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 Homemade boortsog | |
| Alternative names | Boorsoq, bauyrsaq, baursak |
|---|---|
| Type | Fried dough |
| Course | Dessert,side dish, appetizer |
| Region or state | Central Asia, Mongolia |
| Created by | Turkic people of Central Asia |
| Main ingredients | Butter, salt,milk,yeast,flour |
Boortsog[a] orboorsok is a type offried dough food found in the cuisines ofCentral Asia,Idel-Ural,Mongolia and theMiddle East.[1] It is shaped into either triangles or sometimes spheres.[2] The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine.[3]Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried.
Boortsog is often eaten as a dessert, with syrup, jam, orhoney. They may be thought of as cookies or biscuits; since they are fried, they are sometimes compared todoughnuts. Mongolians and Turkic peoples sometimes dip boortsog in tea. In Central Asia, boorsok is often eaten alongsidechorba.[4]
Uštipci (Serbian Cyrillic:Уштипци,pronounced[uʃtɪpt͡sɪ]) are doughnut-like fried dough balls popular inBosnia and Herzegovina,Croatia,North Macedonia,Serbia,especially in Vojvodina, Srem district andSlovenia where they are known as "miške".
Dough for boortsog ranges in ingredients from a simple dough to a sweeter, crispier dough. For example, a typical Kyrgyz recipe calls for one part butter, seven parts salt water, and six parts milk, along with yeast and flour, while more complex recipes add eggs and sugar. Also, the dough could be made withkaymak.
Boortsog are made by cutting the flattened dough into pieces. While not usually done in Central Asia, these pieces may be bent and knotted into various shapes before being deep fried. This is especially common among Mongolians. The dough is deep-fried golden brown.Mutton fat is traditionally used by Mongolians to give the boortsog extra flavor, but vegetable oil may be substituted.[5][6][7][8]
The biggest (179 kg) boorsok was cooked on April 20, 2014, in Ufa, Russia. 1,006 eggs, 25 kg of sugar, 70 kg of flour, 50 kg of Bashkir honey were used for its preparation.[9] A Guinness record was made in Almaty, on September 7, 2014, during the celebration of Mother's Day, when 856 kilograms of baursaks were cooked in one place in one day. The celebration was held in the form of a culinary battle between teams of mothers-in-law and daughters-in-law. Seven teams participated in the competition.[10]
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