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The recipe for these little meat cakes originates from the Yinshàn zhèngyào, a historical cookbook written in Chinese by Hu Sihuì for Buyantu Khan, a prominent leader in the Mongol Empire. This book not only encapsulates the culinary traditions during the era but also highlights the vast territories that Genghis Khan conquered, drawing from the diverse ingredients found across his realm. The recipe showcases a blend of mutton, spices, and techniques, making it a truly international dish.
Ingredients and Preparation
To make these meat cakes, the primary ingredients include:
1 pound of ground lamb or mutton
Quarter teaspoon of asafoetida powder
Two teaspoons of black pepper
One teaspoon of long pepper
One teaspoon of coriander
One teaspoon of salt