Horshoor
Mutton and beef should taste just fine in this traditional Mongolian recipe, since goat, camel, and horse tend to be a little stringy—not to mention being difficult to find in supermarkets.
2 lbs. meat (mutton or beef; camel, horse, or goat for the true Mongolian dish)
chopped cabbage and onion
vegetable oil
water
3 cloves minced garlic
1 tsp. salt
2 cups flour
Partially fry meat, vegetables, and garlic and set them aside. Make a pastry dough of flour, the salt, and enough water to make a pie-like dough. Mix the pastry ingredients together and knead until well blended. Let the dough sit for 10 minutes, roll out into little circles and fill with the meat mixture. Either place another circle atop the first and seal the edges or bring the sides together and pinch closed.
Fry the horshoor in about an inch of oil on medium-high until golden brown.
Source: Chicago Area Peace Corps Association Newsletter. Retrieved 15 March 2002, from: http://www.capca.org.
This complete Cuisine—Mongolia contains 153 words. This
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