Khuushuur recipe

A flat half-moon pastry of fatty mutton sealed inside a water-and-flour dough and deep-fried until blistered, the signature food of the Naadam festival.

1 hour and 40 minutesmedium8 ingredients

Ingredients

• 500 g fatty minced mutton
• 500 g all purpose flour
• 250 ml water
• 2 onions
• 3 clove garlic
• 500 ml vegetable oil
• 10 g salt
• 2 g black pepper

How to make Khuushuur

1. Mix 500 g of flour, 250 ml of water and 10 g of salt into a firm dough, knead 10 minutes and rest it 30 minutes in the fridge.
2. Chop or mince 500 g of fatty mutton; the fat is what makes the filling juicy, so do not use lean meat.
3. Mix the meat with 2 very finely chopped onions, 3 minced garlic cloves, 10 g of salt, 2 g of black pepper and 3 tbsp of water.
4. Divide the dough into 12 balls and roll each into a 10 cm circle about 2 mm thick.
5. Put 1 tbsp of filling on one half, fold the dough over into a half-moon and seal the edge by pressing and crimping it. This seal is what keeps the juices inside.
6. Heat 500 ml of oil to 180 °C in a deep pan.
7. Fry the pastries 3 to 4 minutes per side until deep golden and blistered, drain on paper and serve hot.

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