This recipe from Mongolia is one of three variations on filled pockets. The ingredients for dough and filling of the Buuz are exactly the same as with Khuushuur and Bansh, the differences are in the size, shape, and cooking method.
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Ingredients
Noodle Dough 250gFlour 1.5dlWater Filling 300gMinced meatTraditionally, mutton is used, other types of meat such as beef work just as well. Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat. Borts can also be used. 1p.OnionMinced 2p.Garlic clovesMinced 3-5tblsp.Water Salt Pepper Caraway ÖlFor frying Prepare the Filling
Form the pockets The decorative design of the Khuushuur is a matter of honor for the cook. At first, the result will probably look a bit clumsy. Mongolian experts produce small miracles in no time almost without looking.
The Cooking
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