Khuushuur
Khuushuur are eaten at Naadam, Mongolia's national festival of the three manly sports — wrestling, archery and horse racing. They are sold by vendors throughout the festival grounds.
Mongolia's fried meat pockets — the same filling as buuz but sealed into half-moon parcels and deep-fried until golden and crispy. Eaten at Naadam festival and as everyday street food.
Ingredients
Method
Make dough: mix flour, salt and water. Knead until smooth. Rest 20 minutes.
Mix mince with onion, garlic, salt and pepper.
Roll dough thin. Cut 12cm circles.
Place filling on one half. Fold over and press edges firmly to seal.
Deep fry at 170°C until golden all over, about 6-8 minutes.
Eat hot.
The seal must be very firm — any gaps will allow oil to enter and the filling to escape during frying.
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