Traditional fried dough of Central Asian and Middle Eastern cuisines
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Baursak
Homemade boortsog
Alternative names
Boorsoq, bauyrsaq, baursak
Type
Fried dough
Course
Dessert
Main ingredients
Butter, salt water, milk, yeast, flour
Media: Baursak
Boortsog or bawïrsaq (Bashkir: бауырһаҡ, Kazakh: бауырсақ; bauyrsaq[bɑwərˈsɑq], Kyrgyz: боорсок[boːrˈsoq], Mongolian: боорцог[ˈpɔːrtsʰəɡ], Uzbek: boʻgʻirsoq[bɒʁɨrˈsɒq], Turkish: kabarcık, pişi, bişi, tuzlu lokma, halka, Turkmen: pişme) is a type of fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East.[1] It is shaped into either 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.
Boortsog is often eaten as a dessert, with syrup or jam or honey. They may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts. Mongolians and Turkic peoples sometimes dip boortsog in tea. In Central Asia, baursaki are 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".
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