Tradishional Food Mongolia

$15 for $30 Worth of Mongolian and Korean Cuisine at Tsenguun

1 04:22

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While the Great Wall of China has won the accolades of
history, the great horses of Mongolia are popular icons of the Chinese
neighbours, famed for moonlighting as stunt horses when not engaged in war.
Feast upon equally symbolic Eastern creations with today’s Groupon: for $15, you
get $30 worth of Mongolian and Korean Cuisine at Tsenguun.<br />
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Residing in Joo Chiat’s belt of restaurants, Tsenguun offers
traditional Mongolian and Korean food to hankering and hungry hordes. The
authentic culinary creations from both nations marry harmoniously within the
lively restaurant without one overwhelming the other. Stemming from the victory
meals of ancient Mongolian warriors, exotic dishes like Niislel Salad (potato,
mixed vegetables and sausage salad, $5), Guriltai Shul (beef soup with noodle,
$6) and Khuushuur (deep fried minced beef fillet, $7.50) remain rooted to their
historical roots without compromising innovativeness for the discerning
Singaporean foodie. The extreme continental climate of the motherland has affected
the Mongolian diet; hence meals focus primarily on dairy products and meat
instead of vegetables and spices. Chinese and Russian influences are also
noticeable due to the country’s geographic proximity and deep historic ties
with both powerhouse nations.<b>Operating Hours:</b><br />
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Daily: 12pm - 11pm

$15 for $30 Worth of Mongolian and Korean Cuisine at Tsenguun

While the Great Wall of China has won the accolades of history, the great horses of Mongolia are popular icons of the Chinese neighbours...

Mongolian Milk Tea

0 02:27

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Suutei tsai is Mongolian traditional beverage. The name “suutei tsai” 
means milk tea in Mongolian. The ingredients to milk tea are typically 
water, milk, green tea and salt. This tea is special by its salty taste.
 The Mongolians use milk tea with millet (as a cereal) and dumpling (as a
 light meal). <br />
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Milk is an indispensable part of the Mongolian’s daily life. It contains
 variety of vitamins and nutritions. Mongolians prefer to use fresh milk
 rather than factory packaged milk. Because of its thick consistence and
 rich taste. Also, milk is a crucial ingredient of the Mongolian 
traditional snacks such as airag (fermented mare’s milk), orom (the 
cream that forms on top of boiled milk), and aaruul (dried curd). <br />
<br />
Milk tea has vary tastes depending on the province area. Some people 
prefer to drink with a bit more salt and others prefer to drink it with 
less salt. The Mongolians usually prepare milk tea early in the morning,
 and pour it into thermos to keep it warm throughout the day. <br />
<br />
Mongolians are well known for their hospitality. When milk tea served, 
the guest should accept it with his both hands to follow the tradition 
as well as to show respect. Milk tea can be served with any meals and 
snacks. <br />
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<br />
<br />
Now, let’s make milk tea:<br />
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Ingredients:<br />
<br />
· 2 cups water<br />
<br />
· 2 cups milk (water and milk should be the same amount)<br />
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· 1 tbsp green tea or 1 tea bag<br />
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· A pinch of salt (optional)<br />
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Pour 2 cups of water into a saucepan then add a green tea and salt. Let it boil. <br />
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Instead of stirring, the Mongolians will lift out some liquid with a ladle and let it splash back from a certain height. <br />
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This tea is served in little cup or a mug. It is the standard beverage to every meal.<br />
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Now you are ready to enjoy your cup of Mongolian milk tea.  Have a great day :) </div>
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Mongolian Milk Tea

Suutei tsai is Mongolian traditional beverage. The name “suutei tsai” means milk tea in Mongolian. The ingredients to milk tea are typica...

Buuz Video Tutorial

0 02:26

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Hello everyone :)<br />
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<center><b>СУРТАЛЧИЛГААН ДЭЭР ДАРЖ ҮЗНЭ ҮҮ</b><br />

</center>
<br />
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<br />
<br />
It is a video tutorial of how to make Mongolian Traditional dish Buuz. I
 saw it on Youtube and I really liked this video. So i thought i would 
share it with you guys<br />
<a href="https://www.blogger.com/null" name="more"></a><br />
Here is the link <a href="http://www.youtube.com/watch?v=JXBHujZ7vyw">http://www.youtube.com/watch?v=JXBHujZ7vyw</a>

Buuz Video Tutorial

Hello everyone :) СУРТАЛЧИЛГААН ДЭЭР ДАРЖ ҮЗНЭ ҮҮ It is a video tutorial of how to make Mongolian Traditional dish Buuz...

Tsuivan (Mongolian Noodle With Beef and Vegetables)

