View source for Boortsog

{{Refimprove|date=February 2011}}

{{Infobox prepared food
| name             = Baursak
| image            = [[File:Boortsog.JPG|250px]]
| caption          = Homemade boortsog
| alternate_name   = Boorsoq, bauyrsaq, baursak
| country          = 
| region           = 
| creator          = 
| course           = Dessert
| type             = [[Fried dough]]
| served           = 
| main_ingredient  = [[Butter]], salt water, [[milk]], [[Baker's yeast|yeast]], [[flour]]
| variations       = 
| calories         = 
| other            = 
}}

'''Boortsog''', '''boorsoq''', '''bauyrsaq''', or '''baursak''' ({{lang-ba|[[:wiktionary:бауырһаҡ|бауырһаҡ]]}}, {{lang-kk|бауырсақ}} {{IPA-kk|bɑwərˈsɑq|}}, {{lang-ky|боорсок}} {{IPA-ky|boːrˈsoq|}}, {{lang-mn|боорцог}} {{IPA-mn|ˈpɔːrtsʰəq|}}, {{lang-ru|баурсак}}, {{lang-tt|бавырсак|bawırsaq}}, {{lang-uz|bog'irsoq}} {{IPA-uz|bɒʁɨrˈsɒq|}}, {{lang-tg|бусроқ}} {{IPA-fa|buˈsrɒq|}}, {{lang-tr|pişi, bişi, tuzlu [[lokma]], halka}}, {{lang-tk|pişme}}) is a type of [[fried dough food]] found in the cuisines of [[Central Asian cuisine|Central Asia]], [[Idel-Ural]], [[Mongolian cuisine|Mongolia]] and the [[Middle East]].<ref>Waters (2007), 51.</ref> It is shaped into either triangles or sometimes spheres.<ref>Mayhew and Noble (2007), 112.</ref> The dough consists of flour, yeast, milk, eggs, margarine, salt, sugar, and fat.<ref>Schreiber (2008), 107.</ref> Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried.

Boortsog is often eaten as a dessert, with sugar, butter, or [[honey]]. They may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to [[doughnut]]s. Mongolians and other Turkic peoples sometimes dip boortsog in tea. In Central Asia, baursaki are often eaten alongside [[chorba]].<ref>Schreiber (2008), 104.</ref>

==Preparation==

Dough for Boortsog ranges in ingredients from a simple dough, to a sweeter, crispier dough. For example, a typical Kyrgyz recipe calls for one part butter, 7 parts salt water, and 6 parts milk, along with yeast and flour, while more complex recipes add eggs and sugar.

Boortsog are made by cutting the flattened dough into pieces.  While not usually done in Central Asia, these pieces may be bent and knotted into various shapes before being deep fried.  This is especially common among Mongolians.  The dough is deep-fried golden brown.  [[Lamb and mutton|Mutton]] fat is traditionally used by Mongolians to give the boortsog extra flavor, but vegetable oil may be substituted.<ref name="bo">[http://www.mongolfood.info/en/recipes/boortsog.html Recipe]</ref><ref name="bor">[http://shardsofmongolia.blogspot.com/2005/09/recipe-for-boortsog.html Recipe]</ref><ref name="boos">[http://www.e-mongol.com/mongolia_culture_cooking-recipes.htm#Boortsog Recipe]</ref><ref name="bos">[https://www.youtube.com/watch?v=lRpz2htay9Q Kyrgyz frying boorsoq]</ref>

== World records ==
The biggest (179&nbsp;kg) baursak was cooked April 20, 2014 in Ufa, Russia. 1,006 eggs, 25&nbsp;kg of sugar, 70&nbsp;kg of flour, 50&nbsp;kg of Bashkir honey were used for its preparation.<ref>{{Cite web|url=http://www.bashinform.ru/news/624065/?sphrase_id=247955|title=В Уфе на изготовление самого большого баурсака России потратили 1006 яиц // ОБЩЕСТВО {{!}} новости башинформ.рф|website=www.bashinform.ru|access-date=2016-09-08}}</ref> A Guinness record was made in Almaty, September 7, 2014 during the celebration of Mother's Day, when 856 kilograms of baursaks were cooked in one place in one day. The celebration was held in the form of a culinary battle between teams of mothers-in-law and daughters-in-law. Seven teams participated in the competition.<ref>{{Cite web|url=https://tengrinews.kz/strange_news/novyiy-rekord-ginnessa-ustanovili-v-almatyi-v-den-materi-261380/|title=Новый рекорд Гиннесса установили в Алматы в День Матери - Фрагменты жизни в Казахстане и мире – интересные истории {{!}} Tengrinews|website=Tengrinews.kz|access-date=2016-09-08}}</ref>

