Kyrgyz Boorsok
Boorsok are small, deep-fried dough pieces, a staple in Kyrgyz cuisine. They are slightly sweet and can be served as a bread, a snack, or a dessert, often prepared for guests and during festive occasions.
🧂 Ingredients
- 500 g All-purpose flour
- 200 ml Yogurt (or milk)
- 1 large Egg
- 2 tbsp Sugar
- 1 tsp Salt
- 0.5 tsp Baking soda
- as needed Vegetable oil (for frying)
👨🍳 Instructions
- 1
In a large bowl, whisk together the flour, sugar, salt, and baking soda.
💡 Tip: Ensure baking soda is fresh for proper leavening. - 2
In a separate bowl, whisk the egg and yogurt (or milk).
- 3
Gradually add the wet ingredients to the dry ingredients, mixing until a soft, pliable dough forms. Knead for about 5-7 minutes until smooth.
💡 Tip: Add more flour if the dough is too sticky, or a little more yogurt if too dry. - 4
Cover the dough and let it rest for about 15-20 minutes.
💡 Tip: Resting the dough makes it easier to roll out. - 5
Roll out the dough to about 1 cm thickness and cut into small diamond or square shapes.
💡 Tip: Uniform shapes ensure even cooking. - 6
Heat vegetable oil in a deep pan or pot over medium-high heat. Carefully drop the boorsok pieces into the hot oil in batches.
💡 Tip: Do not overcrowd the pan. - 7
Fry until golden brown on all sides, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
💡 Tip: Maintain consistent oil temperature for best results.
💡 Pro Tips
- ✓Boorsok can be served plain, sprinkled with powdered sugar, or drizzled with honey.
- ✓They are best enjoyed fresh but can be stored in an airtight container for a few days.
🔄 Variations
- Add a pinch of cardamom or cinnamon to the dough for added flavor.
- For a savory version, omit sugar and add herbs like dill or parsley.