Mongolia 2017 Recipes
250 g flour
1.5 dl Water
300 g minced meat (traditionally mutton, but others meats may be used)
1 onion, minced
2 garlic cloves, minced
3 T water
Salt, pepper and caraway to taste
Prepare the filling:
1. Mix minced meat, onion and garlic.
2. Add water until the mass is smooth to work with.
3. Add enough salt and spices (the dough has no salt).
Prepare the dough:
1. Mix flour and water to create a pliable dough. Let it rest for 15 min.
2. Cut the dough into 2 cm (0.8 in) thick slices, and roll the slices.
3. Cut the rolls into pieces of 3 cm (1.2 in), flatten the pieces with a finger.
Form the pockets:
Note: The decorative design of the buuz 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.
There are several different possibilities to form the buuz, but the beginning is always the same:
1. The pieces of dough are rolled into circles of about 7 cm (2.8 in) diameter, making the center slightly thicker than the edge.
2. It is best only to roll as many circles you can process further within a few minutes, as forming the pockets will be more difficult when the dough is starts to dry.
3. Hold one circle in the open hand (the left one for righties) and place about one teaspoon of the meat filling in the center.
This is the most traditional shape, which differs the most from the other types of Mongolian filled pockets.
1. Fold the edge at one side, and press it together with your fingers.
2. Create another fold next to the previous one, slightly offset to the outside, and press it together as well.
3. Continue this way, continuously rotating the buuz as you go along.
4. When done right, then this will result in a ring, which keeps the pocket together at the top.
5. There will be a small opening in the center.
This method doesn't require as much dexterity, but also yields an esthetically pleasing result.
1. Fold the circle from both sides, and press the opposing edges together in the middle over the meat.
2. Fold the edges from across as well, and press them together into the previous connection.
3. The result is a flowerlike pouch, with four openings around the top.
4. With a little practice, you can also try to make six "petals."
This shape is normally reserved for Khuushuur or Bansh, but as shown here, it is extremely quick to produce.
1. Fold the circle into half, to crate a crescent shape with the edges lying on top of each other.
2. Press the edges together along the semi circle to close the Buuz.
3. Place the Buuz on its "back" and compress the round edge by lifting the ends. This will result in various shapes, with a meandering edge.
Cooking the Buuz:
The finished Buuz are cooked under steam without pressure. The easiest way to do this is a special pan with perforated inlays. Such inlays are also available for normal pans. Flat and wide inlays are used for the wok-type pan used on the stove in the yurt.
1. Oil the inlays, or dip the bottom of each Buuz in oil.
2. Place the Buuz on the inlay, ideally without touching each other.
3. Fill sufficient water into the bottom of the pan.
4. Insert inlays, close the lid, and don't open it anymore until the Buuz are finished.
5. Keep the steam going for about 15 min.
6. Finally, open the lid and fan some air onto the Buuz. This will give them a glossy look, and a tasty-looking slightly reddish color.
The tradition Mongolian cuisine includes very few vegetables, and the Buuz are considered a complete meal (possibly with ketchup or other condiment).
Bantan is a favorite hangover remedy for Mongolians. It is also a first food for infants.
1.5 liters water
200 grams meat, sliced thin. Usually mutton, but any kind will work
1 pinch salt
Spices of cook’s choice
200 grams of flour
Spring onions, sliced
1. Prepare a soup with meat (usually mutton) in the normal way.
2. Put the desired amount of flour into a bowl.
3. Place two or three ladles of soup into a cavity in the center of the flour.
4. Mix the liquid with a part of the flour and knead or grind the resulting mass into small lumps.
5. Put the lumps and the rest of the flour into the soup and boil everything for another while, until the soup is viscous.
6. The lumps will get a little smaller while boiling, but shouldn't disappear completely. Note: This is different from the western convention of keeping soups and sauces completely free of lumps.
7. Season to taste with salt, and add the spring onion rings and other spices.
2 cups water
2 cups milk
4 teaspoons green tea or to taste
Salt to taste
1. Put the tea and water into a pan and let it boil a short moment.
2. Add the milk to the water, and boil the mix again. Note: Instead of stirring, Mongolians will lift out some liquid with a ladle and let it splash back from a certain height. This brings enough movement into the liquid in the flat pan on the yurt stove.
3. Season to taste with salt and strain into a teapot.
This tea is served in little bowls. It is the standard beverage to every meal.