A traditionally simple fried meat pocket from the steppes of Central Asia
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Overview
Khuushuur (хуушууp) is a traditional Mongolian dish consisting of fried dough pockets filled with meat, usually mutton, beef, or other meats. It is closely related to other filled pockets in Mongolian cuisine, such as buuz and bansh, but is distinct in its size, shape, and cooking method. Khuushuur is typically deep-fried, whereas buuz is steamed, and bansh is either steamed or boiled.
Origin
Mongolia has a long history of nomadic culture, where food needed to be practical, portable, and calorie-dense. Khuushuur, like other Mongolian filled dough dishes, fits these criteria. The dish has its roots in ancient Mongolian food practices and has been a staple for centuries, particularly during festivals and special occasions. It is often enjoyed during Naadam, a major traditional festival in Mongolia that features sports like wrestling, horse racing, and archery.
Preparation and Characteristics
The dough for Khuushuur is made from simple ingredients, typically flour and water. It is rolled into small circles, and the filling is placed in the center. The edges are then sealed, often with a decorative pattern, and the pockets are deep-fried until golden brown.
The filling typically consists of minced meat mixed with onions, garlic, and sometimes other seasonings like salt, pepper, and caraway. The combination of fried dough and savory meat filling creates a hearty and satisfying dish that is enjoyed by many Mongolians.
Cultural Significance
Khuushuur is not only a popular street food in Mongolia but also a dish that holds cultural significance. It is often prepared at family gatherings and during traditional events, serving as a symbol of Mongolian hospitality and heritage. The decorative patterns on the edges of Khuushuur reflect the artistry and skill of the cook, with various styles depending on the region and family traditions.
Variations and Similar Dishes
Khuushuur is one of several Mongolian filled dough dishes. It is similar to buuz, which is steamed, and bansh, which can be boiled or steamed. These dishes share common ingredients but differ in preparation and presentation. Khuushuur is unique for its fried exterior and is often associated with outdoor events and festivities.
Serving and Consumption
Khuushuur is typically served hot, either as a snack or a meal. It can be eaten on its own or with condiments like ketchup or hot sauce. In traditional Mongolian cuisine, vegetables are limited, so Khuushuur is often considered a complete meal. However, it can also be served with other dishes, making it a versatile option for various occasions.
Overall, Khuushuur represents the heart of Mongolian cuisine, combining simplicity, tradition, and flavor in a dish that is cherished by both locals and visitors to Mongolia.
Mongolian Khuushuur
Prep time 35 mins | Cook time 10 mins | Serves 4-6
Ingredients
Dough:
250 g Flour
150 ml Water
Filling:
300 g Minced Meat (traditionally mutton, but beef or other meats are acceptable) - choose a fattier blend for more flavor
1 white Onion, minced
4 Garlic Cloves, minced
3-5 tbsp Water
Salt, to taste
Pepper, to taste
Caraway or cumin, to taste
For Frying:
Oil
Instructions
Prepare the Filling
In a large bowl, combine the minced meat, onion, and garlic and spices.
Add 3 to 5 tablespoons of water to achieve a smooth consistency.
Prepare the Dough
In a separate bowl, mix flour and water to form a dough.
Let the dough rest for 15-20 minutes.
Cut the dough into slices about 3 cm (1.2 inches) thick.
Roll each slice into a log, then cut the log into pieces about 4 cm (1.6 inches) long.
Flatten each piece slightly with your fingers.
Form the Pockets
Roll each flattened piece of dough into a circle about 10 cm (4 inches) in diameter. The center should be slightly thicker than the edges.
Place 1 to 1.5 teaspoons of the meat filling on one half of each circle, leaving some space around the edge.
Fold the circle in half, aligning the edges over the filling.
Seal the edges by pressing them together with your fingers.
Decorative Option: Pinch the edges to create a braided seam by forming small loops and pressing them onto the closed part with a slight offset.
Simple Option: Flatten the edges to close the pocket, then fold and press to create a spiral pattern.
Cook the Khuushuur
Heat oil in a large skillet or deep fryer. Cook over medium high heat.
Fry the Khuushuur until golden brown, ensuring the internal steam doesn't cause excessive oil splatter. Use a splatter screen if needed.
Once fried, remove from oil and drain on paper towels.
Serving Suggestions
Serve Khuushuur as a complete meal with ketchup or other condiments.
To serve as part of a larger meal, pair with vegetables or other side dishes. This recipe serves 2 people as a complete meal or 4 people with additional sides.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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