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Baursak or bawïrsaq 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, margarine, salt, sugar, and fat.[3] Tajik baursak are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried.
Baursak is often eaten as a dessert, with sugar, butter, jam, or honey. They may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts.
Preparation
Dough for Baursak ranges in ingredients from a simple dough, to a sweeter, crispier dough. For example, a typical Kyrgyz recipe calls for one part butter, 7 parts salt water, and 6 parts milk, along with yeast and flour, while more complex recipes add eggs and sugar. Also the dough could be made with Kaymak.
Baursak 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 baursak extra flavor, but vegetable oil may be substituted. As well as Mutton fat is the best for deep-frying, but it could be substituted by vegetable oil too.
Boortsog
[[Category:Uzbekistani cuisine]]
[[Category:Tatar cuisine]]
[[Category:Mongolian cuisine]]
[[Category:Bashkir cuisine]]
[[Category:Kazakhstani cuisine]]