Pastries
Boortsog
Боорцог
Mongolia
Wheat dough cut into fingers, knots or twists and deep-fried in fat until dry and hard, barely sweetened and kept in bowls for weeks.
Original eatfuls sticker artwork
What it is
A closer look at Boortsog.
Wheat dough cut into fingers, knots or twists and deep-fried in fat until dry and hard, barely sweetened and kept in bowls for weeks.
What to look for
Know it when you find it.
In Mongolia it is dipped in milk tea or eaten with clotted cream and jam, and stacked into towers at Tsagaan Sar; the Central Asian version is softer and sweeter. It should be dry enough to keep without going stale.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Boortsog.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
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