Bantan (Flour Porridge and Meat Soup) is a traditional Mongolian recipe for classic soup of mutton and flour in a mutton stock base. The full recipe is presented here and I hope you enjoy this classic Mongoliam version of: Flour Porridge and Meat Soup (Bantan).
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Bantan (Бантан in Cyrillic) is the mongolian dish with the lowest fat content (depending on the quality of the meat). Because of that, the soup is given to small children as the first solid food. It is also appropriate in other situations, when a light but still nourishing meal is required.
Ingredients:
200g Flour
1.5l Water
200g Meat, Minced or cut in small pieces (mutton is traditional)
pinch of Salt Mongolian Spice, to taste
100g Spring Onions, sliced into rings
Method:
Place a pan over medium heat. Add a little oil and use to fry the meat for about 8 minutes, or until nicely browned all over.
Pour in 1l water and add a pinch of salt. Bring to a simmer and cook for about 20 minutes, or until the meat is cooked through and a meat sock has formed.
Sift the flour into a bowl then form a well in the centre Add two or three ladlefuls of the soup stock to the flour. Mix the liquid with a part of the flour and knead or grind the resulting mass into small lumps.
Put the lumps and the rest of the flour into the soup, bring to a boil and cook for about 20 minutes, or until the flour is cooked.
The lumps will get a little smaller while boiling, but shouldn't disappear completely. Season to taste with salt, and the spice mixture then stir in the spring onions.
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