Dish

Borts

Borts is made by cutting strips of meat, usually beef or mutton, into thin slices and then drying them in the sun or over a fire. The dried meat is then mixed with melted fat and sometimes salt and spices. Borts can be stored for a long time and is a good source of protein and energy for people on the go. It is often eaten as a snack or added to soups and stews.

Asian cuisine› East Asian cuisine› Mongolian cuisine

Meat Dish

Origins and history

Borts has been a staple food for Mongolian nomads for centuries. It is believed to have originated during the time of Genghis Khan, when soldiers would dry meat to take with them on long journeys. Today, borts is still a popular snack and is often served to guests as a sign of hospitality.

Dietary considerations

Suitable for: People who are physically active and need a high source of protein and energy. Unsuitable for: People who are watching their fat intake or who have high cholesterol. Suggestions: Moderation is key when consuming borts due to its high fat content.

Variations

There are many variations of borts, depending on the type of meat used and the seasonings added. Some recipes call for the addition of garlic, onion, or other spices. Some people also add dried fruits or nuts to the mixture for added flavor and nutrition.

Presentation and garnishing

To make borts, it is important to use lean meat and to remove as much fat as possible before drying. The meat should be sliced thinly and evenly to ensure even drying. It is also important to store borts in a cool, dry place to prevent spoilage.