Monday, 24 October 2011

National dishes of the world number 8 with Mongolia - Buuz

Better than they look


• For Meat Filling • 300 g Beef or Mutton (minced) • 1 medium Onion (chopped) • Salt (to taste) • Pepper (ground, to taste) • 2 Garlic Cloves (crushed) • Herbs (chopped, optional)

For Dough 
• 250 g Wheat Flour • A pinch of Salt • Lukewarm Water 
How to make Buuz:

Add a pinch of salt to enough lukewarm water required to knead dough.
Add water to the flour and knead to form smooth, soft dough. Set the dough aside.
After sometime, knead the dough again and cut into small pieces.
Roll each piece into a ball. Repeat with other pieces and leave them in a bowl.
Sprinkle some flour on the balls, to avoid them sticking to each other.
Take a large mixing bowl and combine minced meat, onion, garlic, salt, pepper and other herbs together.
Add some water, if required, to make the filling a little juicy.
Roll out the dough balls into round circles, leaving the center thicker than the edges.
Place a little meat filling in the center of the circle and seal the edges with your fingers.
Boil water in a large pot.
Dip the bottoms of each buuz in oil and place them in an inlay that will be inserted in the pot for steaming.
Ensure that the buuz do not touch each other.
Steam the buuz for 15 minutes.
Open the lid and fan some air with the help of a cutting board or newspaper, to give them a reddish glossy look.
Serve hot.

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