Page 54 - Mongolia & the Gobi Desert

ABOUT YOUR DESTINATIONS

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During your adventure you’ll be accompanied by one of our local, expert Trip Leaders. All
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an enriching adventure. As locals of the regions you’ll explore with them, our Trip Leaders
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wildlife come alive. Coupled with their unbridled enthusiasm, caring personalities, and ability
to bring diverse groups of travelers together, our Trip Leaders ensure that your experience
with O.A.T. is one you’ll remember for a lifetime.

Culture & Points to Know

Your Departure Date: A Reminder

Travelers who have booked their air with O.A.T.: The departure date that shows on your
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be at the airport earlier for check-in. Therefore you’ll be checking in before midnight, which
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Getting to Siberia

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cancelled by the airlines, we would travel by train instead.

Cuisine in Mongolia

Only a very small percentage of Mongolian land is arable, which means that few crops grow
there. Most agriculture is based in livestock—cattle, goats, horses, and camels. The result
is a cuisine that leans heavily on meats and dairy but is light on vegetables. Mutton, barley,
yogurt, cheese, a few vegetables, and either noodles or rice are common ingredients that
Mongolian cooks use to their advantage.

Some typical dishes include:

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bansh are boiled, and khuushuur are fried.

• Arvain guril—a barley porridge made with cream and sugar

• Guriltai shul—chunky soup with onions, meat, and fried noodles

• Tsuivan—stew with cabbage, root vegetables, meat, and noodles

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