0 02:21

<center><b>СУРТАЛЧИЛГААН ДЭЭР ДАРЖ ҮЗНЭ ҮҮ</b><br />

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<h3 class="post-title entry-title" itemprop="name">
Tsuivan (Mongolian Noodle With Beef and Vegetables 
</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkP6DxR0PwMlj-2yz7yDVN2C5cZYBCOgwPXvRtitwg0j30ZrnbNrWnFsuWiddJPptjur755qwMLNWi8xn8eOdZVTOiCZ4SA0NB0A51eQeoNLXDJrdVYJ3Gpww_GQ9Zjpv7Uqwc0eVuz2cd/s1600/IMG_5043-1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkP6DxR0PwMlj-2yz7yDVN2C5cZYBCOgwPXvRtitwg0j30ZrnbNrWnFsuWiddJPptjur755qwMLNWi8xn8eOdZVTOiCZ4SA0NB0A51eQeoNLXDJrdVYJ3Gpww_GQ9Zjpv7Uqwc0eVuz2cd/s320/IMG_5043-1.jpg" width="320" /></span></a></div>
<span style="font-family: inherit;">Hi everyone.  On this episode of cook with Oyuka,  I'm going to show you how to cook Tsuivan.</span><br />
<span style="font-family: inherit;">It is one of my favorite Mongolian dishes. So delicious :)</span><br />
<a href="https://www.blogger.com/null" name="more"></a><span style="font-family: inherit;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEt1mumlCIMdyRWgVhJWbQqLR66jxYZgaHatRYZ29Ze19btwn9mO0GM0Z3rrK1peGEIs5ApEZ5JdTLSsAkqqIZlRhH3fQNhyO_vFaYDJmqMvyB3mBU8PyG5KFfQPitdN9s3n3UEes2z-R7/s1600/IMG_3071.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEt1mumlCIMdyRWgVhJWbQqLR66jxYZgaHatRYZ29Ze19btwn9mO0GM0Z3rrK1peGEIs5ApEZ5JdTLSsAkqqIZlRhH3fQNhyO_vFaYDJmqMvyB3mBU8PyG5KFfQPitdN9s3n3UEes2z-R7/s400/IMG_3071.jpg" width="300" /></span></a></div>
<span style="font-family: inherit;"><br />
You will need:</span><br />
<span style="font-family: inherit;"><br />
</span><br />
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<span style="font-family: inherit;">- All purpose flour</span></div>
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<span style="font-family: inherit;">- Beef (or the meat of your choice but not chicken)</span></div>
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<span style="font-family: inherit;">- 3 potatoes </span></div>
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<span style="font-family: inherit;">- 1 carrot</span></div>
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<span style="font-family: inherit;">- Cabbage</span></div>
<div>
<span style="font-family: inherit;">- Onion</span></div>
<div>
<span style="font-family: inherit;">- Sunflower Oil</span></div>
<div>
<span style="font-family: inherit;">- Salt</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">I'm making 4 serving. Depending on how many serving you're going to make you can multi apply the ingredients. </span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Let's start with making a dough. It will save time if you prepare your Tsuivan noodle first. </span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<ul style="padding-left: 16px;">
<li><span style="font-family: inherit;">Make a dough as you normally do. Mix flour and water to create a pliable dough. </span></li>
<li><span style="font-family: inherit;">Let it rest for 3-5 min. You 
will get soft texture. Keep in mind that Tsuivan noodle shouldn't be 
hard. If so, it will be hard to roll the sheet.</span></li>
<li><span style="font-family: inherit;">Separate in to pieces and roll into round and thin sheets. </span></li>
</ul>
</div>
<div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZIL_kK4lNxxa7w-kMG_7K85XuYnRfw4haKO8DTDjqq9h7apHJb7j_z9RY8Cv5v588wLyixfrZ4ZH2KqXGEW437oKETsBuyx3zeUtQ8DnuTTjw9Ghowxfvtfxp1yLmAXq7uLflxR5zDNNW/s1600/IMG_2287-1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZIL_kK4lNxxa7w-kMG_7K85XuYnRfw4haKO8DTDjqq9h7apHJb7j_z9RY8Cv5v588wLyixfrZ4ZH2KqXGEW437oKETsBuyx3zeUtQ8DnuTTjw9Ghowxfvtfxp1yLmAXq7uLflxR5zDNNW/s400/IMG_2287-1.jpg" width="400" /></span></a></div>
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<ul style="padding-left: 16px;">
<li><span style="font-family: inherit;">Pour some oil in the center of 
one sheet. Distribute the oil over the surface by temporarily folding 
the sheet together from different directions.</span></li>
<li><span style="font-family: inherit;">While you are rolling the sheets boil some water to steam the noodles. </span></li>
</ul>
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<ul>
<li><span style="font-family: inherit;">Once the oil evenly distributed, you're ready to roll the sheet into one piece, like on the picture one. </span></li>
<li><span style="font-family: inherit;">When the water boiled, place noodles on the steamer, put the lid on and steam it for 20min. </span></li>
<li><span style="font-family: inherit;">After that, let noodles cool for about 10min. While it's cooling you can prepare the vegetables.  </span></li>
<li><span style="font-family: inherit;">Cut noodles about 0.4 cm wide. </span></li>
</ul>
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</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMGqlfNyc-cBpvJQsuVwiDOk9ND_cDeHtTOUo_i9eBGQmTsLjAVdAz9I_uaNAOLRIwvFiv8lTgVyMWm4yMvaEBtFd8R4rkSfsImr0OtL6rPRQ8-94j97vyvz7bqXNHbqfY-OUfF6QVU72/s1600/IMG_8458-1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMGqlfNyc-cBpvJQsuVwiDOk9ND_cDeHtTOUo_i9eBGQmTsLjAVdAz9I_uaNAOLRIwvFiv8lTgVyMWm4yMvaEBtFd8R4rkSfsImr0OtL6rPRQ8-94j97vyvz7bqXNHbqfY-OUfF6QVU72/s400/IMG_8458-1.jpg" width="400" /></span></a></div>
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<span style="font-family: inherit;">Now let's move on to the vegetables. </span></div>
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<ul>
<li><span style="font-family: inherit;">Cut all the vegetables into 
narrow pieces (it's optional, feel free to cut the vegetables into any 
kind of pieces as you'd like to) </span></li>
</ul>
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<span style="font-family: inherit;">Heat your pan and pour some sunflower oil. </span></div>
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<ul>
<li><span style="font-family: inherit;">Once the oil heated, and add the onion. Cook it for about 1 min.</span></li>
<li><span style="font-family: inherit;">Then, add the cabbage and cook it until it softens but do not burn or develop any brown color. </span></li>
<li><span style="font-family: inherit;">( It's better to cook the cabbage under closed lid ) </span></li>
<li><span style="font-family: inherit;">Add the rest of your veggies and beef.  Cook it for about 9-10 min. Make sure the vegetables do not stick to the pan. </span></li>
<li><span style="font-family: inherit;">Now season the vegetables with some salt.</span></li>
<li><span style="font-family: inherit;">Add some water as required so 
that nothing sticks and it will cook faster. But do not add too much 
water in the first place, if so potato will mashed. That's not good. </span></li>
<li><span style="font-family: inherit;">Don't forget to put the lid on :p </span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9z-1KO5UE9ChNhm0_nt5a_UcNckYy8c1PZ-Qv_aVcCRFAJiemWghbUQUdEfi80u5Bw9RqxOU0BzU4Pl8PxcacAr1PMnq1ooOuROB_G9AmJaKsShkHvQzmcB7RRDSNvRrYqdnFMVCFoUtO/s1600/IMG_1697-1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9z-1KO5UE9ChNhm0_nt5a_UcNckYy8c1PZ-Qv_aVcCRFAJiemWghbUQUdEfi80u5Bw9RqxOU0BzU4Pl8PxcacAr1PMnq1ooOuROB_G9AmJaKsShkHvQzmcB7RRDSNvRrYqdnFMVCFoUtO/s400/IMG_1697-1.jpg" width="400" /></span></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: inherit;">Once the water boiled, place the noodles on the top of the vegetables</span></li>
<li><span style="font-family: inherit;">Close the lid ! It is important</span></li>
<li><span style="font-family: inherit;">Cook it until the water completely gone</span></li>
<li><span style="font-family: inherit;">Use a fork or spoon to mix all the ingredients </span></li>
<li><span style="font-family: inherit;">Serve on a plate and add some 
narrow sliced cucumber for extra flavor. Season it with ketchup (if 
you'd like to) it goes well with ketchup. </span></li>
</ul>
<div style="text-align: center;">
<span style="font-family: inherit;">Hope you like it. Enjoy your meal :)</span><br />
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDAQjdeiu2w4lwS-TdeEhun6DoO1ojXydwTygSxQ7Mu78EA93jRbwvmYzdCW88kho5EO5p1nTA5xJjAggYTQQI23tAhQaWubluXSkKAUvcUcSMrS0Gsa0nfN4jKlpM24Na3arWdm8Ytp-/s1600/IMG_4741-1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDAQjdeiu2w4lwS-TdeEhun6DoO1ojXydwTygSxQ7Mu78EA93jRbwvmYzdCW88kho5EO5p1nTA5xJjAggYTQQI23tAhQaWubluXSkKAUvcUcSMrS0Gsa0nfN4jKlpM24Na3arWdm8Ytp-/s400/IMG_4741-1.jpg" width="400" /></span></a></div>
<span style="font-family: inherit;">                  </span></div>
</div>

