BOORTSOG

Boortsog, a traditional Central Asian pastry, boasts a rich history, particularly in Mongolia, and neighbouring regions.  Originating from nomadic cultures, it serves as a convenient, portable food for consumption on the go.

A simple dough of flour, water, fat and occasionally egg is fried to a golden crisp. Versatile in shape and flavour boortsog can be sweet or savoury, enjoyed as a snack or dessert, and is served alongside Mongolian dishes.

Boortsog is a high-calorie food with significant carbohydrate and fat content.  Mongolian cuisine tends to combine fats and carbohydrates, a diet to withstand the harsh winters.

Fried dough's universal popularity stems from its straightforward preparation. low cost, accessible ingredients and exceptional palatability.   This treat shares similarities with various global fried breads, including South Africa's Vetkoek or Amagwinya, Poland's Chusiki, West and East Africa's Mendazi, and Japan's Sata Andaqi.  The Spanish introduced Sopapillas to Mexico and South America, typically serving them with honey, while other comparably fried breads include India's Poori, Bulgari's Mekitsi, the Netherlands's Oliebol, and the Caribbean's Johnnycake.

The universal appeal of fried bread is truly remarkable, inspiring a sense of unity across nearly every nation.