Khoorshoor.

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1. Mix flour and a little water (salting permitted) to make dough.
2. Flatten the dough to a thickness of 2 or 3 mm. In college kitchens, use wine bottles to flatten the dough. (The bottles should be emptied beforehand.)
3. Cut the dough into discs, roughly 10-15 cm in diameter. A cup or glass is useful as a pooza cutter.
4. Fill the discs with minced lamb (with the fat).
5. Put the disc of dough in your palm, put the minced meat on it. Fold the dough over it (you get a half-disc).
6. Pinch the two dough layers together. No holes should be left, otherwise the juice of the meat will disappear.
7. The khoorshhor is flat, about 2 cm thick.
8. Fry both sides in lamb fat (although Mongolians in Hungary readily use sunflower oil). The colour of the fried dough should be light brown. It is crisp at the edges and soft in the middle.