Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q1090081> ?p ?o }
Showing triples 1 to 44 of
44
with 100 triples per page.
- Q1090081 subject Q19754821.
- Q1090081 subject Q7319087.
- Q1090081 subject Q8367551.
- Q1090081 subject Q8706222.
- Q1090081 abstract "Khuushuur (Mongolian: хуушууp [xʊ́ːʃʊr]) is a kind of meat pastry or dumpling popular in Mongolia, similar to Russian and other cuisines' chiburekki. The meat, either beef or mutton, is ground up and mixed with onion (or garlic), salt and other spices. The cook rolls the dough into circles, then places the meat inside the dough and folds the dough in half, creating a flat half-circular pocket. The cook then closes the pockets by pressing the edges together. A variety of Khuushuur has a round shape made by pressing the dough and mince together using the dough roller.After making the pockets, the cook fries them in oil until the dough turns a golden brown. The Khuushuur is then served hot, and can be eaten by hand.This type of Mongolian cuisine is similar to buuz in that the meat is prepared in the same way and cooked in a dough pocket, the principal difference being that buuz is steamed instead of fried.Some Mongolians hold the fresh khuushuur between their palms and also with the tips of all fingers to stimulate the nerves and blood circulation in the hands. This is believed to be curative. In some occasions, a hot khuushuur is placed on the soles of the feet and other selected places to treat neurosis and health conditions related to the balance of the air element of the five elements composing the human body.".
- Q1090081 country Q711.
- Q1090081 ingredient Q10990.
- Q1090081 ingredient Q23400.
- Q1090081 ingredient Q23485.
- Q1090081 ingredient Q643419.
- Q1090081 ingredientName "Dough,meat(beeformutton),onions orgarlic, salt".
- Q1090081 thumbnail MongoliaLastDay_153.JPG?width=300.
- Q1090081 type Q1854639.
- Q1090081 wikiPageExternalLink 200209.php.
- Q1090081 wikiPageExternalLink khuushuur.html.
- Q1090081 wikiPageExternalLink 291-khuushuur-recipes-how-cook-mongolian-national-food.
- Q1090081 wikiPageWikiLink Q10990.
- Q1090081 wikiPageWikiLink Q11068.
- Q1090081 wikiPageWikiLink Q1156753.
- Q1090081 wikiPageWikiLink Q12505.
- Q1090081 wikiPageWikiLink Q1455040.
- Q1090081 wikiPageWikiLink Q1854639.
- Q1090081 wikiPageWikiLink Q192628.
- Q1090081 wikiPageWikiLink Q19754821.
- Q1090081 wikiPageWikiLink Q23400.
- Q1090081 wikiPageWikiLink Q23485.
- Q1090081 wikiPageWikiLink Q519753.
- Q1090081 wikiPageWikiLink Q643419.
- Q1090081 wikiPageWikiLink Q711.
- Q1090081 wikiPageWikiLink Q7319087.
- Q1090081 wikiPageWikiLink Q8367551.
- Q1090081 wikiPageWikiLink Q8706222.
- Q1090081 country Q711.
- Q1090081 mainIngredient "Dough, meat , onions or garlic, salt".
- Q1090081 name "Khuushuur".
- Q1090081 type Q1854639.
- Q1090081 type Food.
- Q1090081 type FunctionalSubstance.
- Q1090081 type Thing.
- Q1090081 type Q2095.
- Q1090081 comment "Khuushuur (Mongolian: хуушууp [xʊ́ːʃʊr]) is a kind of meat pastry or dumpling popular in Mongolia, similar to Russian and other cuisines' chiburekki. The meat, either beef or mutton, is ground up and mixed with onion (or garlic), salt and other spices. The cook rolls the dough into circles, then places the meat inside the dough and folds the dough in half, creating a flat half-circular pocket. The cook then closes the pockets by pressing the edges together.".
- Q1090081 label "Khuushuur".
- Q1090081 depiction MongoliaLastDay_153.JPG.
- Q1090081 name "Khuushuur".