Mongolia (Asia) 1 October 2022

Mongolia is located in the continent of Asia. It has Russia to the north, China to the east and south, and Kazakhstan to the west.

The capital is Ulaanbaatar (Ulan Bator).

The official language is Khalkha Mongolian.

The climate is very cold in winter, and cool to hot summers.

The staple food are roast meat, jerky, mutton, lamb, cheese, yogurt, corn flour, millet, sometimes rice, wheat, sorghum and much more to explore (https://www.chinahighlights.com/travelguide/chinese-food/mongolian-cuisine.htm#:~:text=In%20agrarian%20areas%2C%20the%20eating,%2C%20buckwheat%20flour%2C%20and%20sorghum).

https://www.britannica.com/place/Mongolia

KHUUSHUUR (https://www.incultureparent.com/mongolian-recipe-khuushuur/):  

  • 1 C flour
  • ¾ C water
  • Oil for frying
  1. Mix flour and water (slowly!) to create a pliable dough.
  2. Let rest for 1 minutes.
  3. Cut the dough into 1.2-inch-thick slices, roll the slices.
  4. Cut the rolls into pieces of 1.6-inch-thick; flatten the pieces with finger by pressing against hard surface.
  5. Form the pockets now before the dough dries out by cutting into circles 4-inch in diameter, making the center slightly thicker than the edge.
  6. Roll as many circles as you can.

Filling ingredients:

  • 1-1/2 C minced meat of your choice (ground beef, turkey, chicken, pork, vegetable. Traditionally a high quality, fatty meat of beef mutton is used).
  • 1 onion
  • 2 garlic cloves
  • 2-5 TBSP water
  • Salt
  • Pepper
  • Caraway
  1. In a large bowl mix and tenderize minced meat, chopped onions and garlic.
  2. Add water until mass is smooth to work with.
  3. Add salt and spices to your liking.
  1. Now that the dough is ready, hold one circle in hand (the left one for righties) and place about 1-1/2 tsp of the meat mass on half of dough, so that some space along the edge is left free.
  2. Fold the circle in half with fingers and palm – edges meet over the meat.
  3. Connect the edges with the other hand, press together firmly.
  4. Create a seam that looks braided from sides.
  5. Heat substantial amount (about 1-1/2 TBSP) of vegetable cooking oil in frying pan.
  6. Place finished khuushuur in oil gently and carefully, space evenly in pan.
  7. Caution: The heat produces steam within the pockets, causing some juice to drip out after a while, which will splash when hitting the hot oil. It is recommended to cover the pan with a screen to keep the oil in.
  8. This is best served with a vegetable side dish of your choice.
I used Whole Wheat Flour which made them a little darker, but still the flavors were great! I used turkey for the meat!

STEAMED EDAMAME:

Not a hard one to fix, but still a great side dish!

MONGOLIAN RICE PUDDING (https://ifood.tv/asian/108021-mongolian-rice-pudding):  

  • 5 TBSP brown rice
  • 1 C water
  • 2-1/2 C milk / soy milk
  • ½ C sugar
  • ½ C walnuts, coarsely chopped
  • ¼ C raisins/cinnamon/nutmeg
  1. Put rice and water in a saucepan.
  2. Cook until water has been absorbed.
  3. Add milk and sugar and cook over low heat until mixture thickens.

Add walnuts and raisins.

I used brown rice and it was still VERY good! A great dessert!!

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