Tsuivan (Mongolian Noodle With Beef and Vegetables)

СУРТАЛЧИЛГААН ДЭЭР ДАРЖ ҮЗНЭ ҮҮ Tsuivan (Mongolian Noodle With Beef and Vegetables Hi everyone. On this e...

Welcome to the only Mongolian Grill Restaurant in Louisville!

0 02:16

<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXIL12kjO3PNFLFzjYAOz_uBgHfT189StNlXLiXTqiun-_fKhC8f_vDebkqUNHVf5nA1-qTODR3dVv2UolHI-7w_SYr5pOfhTCvfWjgGWVFFW9nOtB4dVvGcBnaAtBEloXARIxHUUTLw/s1600/464818-mongolian-grill-menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXIL12kjO3PNFLFzjYAOz_uBgHfT189StNlXLiXTqiun-_fKhC8f_vDebkqUNHVf5nA1-qTODR3dVv2UolHI-7w_SYr5pOfhTCvfWjgGWVFFW9nOtB4dVvGcBnaAtBEloXARIxHUUTLw/s1600/464818-mongolian-grill-menu.jpg" /></a></div>
<i>The Real Mongolian Grill With Secret Sauce`s, Better Ingredients- Better Sauces!</i>
<br />
<b>Shah’s Mongolian Grill and Korean Cuisine, </b><span style="font-size: x-small;"><i><cite><b>Formerly 2 Hans Restaurant,</b></cite></i></span> is
 proud to bring you the world’s least known, yet original natural and 
healthy cuisine. Mongolian Barbeque is food made of natural and fresh 
ingredients, cooked in its own natural juice and free of all MSG and 
fried fats. First, you will select from the natural and fresh raw food 
ingredients on the food bar. Next, choose one of the recipes listed. 
Finally our expert chef will prepare your food on the large hot iron 
skillet the way you like it. Visit us today to experience authentic 
Mongolian cuisine.<br />
<br />
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<span style="font-family: Arial;"><b>Taste Great - Natrual & Healthy - No MSG-NO GREASE.</b></span></div>
<h2 class="servetime">
Lunch</h2>
<h3 class="servetimesub">
(One Time Serving)</h3>
<dl id="menu1"> 
<dt>Adult $7.39 </dt>
<dt>Children (5 to 11) $5.99 </dt>
<dt>Children (Under 5)  $2.99 </dt>
<dt>Extra Trips $5.00 </dt>
</dl>
<h2 class="servetime">
Dinner</h2>
<h3 class="servetimesub">
(All you can eat)</h3>
<dl id="menu1">
<dt>Adult $13.20<br />
    </dt>
<dt>Children (5 to 11) $7.99<br />
    </dt>
<dt>Children (Under 5) $3.99 </dt>
</dl>
<h2 class="servetime">
Side Orders</h2>
<dl id="menu1">
<dt>Salad (large) $5.99 </dt>
<dt>Salad (small) $3.99 </dt>
<dt>Soup (large) $5.99 <br />
    Soup (small) $1.99 </dt>
<dt>Rice $1.99 </dt>
<dt>Fried Rice   $7.99 </dt>
<dt><i>with a choice of chicken, beef or pork</i><br />
    Fried Rice with Shrimp  $9.99 </dt>
</dl>