== Gallery ==

<gallery mode=packed heights=150>
File:Frying boorsoq.jpg|thumb|[[Kyrgyz cuisine|Kyrgyz]] boorsoq being fried in a stove-top [[Kazan (cookware)|qazan]]
File:BaursakKZ.JPG|thumb|[[Kazakh cuisine|Kazakh]] baursaks
File:İkrama hazır pişi.jpg|thumb|[[Turkish cuisine|Turkish]] pişi
</gallery>

==See also==
{{div col|2}}
* [[List of doughnut varieties]]
* [[List of fried dough varieties]] 
* [[Lokma]]
* [[Çäkçäk|Chak-chak]]
* [[List of quick breads]]
* [[Shelpek]] – in a shape of a flat-bread
* {{portal-inline|Food}}
{{div col end}}

==Bibliography==
{{refbegin}}
*{{cite book|last=Mayhew|first=Bradley|author2=John Noble|title=Central Asia: Kazakhstan, Tajikistan, Uzbekistan, Kyrgyzstan, Turkmenistan|publisher=[[Lonely Planet]]|date=2007|series=Multi Country Guide|isbn=1-74104-614-9|url=https://books.google.com/books?id=DwX-UTmC1GwC&pg=PA112 |accessdate=12 November 2009}}
*{{cite book|last=Schreiber|first=Dagmar|title=Kasachstan: Auf Nomadenwegen zwischen Kaspischen Meer und Altaj|publisher=Trescher Verlag|date=2008|edition=3rd|language=German|isbn=3-89794-137-6|url=https://books.google.com/books?id=ibfRE8w3KzQC&pg=PA106 |accessdate=12 November 2009}}
*{{cite book|last=Waters|first=Bella|title=Kazakhstan in Pictures|publisher=Twenty-First Century Books|date=2007|edition=2nd|series=Visual Geography|isbn=0-8225-6588-9|url=https://books.google.com/books?id=Z8rd4LRKrdUC&pg=PT52 |accessdate=12 November 2009}}
{{refend}}

==References==
{{Reflist|30em}}

==External links==
{{commons category|Bagirsaq}}
*[http://www.mongolfood.info/en/recipes/boortsog.html Recipe]
*[http://shardsofmongolia.blogspot.com/2005/09/recipe-for-boortsog.html Recipe]
*[http://www.e-mongol.com/mongolia_culture_cooking-recipes.htm#Boortsog Recipe]
*[https://www.youtube.com/watch?v=lRpz2htay9Q Kyrgyz frying boorsoq]
* [http://rinfom.com/kitchen/95-bavyrsak My Home] - Tatar cuisine recipes

{{Doughnut}}
{{Cuisine of Turkey}}

{{DEFAULTSORT:Pisi}}
[[Category:Doughnuts]]
[[Category:Quick breads]]
[[Category:Altai cuisine|B]]
[[Category:Buryat cuisine|B]]
[[Category:Bashkir cuisine|B]]
[[Category:Kalmyk cuisine|B]]
[[Category:Kazakhstani cuisine|B]]
[[Category:Khakas cuisine|B]]
[[Category:Kyrgyz cuisine|B]]
[[Category:Mongolian cuisine|B]]
[[Category:Tajik cuisine|B]]
[[Category:Tatar cuisine|B]]
[[Category:Turkish cuisine|B]]
[[Category:Tuvan cuisine|B]]
[[Category:Uzbekistani cuisine|B]]

[[de:Mongolische Küche]]