Cuisine : Boortsog - steps to prepare this Mongolian item

 

Boortsog is a traditional Mongolian fried pastry, often enjoyed as a snack or dessert. These deep-fried treats are somewhat similar to doughnuts or fritters. Here’s a detailed recipe for preparing Boortsog:

 Ingredients:

- 4 cups all-purpose flour

- 1 tsp baking powder

- 1 tsp salt

- 1 cup milk or water (lukewarm)

- 1/2 cup sugar (optional, for a sweeter version)

- 2 eggs (optional, for a richer dough)

- 1/4 cup melted butter or oil (optional, for a richer dough)

- Vegetable oil for frying

 Instructions:

#### Dough Preparation:

1. **Mix Dry Ingredients**: In a large bowl, combine the flour, baking powder, and salt. If you are making a sweeter version, add the sugar.

2. **Combine Wet Ingredients**: In a separate bowl, mix the lukewarm milk or water with the eggs and melted butter or oil, if using.

3. **Form the Dough**: Gradually add the wet mixture to the dry ingredients, mixing until a dough forms. If the dough is too sticky, add a little more flour; if it’s too dry, add a bit more liquid.

4. **Knead the Dough**: Turn the dough out onto a floured surface and knead until it becomes smooth and elastic, about 10 minutes.

5. **Rest the Dough**: Cover the dough with a clean cloth and let it rest for about 30 minutes.

#### Shaping the Boortsog:

1. **Roll Out the Dough**: On a floured surface, roll the dough out to about 1/4 inch thickness.

2. **Cut the Dough**: Using a knife or pastry cutter, cut the dough into diamond shapes, rectangles, or triangles. You can also make small slits in the center of each piece for even frying.

#### Frying the Boortsog:

1. **Heat the Oil**: In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). You need enough oil to submerge the Boortsog pieces.

2. **Fry the Dough**: Carefully place a few pieces of dough into the hot oil, making sure not to overcrowd the pot. Fry until they are golden brown and puffed up, about 2-3 minutes per side.

3. **Drain the Boortsog**: Using a slotted spoon, remove the Boortsog from the oil and place them on a plate lined with paper towels to drain excess oil.

#### Serving:

1. **Serve Warm**: Boortsog is best enjoyed warm. They can be eaten plain or with honey, jam, or a dusting of powdered sugar.

2. **Storage**: Boortsog can be stored in an airtight container for a few days, but they are best enjoyed fresh.

### Tips:

- **Flavor Variations**: For a different flavor, you can add a pinch of cinnamon or nutmeg to the dough.

- **Shape Variations**: Experiment with different shapes and sizes to make the Boortsog more interesting, especially if serving to guests or children.

- **Testing Oil Temperature**: If you don’t have a thermometer, test the oil by dropping a small piece of dough into it. If it sizzles and rises to the surface, the oil is ready.

Enjoy making and sharing these delightful Mongolian treats!