Хуушуур - Khuushuur

The recipe of khuushuur is exactly the same as Buuz and it also goes well with khaliar (alpine leek). Khuushuur is the special dish of "Naadam". 

You will need:

• All purpose flour 250g
• Onion 1
• Garlic 2-3 pieces
• Salt
• Cabbage (optional)
• Alpine leek 

Prepare the Filling

1. Dice the onion, garlic and cabbage into fine pieces 

2. Mix minced meat, garlic, onion and cabbage together

3. Now, season the filling by adding salt.

4. Add water to the filling. Purpose of adding water is to give the filling smooth and juicy texture but keep in mind, never add too much water otherwise, you'll not be able to pinch the khuushuur. 

5. You can taste the filling by taking one tablespoon to your pan and fry. If the salt is less then add more carefully.

Prepare the Dough

1. Mix flour and water to create a pliable dough. Let it rest for 5-7 min for smooth dough 

Keep in mind that the dough can't be too soft (it will be hard to work with) or hard (it will crack when frying)

2. Cut the dough into thick slices and roll the slices

3. Cut the rolls into double size of buuz pieces  and flatten the pieces with hands (makes it easy to roll)

It's time to fry :)

• Fry Khuushuur in the oil until the dough develops brown color (not too dark) 
• Do not fry the Khuushuur on high heat if so, the outside of the khuushuur tend to cook faster and inside (the filling) will not cook properly. 

Now it's ready to be eaten. Hope you enjoy :)