baursak
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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. They are shaped into 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. It has been adopted by Cossack cuisine as "bursak".
Key facts
- Food.name
- Boorsok
- Food.image
- Boortsog.JPG
- Food.image_size
- 250px
- Food.caption
- Homemade boortsog
- Food.alternate_name
- Boorsoq, bauyrsaq, baursak
- Food.region
- Central Asia, Mongolia
- Food.creator
- Mongolian people and people of Central Asia
- Food.course
- Dessert, side dish, appetizer
- Food.type
- Fried dough
- Food.main_ingredient
- Butter, salt, milk, yeast, flour
via Wikipedia infobox
Wikidata facts
- Image
- Boortsog 2.JPG
Show 1 more fact
- Commons category
- Bagirsaq
Sources (1)
via Wikidata · CC0
~3 min read
Article
8 sectionsContents
- Preparation
- World records
- Gallery
- See also
- Bibliography
- Notes
- References
- External links
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. They are shaped into 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. It has been adopted by Cossack cuisine as "bursak".
Boortsog is often eaten as a dessert, with syrup, jam, or honey. They may be thought of as cookies or biscuits; since they are fried, they are sometimes compared to doughnuts. Mongolians and Turkic peoples sometimes dip boortsog in tea. In Central Asia, boorsok is often eaten alongside chorba.