Welcome to the only Mongolian Grill Restaurant in Louisville!

The Real Mongolian Grill With Secret Sauce`s, Better Ingredients- Better Sauces! Shah’s Mongolian Grill and Korean Cuisine, Formerly 2 ...

Borts

0 01:42

Dried meat cut in stripes or ground to powder.
<br />
<h2>
Background</h2>
The long and harsh winters in Mongolia make it necessary to
store sufficient food to survive, and most of that will be meat.
A family will eat approximately one cow and seven or eight sheep.
<br />
The source of the meat varies by region. In the Govi camel meat is
available, and in the mountainous north reindeer. But particularly for
B<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9wIM_gLM476LdPN1yAhvPOpTEwg3JfTN8nOlHvza_jIZpm1FTxv0Uo2njjZW7OvgdriwGsi0M6l4JbyBH3UyvA0edflnIk_DVRaXtNson3slpKTb745onvblZP5n332cmBC37IEE2Ag/s1600/borts-ger_384_256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9wIM_gLM476LdPN1yAhvPOpTEwg3JfTN8nOlHvza_jIZpm1FTxv0Uo2njjZW7OvgdriwGsi0M6l4JbyBH3UyvA0edflnIk_DVRaXtNson3slpKTb745onvblZP5n332cmBC37IEE2Ag/s320/borts-ger_384_256.jpg" width="320" /></a></div>
orts horse meat is also a popular option. It is said to keep people
warm more than other types, which is attributed to the special fat
of a yellowish color.<br />
<br />

<center><b>СУРТАЛЧИЛГААН ДЭЭР ДАРЖ ҮЗНЭ ҮҮ</b><br />

</center>
<br />
<br />

<h2>
Prepare the Borts</h2>
The fresh meat is cut into long strips, 2-3 cm thick and
5-7 cm wide. The strips are hung on strings under the
roof of the yurt, where the air is free to circulate.
<br />
After about a month the meat is dry. It has turned into hard and
small sticks which feel like wood and have taken on a brown color.
The volume has shrunk so much that the meat of a cow now can easily
fit into the stomach of the same cow.
<br />
The dried Borts is broken into small pieces or ground to a coarse
and fibrous powder. It is stored in a linen bag which allows contact
with air. In the dry climate of mongolia, this method of storage
preserves the quality of the meat over months or even years.
<br />

Nowadays Borts also gets industrially manufactured, and can be bought
by the kilogram in paper bags. This is very convenient for city dwellers
who don't have a yurt anymore to dry their meat themselfes.
However, traditionalists insist that the taste of those products
can't compete with the homemade stuff.
<br />
<h2>
Uses</h2>
The ground Borts is most commonly given into a soup or tea (the main
difference between the two is often just the color). But it can be
used almost anywhere in place of fresh meat. It is quite practical for
making eg. 
Buuz,
Bansh or
Khuushuur.
<br />
Many mongolians carry some Borts when travelling or when staying
abroad for a while as a souvenir from home. Because of its excellent
storage capability it can be taken almost anywhere wihout problems.
A cup of water with a little Borts heated in the microwave will
reliably scare away any homesickness within seconds!

Borts

Dried meat cut in stripes or ground to powder. Background The long and harsh winters in Mongolia make it necessary to store sufficient fo...

The Bansh

0 01:41

<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXfxAvgxrUGyPwj4H_L2kH2GWvg3qUKmztYGTiJYhCUxbzR0in9faH-Dh61v64VZY0yYxWiU4ot14UOkLxo3ClNbfI8GyArbD7RoyvBKUkyyIq3746Ff7VeImhkHi2GPyeEvWUIqCgZk/s1600/bansh-eat_128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXfxAvgxrUGyPwj4H_L2kH2GWvg3qUKmztYGTiJYhCUxbzR0in9faH-Dh61v64VZY0yYxWiU4ot14UOkLxo3ClNbfI8GyArbD7RoyvBKUkyyIq3746Ff7VeImhkHi2GPyeEvWUIqCgZk/s1600/bansh-eat_128.jpg" /></a></div>
<br />
Small filled pockets, boiled.
<br />
The mongolian cuisine knows about three different cooking methods for
filled pockets. Dough and filling of the Bansh are the same as with
Khuushuur and Buuz,
the difference is in the size, shape, and cooking method.<br />
<br />
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<h2>
Ingredients</h2>
<table cellspacing="0px">

