Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Minced beef or mutton
- Medium onion
- Salt
- Ground pepper (optional)
- Garlic (optional)
- Chopped herbs (optional)
- 5-spices (optional)
- Premium wheat flour
- A pinch of salt
- Lukewarm water]\
Directions
For the dough
Dissolve a pinch of salt in lukewarm water, mix in flour and knead into smooth soft dough. Leave the dough to rest. Knead again and roll out. Cut out small round circles using a glass with sharp edges.
For the meat filling
Mince beef or mutton. You can certainly use a Moulinex for this purpose; however, buuz will taste better if you do the mincing by hand using a sharp knife. Combine the meat in a bowl with minced onion, crushed garlic (optional), herbs (optional) and other seasonings. Add some water to make the filling juicy.
The next stage is forming bansh. Put the meat filling in the center of the circle and seal the edges tightly with your fingers. When forming is complete, put bansh in boiling water, add a pinch of salt and cook for about 7-10 minutes or until bansh starts floating on the surface. Boiled bansh must be served hot.
Category:Mongolian Recipes
Category:Mongolian Meat Dishes