Golden, puffy fried dough pieces enriched with butter and sugar. Stacked in towers as symbols of prosperity during Tsagaan Sar celebrations.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: stacked tower on decorative plate
Garnishes: powdered sugar
Accompaniments: milk tea
Instructions
-
1
Mix flour, sugar, and salt in a large bowl. Add melted butter, eggs, and warm milk.
-
2
Knead into a smooth, slightly firm dough. Rest covered for 20 minutes.
-
3
Roll dough to 1cm thickness. Cut into rectangles or diamond shapes about 5cm long.
-
4
Heat oil to 160C. Fry boortsog in batches until puffed and golden, turning once, about 3 minutes total.
-
5
Drain on paper towels. Let cool completely before stacking.
-
6
Stack in a tower formation for Tsagaan Sar, or serve in a basket for everyday snacking.
Did You Know?
The number of boortsog layers in a Tsagaan Sar tower must always be odd, and the tower must never lean or it brings bad luck.
Chef's Notes
Equipment Tips
- deep pot for frying
- rolling pin
- mixing bowl
Garnishing
powdered sugar
Accompaniments
milk tea
The Story Behind Boortsog
Boortsog are shared across Central Asian cultures but hold special significance in Mongolia during Tsagaan Sar (Lunar New Year). Families spend days before the holiday frying hundreds of pieces, then stacking them into elaborate towers called idee. The tower symbolizes prosperity and the layers represent years of good fortune. Guests are offered boortsog as the first gesture of hospitality, and refusing one is considered deeply impolite.
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