Prepare the Dough:

In a large bowl, mix the flour and salt. Gradually add water while stirring until a kneadable dough forms.

Knead the dough until it's smooth and elastic. Cover and let it rest for about 15 minutes.

Prepare the Filling:

In another bowl, combine the minced meat, diced onion, minced garlic, salt, pepper, and marjoram or cumin if using. Mix thoroughly. If the mixture feels too dry, add a little water to achieve a moist consistency.

Assemble the Khuushuur:

Divide the rested dough into four equal parts, then further divide each part into smaller pieces, depending on your preferred size.

On a lightly floured surface, roll each piece into a circle, leaving the edges slightly thinner than the center.

Place a spoonful of the meat filling onto one side of the dough circle.

Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal.

Fry the Khuushuur:

Heat the vegetable oil in a frying pan over medium heat until hot.

Carefully place a few of the prepared khuushuur into the oil, ensuring not to overcrowd the pan.

Fry until golden brown on one side, then flip and fry the other side. This usually takes about 2 minutes per side.

Once cooked, remove from the oil and drain on paper towels.

Serve:

Traditionally, khuushuur is served hot, often accompanied by a simple salad of shredded cabbage and beetroot mixed with a dollop of sour cream.