Boortsog

Baursak

Homemade boortsog
Alternative names	Boorsoq, bauyrsaq, baursak
Type	Fried dough
Course	Dessert
Main ingredients	Butter,salt water,milk,yeast,flour
Media: Baursak

Boortsogis a type offried dough foodfound in the cuisines ofCentral Asia,Idel-Ural,Mongoliaand theMiddle East.It is shaped into either triangles or sometimes spheres.The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine.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 or jam orhoney.They may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared todoughnuts.Mongolians and Turkic peoples sometimes dip boortsog in tea. In Central Asia, baursaki are often eaten alongsidechorba.

Uštipci(Serbian Cyrillic:Уштипци,pronounced[uʃtɪpt͡sɪ]) are doughnut-like fried dough balls popular inBosnia and Herzegovina,Croatia,North Macedonia,Serbia,especially in Vojvodina, Srem districtandSloveniawhere they are known as "miške".

Preparation

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.Muttonfat is traditionally used by Mongolians to give the boortsog extra flavor, but vegetable oil may be substituted.

World records

The biggest (179 kg) baursak was cooked 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.A Guinness record was made in Almaty, 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.

Gallery

• 
  Kyrgyzboorsoq being fried in a stove-topqazan
• 
  Kazakhbaursaks
• 
  Kazakh baursaks withkaymak
• 
  Turkishpişi

See also

• List of doughnut varieties
• List of fried dough varieties
• Lokma
• Youtiao
• Chak-chak
• List of quick breads
• Shelpek– in a shape of a flat-bread
• Frybread
• Odading
• Uštipci
• Food portal

Bibliography

• Mayhew, Bradley; John Noble (2007).Central Asia: Kazakhstan, Tajikistan, Uzbekistan, Kyrgyzstan, Turkmenistan.Multi Country Guide.Lonely Planet.ISBN978-1-74104-614-4.Retrieved12 November2009.
• Schreiber, Dagmar (2008).Kasachstan: Auf Nomadenwegen zwischen Kaspischen Meer und Altaj(in German) (3rd ed.). Trescher Verlag.ISBN978-3-89794-137-3.Retrieved12 November2009.
• Waters, Bella (2007).Kazakhstan in Pictures.Visual Geography (2nd ed.). Twenty-First Century Books.ISBN978-0-8225-6588-8.Retrieved12 November2009.

External links

• Recipe
• Recipe
• RecipeArchived2019-05-17 at theWayback Machine
• Kyrgyz frying boorsoq