Khuushuur
Mongolian fried lamb pasties, flat and crisp, made for Naadam.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead an unleavened dough from the flour, water and salt and work it ten minutes to smoothness.
Cover the dough and rest it thirty minutes.
Chop the lamb fine by knife, fat and all, and mix it with the onion and garlic.
Pour the broth into the filling and work it to a loose but not runny mass.
Divide the dough into balls and roll each into a twelve-centimetre round.
Put filling on one half, fold it over and crimp the edge tightly and evenly.
Fry them in a centimetre of oil, three minutes a side, to a blistered crust.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Sivserver · CC BY-SA 3.0