Boortsogs

The unusual name baursak for our person implies a traditional flour dish, which is widespread among Central Asian nomadic pastoralists, as well as Bashkirs, Uzbeks, Tatars, Uyghurs and Kalmyks. In essence, baursaks are small-sized doughnuts, which can be either circular in shape or in the form of squares. But they have one thing in common - baursaks are prepared by deep frying, usually in Kazan.

Baursaki are called in different ways, and depending on the region of preparation of this tasty and hearty dish - for example, in the Bashkir language they are called Bauyra, Kazakhs call them Bauyra, Kyrgyz - Boorsok, Mongolians - Boortsog, and Tatars - Bavyrsak.

Basically, baursaks are prepared based on fresh or yeast dough, although there are recipes for this cottage cheese product. If the baursaki is served for tea, they are watered with a natural honey-based solution. Moreover, these doughnuts are served to the crowd not only as an independent meal, but also as an addition to shurpa, freshly cooked tea (from the Tatars), atkanchai tea drink from the Uyghurs. The calorie content of baursaks per hundred grams of finished products averages 23

3. 7 kcal.

Baursaki are considered an indispensable attribute of the festive table - they are served in the form of a slide on a separate dish. For example, according to the wedding tradition, in Tatarstan, the groom's parents brought a dish with baursaks or chuck-chuck as a gift. At the Kazakh wedding ceremony, it is customary to scatter baursaki along with other sweets and coins over the head of newlyweds.

You can cook baursaki at home. To do this, milk, oil is poured into the dishes, eggs, sugar, salt and a certain amount of yeast are added, which, depending on the recipe, can not be used at all. In addition, the composition of the dough for baursaks instead of milk may include kefir. The mixture is well mixed so that the sugar, salt are completely dissolved and the yeast starts to work. Only then is the sifted flour added and the dough kneaded.

It is taken in chunks, rolled out into fairly thin tourniquets and cut into small pieces, which are then dipped into boiling oil and roasted by me until the doughnuts are covered in a ruddy crust. Ready-made baursaks are laid out on a paper napkin to stack excess fat, and sprinkled with powdered sugar, which is often replaced with sweet syrup.

Such a recipe for preparing baursaks is provided in Kazakhstan, although Tatar and Bashkir donuts are prepared almost identical. In any case, with proper preparation, delicious and satisfying flour products are always obtained, which, the topic should not be particularly carried away due to the high calorie content of the baursaks.