Bantan - Бантан

Soup with flour lumps and meat.

Bantan 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.

200	g	Flour
1.5	l	Water
200	g	Meat	Minced or cut in small pieces
1	pinch	Salt
		Spices
100	g	Spring Onion	Cut in rings

Preparation

Prepare a soup with meat (usually mutton) in the normal way.
Put the desired amount of flour into a bowl.
Place two or three ladles of soup into a cavity in the cemter of 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 and boil everything for another while, until the soup is viscid.

The lumps will get a little smaller while boiling, but shouldn't disappear completely. This is different to the western convention, to keep soups and sauces completely free of lumps.
Season to taste with salt, and add the spring onion rings and other spices.

Like any flour soup, this one serves as an excellent basis for any kind of festivity, or as a hangover breakfast if necessary.

		All Mongolian Recipes The Food of the Nomads
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