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.
Saturday, September 09, 2006
Mongolian Scallion Bread
Mix 2 cups of whole wheat flour or barley flour with 1 cup of boiling water until smooth. Let it rest for 20 minutes. Roll the dough into a 1/4"-thick circle. Sprinkle 1/2-cup of chopped scallions over the dough. Roll it into a tight roll and slice the dough into 2" pieces. Flatten the circles into 1" thick disks. Heat a grill until very hot. Oil lightly with a bit of fat (lamb fat appears to be traditional). Drop the dough onto the grill. When the edges look dry and it has begun to puff, turn it over quickly and finish cooking.
