Boortsog

Boorsok

Homemade boortsog
Alternative names	Boorsoq, bauyrsaq, baursak
Type	Fried dough
Course	Dessert, side dish, appetizer
Region or state	Central Asia, Mongolia
Created by	Mongolian people and people of Central Asia
Main ingredients	Butter, salt, milk, yeast, flour
Media: Boorsok

Boortsog, boorsoq, baursak, baursaq, 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]

Boortsog 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".

Boortsog is 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 boortsog in tea. In Central Asia, boorsok is often eaten alongside chorba.^[4]

Mekitsa (Serbian Cyrillic: бухтички, pronounced [uʃtɪpt͡sɪ]) 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").

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]

On April 20, 2014 (2014-04-20), the largest boorsok ever, weighing in at 179 kg (395 lb), was cooked in Ufa, Russia. Its preparation used 1,006 eggs (about 60 kg (130 lb) worth), 25 kg (55 lb) of sugar, 70 kg (150 lb) of flour, and 50 kg (110 lb) of Bashkir honey.^[9]

On September 7, 2014 (2014-09-07), during the celebration of Mother's Day, a Guinness record was made in Almaty, when 856 kilograms (1,887 lb) 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]

• 
  Kyrgyz boorsoq being fried in a stove-top qazan
• 
  Kazakh baursaks
• 
  Kazakh baursaks with kaymak
• 
  Turkish pişi

• Chak-chak
• Frybread
• List of doughnut varieties
• List of fried dough varieties
• List of quick breads
• Lokma
• Shelpek
• Uštipci
• Youtiao

Wikimedia Commons has media related to Bagirsaq.

• Recipe
• Recipe
• Recipe Archived 2019-05-17 at the Wayback Machine
• Kyrgyz frying boorsoq