1-First: mix the coarsely ground mutton or fatty lamb with the finely minced onion, 2 to 3 cloves of minced garlic, 1 to 2 teaspoons of pepper, 1 teaspoon of caraway seeds, and 1 teaspoon of salt in a bowl. If you’re grinding fresh meat, add 1 to 2 tablespoons of water to help bind the mixture and keep it moist.

2-For the dough: combine 2 cups of white all-purpose flour with 2/3 cups of boiling water, kneading until smooth and letting it rest for at least 30 minutes.

3-Next: roll the rested dough into a cylinder and cut it into about 24 pieces. Roll each piece into a 3-inch circle to form the wrappers. Place a walnut-sized portion of the meat filling in the center of each wrapper, then pinch the edges together to create a coin purse shape with a small depression at the top. This shape helps hold the juices inside during steaming.

4-Line: a steamer basket with parchment or lightly oil it to prevent sticking, then place the assembled Buuz inside. Steam them for about 20 minutes until fully cooked. Once done, you’ll enjoy the rich, gamey flavor from the fatty mutton and the juicy filling retained by the thick wrappers.