Authentic Mongolian Tushuur Recipe: Your Step-by-Step Guide to Making a Traditional Nomadic Delicacy

Ingredients

  • 1 kg of mutton or beef
  • 150g of onion
  • 2 cloves of garlic
  • 1 tablespoon of salt
  • 1 teaspoon of black pepper
  • 1 tablespoon of vegetable oil
  • 500 g of wheat flour
  • 1 teaspoon of baking powder
  • 200 ml of water

Steps and instructions

  1. First, prepare the dough by combining the wheat flour, baking powder, and a pinch of salt in a large bowl. Gradually add water and knead until the dough is firm and elastic. Cover the dough and let it rest for about 30 minutes.
  2. While the dough is resting, prepare the filling. Dice the mutton or beef into small pieces, then mix with finely chopped onions, minced garlic, salt, and black pepper.
  3. Divide the rested dough into balls, about the size of a golf ball. Roll each ball out into a thin circle.
  4. Place a generous amount of the meat filling in the center of each circle. Fold the dough over the filling, pinching the edges to seal and create a half-moon shape. Make sure to leave a small hole in the top to allow steam to escape during cooking.
  5. Preheat a griddle or large frying pan over medium heat. Brush each side of the tushuur with a little vegetable oil, then cook for about 5-7 minutes on each side, or until golden brown and crispy.
  6. Once cooked, serve the tushuur hot, ideally with a side of fresh salad or pickles. Enjoy this traditional Mongolian dish.

Tools for making

Recipe variations

  • Use lamb or venison instead of mutton or beef for a different flavor.
  • Replace the wheat flour with gluten-free flour for a gluten-free version.
  • Try a different crust by using puff pastry or phyllo dough instead of the homemade dough.
  • Add spices or herbs to the filling, such as cumin, paprika, or fresh cilantro, to enhance the flavors.
  • Create a vegetarian version by substituting the meat with a mix of vegetables, such as mushrooms, bell peppers, and carrots.
  • For a healthier option, bake the tushuur in the oven instead of frying it on the stovetop.
  • Experiment with different dipping sauces, such as a spicy chili sauce or a tangy yogurt-based sauce, to complement the tushuur.

Recipe overview

If you're looking to explore traditional Mongolian cuisine, Tushuur is a must-try dish. This popular dish consists of a thin, crispy dough filled with a savory mix of meat and spices, similar to a hand pie. The dough is typically filled with mutton or beef, along with onions, garlic, salt, and black pepper, then folded into a half-moon shape and cooked on a griddle until crispy and golden brown. This recipe is straightforward and requires only a handful of ingredients. It's the perfect dish to serve hot as a main course or a hearty snack. If you enjoy experimenting with global cuisines, this Tushuur recipe will transport your taste buds straight to Mongolia.

Common questions

  1. Can I use a different type of meat? Yes, you can use either mutton or beef for this recipe. Both will result in delicious tushuur.
  2. How do I know when the dough is ready? The dough should be firm and elastic. When you press your finger into the dough, it should slowly bounce back. If it's too sticky, you can add a little more flour. If it's too dry, add a little more water.
  3. Do I need to marinate the meat? No, marinating is not necessary for this recipe. The meat will be seasoned with onions, garlic, salt, and pepper while cooking.
  4. Can I bake the tushuur instead of frying it? Traditionally, tushuur is fried, but if you prefer a healthier alternative, you can try baking them in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until golden brown.
  5. Can I make the dough in advance? Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to cover it properly to prevent drying out.
  6. What can I serve with tushuur? Tushuur is often enjoyed on its own, but you can serve it with a side of fresh salad or pickles to complement the flavors.

Serving dishes and utensils

  • Large bowl - Used for kneading the dough and mixing ingredients.
  • Griddle or large frying pan - Used for cooking the tushuur.
  • Brush - Used for brushing oil onto the tushuur before cooking.
  • Rolling pin - Used for rolling out the dough into thin circles.
  • Knife - Used for dicing the meat and chopping onions.

Origin stories

Tushuur, the golden fried meat pastry, is a delightful symbol of the Mongolian nomadic lifestyle. These delicious bites, resembling half moons, are not just food but an essential part of the cultural fabric that binds the people of the Mongolian Steppe. The nomads would carry the ingredients with them during their journeys and prepare Tushuur over open fires; a testament to its simplicity and the resilience of the Mongolian people. The small hole on top, a distinct feature of Tushuur, was traditionally used as a peephole to check if the meat was cooked - a rudimentary, yet clever technique. Today, Tushuur is a beloved part of Mongolia's Naadam Festival, where it's enjoyed with airag, a fermented mare's milk. So, every bite of this humble pie is a taste of the rich and vibrant Mongolian history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.