Traditional Mongolian Khuushuur Recipe

Ingredients

  • 500 grams of ground mutton
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of caraway seeds (optional)
  • 500 grams of all-purpose flour
  • 1 cup of water
  • Vegetable oil for deep frying

Steps and instructions

  1. In a large bowl, mix together the ground mutton, chopped onion, minced garlic, salt, pepper, and caraway seeds (if using). Set the mixture aside for the flavors to meld.
  2. In a separate bowl, combine the flour and water. Stir until a dough forms. Knead the dough until it is smooth and elastic, about 5 minutes. Then, cover the dough and let it rest for 20-30 minutes.
  3. On a floured surface, roll the dough into a large circle about 1/4 inch thick. Use a round cutter or a glass, cut out circles from the dough. Each circle should be about 2-3 inches in diameter.
  4. Place a spoonful of the meat mixture in the center of each dough circle. Fold the dough over the meat to form a half-moon shape, pinching the edges to seal tightly.
  5. Heat the vegetable oil in a deep fryer or large, deep saucepan to 375°F (190°C). Fry the Khuushuur in batches, turning occasionally, until golden brown, about 3-4 minutes. Drain on paper towels.
  6. Serve the Khuushuur hot, with your favorite dipping sauce if desired.

Tools for making

Recipe variations

  • Use ground beef, chicken, or turkey instead of mutton.
  • Replace the all-purpose flour with whole wheat flour for a healthier option.
  • Experiment with different spices such as cumin, paprika, or chili flakes to add more flavor to the meat mixture.
  • Add finely chopped vegetables like carrots, bell peppers, or mushrooms to the meat mixture for added texture and taste.
  • Try using puff pastry or phyllo dough instead of the dough made with all-purpose flour.
  • For a vegetarian option, substitute the meat with a mixture of mashed potatoes, peas, and spices.

Recipe overview

Khuushuur is a traditional Mongolian dish that's beloved by many. This flavorful, meat-filled pastry is often served during the Naadam festival and other special occasions. The dish involves a mutton filling combined with onions, garlic, and spices, enveloped in a dough and then fried until golden brown. The result is a crispy exterior with a juicy, savory filling. Each bite offers a wonderful mix of textures and flavors. Despite the complex flavors, the recipe itself is quite simple and easy to follow. This recipe serves as a great introduction to Mongolian cuisine and will surely be a hit at your dinner table. Enjoy creating and devouring this authentic Mongolian dish, Khuushuur!

Common questions

  1. Can I use a different type of meat? Yes, you can use ground beef or even a combination of ground meats if you prefer.
  2. Can I make the dough ahead of time? Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Just make sure to bring it to room temperature before rolling it out.
  3. Can I freeze the uncooked Khuushuur? Absolutely! You can assemble the Khuushuur and freeze them on a baking sheet in a single layer. Once frozen, transfer them to a freezer bag or airtight container. They can be fried directly from frozen when you're ready to cook them.
  4. What can I serve with Khuushuur? Khuushuur is often served with a side of fresh salad or pickles. Some people also enjoy dipping them in tomato-based sauces or spicy condiments.
  5. Can I bake the Khuushuur instead of frying them? While traditionally Khuushuur is deep-fried, you can also bake them if you prefer a healthier option. Preheat your oven to 375°F (190°C) and bake the Khuushuur on a greased baking sheet for about 15-20 minutes or until golden brown.

Serving dishes and utensils

  • Mixing bowl - A large bowl for mixing the ground mutton and other ingredients.
  • Cutting board - A sturdy surface for chopping the onion and mincing the garlic.
  • Knife - A sharp knife for chopping the onion and mincing the garlic.
  • Rolling pin - A long, cylindrical tool for rolling out the dough.
  • Round cutter or glass - A round-shaped tool for cutting out circles from the dough.
  • Deep fryer or large, deep saucepan - A cooking tool for frying the Khuushuur.
  • Paper towels - Absorbent towels for draining the fried Khuushuur and removing excess oil.

Origin stories

Khuushuur, a type of Mongolian meat pastry, is more than just a scrumptious, deep-fried snack. In the vast stretches of the Mongolian steppe, where life is often dictated by the harsh climes and nomadic traditions, Khuushuur is not just food, but a symbol of hospitality and warmth. It is commonly served during Naadam, Mongolia's biggest festival that features the "three games of men" - archery, horse racing, and wrestling. Interestingly, in the wrestling competition, the Khuushuur has an amusing role. The wrestlers wear a specific type of briefs shaped similar to the Khuushuur, and it’s often joked that their outfit was designed by a hungry tailor. So, when you take your first bite of Khuushuur, know that you're tasting a piece of Mongolia's vibrant culture and rich traditions, served with a side of humor from the heart of the steppe.

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.