Ul Boov
Shoe Sole Cake
In keeping with centuries of tradition, Mongolian families prepare the Tsagaan Sar Plate, the main food that decorates the table. The feast features Ih Idee (big plate) and Baga idée (small plate). Ul boov are filled with Aruul and other sweets and are stacked in a big tower on the big plate. Each tower has an uneven number of levels, and each level has 5 cakes. A little Urum is heaped on the top of each stack.
Ul Boov is a traditional Mongolian cake made (or bought) for Tsagaan Sar and other special occasions, such as weddings. The cake is named after its shape, which is reminiscent of the sole of a shoe. The patterns in the center are stamped with a wooden block, and the bulge around the "sole" forms from the stamping.
Ingredients
two liters water
about 400 grams shar tos (clarified butter)
1.5 teacups sugar
1 tsp. salt
enough flour to make firm dough
Preparation
Heat two liters water until warm - just above body temp. Test with finger. Water should be comfortable to the touch.
Add about 400 grams of butter to water and let melt - preferably clarified butter (shar tos). Then add sugar and salt.
Add flour until dough is firm enough to knead. Knead for a few minutes. Let stand for 20 minutes, then "knead to death," that is, until dough has no bubbles left and can be sliced with a knife (approx. 10 - 20 minutes). The firmer the dough, the more authentic the Ul Boov will turn out.
Once dough is kneaded, tear off enough to form small log about 15 to 20 cm long and 7 to 10 cm diameter. Flatten to about 1 1/2 cm thick so it's shaped like a racetrack about as big as a small foot (that’s why its called ul boov, which means footprint).
Rim should be about a 1.5 to 2 cm wide, press in the center to make a depression, leaving the outer edge taller (like a pizza crust with the rim). Be sure crust at center is almost 1 cm thick to avoid breaking during frying.
Mongolians carve stamps out of wood to make decorative designs in center of boov. Either make or buy a stamp, or make the bottom as flat as possible so boov does not warp.
Boov rims (think pizza crust) should be much thicker than center. So that rims on long sides do not explode in oil, flip boov gently. Using thin sharp knife, make a shallow cut along length of two longer crusts from back side of boov. Cut in center and only go about halfway through. The idea is to slit bottom of pizza rim to allow pressure to escape. Do not cut all the way through to front or through short sides of boov. Stop each slash before two shorter ends. Do not slash rounded crust ends as they never explode.
Start shaping boov and at the same time, fill large kettle about half way of cooking oil and heat. Most Mongolian use beef tallow, but any kind of cooking oil that withstands frying well will do. Make sure kettle is stable and keep kids and pets away from frying area.
Oil is ready when a piece of boov dropped in causes it to appear to boil. If oil is not hot enough, boov will soak it up. Drop in no more boov into kettle than can comfortably float side by side on top of oil. Avoid crowding, or boov will not cook properly. When first dropped in, boov sink, then float.
Once boov float, continue to turn very gently occasioanlly to cook evenly and let cook until tan/orange colour. Do not fry until brown. Lift out of kettle and drain.
When boov is cool, start stacking them to build Tsagaan Sar tower. Always create an odd number of layers. Traditionally, 7 layers of ul boov are crated for grandparents, 5 layers for parents and 3 layers fpr young couples and children. A minimum of 6 perfect boov are needed for a three layer stack, the two liters of water in this recipe should make (unless one or two warp.)
Place two boov side by side, leaving space between. Lay two more crosswise on top of these. Other food is piled on the top later, not sandwiched between lower boov, though it's ok to tuck pieces of aruul into small gaps and layer with aruul, hard cheese, wrapped candies, and sugar cubes.
Source
AsiaRecipe.Com
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