Mongolian housewives often cook delicious bouzas from mutton. Instead of minced meat, chopped meat is used here, and the dough is not rolled out very thinly. There must be a small hole on top, through which it is customary to drink broth.
Ingredients
- Flour - 3,5 glasses
- Water (warm) – 200 ml
- Salt - 0,5 tsp.
- Butter - 50 g
Step-by-step cooking recipe
Add salt and warm water to the sifted flour.
Knead a tight dough, cover with an inverted bowl and leave for 15-20 minutes.
Wash the lamb, dry it with paper towels and chop it very finely.
Spread the chopped meat on a wide board in a thin layer and beat it off with the blunt side of a knife.
Peel the onion from the husk and finely chop it.
Mix the chopped lamb, onion, salt and ground black pepper.
Form a sausage from the dough and cut into pieces of the same size.
Roll out each piece of dough with a rolling pin. The tortillas should not be too thin, the size of a palm.
Put a little filling in the center, press it with your finger and seal the dough around it with folds in one direction. There should be a small hole in the middle. Repeat the steps with the rest of the dough and filling.
Dip the bottom of the finished buuz in melted butter and put it on the grill of the steamer. Cook for a couple of 25-30 minutes.
