National Dish Mongolia: Khushuur (Recipe)
In this article
Discover Khushuur, one of Mongolia’s most beloved savoury treats! These deep-fried pastries wrap a generous helping of seasoned minced meat in a thin, crisp dough, striking a perfect balance between a golden, crunchy shell and a tender, juicy filling. Traditionally served at festivals and family gatherings, khushuur carry the hearty flavour of the steppe straight to your kitchen. Simple to make and hard to resist, they are a wonderful introduction to Mongolian home cooking.
About Khushuur
Khushuur are savoury, filled pastries that hold a special place in Mongolian cooking. These tasty snacks are usually made with beef, mutton or horse meat, skilfully seasoned and sealed inside a thin sheet of dough before being fried until golden. The result is a satisfying contrast between a crisp exterior and a tender filling. Khushuur are traditionally served at festivals and sociable occasions, and remain a firm favourite in the everyday food culture of Mongolia.
Ingredients (serves 1–2)
- 200 g plain flour
- 100 ml water
- 250 g minced meat (beef or mutton)
- 1 onion
- 2 cloves garlic
- Salt and pepper, to taste
- Oil, for frying
Shopping for the ingredients
To make the perfect khushuur, it is worth choosing fresh, good-quality ingredients. Visit your local market or a specialist butcher to buy fresh meat that is well suited to a well-seasoned filling. Ideally, pick a flour with a type number suitable for doughs. Take care to choose fresh onions and garlic too, as they have a big influence on the flavour of the filling.
Preparing the dish
Preparing khushuur begins with making the dough and the filling. Combine the flour, water and salt, then knead until the dough is smooth. Let it rest briefly while you get the filling ready. Mix the minced meat with the diced onion and finely chopped garlic, then season to taste with salt and pepper. These simple steps ensure your khushuur turn out flavourful and wonderfully aromatic.
Step-by-step instructions
- Prepare the dough by mixing the flour and water together well, then kneading until smooth.
- Leave the dough to rest for 30 minutes.
- Meanwhile, combine the filling of meat, onion and garlic, and season it.
- Roll out the dough and cut out round pieces.
- Place a spoonful of filling in the centre of each dough round.
- Fold the edges of the dough together and press firmly to seal.
- Heat oil in a pan and fry the khushuur on both sides until golden brown.
Gluten-free / lactose-free version
For a gluten-free version of khushuur, you can use a gluten-free flour in place of the regular one. There are many good alternatives, such as rice flour or maize flour, that produce a similar texture. You can also reach for lactose-free products to make sure the dish suits everyone. Experiment with different flours to find the best consistency for your taste.
Tips for vegans and vegetarians
To make khushuur vegan or vegetarian, swap the meat for mixed vegetables or soya protein. A mixture of grated cabbage, carrots and spices makes for a delicious filling. Lentils are another great source of protein and give a satisfying, hearty texture. Let your creativity run free when it comes to designing the filling.
More tips and tricks
A fine pinch of paprika or chilli can lend the filling a distinctive note. Take care not to let the oil get too hot, so the khushuur do not burn. After frying, let the pastries drain on kitchen paper to remove any excess oil. Enjoy your khushuur warm to savour their full flavour.
Adapting the recipe to your taste
The khushuur recipe offers plenty of scope for personalisation. Try different cuts of meat, or combine several kinds to create a flavour all your own. For a more intense note, you might add herbs such as thyme or parsley. Do not be shy about weaving in your personal preferences to make the recipe uniquely yours — much like the versatile filling that makes Buuz so popular.
Ingredient substitutions
If you are not keen on onions, you can leave them out or replace them with spring onions. For a milder-tasting filling, chicken or turkey make a good alternative. If you are looking for a gluten-free option, you can also turn to buckwheat flour. Just make sure any substitutions are similar in consistency to the original ingredients.
Drink pairing ideas
A range of drinks goes well with khushuur and complements their flavours. A cold beer or a regional fruit juice makes a refreshing pairing. For something a little special, a glass of black tea harmonises beautifully — as does the milky, gently salted Suutei Tsai. Experiment with different drinks to find your own perfect match!
Serving and presentation ideas
As with many dishes, thoughtful presentation can noticeably lift the khushuur experience. Serve the finished pastries on a colourful plate, garnished with fresh herbs. A sweet chilli sauce or homemade salsa in a small bowl alongside adds to their appeal. A nicely laid table and inviting serving methods make tucking into your khushuur all the more enjoyable.
A bit of history
The story of khushuur reaches back to the nomadic era of the Mongols. This tradition reflects the way of life of the Mongolian nomads, who used ingredients drawn from their immediate surroundings. It is thought that khushuur were originally conceived as a travelling food — easy to pack and simple to carry. Today they are a much-loved part of Mongolian cuisine, enjoyed not only in Mongolia but in many other countries touched by Mongolian influence.
More recipe ideas
Summary: Khushuur
Khushuur are a wonderful example of the rich and flavourful cuisine of Mongolia. These filled pastries are endlessly versatile and can be adapted to suit all kinds of tastes. Whether enjoyed as a snack or as a main course, they bring the authentic flavour of the steppe right to your home. Give this recipe a try and discover the fascinating world of khushuur!
