Everyday meals
Khuushuur (Mongolian khuushuur)
Fried turnovers filled with minced lamb and onion, with a crispy golden pastry. A very popular street food in Mongolia, they are eaten hot, often with salty milk tea.
Ingredients
Ingredients
Pâte
Farce
Spices & seasoning
On the side
Instructions
- Mix the flour and salt, then gradually add the lukewarm water until you obtain a firm, elastic dough. Knead for 5 minutes, cover and let rest for 20 minutes.
- Finely chop the onion and mix it with the meat, salt and pepper.
- Divide the dough into 8 balls, then flatten each into a disc about 12 cm across.
- Place a spoonful of filling in the center of each disc, fold the dough into a half-moon and seal the edges carefully by pinching them.
- Heat the oil in a large deep pan to about 170 °C. Fry the khuushuur for 3 to 4 minutes per side, until nicely golden.
- Drain on paper towels and serve immediately, piping hot.
Variations and tips
Potato version. Add 150 g of grated and well-squeezed potatoes to the filling for a softer result.
With what you can find here. The lamb can easily be replaced with ground lamb or a beef-pork mix.
More ideas
Bielkhoolan (Mongolian fried flatbread)35 min · 4 serv. · budget-friendlyLamb kidney skewers (bööreg)32 min · 4 serv. · budget-friendlyCabbage bansh (banshtai bansh)1 h 25 · 4 serv. · budget-friendlyStuffed cabbage with lamb and rice (tsagaan kheer)1 h 30 · 4 serv. · budget-friendlyBuuz (Mongolian buuz)1 h 25 · 4 serv.Chanasan makh (adult mutton)2 h 15 · 4 serv. · budget-friendlyAaruul with dried apricots (aaruul khoolnii)20 min · 4 serv. · budget-friendlyBanshtai tsai (milk tea with dumplings)55 min · 4 serv.
Mongolia
Mongolia
Mongolia
Mongolia
Mongolia
Mongolia
Mongolia
Mongolia
Original Ecomely recipe.