Tsuivan

Name: Tsuivan
Total time: 1 h 20 min
Yield: 4
Cuisine: Mongolian
Ingredients: 400 g Plain flour; 180 ml Water for the dough; 1 tsp Salt for the dough; 500 g Mutton or beef, cut into thin strips; 2 Onions, sliced; 2 Carrots, cut into batons; 300 g Cabbage, shredded; 1 Potato, cut into batons; 4 cloves Garlic, crushed; 3 tbsp Mutton fat or oil; 250 ml Water for steaming; 2 tsp Salt; 1 tsp Black pepper

Hand-rolled noodles steamed on top of frying mutton and vegetables, then tossed through them so they take up every drop of fat — the everyday Mongolian dinner, cooked in one pot.

Source

Recette de Mongolian ger kitchens · 🏺 Traditionnel · Cooking in a round felt tent with one stove in the middle — mutton, flour, and the white foods made from milk, with almost nothing that has to be bought.

Mongolian · everyday noodles — An ownerless traditional dish, so no cook is credited. The cited article confirms the hand-made noodles cooked with meat and vegetables and its place as an everyday Mongolian dish. Quantities and the steam-on-top method are this book's own.

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Étapes

Mix the flour, dough salt and water into a firm dough, knead 8 minutes and rest 30 minutes.
Roll it out 2 mm thin, brush lightly with fat, roll it into a flat log and cut it into 5 mm ribbons. Shake them loose.
💡 Brush the sheet with fat before rolling it up. Without it the ribbons weld together in the steam and come out as a single block.
Fry the meat in the fat in a wide heavy pot until browned, 8 minutes, then add the onion, carrot, potato and garlic and cook 8 minutes more.
Add the cabbage, salt, pepper and the steaming water, and level the surface.
Lay the noodles on top in a loose, even layer — do not stir them in. Cover tightly and steam 20 minutes on low heat.
💡 On top, not stirred in. The noodles have to steam in the rising fat and vapour, and stirring them down boils them into paste.
Take the lid off and toss everything together with two spoons until the noodles are coated. Serve straight away.

💡 Astuces

Tsuivan is what a Mongolian family eats on an ordinary evening. It is filling, mild and made from whatever is in the ger.
Shop-bought flat noodles work if you steam them the same way — over the meat, never in water.
There is no soy sauce, no chilli and no ginger in this. Mongolian food is not seasoned the way its neighbours' is, and adding them makes a different dish.