The chef gave tips on cooking Buryat pies

Fried khushuura pies with a thin crispy shell on the outside and juicy beef filling inside are one of the most famous dishes of Buryat cuisine. Their taste is based not on an abundance of spices, but on high-quality meat and properly prepared dough, Alexey Babich, chef of the Orda restaurant (Ulan-Ude), told Izvestia.

"The dough should be as simple as possible: made from flour, water and a small amount of salt. After kneading, it must be allowed to rest for at least 30 minutes — then it will become more elastic and it will be easier to roll out," he said.

For the filling, it is better to use meat with a small amount of fat and do not spare onions, which gives it juiciness and rich taste. The dough should be rolled out thin enough, but so that it does not break during frying. It is better to cook the khushuuri in well-heated oil until golden brown on both sides, and after frying, let them lie on a paper towel for a minute to remove excess oil.

"It's worth serving khushuuri right away — it's hot that they reveal their taste best," the chef advised.

Read more in the Izvestia article:

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