<tbody>
<tr>
 <td colspan="4"><h4>
Noodle Dough</h4>
</td>
</tr>
<tr>
 <td class="iamount">250
 </td>
 <td class="iunit"><abbr title="gram">g</abbr>
 </td>
 <td class="iname">Flour
 </td>
 <td class="idescr"></td>
</tr>
<tr>
 <td class="iamount">1.5
 </td>
 <td class="iunit"><abbr title="1 deziliter = 0,1 liter">dl</abbr>
 </td>
 <td class="iname">Water
 </td>
 <td class="idescr"></td>
</tr>
<tr>
 <td colspan="4"><h4>
Filling</h4>
</td>
</tr>
<tr>
 <td class="iamount">300
 </td>
 <td class="iunit"><abbr title="gram">g</abbr>
 </td>
 <td class="iname">Minced meat
 </td>
 <td class="idescr">Traditionally, mutton is used, other types of meat such as beef work
   just as well. 
  <br />
Mongolians consider fat meat to be of higher quality, but there's no
   problem in using western style lean meat.
  <br />
Borts can also be used.
 </td>
</tr>
<tr>
 <td class="iamount">1
 </td>
 <td class="iunit"><abbr title="piece">p.</abbr>
 </td>
 <td class="iname">Onion
 </td>
 <td class="idescr">Minced
 </td>
</tr>
<tr>
 <td class="iamount">2
 </td>
 <td class="iunit"><abbr title="piece">p.</abbr>
 </td>
 <td class="iname">Garlic cloves
 </td>
 <td class="idescr">Minced
 </td>
</tr>
<tr>
 <td class="iamount">3-5
 </td>
 <td class="iunit"><abbr title="table spoon">tblsp.</abbr>
 </td>
 <td class="iname">Water
 </td>
 <td class="idescr"></td>
</tr>
<tr>
 <td class="iamount"></td>
 <td class="iunit"></td>
 <td class="iname">Salt
  <br />
Pepper
  <br />
Caraway
 </td>
 <td class="idescr"></td>
</tr>
</tbody></table>
<h2>
Prepare the Filling</h2>
<ul>
<li>Mix minced meat, onion and garlic.
</li>
<li>Add water until the mass is smooth to work with.
</li>
<li>Add enough salt and spices (the dough has no salt).
</li>
</ul>
<div align="right">
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-ingr_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-meat_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-meat2_128.jpg" width="128px" />
</div>
<h2>
Prepare the dough</h2>
<ul>
<li>Mix flour and water to create a pliable dough. Let it rest for 15 min.
</li>
<li>Cut the dough into 2 cm (0.8 in) thick slices, roll the slices.
</li>
<li>Cut the rolls into pieces of 3 cm (1.2 in), flatten the pieces with a finger.
</li>
</ul>
<div align="right">
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-prep_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-cut_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-roll_128.jpg" width="128px" />
</div>
<h2>
Form the pockets</h2>
The decorative design of the bansh is a matter of honor for the cook. At
 first, the result will probably look a bit clumsy. Mongolian experts 
produce small miracles in no time almost without looking.

<br />
<ul>
<li>The pieces of dough are rolled into circles of about 7 cm (2.8 in) diameter, making the center slightly thicker than the edge. 
 <br />
 It is best only to roll as many circles you can process further within a
 few minutes. Forming the pockets will be more difficult when the dough 
is already starting to get dry.
</li>
<li>Hold one circle the open hand (the left one for righties) and place about one tea spoon of the meat mass in the center.
</li>
<li>Fold the circle in half with fingers and palm, so that the edges meet over the meat.
</li>
</ul>
<div align="right">
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-fold_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-fold2_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-fold3_128.jpg" width="128px" />
</div>
<ul>
<li> Connect the edges with the other hand:
 <ul>
<li>At the near end, press the two edges together.
  </li>
<li>Alternatingly form a little loop of either edge, and press it onto the already closed part with a little offset.
  </li>
<li>A seam is created that looks like braided from the sides.
  </li>
<li>When reaching the far end, close it by pressing it together.
  </li>
<li>Several variations are possible, like starting from both ends, and
  let the "braids" meat in the center.
  </li>
</ul>
</li>
</ul>
<div align="right">
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-fold4_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-fold5_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-fold6_128.jpg" width="128px" />
</div>
<h2>
The Cooking</h2>
The finished Bansh are boiled in Water.
<br />
<ul>
<li>Place in boiling, moderately salted water.
</li>
<li>At first, the Bansh will sink to the bottom.
</li>
<li>Let them boil for about 10 minutes.
</li>
<li>The Bansh are finished when they all rise to the surface.
</li>
</ul>
<div align="right">
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-cook_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-cook2_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-cook3_128.jpg" width="128px" />
</div>
<h2>
Serving suggestions</h2>
Traditional mongolian cooking uses very few vegetables, so that the Buuz
 are considered a complete meal (possibly with Ketchup or other 
condiment). Served this way the quantities given are good for 2 people.
<br />
When served with vegetables or other side dishes, the quantities should easily feed 4 people.
<br />
<div align="right">
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-eat_128.jpg" width="256px" />
</div>

The Bansh

Small filled pockets, boiled. The mongolian cuisine knows about three different cooking methods for filled pockets. Dough and filling of...

