Traditional Khuushuur Recipe
Ingredients
- For the Dough:
- 2.5 cups all-purpose flour
- 1 cup water
- 1/4 teaspoon salt
- For the Filling:
- 500 grams minced beef or mutton (about 1.1 pounds)
- 1/2 onion, finely diced (Substitute 1 stalk celery, 1/2 tsp hing, chives)
- 2 cloves garlic, minced
- 1 teaspoons salt (1-2 tsp)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried marjoram or cumin (optional)
- For Frying:
- Vegetable oil (enough to fill a frying pan to about 2 cm depth)
Instructions
- 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.