Khuushuur

Khuushuur is a traditional Mongolian dish that is often served during the Naadam festival. It is a type of meat pastry or dumpling that is deep-fried in mutton fat.

History

The origins of Khuushuur can be traced back to the nomadic lifestyle of the Mongolian people. The dish was traditionally made with horse meat, but today it is more commonly made with beef or mutton. The use of mutton is particularly common in the winter months, when sheep are traditionally slaughtered for food.

Preparation

To prepare Khuushuur, the meat is first minced and mixed with onions, garlic, and other spices. This mixture is then wrapped in a thin layer of dough and shaped into a flat circle. The filled dough is then deep-fried until it is golden brown.

Serving

Khuushuur is typically served hot and is often eaten by hand. It is common to serve Khuushuur with a side of pickled cabbage or other pickled vegetables. During the Naadam festival, it is traditional to serve Khuushuur with airag, a fermented mare's milk.

Variations

There are several regional variations of Khuushuur throughout Mongolia. In the western regions, it is common to add potatoes and carrots to the filling. In the southern regions, Khuushuur is often made with camel meat.

See also

• Bansh
• Buuz
• Budaatai khuurga
• Mongolian cuisine