Boortsog
The Quirky Foodster Team
Ingredients
- Plain flour — 3 cups (375 g / 13 oz)
- Baking powder — 1 tsp
- Sugar — 2 tbsp
- Butter, softened — 1/4 cup (60 g / 2 oz)
- Warm milk — 3/4 cup (180 ml / 6 fl oz)
- Of salt — pinch
- Oil for deep frying
Method
- Combine the flour, baking powder, sugar and salt in a bowl.
- Rub in the softened butter until the mixture resembles coarse crumbs.
- Gradually add warm milk, mixing to form a smooth, firm dough.
- Knead for 5 minutes, then rest for 15 minutes.
- Roll the dough out to about 1 cm (1/2 in) thick and cut into small rectangles or diamond shapes.
- Heat oil to 170°C (340°F) and fry the pieces in batches until golden brown, about 2–3 minutes, turning occasionally.
- Drain on paper towels before serving.
Introduction: Small, crisp fried dough pieces, lightly sweetened, a common accompaniment to morning tea across Mongolian households.
Cultural Background: Boortsog are made in large batches, especially around Tsagaan Sar (Lunar New Year), and stacked into pyramids as festive decorations, but they are also a simple everyday treat enjoyed with suutei tsai.
Tips: Don’t roll the dough too thin, as boortsog should have a slightly dense, biscuit-like bite. Fry at a moderate temperature so the pieces cook through without over-browning.
Variations: Shape into decorative twists for festive occasions. Dust lightly with sugar after frying for a sweeter version.
Storage: Store in an airtight container at room temperature for up to 1 week.
Reheating: Not typically reheated; enjoyed at room temperature alongside tea.
Nutrition: Per serving (approx., 4 pieces): 260 kcal, 5 g protein, 10 g fat, 38 g carbohydrate.
FAQs:
Q: Are boortsog always sweet?
A: They have only a light sweetness by default; some savoury
Q: When are boortsog especially important?
A: They are a centrepiece of Tsagaan Sar (Lunar New
- Plain flour — 3 cups (375 g / 13 oz)
- Baking powder — 1 tsp
- Sugar — 2 tbsp
- Butter, softened — 1/4 cup (60 g / 2 oz)
- Warm milk — 3/4 cup (180 ml / 6 fl oz)
- Of salt — pinch
- Oil for deep frying
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