Boorsok
- refers to the national cuisine of the Kyrgyz people. They are prepared for festive tables or special occasions. Most often, boorsok is made in square or diamond shapes, ranging from large to very small sizes.Ingredients:
100 ml Sour cream
30 g Butter
30 g Pressed yeast
30 g Table salt
500-600 ml Milk (warm)
1-2 tbsp Sugar
500 ml Vegetable oil (cottonseed)
Once the dough has risen sufficiently, divide it evenly into four parts, and roll out each part into fairly thin flatbreads.
Cut each flatbread into neat, equal strips, and then divide each strip into squares: the side of the square should not exceed 4 centimeters.
Heat a deep cast-iron cauldron on the stove, pour in the vegetable oil, and bring it to a boil. Then, fry the dough cubes in batches, ensuring they are fully covered in oil: about 8-10 pieces at a time. Stir the pieces of dough with a slotted spoon or spatula, and when they acquire a golden, not too dense shade, carefully remove them and place them on a paper towel.
Serve the slightly cooled dough cubes as a snack with sauces or jams.
Enjoy your meal!
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