believe this is working oh it didn't really work what could the disaster possibly be there's a Meal made out of sheep and you're gonna help with the oh yeah that's what they mean well good luck helping the Sheep [ __ ] I really thought there'd be more people to be honest I didn't realize it was just gonna be me and this dude I know we're trying to position the animal it seems relatively common when dispatching the animal no blood is spilled this is a method I've not witnessed anywhere else around the world so what he's doing now is he's just picked up some grass right from the ground and he's placing it on the Sheep's chest where he's going to make the incision he's just said I'm sorry I just meant to cut the grass I'm going to make an incision right in his chest oh God now if you can believe it he's just gonna punch his hand right through the chest and he's going to break that artery with his fingers oh as brutal as that looks I've got to admit that was relatively quick relatively painless the animal didn't struggle that much and this is the way they've done it for centuries I've never seen anything like that before that was pretty wild while Andrew is out in the countryside having fun we are here in the hot kitchen because we got serious business to do so remember a few days ago when we were cooking the butter we were putting all the stones inside of an animal and that was our animal skin pressure cooker all right look at this steam pouring out now coming out of both ends well now we're doing the steel version of that this is a Soviet era milk jug the only issue is it's not like a real pressure cooker that has like the little release so if you put in too much heat too much water too much food it could blow up that seems like a bad idea room preparation is underway the margin is cut into pieces leaving the bones attached I am the meat boy he saw me he goes this guy knows how to handle his meat he's not wrong so right here we have a tray full of mutton back here we have vegetables and then he has the Hot Rocks inside the hopper here they're ready to go we're gonna put everything in now you ready that was my name in high school thank you this part is the easy part we're supposed to put the big pieces of meat on the bottom but there's no heat there's no Stones there's no steam so it's no big deal now is that salt here good right now I'm just continuing to help with The Butchery they're doing everything they can to preserve the skin for other purposes this is just a real feeling because Dale used that knife at all just to make that initial incision this guy's pretty hectic definitely a bit of a badass just getting with only his hands oh now it's about to get crazy gives it a little bit of a blow the sizzling has begun so I need to close this every time we're in between Stones it's important to trap the heat from the Rocks inside as soon as they come out of the fire they want to start cooling down you can't let them this is going to be cooking our meat but it's also going to be flavoring our meat too now meat okay meat more meat going in [Music] oh and he's just slowly separating all these organs the heart the lungs all with his hands I've been told the main reason that I'm here to keep this animal on its back whilst all this is happening there's this Mongolian belief that you don't want any of the blood of the animal to touch the Earth even after it's been slaughtered now finally he scooped out some of the remaining blood in true nomadic fashion nothing here is wasted the head Trotters blood every organ will be carefully preserved for other dishes but the ribs legs and other meat is sectioned up and brought for the making of Warhawk it's pretty graphic I hope Sonny's having as much fun as I am now the vegetables go in we've got potatoes carrots cabbage onion putting in some water right now this thing is steaming up like mad how long does it take the mutton to cook that's pretty quick we're gonna put this cloth here that will release a little bit of pressure but it's also going to help seal it now we put this on top of here oh that's not that heavy I can do that how do you know when it's finished do you need to open in it and smell it or you can just smell it like this like this and hearing does it speak to you uh what are the words nadam actually means like clay so Nathan is like games we translate it into English as festivals I heard it was specifically manly games yeah we have these three Mandy spots we call it horse racing archery and wrestling are women allowed to participate archery there's a woman but not in the west what is it about NADA that makes where people are so compelled to watch these ancient Sports actually keeps the tradition going as far as we found the evidence that two thousand years ago we were celebrating Martin Festival while the warthog is being cooked I aim to be far from this explosive meal Andrew and I are heading east to the center of Ulan Batar we saw the horse race already but the real NADA Festival it is in and around the stadium of this city so they're gonna have the opening ceremony if I don't crash his vehicle we're gonna make it there and we're gonna see some of this epic wrestler these are some big dudes funny it's definitely the kind of body you can only achieve with copious amounts of dairy so much milk milk on milk on cheese [Music] plus people from surrounding regions have descended here for the opening ceremony it starts with an Anthem song dance and the parade [Music] wherever you find massive crowds like this you'll find food The Bobs ice cream fried rice and even this there's horse meat fermented