Boodog is a traditional roast typically made with whole goat that is filled with hot stones, potatoes, and onions so that they are cooked within its skin. Apart from goats, the roast can also be prepared with whole marmots. The stones should have a smooth, round surface – the smaller ones usually go into the upper legs, while the larger ones are placed into the abdominal cavity.
The neck of the animal is closed with a piece of wire. Boodog is cooked when all of the skin surfaces start leaking fat. This nomadic dish can be found throughout Mongolia, although many Ulan Bator restaurants will often offer a more refined take on boodog.
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This Indonesian goat stew originated in Surakarta, Java. It is believed that the dish appeared during the Dutch rule when the best goat cuts were usually distributed among the rich, and what was left for the poor were goat bones which still had some meat attached to them.
The bones are cooked in a thin, coconut-milk-based broth that is enriched with various herbs and spices such as turmeric, galangal, lemongrass, cumin, coriander, garlic, and onions, while some establishments also may include the addition of goat innards.
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Büryan kebabı is a meat dish prepared by cooking a whole goat or lamb in a deep well over a wood fire. The well is covered with a lid and sealed with mud or ash so the meat cooks and steams simultaneously. There are two kinds of büryan kebab: Bitlis büryan kebabı from the Bitlis province and Siirt büryan kebabı from the city of Siirt.
The former is made with a male goat, while the latter can be made with a goat or lamb. The meat is either placed in a cauldron with water or hung and then positioned in the well. As far as seasoning, only rock salt is used. The cooked meat is served atop pita bread, and when ordering, one can choose between bone-in and boneless meat and between fatty and lean meat.
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