Khuushuur(ํ์๋ฅด)
ํ์๋ฅด๋ ๋ชฝ๊ณจ์ ํ๊น ๋ง๋ ๋๋ ์์ผ๋ก ๋ง๋ ํ์ด์ ์ ์ฌํ ๋ง์๋ ํ๊น ํ์ด์คํธ๋ฆฌ๋ก, ์๋ ํ ๋ค์ง ๊ณ ๊ธฐ(์ ํต์ ์ผ๋ก ์๊ณ ๊ธฐ ๋๋ ์๊ณ ๊ธฐ)๋ฅผ ์ฑ์ ํฉ๊ธ๋น ๊ฐ์์ด ๋๊ณ ๋ฐ์ญํด์ง ๋๊น์ง ํ๊น๋๋ค.
๐ง ์ฌ๋ฃ
- 3 cups All-purpose flour
- 2 cups Water(more or less, for dough)
- 1 lb Ground meat(mutton, beef, or lamb; choose a fattier blend)
- 1 medium Onion(minced)
- 1 clove Garlic(minced)
- 1 tsp Salt(to taste)
- 0.25 tsp Black pepper(to taste)
- for frying Vegetable oil
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the dough: In a bowl, combine flour and water, mixing until a smooth, slightly sticky dough forms. Knead for a few minutes. Cover and let rest for 15-20 minutes.
- 2
Prepare the filling: In a separate bowl, mix the ground meat, minced onion, minced garlic, salt, and pepper. Mix thoroughly.
- 3
Shape the khuushuur: Divide the dough into portions. Roll each portion into a thin circle, about 4-5 inches in diameter. Place a tablespoon of the meat filling on one half of the circle, leaving a border.
- 4
Seal the khuushuur: Fold the other half of the dough over the filling to create a semicircle. Press the edges firmly to seal. You can crimp the edges with a fork or create decorative folds for a better seal.
- 5
Fry the khuushuur: Heat a generous amount of vegetable oil in a pan or wok over medium-high heat. Carefully place the khuushuur in the hot oil and fry for about 4-6 minutes per side, until golden brown and cooked through. Do not overcrowd the pan.
- 6
Serve: Remove the khuushuur from the oil and drain on paper towels. Serve hot.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing a fattier meat blend will result in a more flavorful and moist filling.
- โEnsure the oil is hot enough before frying to achieve a crispy exterior.
- โYou can make a vegetarian version using shredded vegetables like carrot, potato, and cabbage.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some recipes include caraway or cumin in the filling.
- Vegetarian filling often includes shredded carrot, potato, onion, and cabbage.