horse milk and Warhawk trolleying around in search of hungry patrons just outside the stadium the archery event has begun and the women are up first inside a sport that Still Remains the domain of men only Mongolian wrestling no weight classes no time limits just get your opponent on the ground in any way possible and soar like an eagle after working up a nice sweat on the fields we want to try this the king of all notam foods and the only dish you could consider a true Street Food them hello hello we are outside it is scorching hot here in July and right here we have a treat and how long have you been making it possibly she's been making it for 16 years my gosh that's a long time this beloved Mongolian Street snack only makes an appearance once per year it starts with a wheat flour dough as a wrapper then there's the filling mince mutton salt black pepper and onion seal it shut and deep fried until it's crispy and golden brown let's try this out oh yeah oh my God stupid like fried dough on the outside it almost like a fried gyoza but thicker this is lamb can you make this out of other meats of course you make a kosher out of every animal you can get a false horser yeah when you bite into this you feel the meat kind of explode out it is very flavorful but the seasonings are simple just salt and pepper it's very delicious I'm very impressed um I like she has a quiet confidence yeah I know that's why I've been in business for 16 years I know what I'm doing [Music] how long have you lived in Ulan about 20 years what do you think separates this place from the rest of Mongolia everything so it's wise it's a really good City or UB for short is one of the fastest modernizing cities on the planet in stark contrast to the countryside here you'll find modern shopping malls art galleries International restaurants heck they even have a Pizza Hut and a KFC Mongolia in this city are not really destinations for street food I'd blame it on the long harsh Winters the closest you'll get to street food is what we're eating now something only available from vendors like this a few days out of the Year these are great how many of these is she gonna sell over this Festival they sell about twenty thousand to thirty thousand pieces it says wow usually the first day is the busiest of all perhaps the scarcity of this food is what makes it so popular when it finally appears each summer just like the whorehawk back at the horse track utsi and his Soviet milk cans are still in one piece no explosion for today [Music] in time is done for today horses have gone home kids have gone home parents have gone home but we do have one thing left for today and that is the treasure I'm sure you sold a load of this today this food have you ever seen it explode that sounds optimistic to me he didn't say no he said not yet not yet but one day because the stone is good for health oh you really good at all I mean this is caked with mutton grease you can see that the meat has been essentially pressure cooked and it doesn't take a super long time this has been about an hour for this meat in particular pretty impressive I've got to admit these are mashed potatoes let's try it out [Music] that is a perfectly mashed potato perfectly soft this looks like a leg or well yeah like I was gonna say or an arm [Music] for me it's way less muttony though it's nice it's actually the meat is kind of broken down a bit in a short time it tastes like a mutton roast the pressure cookers help it's like far more tender to be honest even than this morning is there a part that you like the most yes he likes the part where it grilled with the stone you know this is a soup okay oh yeah that's crazy I never even thought about that there are certain distinct portions that look like they've been seared and that's exactly where the stone was hitting it oh that's cool but you guys love meat it is wild basically the carnivore diet the only thing stopping us to eat more is Summer right so that's when you usually take more of a break it seems that everywhere in the countryside folks are eating stuff like this but this is like a really big city a city of over a million people as I've walked around I see there are a lot more dining options and options that are more I would say just complex or varied than what you find in the countryside you go to the city suddenly you see Pizza Hut KFC but beyond that you're seeing Chinese food you're seeing food from different nations around the world and so what do you crave more I mean do you crave just the straightforward Simplicity of a lot of the Mongolian dishes or have Mongolian people gotten more into International cuisines [Music] you say it we're just curious to taste a different food but we like this so it's okay to go out try something new experience it but people always come back home no matter what at the end of the day there's always that food that's familiar that they grew up with that's still in their heart from their childhoods exactly [Music] from here we're leaving the bustling City and heading south my God this country has some rain all the way to the Gobi desert guys man I thought deserts were flat here you'll still witness Mongolian Nomad life but with the whole new landscape much more flat and people are so calm more chill there's like a deeper level of chill that I was unaware of new geography means new animals is wild this place is home to the world famous double humped Mongolian camel they look so freaking alien oh dude they smell awful that's like their defense systems Andrew and I are on a mission to experience the life and diet of mongolia's camel herders