Khuushuur
Buuz's fried, flat cousin: a half-moon of dough around seasoned mince, fried in oil until blistered — the Naadam festival pocket. Ingredients: flour, water (dough); filling: minced mutton or beef, onion, garlic, caraway, salt, pepper; oil for frying; carrots and cabbage salad to serve.
What it is
Buuz's fried, flat cousin: a half-moon of dough around seasoned mince, fried in oil until blistered — the Naadam festival pocket. Ingredients: flour, water (dough); filling: minced mutton or beef, onion, garlic, caraway, salt, pepper; oil for frying; carrots and cabbage salad to serve. Recipe: 1) Roll dough thin into ovals. 2) Spread a thin layer of mince. 3) Fold into a half-moon; seal the edges flat. 4) Fry until golden and puffed at the seams. Serve: held in the hand at Naadam wrestling and horse races, with tea. Flavor: crisp shell, juicy mutton, simple spice. History: khuushuur ('fried ear' by shape) is street and festival food across Mongolia; its thinness cooks it fast over a ger stove. See also: Buuz, Tsuivan.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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World Cuisines
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