Khuushuur

0 01:36

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdkvQZuJM9Ea-nNFmCqtqWCpKTqjOQOPLTd6HHeEun8dkldYXtzVvENUqfqFrWczmw3oa0lbOURJhOwBkhAa7nM3BeQL3fDOgRqqs9V_qwzWtfLGx-opVNb6HO29giC60gepBL0WU_aU/s1600/khuushuur-eat_128_256.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdkvQZuJM9Ea-nNFmCqtqWCpKTqjOQOPLTd6HHeEun8dkldYXtzVvENUqfqFrWczmw3oa0lbOURJhOwBkhAa7nM3BeQL3fDOgRqqs9V_qwzWtfLGx-opVNb6HO29giC60gepBL0WU_aU/s1600/khuushuur-eat_128_256.jpg" /></a> <br />
Large filled pockets, fried or deep fried.
<br />
This recipe from Mongolia is one of three variations on filled pockets.
The ingredients for dough and filling of the Buuz are exactly the same as with
Khuushuur and Bansh,
the differences are in the size, shape, and cooking method.<br />
<br />

<center><b>СУРТАЛЧИЛГААН ДЭЭР ДАРЖ ҮЗНЭ ҮҮ</b><br />

</center>
<br />
<br />

<br />
<h2>
Ingredients</h2>
<table cellspacing="0px">

<tbody>
<tr>
 <td colspan="4"><h4>
Noodle Dough</h4>
</td>
</tr>
<tr>
 <td class="iamount">250
 </td>
 <td class="iunit"><abbr title="gram">g</abbr>
 </td>
 <td class="iname">Flour
 </td>
 <td class="idescr"></td>
</tr>
<tr>
 <td class="iamount">1.5
 </td>
 <td class="iunit"><abbr title="1 deziliter = 0,1 liter">dl</abbr>
 </td>
 <td class="iname">Water
 </td>
 <td class="idescr"></td>
</tr>
<tr>
 <td colspan="4"><h4>
Filling</h4>
</td>
</tr>
<tr>
 <td class="iamount">300
 </td>
 <td class="iunit"><abbr title="gram">g</abbr>
 </td>
 <td class="iname">Minced meat
 </td>
 <td class="idescr">Traditionally, mutton is used, other types of meat such as beef work
  just as well.
  <br />
Mongolians consider fat meat to be of higher quality, but there's
  no problem in using western style lean meat.
  <br />
Borts can also be used.
 </td>
</tr>
<tr>
 <td class="iamount">1
 </td>
 <td class="iunit"><abbr title="piece">p.</abbr>
 </td>
 <td class="iname">Onion
 </td>
 <td class="idescr">Minced
 <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdkvQZuJM9Ea-nNFmCqtqWCpKTqjOQOPLTd6HHeEun8dkldYXtzVvENUqfqFrWczmw3oa0lbOURJhOwBkhAa7nM3BeQL3fDOgRqqs9V_qwzWtfLGx-opVNb6HO29giC60gepBL0WU_aU/s1600/khuushuur-eat_128_256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
</td>
</tr>
<tr>
 <td class="iamount">2
 </td>
 <td class="iunit"><abbr title="piece">p.</abbr>
 </td>
 <td class="iname">Garlic cloves
 </td>
 <td class="idescr">Minced
 </td>
</tr>
<tr>
 <td class="iamount">3-5
 </td>
 <td class="iunit"><abbr title="table spoon">tblsp.</abbr>
 </td>
 <td class="iname">Water
 </td>
 <td class="idescr"></td>
</tr>
<tr>
 <td class="iamount"></td>
 <td class="iunit"></td>
 <td class="iname">Salt
  <br />
Pepper
  <br />
Caraway
 </td>
 <td class="idescr"></td>
</tr>
<tr>
 <td class="iamount"></td>
 <td class="iunit"></td>
 <td class="iname">Öl
 </td>
 <td class="idescr">For frying
 </td>
</tr>
</tbody></table>
<h2>
Prepare the Filling</h2>
<ul>
<li>Mix minced meat, onion and garlic.
</li>
<li>Add water until the mass is smooth to work with.
</li>
<li>Add enough salt and spices (the dough has no salt).
</li>
</ul>
<h2>
Prepare the dough</h2>
<ul>
<li>Mix flour and water to create a pliable dough. Let it rest for 15 min.
</li>
<li>Cut the dough into 3 cm (1.2 in) thick slices, roll the slices.
</li>
<li>Cut the rolls into pieces of 4 cm (1.6 in), flatten the pieces
with a finger.

</li>
</ul>
<div align="right">

</div>
<h2>
Form the pockets</h2>
The decorative design of the Khuushuur is a matter of honor for the cook.
At first, the result will probably look a bit clumsy. Mongolian experts
produce small miracles in no time almost without looking.
<br />
<div align="right">

</div>
<ul>
<li>
The pieces of dough are rolled into circles of about
10 cm (4 in) diameter, making the center slightly thicker than the
edge.
 <br />
 It is best only to roll as many circles you can process further within
a few minutes. Forming the pockets will be more difficult when the
dough is already starting to get dry.
</li>
<li>
Hold one circle the open hand (the left one for righties) and
place about one and a half tea spoon of the meat mass on one half, so
that some space along the edge is left free.
</li>
<li>Fold the circle in half with fingers and palm, so that the edges meet over the meat.
</li>
</ul>
<div align="right">

