What is Mongolian Barbecue? Originating in China's Shantung Provine, Mongolian Barbecue was adopted by Genghis Kahn of Mongolia in the 13th Century. Lore tells us the Kahn's soldiers would place meat and vegetables on top of their metal shields and cook over their campfires.
The aroma would cause their enemies surrender without a fight. Using wood, natural gas or hot coals to heat the cast-iron grill, chefs have been creating delicious meals for centuries. Smell the mouth-watering aroma of freshly grilled meat and vegetables and you will understand how this tasty dish helped Genghis Kahn conquer China.
Sunday, October 01, 2006
Mongolian Fried Booz
Dough and filling is the same as for booz.
Mix flour and a little water (salting permitted) to make dough.
Flatten the dough to a thickness of 2 or 3 mm. In college kitchens, use wine bottles to flatten the dough. (The bottles should be emptied beforehand.)
Cut the dough into discs, roughly 10-15 cm in diameter. A cup or glass is useful as a pooza cutter.
Fill the discs with minced lamb (with the fat).
Put the disc of dough in your palm, put the minced meat on it. Fold the dough over it (you get a half-disc).
Pinch the two dough layers together. No holes should be left, otherwise the juice of the meat will disappear.
The khoorshhor is flat, about 2 cm thick.
Fry both sides in lamb fat (although Mongolians in Hungary readily use sunflower oil). The colour of the fried dough should be light brown. It is crisp at the edges and soft in the middle.