Recipes for Tuvan and Mongolian Food
The recipes for the two forms of pooza are from Miklos, also known as firstname.lastname@example.org.
Apparently cooking and serving boiled lamb without spices is not a deeply rooted Tuvan-Mongolian tradition, and members of the two cultures occasionally part from old habits in favour of paprika, pepper, marjoram, etc. This is borne out in my experience as well; one of my dear Tuvan friends liked to cook with dried chili pepper flakes, not always easily found in the market of Kyzyl. Feel free to add salt, paprika, pepper or marjoram to the minced lamb as you desire; the traditional meat is unspiced.
The pattern of the pinched edges of booz and khoorshoor is a matter of competition and pride. Several delicate forms can be made by the fingers, the smaller and thinner is the better for booz. The edges should not be very thin for the khoorshoor, because it burns when frying.
A truly fine dish is made as follows:
The meat boils in its own juice, keeping all vitamins, minerals, trace elements, etc. You eat it by hand, opening your mouth BIG!
You'll need from 5 to 15 balls per person. This is the famous booz (Mongolian name) or pooza (Tuvan name).
Here is the recipe for the fried version of booz, the khoorshoor.
Dough and filling is the same as for booz.
Very, very good. Bon appetit!