</div>
<ul>
<li> Connect the edges with the other hand:
 <ul>
<li>At the near end, press the two edges together.
  </li>
<li>Alternatingly form a little loop of either edge, and press it onto the already closed part with a little offset.
  </li>
<li>A seam is created that looks like braided from the sides.
  </li>
<li>When reaching the far end, close it by pressing it together.
  </li>
<li>Several variations are possible, like starting from both ends, and
  let the "braids" meat in the center.
  </li>
</ul>
</li>
</ul>
<div align="right">

</div>
<ul>
<li> Alternative method:
 <ul>
<li>Press the edges flat together, closing the pocket.
  </li>
<li>Fold the near end to one side and press the end of the fold flat.
  </li>
<li>Fold again a little further down, creating a spiral shape.
  </li>
<li>press the end of the new fold flat as well.
  </li>
<li>Repeat until you reach the end.
  </li>
</ul>
</li>
</ul>
<h2>
The Cooking</h2>
<ul>
<li>The finished Khuushuur are fried in oil, not too dark.
</li>
<li>
The head produces steam within the pockets, causing some juice to drip out
after a while, which will splash around when hitting the hot oil.
It is recommended to cover the pan with a screen to keep the oil in.
</li>
<li>On the stove in the yurt, the Khuushuur are normally deep fried in
oil. Of course, a modern deep fryer serves just as well.
</li>
</ul>
<div align="right">

</div>
<h2>
Serving suggestions</h2>
The tradition mongolian cuisine knows very little vegetable, so that the
 Khuushuur are considered a complete meal (possibly with Ketchup or 
other condiment). Served this way the quantities given are good for 2 
people.
<br />
When served with vegetables or other side dishes, the quantities should easily feed 4 people.
<br />
<div align="right">

</div>

Khuushuur

Large filled pockets, fried or deep fried. This recipe from Mongolia is one of three variations on filled pockets. The ingredients for do...

The Buuz

0 01:35

<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfpUVkva8HY6TqEFktec2CfPRBwujtmqGsjAaaedfnBECrkWDq2c0ZITsuitihbdMHPmRcqQK8VT67QkzJARb24iS5pt-jeCm_ivbGhZ7f7jT1LhWqWylSAvFUEB-FFpVj2Y3urLtpBw/s1600/buuz-stove_256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfpUVkva8HY6TqEFktec2CfPRBwujtmqGsjAaaedfnBECrkWDq2c0ZITsuitihbdMHPmRcqQK8VT67QkzJARb24iS5pt-jeCm_ivbGhZ7f7jT1LhWqWylSAvFUEB-FFpVj2Y3urLtpBw/s1600/buuz-stove_256.jpg" /></a></div>
Small filled pockets, steamed
<br />
The ingredients for dough and filling of the Buuz are exactly the same as with
<a href="http://www.mongolfood.info/en/recipes/khuushuur.html">Khuushuur</a> and <a href="http://www.mongolfood.info/en/recipes/bansh.html">Bansh</a>,
the differences are in the size, shape, and cooking method. Buuz are cooked
under steam, and usually have an opening at the top.
<br />
A variety of Buuz made with yeast dough are called <b>Mantuun Buuz</b>.<br />
<br />
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<h2>
Ingredients</h2>
<table cellspacing="0px">

