Boortsog

Last updated
Boorsok
Boortsog.JPG
Homemade boortsog
Alternative namesBoorsoq, bauyrsaq, baursak
Type Fried dough
CourseDessert, side dish, appetizer
Region or stateCentral Asia, Mongolia
Created byMongolian people and people of Central Asia
Main ingredients Butter, salt, milk, yeast, flour

Boortsog, baursak, bauyrsaq, borsok [a] or boorsok is a fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. [1] They are shaped into 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. It has been adopted by Cossack cuisine as "bursak".

Contents

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. [4]

Uštipci (Serbian Cyrillic : Уштипци, pronounced [uʃtɪpt͡sɪ] ) are doughnut-like fried dough balls popular in Bosnia and Herzegovina, Croatia, North Macedonia, Serbia, especially in Vojvodina, Srem district 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. [5] [6] [7] [8]

World records

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]

See also

Bibliography

Notes

  1. /ˈbɔːrtsɒɡ/ ; Mongolian: боорцог [ˈpɔːr̥t͡sɞk] ; Bashkir: бауырһаҡ , romanized: bawırhaq; Kazakh: бауырсақ, romanized: bauyrsaq [bɑwərˈsɑq] ; Kyrgyz: боорсок, romanized: boorsok [bɔːrˈsɔq] ; Turkmen: пишме, romanized: pişme; Uzbek: boʻgʻirsoq [bɒʁɨrˈsɒq] ; Turkish: kabarcık, pişi, bişi, tuzlu lokma, halka

References

  1. Waters (2007), 51.
  2. Mayhew and Noble (2007), 112.
  3. Schreiber (2008), 107.
  4. Schreiber (2008), 104.
  5. "Boortsog - Deep Fried Butter Cookies - Mongolian Recipes". www.mongolfood.info.
  6. "Recipe for Boortsog".
  7. "e-Mongol.com - Culture of Mongolia : cooking recipes". www.e-mongol.com. Archived from the original on 2006-05-07. Retrieved 2021-03-15.
  8. "Жене жана боорсок". 5 September 2007 via www.youtube.com.
  9. "В Уфе на изготовление самого большого баурсака России потратили 1006 яиц // ОБЩЕСТВО | новости башинформ.рф". www.bashinform.ru. Retrieved 2016-09-08.
  10. "Новый рекорд Гиннесса установили в Алматы в День Матери - Фрагменты жизни в Казахстане и мире – интересные истории | Tengrinews". Tengrinews.kz. 7 September 2014. Retrieved 2016-09-08.