National Dish Mongolia: Borts (Recipe)
In this article
Discover Borts, the air-dried beef that has sustained Mongolia’s nomads for centuries! Born of the sweeping steppe, where food had to survive long journeys and bitter winters, this simple preparation turns lean beef into a protein-packed, deeply savoury delicacy. With little more than salt, pepper and patient drying, you can bring a genuine taste of the Mongolian plains to your own kitchen.
About Borts
Borts is a traditional Mongolian speciality made from air-dried beef. This method of preservation reaches back to the nomadic way of life, where food had to be made to last in order to endure the harsh conditions of the steppe. Borts is not only high in nutritional value but also rich in protein, which made it an ideal food source for the wandering peoples of Mongolia. The finished dish offers a distinctive blend of flavour and texture that will delight anyone with a love of international cooking.
Ingredients (serves 1–2)
- 200 g beef (as lean as possible)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2–3 cloves garlic, chopped
- Optional: spices of your choice (e.g. paprika, cumin)
Shopping for the ingredients
To make borts, you will need fresh beef, ideally of high quality and nice and lean. Take care to buy your ingredients from a trusted shop or a specialist butcher. With the spices you can vary things to taste, adjusting the dish to your own preferences. A trip to the local market can also turn up fresh, seasonal produce that makes the dish especially aromatic.
Preparing the dish
The preparation of borts is straightforward and takes very little time. Begin by cutting the beef into even pieces, about 1–2 cm thick. Season the meat thoroughly with salt, pepper and any spices you fancy. If you like, you can leave the seasoned meat to rest in the fridge for a few hours to let the flavours develop more deeply.
Step-by-step instructions
- Cut the beef into strips and massage the spices into the meat.
- Lay the prepared meat out on a drying rack so the air can circulate freely.
- Leave the strips to dry in a well-ventilated spot for 3–5 days.
- Depending on your preference, the dried borts can be eaten as they are or used in other dishes.
Gluten-free / lactose-free version
Borts is naturally gluten-free and lactose-free, so you can enjoy it without worry. Just check the spices and any marinades to make sure they contain no unwanted additives. For a wholesome version, you can also use gluten-free spice blends. This makes the dish an excellent choice for people with specific dietary needs.
Tips for vegans and vegetarians
Although borts is a meat speciality, there are plenty of ways to make it appealing for vegans and vegetarians. One alternative might be dried vegetables or tofu treated with similar spices. Marinate your chosen ingredient and dry it using the same method as the meat. The resulting aromas keep the character of borts while offering a fully plant-based variation.
More tips and tricks
An important factor when making borts is the air circulation you use. A drying rack or a food dehydrator gives the best results. It is also well worth reaching for fresh spices to maximise the flavour experience. Make sure the meat is well aired to prevent any mould from forming, and keep a close eye on the drying stage throughout.
Adapting the recipe to your taste
Borts lends itself wonderfully to individual preferences. Experiment with different spice combinations, or round the dish out with sides such as rice or vegetables. Hot sauces or salsas can be added too, to give the dish a personal accent. Let your creativity run free and develop your own version of borts.
Ingredient substitutions
If certain ingredients are not to hand, there are plenty of alternatives. In place of beef you can also use other meats such as lamb or game — the same lean cuts that shine in a slow-cooked Khorkhog. For the spices you can turn to simple herbs or even ready-made blends. Just be sure to adjust the marinade to suit your chosen ingredient for a harmonious result.
Drink pairing ideas
A range of drinks pairs well with borts and complements the flavours of the dish. A freshly poured beer or a fruity young red wine make ideal companions. Traditional drinks such as fermented Airag (a mare’s-milk beverage) can round off the culinary experience, as can a warming cup of Suutei Tsai. Coffee or black tea also work nicely, especially after the meal.
Serving and presentation ideas
The presentation of borts can be lifted with a few thoughtful details. Serve the dried strips on a rustic wooden board to underline that nomadic feel. Garnish the dish with fresh herbs or a spicy sauce to add visual accents. A few small bowls of different dips and sides make the meal even more inviting and sociable.
A bit of history
Borts has a long history within Mongolian cuisine and reflects the way of life of the nomadic peoples. Drying meat was a necessity for survival in harsh climates. Traditionally, borts was regarded not only as a food source but also as a valuable trading good. It gained cultural significance too, often offered within communities as a token of hospitality — a spirit shared across the whole of Mongolian cuisine.
More recipe ideas
Summary: Borts
Borts is more than just a dish; it is a piece of Mongolian culture on your plate. With the right preparation, you can taste the flavours and history of the Mongolian steppe. Whether for a big celebration or a simple family meal, borts offers variety and nourishment in one. Let this traditional dish inspire you and enjoy the journey into the culinary roots of Mongolia.
