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In the ger, which is a portable dwelling structure (yurt is a Turkic word for a similar shelter, but the name is ger in Mongolian), Mongolians usually cook in a cast-iron or aluminum pot on a small stove, using wood or dry animal dung fuel (argal).
The culture of Mongolia has been shaped by the country's nomadic tradition and its position at the crossroads of various empires and civilizations. Mongolian culture is influenced by the cultures of the Mongolic , Turkic , and East Asian peoples, as well as by the country's geography and its history of political and economic interactions with ...
The design of the Mongolian ger developed from its ancient simple forms to actively integrate with Buddhist culture. The crown—toono adopted the shape of Dharmachakra. The earlier style of toono, nowadays more readily found in Central Asian yurts, is called in Mongolia "sarkhinag toono," while the toono representing Buddhist dharmachakra is ...
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In the dry climate of Mongolia, this method of storage preserves the quality of the meat over months, or even years. Nowadays, borts is also industrially manufactured, and can be bought by the kilogram in paper bags. This is very convenient for city dwellers who do not have a ger to dry their meat in.
Khuushuur (Mongolian: хуушууp [xʊ́ːʃʊr]; Russian: чебуре́к, romanized: cheburek, IPA: [t͡ɕɪbʊˈrʲek]; Chinese: 火烧儿; pinyin: huǒshāor) is a meat pastry that is popular in Mongolia, which is similar to recipes in Russian and other cuisines like Chebureki or Jiucai hezi.
The expansion of the Mongol Empire over time. Mongols living within the Mongol Empire (1206–1368) maintained their own culture, not necessarily reflective of the majority population of the historical Mongolian empire, as most of the non-Mongol peoples inside it were allowed to continue their own social customs.
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