Mongolian Spice is a traditional Mongolian recipe for classic modern interpretation of traditional Mongolian spices. The full recipe is presented here and I hope you enjoy this classic Mongoliam version of: Mongolian Spice.
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Traditionally, as nomads, Mongolians tended to carry dried spices and herbs with them. As a result, this spice blend is not traditional. However, it does represent the typical spice and herb blends used in Mongolian cookery, just presented in a way that's more convenient for the modern cook to use.
Ingredients:
For the buuz spice blend:
1 tbsp ground Cumin
1 tbsp ground Coriander: Similar to cumin, it provides a slightly sweet and citrusy note.
4 dried Chillies Introduce a spicy kick, reflecting the influence of Chinese and Central Asian cuisines.
2 tsp ground ginger
1 tbsp garlic powder
2 tsp Sichuan peppercorns
1 tsp black peppercorns
2 star anise
1 tsp fennel seeds
For the buuz spice blend, combine the sichuan peppercorns, star anise, fennel seeds, chillies and black peppercorns in a spice grinder and render to a coarse powder. Allow to cool then add the cumin, coriander, ginger and garlic powder and pulse to blend.
Transfer to a jar and store in a cool, dry, place.
If making the complete spice, add the thyme, oregano, marjoram, sage and dried dandelion to the finished buuz spice blend. Pulse to chop the herbs and mix with the spices then add the mustard powder and pulse to blend.
Transfer to a jar and store in a cool, dry, place.
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