A Guide To Boortsog

Fact: The world’s biggest boortsog was created in Russia in 2014.

#6 in Kyrgyzstan

#8 in Kazakhstan

#9 in Turkmenistan

#11 in Tajikistan

#25 in Uzbekistan

Boortsog: Basic Information

Pronunciation

/ˈbɔːrtsʰəɡ/ or
/bawrt-sog/

Alternative Name(s)

Boorsoq, bauyrsaq, bawïrsaq, baursak, pişi

Dish Type

Fried dishes, cakes and pastries

Course

Dessert

Mealtime

Anytime

Popular Variations

Pishme

Boortsog: Origin and Region

Origin

Mongolia, Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan

Continent’s Region

East Asia and Central Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Boortsog: Ingredients and Preparation

Main Ingredients

Flour, yeast, milk, butter, salted water, and sugar

Main Cooking Method

Deep-frying

Preparation Process

Crafting the dough from the main ingredients, shaping it into desired forms, deep-frying

Boortsog: A Deep Dive

Cultural Significance

Holds an important place in the cuisines of Mongolia and other Central Asia countries

Taste

Sweet

Texture

Crispy on the outside, soft inside

Aroma

Rich

Color

Golden brown

Serving Style

Served on its own or dipped in tea or rich soups

Serving Temperature

Hot

Accompaniment

Syrup, jam, honey, powdered sugar, tea, rich soups

Occasions

On any occasions

Seasons

Year-round

Special Diets

Vegetarian

Calories

330 calories, according to data of Nutritionix for 100 grams

Popularity

Mongolia, Kazakhstan, Uzbekistan, Tajikistan, Turkmenistan, Kyrgyzstan, Russia, and Turkey

Popular Similar Dishes

Uštipci
Çäkçäk
Lokma
Youtiao

Popular Dining Area

Local households, street vendors, restaurants, eateries

Boortsog is a famous fried dough dessert originating from Mongolia and various countries in Central Asia. It is also found in other cuisines, such as Turkey in the Middle East and Russia.

Boortsog shares some similarities with doughnuts, being made from a yeasted dough with milk, butter, and eggs. However, boortsog comes in spherical or triangular shapes and is sometimes decorated with pretty patterns.

Due to its texture and taste, many people consider boortsog a type of cookie or biscuit. When paired with jam, powdered sugar, honey, or syrup, the fried dough dessert is a finger-licking treat for any occasion. Boortsog is also a wonderful street food.

Central Asians usually serve boortsog with sorba (rich soups or stews, also known as chorba) or tea. In Mongolia, locals often dip the fried dough in tea.

Pishme is a well-known boortsog variation in Turkmenistan.

Read on to discover fascinating information about boortsog, like its history, how people in different countries prepare it, its pros and cons, and similar fried dough foods.

Key Points

Boortsog is a traditional fried dough dessert in Mongolia and other Central Asian countries. It is also found in Russia and Turkey.
Boortsog has a crispy texture and a buttery flavor.
While boortsog is usually paired with sweet foods, it also goes well with tea and rich soups.

Boortsog Images

What Is the Origin of Boortsog?

Boortsog has its roots in the nomadic culture of Mongolia and Central Asia. The fried dough food is easy to carry and consume on the move, making it a must-have treat for nomadic clans.

Over time, boortsog was introduced to many countries with inhabitants of Central Asian descent, giving rise to many ways of preparing boortsog.

How Is Boortsog Prepared?

Traditionally, people make boortsog by mixing a yeasted dough from flour, salted water, sugar, and butter, cutting the dough into many small pieces, and deep-frying them in oil until crispy.

Extra ingredients or substitutes are sometimes added, depending on the region. Eggs are a popular add-on in most places.

Mongolian boortsog is fried in mutton fat instead of oil, whereas people in Central Asia usually add kaymak, a type of clotted cream.

In Mongolia, people usually bend and knot boortsog into other shapes rather than just spheres and triangles. Meanwhile, Tajiks decorate their variations with a criss-cross pattern.

In Turkmenistan, locals customarily serve pishme to guests as a gesture of hospitality.

As boortsog has many things in common with doughnuts, it also shares the pros and cons of the deep-fried dessert.

Pros and Cons Of Eating Boortsog

Here are some major pros and cons of eating boortsog.

Pros

Great Texture: Boortsog offers a pleasant contrast between a crispy exterior and a soft interior, especially when freshly made.
Delicious Flavor: The fried dough dessert is wonderfully buttery and ideal for pairing with sweet foods. Special versions, such as Mongolian boortsog fried in lamb fat, have a memorable flavor.
Simple Ingredients: The basic ingredients for boortsog are readily available and easy to find, even outside Central Asia.
Energy Source: Boortsog provides a quick energy boost, which is helpful in cold climates or for those engaged in labor-intensive activities.

Cons

Short Shelf Life: Like many fried foods, boortsog is best consumed fresh since it will become stale or rancid if kept for too long.
Health Concerns: The deep-fried dough dessert is high in calories and fat, so it might not be the best choice for those watching their weight or cholesterol.
Dietary Restrictions: People with certain dietary restrictions, such as gluten-free ones, might find boortsog inappropriate.

After learning about those facts, turn to common questions about boortsog to complete your understanding of the deep-fried dessert.

Boortsog FAQs

No, boortsog isn’t a vegan treat because it traditionally includes butter. However, many modern recipes omit those ingredients and make boortsog suitable for plant-based diets.

Boortsog is comparable to Western doughnuts in some aspects, but there are many distinctions between the two. The Mongolian and Central Asian fried dough dessert is usually spherical or triangular in shape, not very sweet, and pairs well with some main dishes.

By contrast, doughnuts are ring-shaped, carefully sweetened, and primarily considered a breakfast item or a snack.

Boortsog tends to be more savory than sweet and is regularly paired with ingredients like jam, honey, or powdered sugar.

Boortsog is suitable for storing in an airtight container at room temperature for 1-2 days as long as the fried dough is allowed to cool completely before storing to prevent condensation.

While refrigeration isn’t recommended, the technique can lengthen the shelf life of boortsog to 4 – 5 days. Meanwhile, frozen boortsog lasts up to 2-3 months.

Explore 52 Delicious Dishes That Start With the Letter B

Adam Sam

Senior Food and Drink Editor

Expertise

Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief

Education

University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
Johnson & Wales University (US) (Baking and Pastry Arts)
Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.