Bantan
Bantan is one of the simplest and most ancient Mongolian dishes, made by nomadic herders who needed a hot, filling meal from minimal ingredients. It is considered comfort food across Mongolia and is eaten throughout the long winter months.
Mongolia's rustic flour drop soup — small pieces of rough dough dropped into mutton broth with vegetables. Simple, hearty and warming — essential food for cold Mongolian winters.
Ingredients
Method
Make dough: mix flour, salt and water to a firm dough. Rest 10 minutes.
Brown mutton with onion in oil.
Add water and carrots. Bring to boil. Simmer 15 minutes.
Tear or cut small rough pieces of dough directly into the boiling soup.
Cook 10-12 minutes until dough pieces are cooked through.
Season generously.
Bantan dough pieces should be irregular and rough — this is rustic cooking, not a refined dumpling. The roughness gives them good texture in the broth.
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