I'm on one side the babies on the other side we are sharing this other together it all starts with breakfast good morning everybody today our Mongolian friend Eva is connecting us with the Honda family I've noticed that every time we've gone to a local home here there's a drink that you always begin the meal with yes leaves camel milk and water mix it boil it and call it mongolia's national drink I'm ready for those 3 000 calories here it can be made from any animal where you can convince to extract milk from today it just happens to be from this handsome lady [Music] oh that is hot camel milk it's really rich but other than that it tastes far more like camo I'm tasting the tea much more this time usually just tastes like hot milk to me this time I do taste the leaves in there maybe I'm just getting a little bit more sophisticated Mongolian palette the more we travel through the country of course now we're in a completely different region to you what is so special about the Gobi region the Gobi Desert it's always windy and much more flat living here means surviving rapid temperature changes shifting up to 60 degrees in a day or getting down to negative 40 in the winter coffee people have to move around because of the camels they're hurting average moving per year is like 10. today Andrew and I will experience a fresh meal from one of these giant camels she cooks with the dung but do you taste the dung but first some not as fresh dried camel meat this particular meal is prepared in the Autumn time they saw the camel they slice this Meats in Long shapes and then hang it on this inside the earth inside the Earth yeah oh and then it is aged dried throughout the winter after mashing the dried camel meat Miss Honda lets it boil in a pot while she starts making noodles from scratch flour barley flour and water kneaded into a dough rolled and cut into thin strips [Applause] the fresh noodles dive into a bubbling pot of camel meat followed by wild chives salt and curd [Music] oh wow the meat that tastes like rehydrated meat where it's a little tough you'd see like the water is kind of re-saturated a little bit is there milk in here too oh good oh my gosh If you're lactose intolerant don't come to Mongolia oh that is just very very different I was expecting the same sort of flavors from that horse dish [Music] how are you doing I think that's like the definition of gaming whereas this is like again almost like the milk a little bit about far more neutral than the horse by comparison I don't know it sounds stupid but it's such a crazy looking creature I was expecting such a outlandish taste oh wait have you ever had camel anything no oh yeah sunny I went down the convenience store last week and picked my camel jerky dude I've had camel like three times a month yeah even in Egypt I had a great time there I love to get to see you I'm trying camel for the first time I know you thought like horses are Intrepid majestic creatures and you thought it would taste more Majestic this is Andrew's face after he took a bite of the horse it tastes like a bond and then now Andrew is here eating the camel big fan if I had to be in Nomad I'd be a Gobi Nomad soap herding camels how is it different from cows from horses or other types of cattle the Mongolian camel officially named the Bactrian camel makes up to six percent of the worldwide camel population takes a lot of effort to hurt them they don't usually go with the group and then they travel long distance not like 5-10 kilometers more like 100 kilometers these are the largest living camels on Earth growing up to over eight feet in height in the severe Gobi winter these double hump behemoths grow a thick Shaggy coat as the temperatures rise in summer these codes fall away until they look like what they look like now big naked beasts how many camels does he have about 300 camels it is considered as the huge camel heart how does he make sure they stick around because I didn't see a big Corral here they actually know their behavior whose friends who and who likes to go where and then they look for them if they lost and how many people are tending to those 300 camels he has wife and son and you have to keep track of 300 different camel personality dots yes with today's modern vehicles camels are used less and less for transportation but camo hair can be spun into wool and into ropes everything you see around the gear it is all made out of camel camel milk contributes to mongolia's dairy-rich diet and alcohol oh yeah of course of course of course and then there's the camel meat [Music] the camel's unique physical traits are especially valuable to the locals the hump or in this case two humps are full of fat [Music] to the camel this is a power bank when short and sustenance to The Nomad it's an energy rich cooking oil the humps are portioned into small chunks and boil every dish they make with the meat from the Gopi is much better because the animals here eat more quality herbs and grass after an hour they remove the hump fat and let the pot cool remove this floating fat and keep it in a jar for future use this is just a warm-up for our camel Feast needless to say we're super interested and we want to help out in any way we can we need help on cooking and milking all right so last time I got to choose this time Andrew gets to chew thank God if it was up to me I would definitely do the milking yeah that's a great idea that's a great idea yeah I don't want a milk again that was horrible those Ponies were mean I met camels oh terrible I bet they're super smelly and much bigger you can definitely do that toss do you think