Mongolian Wild Horse

In the 15th century, Johann Schiltberger recorded one of the first European sightings of the horses in the journal of his trip to Mongolia as a prisoner of the Mongol Khan.The horse is named after Russian General Nikolai Przhevalsky (1839--1888) (the spelling of the horse breed as "Przewalski" derives from the Polish spelling of the name. He was an explorer and naturalist who described the horse in 1881, after having gone on an expedition to find it, based on rumours of its existence. Many of these horses were captured around 1900 by Carl Hagenbeck and placed in zoos. As noted above, about twelve to fifteen reproduced and formed today's population.

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Shamanism

Shamanism is an anthropological term referencing a range of beliefs and practices regarding communication with the spiritual world.A practitioner of shamanism is known as a shaman.
Shamanism encompasses the belief that shamans are intermediaries or messengers between the human world and the spirit worlds. Shamans are said to treat ailments/illness by mending the soul. Alleviating traumas affecting the soul/spirit restores the physical body of the individual to balance and wholeness. The shaman also enters supernatural realms or dimensions to obtain solutions to problems afflicting the community. Shamans may visit other worlds/dimensions to bring guidance to misguided souls and to ameliorate illnesses of the human soul caused by foreign elements. The shaman operates primarily within the spiritual world, which in turn affects the human world. The restoration of balance results in the elimination of the ailment.

Buuz

Buuz are a type of Mongolian steamed dumpling filled with minced mutton, or beef meat. The meat is flavoured with onion or garlic and salted. Occasionally, they are flavoured with sprouted fennel seeds and other seasonal herbs. Some households add mashed potato, cabbage or rice depending on their preferences.

The meat ball is then placed inside a small pocket of dough which is folded around the ball with a small opening at the top and in the chef's own personal style. The buuz is then steamed and eaten by hand, with the dough pocket catching the juices of the meat.

Buuz is an example of authentic Mongolian cuisine. The dish is traditionally eaten at home on Tsagaan Sar, the Mongolian New Year. It is also offered at restaurants and small cafes throughout the capital of Ulaanbaatar[1]. It is similar to another Mongolian dumpling, khuushuur, except that the latter is not steamed but fried.