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Boorsok

Little squares of fried dough heaped on the cloth at every wedding and memorial.

By Jibek Sooronbai kyzy Published 1 h 40 min
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Boorsok, homemade

No dastorkon is laid without boorsok. Before every wedding in our village the women gathered in one kitchen, sleeves pushed up, cutting dough and laughing and gossiping until the bowls were heaped as high as our chins. My grandmother taught me that the smell of the frying fat at a memorial reaches the ones we have lost, and she always fried a batch on the seventh day. I still do, for her.

Kyrgyz and Kazakh families make them the same way. Some cut diamonds and some cut squares; the women of Orto-Ayyl cut squares. Now my daughter Aruu cuts them for me, a little crooked, and they taste just as good.

What you'll need

The ingredients for Boorsok, measured out on the counter
Everything for boorsok, ready to go. You'll find the exact amounts in the recipe card below.
Boorsok, homemade
boorsok

Boorsok

Little squares of fried dough heaped on the cloth at every wedding and memorial.

Total time1 h 40 min
Serves10
CourseBreads & pastry

Ingredients

10 servings

Instructions

Method

  1. Stir the yeast and sugar into the warm milk and leave 10 minutes until foamy.
  2. Add the egg, melted butter and salt, then the flour. Knead 8–10 minutes into a soft, smooth dough.
  3. Cover and leave to rise in a warm place for about 1 hour, until doubled.
  4. Roll out on a floured board to just under 1 cm thick. Cut into 3–4 cm squares. Cut a small slit in the centre of a few so they puff evenly.
  5. Heat the oil to 175 °C. Fry a handful at a time, turning once, for 1–2 minutes until puffed and golden.
  6. Drain on paper. Serve warm or cold, piled high, with tea, honey and kaymak.
From my kitchen: If they come out flat, the dough was rolled too thin or the oil was too cool.
Cuisine Irad, Kyrgyzstan, KazakhstanFor Weddings, memorial meals, name days

With love from my kitchen in Talas,Jibek