Boodog

Mongolia · East Asia

Whole cooked animal opened at the table with hot stones and carved meat nearby.
Boodog

Goat or marmot can be used for boodog. In the preparation documented by All Mongolian Recipes, bones and organs are removed while the skin is retained as a container. Meat, heated stones, onions and salt go inside; some liver and kidneys may also be included.[1]

The hot stones supply heat from within, while the outside is exposed to flame. This combination of internal and external heating cooks the meat inside its skin enclosure.[1]

References

Sources checked:

  1. Boodog — All Mongolian Recipes
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Eating mongolian boodog.jpg

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