I could milk a camel are my hands too soft [Music] [Laughter] selling camel dairy products like cheese and Eric provide the main source of income for many herding families in the Gobi okay today Andrew got to choose the activities I'm gonna milk a camel he's doing something in the yurt we're here to cut up this giant camel heart look at that giant artery that's just coming out there this is the engine that fuels that giant 1200 pound animal this is really huge he's seen a million camel Hearts this is my first one here the camels are very very tall you can't just put the bucket on the ground otherwise you'll have about five feet between the nipple and the bucket so they have this tool here it's like a bucket holder look at this I got a milk belt so big I'm deeply offended that is very fat phobic they need to make bucket holders in all sizes nice milk let's get into it let's see what happens so right now we're just going straight down the middle you know it doesn't have a distinct smell or anything it's not like mud it's not like lamb look at that texture man the big cavities of the heart that's going to pump the blood through what we want to do here is we're cutting these long long strips of meat we're going to grill it on skewers it's barbecue I can handle that that's much better than milking a camel so far they've brought a bunch of baby camels over here and then the Moms come for the milk cake she's going to tie the legs together the baby's gonna start sucking off the teeth and then we're gonna swoop in there and we're gonna swipe some milk after a Mongolian camel gives birth her milk flows for 9 to 18 months during this time the herders visit her twice a day to squeeze out up to 11 pounds of milk can I try lubricate your fingers with a little bit of the milk oh this is tough oh no oh no why oh no I suck at this you know one super interesting thing as we started butchering this animal obviously we're out here in the middle of the Gobi desert there's not that much Refrigeration what they do is they simply place a lot of the meat underneath their trailer in a cage and fire up them camel dong keep the flies away it's cool enough to keep it for days I imagine this being an organ it probably doesn't keep as long so that's why we're gonna eat it fresh on kebabs I'm not being very useful here I think uh no more milk should we go to uh new camel okay can I knife can I help with this yeah so just along here good I'm an idiot right he's got no idea what I'm saying I mean maybe after it's sliced the camel heart is skewered with onions and tossed on the grill as always seasoning is straightforward just a little bit of salt occasionally spray the meat with water to keep it moist instead of using coal here the camel kebabs roast over camel dog okay here we go oh this one is ready oh yes so it works so much better this way look at this can you hear this milk pouring out of here this is like the most effective milking I've ever done in my life I'm on one side the baby's on the other side we are sharing this udder together [Applause] very creamy it's different than any other kind of camel milk I've had before that is fascinating it's a lot of work though for a glass of milk I think I'll just go to the store aside from the calcium camel milk can also be used to get you drunk just fermented and distill it to create a Cheesy tasting milk vodka you'll also be judged much less if you don't drink alone oh Andrew you really missed out with the milking there's no way that was good it was very fun you hated it I like camels no they smell good were they vicious I'm thinking about developing a camel cologne no I'm going to call it phlegm you've ever had camel anything no now you're gonna have chamomile milk vodka I got a bowl right here for him all righty all right that has a smell to it it does it's sort of low in the whole smells a little bit cheesy it's cheers not that strong I feel like I got the non-alcoholic guy I kind of like it it has the weirdest Aroma before you drink you're getting those cheesy nuts the cheesy notes what do you wear sommelier a freaking camel it's made out of cheese cheese vodka bro to me it tastes very weak this one is almost like a Cheesy water and I bet this is dangerous as hell because you really can't taste the alcohol yeah maybe I'm secretly getting drunk it doesn't taste that strong though so that is the fruit of my labor meanwhile I know you helped with the heart and man Andrew can I say this looks great you sure know how to barbecue a black huh oh it slides right off and you've got a double side heart on one side and then the heart fat on the other with a layer of onions sandwiched in the middle this looks pretty good yeah let's try it out oh that's surprisingly crispy it is very dense meat it is quite charred I guess it's charred with those camel pellets there's none of that kind of like Hamilton Aroma it's not gamey at all not at all it's a very clean taste yeah push all great meat it's not chewy at all I mean I'm expecting it to taste like flesh right but it's an organ it tastes like a red meat the heart is just I don't know I love the heart of any animal pretty much it's barbecue dude I can do barbecue throw another camel on the barbie is that what you guys think um in Australia might be racist I'm sorry as snack time ends a serious Feast is underway camel meat camel fat and onions are finely chopped then mixed and seasoned with salt top each homemade dough wrapper with a scoop of camel mix and fold it into that familiar dumpling shape [Music] one hour in the steam room brings about translucent skin and succulent meat [Music] time to dine Eva I understand that you've never had cam I might have eaten before while traveling through the Gobi I just didn't notice it very impossible oh these are beautiful [Music] interesting I was expecting mutton I think we've had that already it's very chewy outside doughy wrapper and then on the inside tons of juice like a little camel broth and not a ton of seasonings just kind of salty meaty but then the meat itself which is a little on the lean side I would say it's not a rich strong flavor I know it's crazy but I just kind of thought crazy looking animal with strong flavor but it's way more plain than both horse and sheep clean like neutral red meat yeah really is it give me to you it tastes give me to me but you eat that a horse I think it's because I used to eat in horse how often are you eating camel they eat one Camelot a year and they sort of one camel in the Autumn time that one camel lasts a whole year and most of it is dried out then yeah with only one Campbell butchered a year a fresh chamomile like this is truly a rare treat so we have dumplings and then we have this here what do you call this jimbea genbi this Mongolian exclusive starts with camel ribs stir-fried with camel oil and camel salt I mean regular salt close the lid and let it cook in the meantime prepare a flour and wild chive dough I'm curious do they eat all the meats at all or is it always your chemicals they don't usually eat golden sheep but like when they need it they can take what do they get it you can't exactly swing by the local 7-Eleven man and we're in the middle of the Gobi does Andrew think sheep are at 7-Eleven look at Mongolian 7-Eleven I don't know true good point they have a herd of sheep and goat as the aroma a slow cooking camel meat fills the yurt open the lid and toss in potatoes onions more salt and water when the ingredients become tender they're blanketed with a thin layer of dough that'll steam until it's cooked through [Music] you have to unveil it yeah let's do it [Music] oh my God because there's dull but then there's big piles of meat how do they work together just grab pieces so this is the rib right here comes out fairly easily it's dripping feels juicy I'm just gonna put the bread and the meat together more like a dumpling now oh I'm very sorry okay I'm gonna eat the bread one second before yeah not like a dumpling anymore [Music] [Applause] wow super juicy almost as greasy like a heavy oil coming off this thing it Cooks so long the Fat's just kind of rendered and softened and got all oily like that when they took all the meat out there was just like a flake of oil at the bottom that's probably why it's so juicy man you know it's cooked for forever but it's nowhere near dry if you taste any of that Camel dung smoked flavor yeah that's a good question I can't say I'm picking up any would you say notes of dung yeah no notes of dung this wrapper it's terrific it feels just like a dumpling wrapper it's thick it's kind of dense I love how the chives have been embedded into it and then just pairing that with a soft juicy rib meat it's just super clean it's less skinny than beef even yeah it's really a neutral flavor I mean I've had other camel Parts I don't think I've had ribs before Oh man love it wow for you now as you're moving constantly almost once a month what is the biggest downside to that when the school season starts they send their kids to school in the village or in the town they have their relatives so the kid stays there and she visits his once in a while and for people on the Gobi what is the goal because for a lot of people in many different countries it might be you know get to the big city one day but I've been to the big city it's fine but that ain't it I don't think that's the call but I could be wrong what do I do so for you five years from now 10 years from now you have a child where do you want to be um they want to settle down sometimes and to dig up well once they have water they want to plant their own vegetables and also trees so if you have this permanent home would you always be able to be with your child yeah of course I hope you found your way there eventually and definitely sooner than later and I want to say thank you so much for inviting us into your home and letting us intimately experience what it is like to live here in the Gobi desert thank you so much now for our final mission we're heading even deeper into the Gobi desert in search of this here you'll find a 62 year old woman cooking up sheep into some of Asia's strangest culinary Creations that's a bird something called White Bird it's been sewn shut with a thread made from camel hair what century am I in this is amazing and a sheep's head cooked in its own stomach how epic is this I've never seen anything like this at all it's made its own stock Andrew and I are going all in how did I get stuck with another one of these tops with our last attempt to adopt The Nomad lifestyle but first how do they do this you're gonna need a sheep are they drug them here's what's up the animals don't love when you get that close to them there is a lot of goats before you even get to the Sheep here's the other problem once they start moving they all have this hive mind thing where they're like well we should all start moving I'm gonna go slow at first and then I'm gonna freaking run there's no way Sonny's good at this Connie's a big dude I feel like to get in amongst the Sheep you know you kind of wanna this is not good this is not good not good what do you do anymore on oh this is the worst idea ever oh man we're going to be here off today this