Орц

Зуурмаг:

250	гр	Гурил
1.5		Ус

300	g	татсан мах	Traditionally, mutton is used, other types of meat such as beef work just as well. Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat. Borts can also be used.
1	p.	Сонгино	Minced
2	p.	Сармис	Minced
3-5	tblsp.	Ус
		давс Перц гоньд

Prepare the Filling

• мах, сонгино, сармисаа татаж бэлдэнэ.
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• бэлдсэн мах, сонгино, сармисан дээрээ ус нэмж хооронд нь хутгана.
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    Давс , Перц, Гоньдоо хийж амтална (Зуурмаг давсгүй).
    
    
    
    
    

    
    

    
    

    
    

    
    

    
    

    
    

    
    

    
    

    Зуурмагаа бэлдэх

    • Хуурай гурилаа усаар зуурна. Зуурмагаа 15 мин амраана.
      
      Зуурмагаа уртааш нь нарийхан хуваагаад дараа нь жижиг хэсэг болгон хуваана. 
    
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    • Cut the rolls into pieces of 3 cm (1.2 in), flatten the pieces with a finger.
    
    
    

    
    

    
    

    
    

    
    

    
    

    
    

    
    

    
    

    Form the pockets

    
    

    • The pieces of dough are rolled into circles of about 7 cm (2.8 in) diameter, making the center slightly thicker than the edge.
      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.
    • Hold one circle the open hand (the left one for righties) and place about one tea spoon of the meat mass in the center.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    Fold the edge at one side, and press it together with your fingers.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    Create another fold next to the previous one, slightly offset to the outside, and press it together as well.
    
    When done right, then this will result in a ring, which keeps the pocket together at the top.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    A small opening remains open in the center.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
  • Then steamed it over 20 to 30 minutes.
    
    THANK YOU FOR YOUR ATTENTION!

How to make Mongolian traditional food BUUZ

Ingredients

Dough:

250	g	Flour
1.5	dl	Water

Filling
300	g	Minced meat	Traditionally, mutton is used, other types of meat such as beef work just as well. Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat. Borts can also be used.
1	p.	Onion	Minced
2	p.	Garlic cloves	Minced
3-5	tblsp.	Water
		Salt Pepper Caraway

Prepare the Filling

• Mix minced meat, onion and garlic.
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• Add water until the mass is smooth to work with.
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    Add enough salt and spices (the dough has no salt).
    
    
    
    
    

    
    

    
    

    
    

    
    

    
    

    
    

    
    

    
    

    Prepare the dough

    • Mix flour and water to create a pliable dough. Let it rest for 15 min.
      Cut the dough into 2 cm (0.8 in) thick slices, roll the slices
    
    
    
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    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • Cut the rolls into pieces of 3 cm (1.2 in), flatten the pieces with a finger.
    
    
    

    
    

    
    

    
    

    
    

    
    

    
    

    
    

    
    

    Form the pockets

    • The pieces of dough are rolled into circles of about 7 cm (2.8 in) diameter, making the center slightly thicker than the edge.
      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.
    • Hold one circle the open hand (the left one for righties) and place about one tea spoon of the meat mass in the center.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    Fold the edge at one side, and press it together with your fingers.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    Create another fold next to the previous one, slightly offset to the outside, and press it together as well.
    
    When done right, then this will result in a ring, which keeps the pocket together at the top.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    A small opening remains open in the center.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    THANK YOU FOR YOUR ATTENTION!