What did Tim eat during his journey?
To understand the reality of the nomad existence, a quinessential is to eat like a nomad, and as Tim experienced the diet today is probably much like it was in Ghengis Khans era. In the summer of Mongolia Tim daily drank fermented mares milk, and carried with him dried mutton called ‘borts.’ This dried meat is so compact that Mongolians say you can ‘carry a whole sheep in you pocket.’ Light weight food was one of the Mongols secrets as they conquered the world at a figurative gallop. Always in Tims pocket was also rock hard dried curd called ‘aral.’ Tim came to appreciate they way that sucking on aral kept the hunger at bay during long hours in the saddle. The Kazakh speciality, and often on Tims daily menu was ‘kazy.’ Kazy is a special horse meat sausage which is often had often with the national dish of ‘Bes Barmak.’ Bes Barmak translates to ‘five fingers’ because you literally need five fingers to be able to pick up the huge chunks of oily meat! In western Kazakhstan Tim took great
