Mongolian Food: Buuz and Borts Recipes
From ancient times, Mongolians use abundant and peculiar
methods of processing meat and preparing food.. One of the
more popular methods of processing the meat is to prepare
borts (dried meat) for use in winter. Borts is made from the
meat of cows, goats and camels. Here is a recipe for camel
borts presented by Dr. Sh. Tserenpuntsag who engages in the
research of the meat.
- Separate the meat from its layer of fat, as fat will
spoil in drying.
- Cut meat into strips about 20-30 centimeters long and
two to five centimeters thick.
- Hang to dry in a well-ventilated room.
- Leave for four to five months.
- Cut into small strips for use in any dish you like.
If soaked in water, the meat will expand up to two and half
times in size. It should then be cooked for 18 minutes.
The main method of cooking the meals of the Mongolians is
boiling and steaming, considered the most healthy method in
cooking by researchers the world over. Here is a recipe for
buuz from the Nutrition Centre. It is considered one of the
national meals of the Mongolians and is cooked by steaming
and is a good fast food.
- Prepare the stuffing from meat of any animals wanted
by you and flavor with necessary seasonings.
- Prepare the dough.
- Cut the dough into small part of 17 grams and roll them.
- Pinch 30 grams of stuffing in a rolled dough.
- Put them in the steam trays and in the boiled water.
- Steam for 10 to 20 minutes.
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