humble Nomad settlement boasts several hundred heads of sheep and goats herded and taken care of by this woman Miss nurgui she lives here alone but today two of her childhood friends are stopping by to help with today's meal Andrew and I are gonna help too that didn't work at all look at this he's already gassed out what are you doing those sheep suck that was like a 200 meter sprint come on Sunnyside I got an idea there's a pen here I better scare them into the pen and grab one I've been instructed by Mr GUI to only retrieve a pure white sheet doors closed as I sort of predicted it's a pretty dumb idea to try and just haste down some sheep nowhere to run now the strategy here seems pretty obvious to me like get him in a corner chill up oh great he's going for the speed move again this isn't going to work out ah how do they do this I don't know what he's thinking he's sort of swiping at him just randomly oh my God they're escaping oh no they're getting up into it oh no Andrew stop them stop him oh no sonny has clearly flushed this oh my Lord I'm not even help him with it oh my Lord yes it looks like Tommy's finally caught a sheep I didn't really exactly get to choose whichever one just kind of ran into my arms is the one I got thank you to be honest not all that impressive we've been out here for a while but uh we got the cheat considering I've collected the wrong sheep Eva steps in to help hopefully seeing a local struggle will make you realize just how difficult a task this is [Music] cooking efficiency here means boiling every dish together in one pot that includes chunks of liver Heart and Lung for lunch highly priced organ Meats transformed into something new first a quick bite for insatiable appetites the liver to preserve its texture it's hard cooked medium raw that liver is really good maybe that's the way to eat liver not that rich maybe I put maybe I think most people overcook liver so it gets chalky and it's like an egg yolk and it dries your mouth out but this is really soft I just kind of love that it's like the side snack whilst you're doing the organ this is the reward I mean nobody really wants to have to squeeze all the poop out of the organs but if you have to you might as well be rewarded with a little bit of half raw liver with our amuse Bouche complete the real cooking can begin the star of the dinner table blood sausage mix fresh sheep's blood with flour a bit of salt and wild chives a staple herb found every few steps in the Gobi desert this curious blend will soon Harden inside the sheep from tested which will serve as our sausage casing tie it shut then let it join the master pot sharing the simmering sheep pot and eclectic meaty mix when cooking is complete the organs are removed and this bold stock joins white rice to make a Countryside Mongolian porridge when is the last time you had a meal like this quite often once in a week oh wow I love hearing that because we've met so many people so far who are like we'll Slaughter one camel a year and then try the meat but right here she's eating the good stuff every week all the time it's blood sausage this also has blood in it yes different size medium large different vessels interesting she like slices the casing open it is cool to the touch I gotta say I'm impressed the blood has become kind of a paste inside like it's infused with some of the fat it doesn't look appetizing at all but that's what the rest of this is like I think we're looking good we're looking good should we try some of this this is the porridge we have the stock from the sheep and then a bunch of kind of overcooked rice should be real soft manageable pretty neutral I love it you love it it is so rich and fatty though huh so now we have a bigger stomach inside the same blood oh look at this there's a fat in there too other than the texture being different quite similar to the white blood sausage from the horse oh I completely disagree to me that was more eggy and more like tofu that's a good point actually very nice did you see I'm curious if you saw me earlier I actually got a sheep [Laughter] I thought I was fast I also thought they were slow and I was wrong on both counts so what's the right method for catching sheep first put them in defense smart then just grab oh then just grab yeah I didn't think to do that did you see me grabbing that so she has moved here for five years now before that she was living 50 kilometers away from here daily life here means a mix of new challenges and mundane routines each day she moves the herd to better grazing lands in the evening she retrieves them and guides them home she has four kids all married and went out with their new families and she's now alone you are alone here how are you able to tend for all of these sheep she's been doing it her entire life it's just like how you guys were your regular job in the past what would they have been using without a motorcycle what would you be on top of horse and camel really cool her income depends on selling livestock but also milk for wool leather meat and handicrafts all supplied to the nearest large town which isn't that large she's also won competitions for her ability to braid camel hair misting it into rope in seconds flat oh there's one more thing about to try out this is the butthole I think this part is butthole but this part is right like the rectum but I don't know what do you call this yeah I call it stuffed with that's fantastic I mean there's never been meat in this rectum before [Music] can you slice a piece for Andrew that's really close to like the whole Parts they don't actually eat that oh all right