<tbody>
<tr>
 <td colspan="4"><h4>
Dough</h4>
</td>
</tr>
<tr>
 <td class="iamount">250
 </td>
 <td class="iunit"><abbr title="gram">g</abbr>
 </td>
 <td class="iname">Flour
 </td>
 <td class="idescr"></td>
</tr>
<tr>
 <td class="iamount">1.5
 </td>
 <td class="iunit"><abbr title="1 deziliter = 0,1 liter">dl</abbr>
 </td>
 <td class="iname">Water
 </td>
 <td class="idescr"></td>
</tr>
<tr>
 <td colspan="4"><h4>
Filling</h4>
</td>
</tr>
<tr>
 <td class="iamount">300
 </td>
 <td class="iunit"><abbr title="gram">g</abbr>
 </td>
 <td class="iname">Minced meat
 </td>
 <td class="idescr">Traditionally, mutton is used, other types of meat such as beef work
  just as well.
  <br />
Mongolians consider fat meat to be of higher quality, but there's
  no problem in using western style lean meat.
  <br />
<a href="http://www.mongolfood.info/en/recipes/borts.html">Borts</a> can also be used.
 </td>
</tr>
<tr>
 <td class="iamount">1
 </td>
 <td class="iunit"><abbr title="piece">p.</abbr>
 </td>
 <td class="iname">Onion
 </td>
 <td class="idescr">Minced
 </td>
</tr>
<tr>
 <td class="iamount">2
 </td>
 <td class="iunit"><abbr title="piece">p.</abbr>
 </td>
 <td class="iname">Garlic cloves
 </td>
 <td class="idescr">Minced
 </td>
</tr>
<tr>
 <td class="iamount">3-5
 </td>
 <td class="iunit"><abbr title="table spoon">tblsp.</abbr>
 </td>
 <td class="iname">Water
 </td>
 <td class="idescr"></td>
</tr>
<tr>
 <td class="iamount"></td>
 <td class="iunit"></td>
 <td class="iname">Salt
  <br />
Pepper
  <br />
Caraway
 </td>
 <td class="idescr"></td>
</tr>
</tbody></table>
<h2>
Prepare the Filling</h2>
<ul>
<li>Mix minced meat, onion and garlic.
</li>
<li>Add water until the mass is smooth to work with.
</li>
<li>Add enough salt and spices (the dough has no salt).
</li>
</ul>
<div align="right">
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-ingr_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-meat_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-meat2_128.jpg" width="128px" />
</div>
<h2>
Prepare the dough</h2>
<ul>
<li>Mix flour and water to create a pliable dough. Let it rest for 15 min.
</li>
<li>Cut the dough into 2 cm (0.8 in) thick slices, roll the slices.
</li>
<li>Cut the rolls into pieces of 3 cm (1.2 in), flatten the pieces
with a finger.
</li>
</ul>
<div align="right">
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-prep_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-cut_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/bansh/bansh-roll_128.jpg" width="128px" />
</div>
<h2>
Form the pockets</h2>
The decorative design of the buuz is a matter of honor for the cook.
At first, the result will probably look a bit clumsy. Mongolian experts
produce small miracles in no time almost without looking.
<br />
There are several different possibilities to form the buuz, but the
beginning is always the same.
<br />
<ul>
<li>The pieces of dough are rolled into circles of about
7 cm (2.8 in) diameter, making the center slightly thicker than the
edge.
 <br />
It is best only to roll as many circles you can process further within
a few minutes. Forming the pockets will be more difficult when the
dough is already starting to get dry.
</li>
<li>Hold one circle the open hand (the left one for righties) and
place about one tea spoon of the meat mass in the center.
</li>
</ul>
<h4>
Round Buuz</h4>
This is the most traditional shape, and differs the most from the
other forms of mongolian filled pockets.
<br />
<div align="right">
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-round_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-round2_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-round3_128.jpg" width="128px" />
</div>
<ul>
<li>Fold the edge at one side, and press it together with your fingers.
</li>
<li>Create another fold next to the previous one, slightly offset to
the outside, and press it together as well.
</li>
</ul>
<div align="right">
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-round4_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-round5_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-round6_128.jpg" width="128px" />
</div>
<ul>
<li>Continue this way, continuously rotating the buuz as you go along.
</li>
<li>When done right, then this will result in a ring, which keeps
the pocket together at the top.
</li>
<li>A small opening remains open in the center.
</li>
</ul>
<h4>
Folded Buuz</h4>
This method doesn't require as much dexterity, but also yields
an esthetically pleasing result.
<br />
<div align="right">
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-fold_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-fold2_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-fold3_128.jpg" width="128px" />
</div>
<ul>
<li>Fold the circle from both sides, and press the opposing edges together
in the middle over the meat. 
</li>
<li>Fold the edges from across as well, and press them together into
the previous connection.
</li>
<li>The result is a flowerlike pouch, with four openings around the top.
</li>
<li>With a little practise, you can also try to make six "petals".
</li>
</ul>
<h4>
Semicircular Buuz</h4>
This shape is normally reserved for Khuushuur or Bansh, but as shown
here, it is extremely quick to produce.
<br />
<div align="right">
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-long_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-long2_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-long3_128.jpg" width="128px" />
</div>
<ul>
<li>Fold the circle into half, to crate a crescent shape with the
edges lying on top of each other.
</li>
<li>Press the edges together along the semi circle to close the Buuz.
</li>
<li>Place the Buuz on its "back", and compress the round edge by lifting
the ends. This will result in various shapes, with a meandering edge.
</li>
<li>
</li>
</ul>
<h2>
Cooking the Buuz</h2>
The finished Buuz are cooked under steam without pressure.
The easiest way to do this is a special pan with perforated inlays.
Such inlays are also available for normal pans. Flat and wide inlays
are used for the wok type pan used on the stove in the yurt.
<br />
<div align="right">
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-oil_192_128.jpg" width="192px" />
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-place_192_128.jpg" width="192px" />
</div>
<ul>
<li>Oil the inlays, or dip the bottom of each Buuz in oil.
 </li>
<li>Place the Buuz on the inlay, ideally without touching each other.
 </li>
<li>Fill sufficient water into the bottom of the pan.
 </li>
<li>Insert inlays, close the lid, and don't open it anymore until
 the Buuz are finished.
 </li>
<li>Keep the steam going for about 15 min.
 </li>
<li>Now open the lid, and fan some air to the Buuz, eg. with a cutting
 board. This will give them a glossy look, and a tasty looking slightly
 reddish color.
 </li>
</ul>
<div align="right">
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-steam_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-cook_128.jpg" width="128px" />
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-air_128.jpg" width="128px" />
</div>
<h2>
Serving suggestions</h2>
The tradition mongolian cuisine knows very little vegetable, so that
the Buuz are considered a complete meal (possibly with Ketchup or other
condiment). Served this way the quantities given are good for 2 people.
<br />
When served with vegetables or other side dishes, the quantities should
easily feed 4 people.
<br />
<div align="right">
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-eat_256_128.jpg" width="256px" />
<img height="128px" src="http://www.mongolfood.info/images/buuz/buuz-buy_128.jpg" width="128px" />
</div>
Of course, modern technology won't stop even in front of traditional dishes
like Buuz. All of Buuz, Bansh, and Khuushuur are sold in mongolian supermarkets
frozen and packaged and ready to cook. But the results of our comparative
experiments were unambiguous: Handmade tastes better almost by principle!

The Buuz

Small filled pockets, steamed The ingredients for dough and filling of the Buuz are exactly the same as with Khuushuur and Bansh , the d...

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