Mongolian Khuushuur – Crispy and Flavorful

Estimated read time 2 min read


Gather these simple ingredients: ground meat (beef or lamb), onions, garlic, flour, water, vegetable oil for frying, and your favorite seasonings.


Start by preparing the filling. In a bowl, combine the ground meat, finely chopped onions, minced garlic, and your choice of seasonings. Mongolian Khuushuur traditionally uses a mix of salt and pepper, but feel free to add your personal touch.

In a separate bowl, mix the flour and water to create a smooth dough. Knead it until it’s elastic and not too sticky.

Roll the dough into small pieces, then press each ball into a thin round disc, like a small pancake.

Place a spoonful of the meat mixture onto each dough disc.

Fold the dough over the filling to create a half-moon shape. Pinch the edges to seal the Khuushuur.

Heat vegetable oil in a skillet over medium-high heat. Carefully place the Khuushuur into the hot oil.

Fry the Khuushuur until they become golden brown and crispy, usually for about 3-4 minutes on each side.

Remove the cooked Khuushuur and place them on a paper towel to absorb any excess oil.

Serve the Mongolian Khuushuur while they are hot and crispy. You can enjoy them with a dipping sauce or your favorite condiment.

Mongolian Khuushuur – A Traditional Delight

Khuushuur holds a special place in Mongolian cuisine. Its crispy exterior and juicy filling make it a favorite in Mongolian households. So, give this recipe a try and savor the wonderful flavors of Mongolia in your own kitchen!

Enjoy your homemade Mongolian Khuushuur and continue the tradition of sharing delicious food with loved ones. 🥟

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