Boortsog - Боорцог

Deep fried butter cookies.

Ingredients

1000	g	White flour
100-250	g	Butter
5	dl	Water
100-200	g	Sugar
1	pinch	Salt
		Oil	for deep frying In Mongolia mutton fat is traditionally used for deep frying, but nowadays also increasingly vegetable oil.

The quantities given can be varied by quite a margin depending on taste.

Prepare the dough

Solve salt and sugar in warm water.
Mix water, butter, and flour, and knead extensively to a tough, dense dough.
Let it rest for half an hour, and then knead again, until no air bubbles can be seen anymore.

Prepare the Boortsog

Roll the dough to a thickness of about 1 cm.
Cut out stripes, rectangles, and other shapes. They may vary in width between 2 cm and 5 cm, and in length between 5 cm and 10 cm.
You can bend the pieces as you like, and even tie knots into them.
One typical shape goes like this: Make a cut along the center of a rectangle which stops before both ends, and pull one end through the cut to form a kind of knot.
Deep fry the Boortsog in hot oil, until they have a golden brown color.

Serving suggestions

Boortsog are eaten as sweets or as a snack. You can put butter or honey on them, or even cheese depending on how much sugar you used. Very often tey are dipped in tea.

Mongolian lacking the patience can also buy industrially made Boortsog in most shops.

		All Mongolian Recipes The Food of the Nomads
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