so you know this is that's the penis do they even eat this yeah you can eat it oh right here we have part of the large intestine that's been stuffed with different and then here we have a piece of the penis let's try this sausage first Andrew super chewy that's more meaty I would eat the blood sausage over that anything that's just to lead us up to this right here the penis my cartilage totally flavorless it's just about that texture I kind of like the texture to be honest this is fantastic we came here today because we want to see more of your lifestyle but beyond that we want to see one of the most unique foods that exists here in Mongolia the main dish is white bird but it's not actually a bird it's a ship tail the second one is a sheep head cooked in the chip stomach fantastic Andrew we've had a lot of animosity during this trip I have to do this test you have to do that test sending the other person to do something they don't want to do but how about today we split it up we're both going to cook we're gonna make some cool ass Nomad food sounds good let's do it Mongolia is the land of very creative efficient cooking they don't always need pots and pans you saw in our first episode they cooked a goat inside the goat they used the goat as its own cooking vessel well we're kind of doing something like that today with the tail from the Sheep oh my God it smells really really bad what they're gonna do here later on is mince a bunch of meat and use the tail as the cooking vessel like how could the food here get any more heavy we're gonna be eaten in a very fascinating way they're going to get their sheep's head they're going to place it inside the Sheep's stomach and that's how we're going to cook it it looks like some kind of horror movie they're going to char the outside but there's no point in charring all this extra hair so now we're saving the sheep head we're just scraping off all of that outer hair I'm excited because it's amazing you can go around the world and 100 different cultures we'll have 100 different ways to cook a sheep this is something like I've never seen before I can't wait to see how this finally turns out in the end after the first been removed she delicately fillets the tail fashioning into a vessel awaiting its fillings mince mutton and a touch of tail fat blend with salt water then place it inside the tail before sewing it shut completely this bizarre looking edible coin purse is a perfect symbol for Mongolian cooking pragmatic yet delicious at least that's what they say before you can hit the table it must be torched singing its hairs off theme this is a pouch a bag of it's like when you do sous-vide we're doing a sous-vide inside of a butt I mean sorry a tail all right guys what we have here is a freshly shaved Heat's head and a stomach I've been told that we first have to cut this sheep's head in half and then we see what happens it's been sewn shut with a thread made from camel hair what century am I in this is amazing here's what I don't understand this whole thing is the tail and this tail actually even has a tail is that right it's kind of like I'm making a sheep version of the Joker and now we're gonna rip it just break it in half oh my god dude how did I get stuck with another one of these tasks what is sunny doing [Music] oh my Lord I never thought it would have been so hard I sort of want to break it over my knee oh there we go that's funny the stomach's been inverted the inside of the stomach now the outside not sure why mixing and salt with the water stretch out this cheap stomach so this is camel hair string around multiple times oh dude all right all right I think we're done so now that we've successfully placed the sheep's head inside his own stomach the next step is to boil it's going to boil for a long time when it's finished we're going to cut it open and see the final result all right Andrew what do you got cooking here oh you know a nice spoiled sheep head inside its own stomach I mean you can't just boil a sheep head why not because you have to put it in the stomach first yeah I mean good point what's in that an absolute delicacy they stuffed the meat in the vat they sew it up and it looks vaguely like a bird actually sounds pretty good these require a long time to cook I think it's going to be a couple more hours for men it's gonna be worth it it's gonna be worth it I mean I assume it just seems like a nice thing to say yeah I I can't wait foreign oh wow do you drink because I don't want people people are going to watch this and think oh you turned her into an alcoholic do you drink here and there and we say cheers in the traditional way s [Music] we should get that down dude do you want more all right hold on I'm ready let's start with this right here this is the one that I helped with how long ago do you think this was invented she's guessing might be after 1990s oh dude that is a lot of fat when she was a kid it wasn't common dish and then later on it became more popular and popular and it that's the name gopian white bird oh thank you let's try it out oh my God if you are abandoned that's so smooth and not tough at all that is oily that's going to shoot straight through me right right you know in the U.S we'd be like oh don't eat too much fat you're gonna get fat it's so many calories does that thinking exist for any types of foods here it doesn't it doesn't oh mix it mix it with the meat oh my God that's great is that muttony to you at all it's so meaty there's just robust big bold heavy food it's really remarkable I'm curious if she feels like over the years with newer Generations are