Home-made cheese which is prepared with milk of goat, sheep or cow.\n

Khonuma is prepared similar to mantu dish with pasta, grind meat, and anion steaming in the special pot for cooking mantu.

Mongol Tuuli is an oral tradition comprising heroic epics that run from hundreds to thousands of lines and combine benedictions, eulogies, spells, idiomatic phrases, fairy tales, myths and folk songs. They are regarded as a living encyclopedia of Mongolian oral traditions and immortalize the heroic history of the Mongols. Epic performers are distinguished by their prodigious memory and skills, combining singing, vocal improvisation and musical composition coupled with theatrical elements. Epic lyrics are performed to musical accompaniment on instruments such as morin khuur and tovshuur. Epics are performed during social and public events, including state affairs, weddings, a child’s first haircut, naadam and worship of sacred sites. Epics evolved over many centuries, and reflect nomadic lifestyles, social behaviors, religion, mentalities and imagination. Epic performers cultivate epic traditions from generation to generation, learning, performing and transmitting techniques within kinship circles, from fathers to sons.

Dembee is a form of entertainment closely associated with the airag (mare’s fermented milk) culture of nomadic Mongols. Dembee is a type of a game to guess the total number of fingers of two people through its own established phrase of verses, rhyming and distinct melody. The tradition of dembeedekh is an example of how deeply the music is involved in the livelihood of Mongols.

Mongols have a tradition to tether their foals in on the Tiger day at the beginning of summer and to set the mares and foals free of their halter and hobbles on a Dog Day in autumn and to celebrate the feast of “Foal branding”. In order to perform this ceremony a fire is set in the vicinity of the tethering-line and an iron brand is made red hot in it. Each foal is then branded, after which the brand is dipped into a pail of fermented mare’s milk. The pail is brought into the ger to be served. Accordingly, the libation with airag (mare’s fermented milk) is made for the sky, mountains and water. Thereafter, the feast for the “Custom of foal branding” continues according to established rules.

Among nomadic Mongols, there are abundant customs associated with airag (fermented mare’s milk) and it is made in the cowhide vessel - bag or wooden keg for airag, by stirring it with Bülüür. The traditional home brewed milk-vodka (airag, khoormog and other beverages) is made by distillation of milk of different animals. The basic traditional technique of making mare’s airag consists of milking mares and cooling freshly milked milk, and repeatedly churning milk in a khokhuur with starter left inside to assist its fermentation. The liquid must be churned 2000 to 4000 and more times to make good fermented blend of airag. In the historic facts, it is stated that Mongols are people who enjoy the mare milk. Airag is consumed as an honored beverage during special occasions such as weddings, feasts and ceremonies, customs of worshipping the mountains and waters, or as an everyday consumption.

Except using camels for riding and pulling carts, Mongols have a tradition to race them. The camel race is organized during the feast that celebrated when the number of camels increased to thousands or celebrating the products from the camel and during other celebrations. The camel breeders mostly race gelding and yearling camels. The yearling camel’s race within around eight kilometres and the gelding-camels around ten kilometres. In recent years Gobi aimags, the main land of camel flocks, have revived the ancient traditional game with camels as camel (buluu) polo. This is an indigenous cultural phenomenon which considered as a contribution to the development of tourist attraction during winter times.

The coaxing ritual is used by herders to save newborn camel calves orphaned or rejected by their mothers, and to avoid the loss of vital camel milk. A camel mare is coaxed into accepting an orphaned or estranged calf by the singing of a melody accompanied by the morin khuur horse-head fiddle. This handling technique helps the survival of newborn calves and maintains the mother’s lactation. The renowned Russian poet Sergei Yesenin once said that “It is indeed undoubted that Mongols could make the camel cry with the melody of khuur (fiddle)”.

Khonuma is prepared similar to mantu dish with pasta, grind meat, and anion steaming in the special pot for cooking mantu.