Boortsog, boorsoq, baursak, baursaq, bauyrsaq, borsok, or boorsok is a fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia, and the Middle East.Waters (2007), 51.
Presentation Boortsogs are shaped into triangles or sometimes spheres.Mayhew and Noble (2007), 112. The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine.Schreiber (2008), 107. Tajik boortsogs are often decorated with a criss-cross pattern by pressing the dough with a small strainer before they are fried. They have been adopted by Cossack cuisine as "bursak".
Boortsogs are often eaten as a dessert, with syrup, jam, or honey. They can be thought of as cookies or biscuits; since they are fried, they are sometimes compared to doughnuts. Mongolians and Turkic peoples sometimes dip boortsogs in tea. In Central Asia, boorsoks are often eaten alongside chorba.Schreiber (2008), 104.
Mekitsa are doughnut-like fried dough balls popular in Bosnia and Herzegovina, Croatia, Bulgaria, Serbia (especially in the Srem District of Vojvodina), and Slovenia (where 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 with kaymak.
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.
World records On , the largest boorsok ever, weighing in at , was cooked in Ufa, Russia. Its preparation used 1,006 eggs (about worth), of sugar, of flour, and of Bashkir honey.
On , during the celebration of Mother's Day, a Guinness record was made in Almaty, when 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.
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See also
Chak-chak Frybread List of doughnut varieties List of fried dough varieties List of quick breads Lokma Shelpek Uštipci Youtiao
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External links
Recipe Recipe Recipe Kyrgyz frying boorsoq
de:Mongolische Küche