Tue 24 Aug 2021

This month's recipe is on the traditionnal Khuushuur, which is a traditional Mongolian recipe, especially served on the national holiday Nadaam. 


  • 500 grams beef or mutton (or a combination) either minced or finally diced for the meat
  • 400 grams’ white flour
  • ½ onion finally diced
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. In a big bowl, pour in the flour and add pinch of salt and water, mix well.
  2. Cover the dough and leave it to rest for 30-40 minutes.
  3. In another bowl, add some onion garlic and pepper on your mincemeat and add some salt according to your taste mix it thoroughly until it mix well.
  4. Now make the dough small balls around 100-120gm each. Then add some oil on top and leave it for another 10-15 minutes
  5. Now, roll the dough into 1cm thick flat circle, now fill around 60 gram of meat mixture in to middle. Fold and roll it into ball between your palms.
  6. Drizzle some oil on the board and start to flatten the khuushuur with rolling pin to10 cm diameters round khuushuur. When you flatten the khuushuur, make sure not to push the meat out of dough. Roll it gently.
  7. Pour the enough oil into the frying pan and heat in 180-190’c. Once the oil is hot, start to fry the khuushuur until its color is golden and crispy on the outside. Fry on both side same ( cooking temp- 68 C in 15 second )
  8. Serve with traditional potato or tripe salad.

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