The Borts: the dried meat of the Mongolian people

The tradition of the “borts” (борц) of the Mongolian warriors continues in the ger, the typical Mongolian tents. On the ceiling of the tent it is still hung today to dry the meat or, alternatively, it is placed in special boxes that guarantee the passage of air.


The dried meat is stored in linen bags. With the Mongolian climate this method of preservation preserves the quality of the meat for months or even years. This is why Genghis Kahn’s warriors always carried dried meat with them.

In large cities, such as Ulan Bator or Darhan, it is possible to buy borts in shops. The most popular version is beef based, however horse or camel meat is very popular.

In traditional Mongolian cuisine, Borts is used in at least three typical dishes: Buuz, Bansh and Kuunshuur. The ingredients of the three recipes include the use of dried meat, flour, garlic, water and onions. It is something similar to the italian stuffed ravioli. The main difference between the three versions is in cooking (and shape): fried (Kuunshuur), boiled in water (Bansh) or steamed (Buuz).

Kuunshuur Bansh Buuz

The tradition of Genghis Khan’s Mongolian warriors continues to this day, in culture and tradition as well as in the typical cuisine of the Mongolian people.

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