some of the Traditions fading from her experience and point of view at some point it seemed like Mongolia is losing its tradition but lately ongoing tradition is coming back for example the traditional costume she's wearing it's been almost forgotten after like the 1990s now it's been coming back at youth generation is wearing it proudly sort of exactly what struck me when we've seen this country especially at the fair it's the young people and the old and it's the men and the women and it's one of the first things you notice and the men look freaking epic like Warriors Andrew this is a beautiful food that you assisted with I'm assuming you just sat next to people and explained what they were doing I ripped that head in half with my bare hand really really were you there no she wasn't there oh okay so it's just folklore this is ridiculous she's laughing at me she doesn't believe you here's what I'm really curious about why put the head in the stomach before cooking it keeping the juice inside the head oh I see so she's got a bowl here wow to pour out all that head chews it's made its own stock it's a sheep head stop take it yeah wow it's very intense flavor a bit animaly but it is like collagen consistency of a bone broth oh that is strong dude yeah exactly it's like a really really concentrated gradient revealing both parts of the head all of this should be edible it's just gonna be a matter of what is she gonna hand to us because that is a game of Mongolian roulette interesting so she slices the tip of the nose it's a traditional way of cutting the head it's so specific and so detail it is we have a lot of traditions that we just can't explain right exactly it just goes so far back further back than anyone can remember oh she's she's peeling back the cheek meat and it comes off pretty easily it's some of the best meat it's very underrated oh it separates the ear from the cheek oh she's ripping the bottom jaw apart really kind of is like you're skinning the animal right here that is how you fully the lower Jawbone of a sheep nothing left and now she's slicing the tongue she's saying this is the best meat Thomas very nice let's go for it [Music] um dude what the hell Brigham that's great usually it's dude so long that it becomes soft like a pate but this is a little more like gummy this is a cheek meat one of the most renowned Meats of any head chewy chewy in a good way like dense almost like how a heart is dead I don't even know what that is yeah oh that's crunchy that's good oh this is like the inside wow that's unbelievably good I also just can't believe how non-buttony this head is I love this one we tried a lot of the meat around the face the tongue the cheeks but here can can knifing out one of the eyeballs dude she takes the whole ball and cuts around it you're not actually eating the ball of the eye you're just eating the surrounding tissue it shouldn't be that bad oh it's kind of chewy it's chewy like raw squid it even tastes like squid you just keep chewing and chewing and nothing's happening eventually you just gotta swallow it out of boredom oh wow that was all one piece wow she got it that is the juicy jiggly Brain still warm in fact all right oh my God yes oh good yes I wanted more thank you oh it's Dr Rich metal bone marrow yeah kind of I mean it's very Livery crazy rich and just kind of sticky Like It Coats the inside of your mouth while you're eating it you've lived a very full life you lived in many places throughout Mongolia you have four children who are all grown now with families of their own and I'm wondering when you look back on your life is there anything you wish you would have done differently Mongolian doesn't have time to think about that the only thing that could have changed if she had a power is the weather right right that's it of course mango usually have really harsh winter a lot of hurters lost their animals in the household as a herder whenever the herd doesn't have enough food she feels down but throughout her life she never lost a single animal in the harsh winter because she moved around a lot to find the best place to keep the animals safe [Music] she's been moving all her entire life and she's proud of it and that's the secret of living as a nomad fantastic thank you so much guys that is the end of our Mongolia series five videos five incredible experiences here in this country from North to South I want to say a huge thank you to both of you guys well done you can follow these two on their YouTube channel art Garza Channel documenting Cuisine and culture all over Mongolia also if you want to come to the country of Mongolia and I highly recommend you do you should hit up these guys on their website which is in the description box down below go there click the link and find out all there is to know about visiting Mongolia also a huge thank you to my good friend Andrew for joining me on these crazy adventures and being so open-minded to experiences and just being thrown into awkward situations all right guys that is it for this one thank you so much for watching I will see you next time peace

Channel: Best Ever Food Review Show

Views: 2,953,846

Keywords: best ever food review show, sonny side, befrs team, mongolia, mongolian cuisine, mongol, mongolian food, asian, asia food, artger, cross country food tour, Wildest Food in Asia’s, emtiest country, Street Food in Mongolia, Edible Meat Coin Purse, Shocking Gobi Desert Food, BOILED INTESTINE & SAUSAGE, big sausage, THE WHITE BIRD, SHEEP HEAD BOILED IN STOMACH, khorkhog

Id: aoaIRV77WqE

Length: 93min 15sec (5595 seconds)

Published: Thu Sep 29 2022