Ul Boov — Print Recipe — The Culinary Codex

Elongated fried pastry shaped like a shoe sole, stacked in elaborate towers during Tsagaan Sar. Mildly sweet and firm, designed for display and snacking.

Ingredients

4 cups flour
100g butter, softened
3 eggs
1/4 cup sugar
1/2 cup warm milk
1/2 tsp salt
Vegetable oil for frying

Instructions

1 Cream butter and sugar. Beat in eggs one at a time. Add warm milk.
2 Gradually add flour and salt, mixing until a firm smooth dough forms. Rest 30 minutes.
3 Roll dough to 1.5cm thickness. Cut into elongated oval shapes about 15cm long.
4 Stamp decorative patterns on each piece using a fork or traditional stamp.
5 Fry at 150C until golden, about 4 minutes per side. Low temperature ensures even cooking without burning.
6 Cool completely. Stack in odd-numbered layers (3,5,7 or 9) with aaruul and candy between layers.

Did You Know?

The number of layers in an ul boov tower indicates the family's age and status: elders get taller towers with more layers.