Mongolian Meat Cakes
JOHN GREGORY DRUMMOND
Ancient Recipe
“Select mutton (10 jin; remove the fat, membrane, and sinew. Mash into a paste), kasni (three qian), black pepper (two liang), long pepper (one liang), finely ground coriander (one liang). [For] ingredients, use salt. Adjust flavors evenly. Use the fingers to make ‘cakes.’ Put into vegetable oil and fry.”1
BAR’s Variation
1 lb ground lamb
1 tsp asafoetida or 1 clove garlic (minced)
1 tsp black pepper
½ tsp long pepper or white pepper
1 tsp coriander
1 tsp cumin
Dash of cardamom
Dash of cinnamon
Handful of chopped parsley
Salt (to taste)
Instructions: Place all of the above ingredients into a bowl and knead together. Form golf ball-sized meatballs then gently press into patty form. Pan fry in vegetable oil 5–6 minutes per side, or grill for a healthier alternative.
For step-by-step directions, visit biblicalarchaeology.org/meatcakes.