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The Country of Mongolia Profile

Capital City: Ulaan baatar

DESCRIPTION FLAG:consists of three equal bands, of alternating red, blue and red, with the soyombo national symbol centering the first red band in yellow. The central blue band is described as the eternal blue sky, while the side red bands represent the ability of Mongolia to thrive in its harsh environment. The soyombo is a columnar arrangement of abstract and geometric representations of fire, sun, moon, earth, water, and the Taijitu or Yin-Yang symbol. The current flag was adopted on February 12, 1992, after the transition of Mongolia to a democracy.

GEOGRAPHY is in north Central Asia bordering Russia and China. It is mostly a high Plateau, elevation 3,000 to 5,000 feet, with mountains, salt lakes, rivers, vast grasslands, and much of the Gobi Desert in the south.

MAJOR LANGUAGES
KHALKA MONGOL (ORIGINAL), TURKIC, RUSSIAN

ETHNIC GROUPS
MONGOL (MOSTLY KHALKA) 95%, TURKIC (MOSTLY KAZAK) 5%

MAJOR RELIGIONS
BUDDHIST LAMAIST 50%, SHAMANIST, CHRISTIAN 6%, MUSLIM 4%, NONE 40%


MONGOLIA History: is one of the oldest countries in the world. Small groups of nomads inhabited it in Neolithic times. Turkic-speaking people dominated it in the 4th to 10th centuries Mongolia is the original home of the Mongols, nomadic tribes who reached greatest power in the 13th century under Kublai Khan. Mongolia was incorporated into China in 1644 and became a province of China , Mongolia became independent as the Mongolian People’s Republic in 1924 and a communist regime began.

INFLUENCES OF FOOD: Large herds of goats, sheep, horses, and camels are the Mainstay of the economy. They furnish the main staples: meat, milk, cheese, and butter. Historically, Mongolians consumed red foods (meat) and white foods (dairy), and this tradition continues today, with the addition of some grain products and tea.Mongols made horsemeat sausages, which were eaten raw, and sun-dried strips of meat today the cuisine remains traditional, reflecting the distinctive nomadic way of life.

AGRICULTURE: hay, wheat, potatoes, barley, forage crops, goats, sheep, horses, camels, cattle,Chickens, pigs

NATURAL RESOURSES: fish, oil, coal, copper, molybdenum, tungsten, phosphates, tin, nickel, zinc,Fluorspar, gold, silver, iron

INDUSTRIES: construction and construction materials, mining, oil, food and beverages, processing of Animal products
BREADS AND CEREALS: Wheat, barley, millet, rice; porridge, millet grains, wheat flour pancakes, flatbreads steamed or baked on a hot metal plate (tava) over charcoal or dried dung fire, noodles, rice dishes.


DAIRY PRODUCTS: Milk (sheep, goat, cow, camel, mare), sour milk (similar to yogurt), milk leather(made from the film skimmed off boiled milk and air-dried), fresh cheese, dried curds, clottedcream.

FATS AND OILS: Butter (usually from cow or sheep milk), fat of fat-tailed sheep, lard. Fat of fat-tailedsheep is rendered for cooking and eaten as a delicacy.

VEGESTABLES: Potatoes, cabbage; sauerkraut.

FRUITS: Some fruits are eaten.

SEEDS: Sesame seeds.

DISHES: Meat barbecued (broiled) on an open grill over charcoal, in a hot pot that sit son the table; it is also added to soups, stuffed into pancakes, and served on sesame seed buns This “Mongolian fire pot” is a covered metal (brass or tin) pot with a chimney in the center whose base is a brazier heated by coals.

SWEETS: Milk pie (cheese mixed with sugar and flour and then baked).

BEVERAGE: Mongolian tea (tea made with milk and salt, and sometimes a little fried or roastedmillet and/or a lump of raw sheep-tail fat added). Kumys (wine distilled from fermented milk, traditionally from a mare), a specialty. Meals and service three meals a day are typical. Fingers are used to eat. Tea is drunk with meals and snacks

Tags : Geography
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