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 30, 2006
Mongolian Steamed Booz
The pattern of the pinched edges of booz and khoorshoor is a matter of competition and pride. Several delicate forms can be made by the fingers, the smaller and thinner is the better for booz. The edges should not be very thin for the khoorshoor, because it burns when frying.
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.
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, and form a ball in your hand by pinching the edges of the dough together; leave a little opening on top (important!).
Steam for about 20 minutes.
The meat boils in its own juice, keeping all vitamins, minerals, trace elements, etc. You eat it by hand, opening your mouth BIG!
You'll need from 5 to 15 balls per person. This is the famous booz (Mongolian name) or pooza (Tuvan name).