World Cuisines

Boorsok

Kyrgyzstan

The fried clouds of the Kyrgyz table: small pillows of yeasted dough, deep-fried until puffed and golden — boorsok go with everything, from tea to weddings to memorial feasts. Ingredients: flour, yeast, milk or water, eggs, butter, sugar, salt, oil for frying.

What it is

The fried clouds of the Kyrgyz table: small pillows of yeasted dough, deep-fried until puffed and golden — boorsok go with everything, from tea to weddings to memorial feasts. Ingredients: flour, yeast, milk or water, eggs, butter, sugar, salt, oil for frying. Recipe: 1) Make a soft dough; proof. 2) Roll out; cut into small squares or diamonds. 3) Fry in hot oil, turning, until they inflate. 4) Pile into a mountain on the dastarkhan. Serve: with kaymak, jam or honey, or plain with tea — never absent from a Kyrgyz table spread. Flavor: light, rich, faintly sweet. History: boorsok (baursak across the steppe) is the bread of celebration and remembrance alike in Kyrgyzstan, made in great batches by the women of the family. See also: Kuurdak, Ashlyan-fu.

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