Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator, tightly covered. Let it come to room temperature for about 30 minutes before rolling.
BREAKFAST
Mongolian Lamb and Scallion Pancakes (Khorkhogin Boov)
Experience the rich flavors of Mongolia with these savory pancakes, known as Khorkhogin Boov. Each golden-brown pancake is generously filled with seasoned ground lamb and vibrant scallions, pan-fried to perfection for a truly satisfying and unique meal.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine 2 cups all-purpose flour and 1 teaspoon salt. Gradually add 1 cup warm water and 1 tablespoon vegetable oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 15 minutes.
02
While the dough rests, prepare the filling. In a separate bowl, combine 1 pound ground lamb, 1/2 cup thinly sliced scallions, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mix well to ensure all ingredients are evenly distributed.
03
Divide the rested dough into 8 equal pieces. Roll each piece into a thin circle, about 6-7 inches in diameter.
04
Place approximately 2 tablespoons of the lamb filling onto one half of each dough circle, leaving a small border. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork to ensure a tight seal.
05
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Place 2-3 pancakes in the skillet, ensuring they do not overcrowd the pan.
06
Cook for 4-6 minutes per side, or until the pancakes are golden brown and the lamb filling is cooked through. The internal temperature of the lamb should reach 160°F/71°C. Add more oil as needed for subsequent batches.
07
Remove the cooked pancakes from the skillet and place them on a wire rack to drain any excess oil. Serve immediately.
About This Recipe
Experience the rich flavors of Mongolia with these savory pancakes, known as Khorkhogin Boov. Each golden-brown pancake is generously filled with seasoned ground lamb and vibrant scallions, pan-fried to perfection for a truly satisfying and unique meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of cumin or coriander to the lamb filling. Ensure your skillet is hot enough before adding the pancakes to get a nice crispy exterior.
Easy Substitutions
Ground beef or turkey can be used instead of lamb. For a vegetarian option, use finely chopped mushrooms and cabbage with a touch of soy sauce and ginger. All-purpose flour can be substituted with a 1:1 gluten-free flour blend.
Storage & Reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat for 3-4 minutes per side until warmed through and crispy.
Serving Suggestions
Serve these savory pancakes with a side of plain yogurt or sour cream, a simple cucumber and tomato salad, or a spicy chili oil for dipping. They also pair well with a hot cup of black tea.
Common Mistakes
Overfilling the pancakes can make them difficult to seal and prone to bursting during cooking. Not sealing the edges properly will cause the filling to leak out. Cooking on too high heat will burn the outside before the lamb is cooked through; maintain medium heat. Not resting the dough can make it tough and hard to roll out thinly.
Frequently Asked Questions
How do I know if the lamb is cooked?
The lamb filling should be browned and crumbly, and the internal temperature should reach 160°F/71°C. You can also cut into one pancake to check for doneness.
Can these be baked instead of fried?
While traditionally pan-fried for crispiness, you could try baking them at 375°F/190°C for 15-20 minutes, flipping halfway, until golden brown and cooked through. However, the texture will be different.
MORE TO KNOW
The key to a good Khorkhogin Boov is a well-kneaded dough that is thin enough to cook through without being too delicate. The crimping of the edges is crucial to prevent the filling from escaping during frying. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it's too dry, add a teaspoon of water. The goal is a pliable, smooth dough that is easy to work with.
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