ABOUT ME

Hello our dear guest,

My name is Alvina. I was born and grew up in the capital city of sunny Kyrgyzstan, Bishkek. My first experience in tourism sphere begun in 2010 when I successfully finished courses of guide-interpreter and I started my adventure discovering the many beauties of my motherland at the heart of Central Asia.
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Boorsok show

Boorsok is one of the main dishes of national cuisine. This is an obligatory treat in every Kyrgyz family.
Usually, boorsok is served in large quantities at the festive table. This is one of the main attributes of the traditional Kyrgyz celebration. But, of course, nothing prevents to make this simple mouth-watering dish on any ordinary day.

To make a small amount of boorsok for the family table, you will need:
Flour – 300 gr
Butter – 70 gr
Milk – 150 ml
Sunflower oil –150 ml
Chicken eggs – 2 pcs
Salt – 1 tsp
Sugar – 2 tsp
Dry yeast – 1 tsp

Directions
Mix flour, butter, milk, eggs and yeast in a bowl. Add salt and sugar.
Knead the dough, cover it and leave for half an hour.
Roll out the dough with a rolling pin – the thickness of the layer should not exceed 0.7 cm and cut into small pieces 3-4 cm long and wide. You need to cut the dough with a sharp knife. You can also use a curly knife.
Place a cauldron, pan, or pan with a thick bottom on the fire. Add sunflower oil.
When the oil is hot and bubbling, put slices of dough into it. During frying, boorsok should be stirred with a slotted spoon.
When the dough is fried until golden brown, the boorsoks are ready. You can put them on a paper towel so that it absorbs excess oil.
Usually boorsok is served on a large plate or dish, with hot tea, jam, ayran (fermented milk) or sour cream.
Bon Appetit!

 

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