Baursaki: a regular recipe from Aseli Makisheva

Baursaki is a Kazakh bread, savory, satisfying, fluffy and indescribably appetizing. Not a single Kazakh dastarkhan can do without it, and now Aselya Makisheva will tell us how to cook baursaks correctly.

Flour - 500 gr
Water - 300 g
Sunflower oil - 4 tbsp. l.
Testicles - 2 pcs.
Sugar - 2 tbsp. l
Salt - 1 tsp
Yeast - 1 tsp

1. The dough is prepared like this: take a huge and deep bowl, dissolve yeast, sugar, salt in warm water, then add eggs, flour and knead it all. The dough should be soft and not tough.

2. Leave the dough for 1-1.5 hours in a warm place where there are no drafts.

3. When the dough rises, you need to form a sausage out of it and cut it into 4 parts. From each part we roll out a cake no more than 1 cm wide. We cut the cakes into pieces in the form of a rhombus or a circle.

4. Fry the chopped pieces until golden brown in a large amount of vegetable oil, brought to a boil.

Aselya Makisheva is a Kazakh chef and video blogger of the Youtube channel “Kitchen Online”. About the beginning of Asel’s own culinary journey he says this: “My first dish. OMELETTE! I just wanted to amuse my mother, and the recipe turned out to be easy. Mom really liked the omelet and the next day she asked me to cook more of it. After this, we decided to film it and post it online.”

Since then, Aselya has learned a lot and is not going to stop there. Thanks to her mother and brother, the professional aspiring chef began filming video recipes and created the first Kazakh culinary Youtube channel, where she willingly shares recipes and culinary tricks. By the way, the channel is developing and at the moment video recipes can be viewed in 3 languages: Russian, Kazakh and British.

Aselya wants to cook for everyone with love and thanks her own loved ones. Prepare and enjoy the state Kazakh dish! Do you have anything to add? Write in the comments or on Facebook. Bon appetit!

We also recommend that you try our most delicious and unique recipes:

Basics: secrets and subtleties of perfect homemade minced meat

Cultural heritage: the most delicious Kazakh beshbarmak made from horse meat

Breakfast Ideas: Hearty Cheesy Potato Pancakes

Tomato “Flowers” appetizer

Kazakh baursaks

Ingredients

Wheat flour: 2 cups + 0.5 cups;

Serum: 250 ml;

Dry yeast: 0.5 sachets;

Sunflower oil: 1 tbsp.

For deep frying:

Sunflower oil: 1.5 cups;

Margarine: 200 gr.

630 kcal
20 minutes.
20 minutes.

Photo of the finished dish

Step-by-step recipe with photos

Baursaks are small pieces of dough, deep-fried. They are more reminiscent of regular donuts, but the dough they use is not sweet, the least steep, and the finished koloboks are not sprinkled with anything (i.e., without powder, glaze, etc.). In Kazakhstan, not a single holiday is complete without baursaks and strong tea with milk. By the way, baursaks are served not only with tea, but also with all other dishes as bread. The dough can be made with water, kefir or milk.

1. Necessary products: whey, flour, yeast, sugar, salt, sunflower oil and margarine.

2. Mix 2 cups of sifted flour, salt, sugar and yeast.

3. Add whey. Mix well.

4. Add oil and mix again. The dough may be a little runny. Cover with a towel and let the dough rise in a warm place for about 2 hours.

5. Then pour another 0.5 tbsp of flour onto the table. We knead the dough a little. Let it rest for another 15-20 minutes.

Baursaki. A little history + recipe :)

Happy holiday to everyone, everyone, everyone.

Do you understand when baursak appeared, who is treated to it, where is this treat common and naturally how it is made?

I asked myself this question and plunged into the vastness of the web :)

The name itself comes from the Kazakh words “baurmasu, baurlasuga, baur,” which translated into Russian means “zeal for unification, kinship, brother.” Baursak is one of the varieties of ordinary bread among the Turkic peoples; it looks like square or round donuts that are fried in oil. The ingredients of the dough may vary depending on which nation the recipe belongs to. You can prepare baursaks from unleavened or yeast dough. There are options for cottage cheese donuts. Baursaks are served with tea, with daily meals, and as a ceremonial independent dish. They can also be served with various honey syrups. The history of the appearance of this dish is connected with the wandering lifestyle that the Turkic peoples had. In similar conditions, the production of bread had to differ in speed and ease, and difficult traveling conditions were also taken into account.

Modern baursaks are prepared in a cauldron, deep-fried in a frying pan. Among the Turkic peoples, virtually no ordinary holiday is complete without these delicious donuts.

Baursaks are incredibly popular in Kazakhstan, Kyrgyzstan, Mongolia, as well as among the Tatars and Bashkirs. Usually, this is a dish of wandering peoples. Baursak is not just a pastry; it has symbolized the sun and happiness since time immemorial. And therefore they are treated to only the most dear and good guests.

According to Kazakh custom, baursaks were served before dastarkhan.
Baursaki is the most nutritious, high-calorie type of bread. They are also served with kumys. At holidays, together with kurt, irimshik, sugar, and sweets, it was consumed at shasha (the custom of throwing a handful of them to guests), and given as a gift (sarkyt). Baursaks have different shapes: triangular, quadrangular, oval, spherical. Based on quality, they are divided into a number of types. Shi baursak
The dough, prepared with milk, sorpa with eggs, was stretched, finely cut and fried in a large amount of oil.
The taste of such baursaks is similar to the taste of sweets. They are crumbly and crispy. Baursak
carcasses Prepared for the holidays.
The dough was kneaded with milk, butter, sugar and eggs, cut into small pieces and fried in fat. After this, they placed it in a mold previously greased with Maslov, poured honey, added sultanas, cooled and cut. Sour baursak
Made from sour dough to which an egg was added.
The dough was kneaded gently, rolled out larger, and fried in plenty of oil. Baursak-barmak
The composition and baking procedure are the same as baursak shi, only the shape is stretched 4-5 cm and bent in one direction (reminiscent of a bent finger).
Thin baursak
It was prepared in the same way as shi baursak, only it was not stretched, but rolled out and cut 2x3 cm in size.
Travel baursak
was prepared on the road from ready-made dough.
It was rolled out (thinned), torn into pieces and fried in oil. Woven baursak
The finished dough was woven and fried in this form. They spread honey on top, sprinkled with sweet sand and served with apple and fruit.

Khan and the Baursaks
Iskander Khan had horns.
No one knew about this, except for those who shaved him, but the khan did not let them out alive - he executed them. It was the turn of the old woman's offspring to shave the khan.
She gave her son the baursaks, which she made with butter churned from her own milk. The old woman told her son about this and ordered them to eat while shaving. So the son came to the khan and began to shave him.
While shaving, he ate baursaks. Khan saw this and asked what he was eating and asked him to give it to him too. He gave it to the khan. Iskander Khan ate several of them and liked the baursaks. The old woman's son told the khan how the baursaks were made. Iskander Khan told the shaver that they were now foster brothers and did not execute him. These are the baursaks they are!

LiveInternetLiveInternet

Registration
Entrance

–Categories

knitting (1749)
baked goods (1094)
cooking (1017)
interior items (321)
cutting and sewing (213)
embroidery (96)
quilling, origami and other things with paper (64)
tried for myself (50)
beads (28)
kanzashi (27)
software, photoshop (27)
dolls (24)
handicrafts (21)
decoupage (19)
psychology (a science that studies structures and processes inaccessible to external observation in order to explain human behavior) , self-development, personal growth (17)
candy-bouquet (11)
health and beauty (11)
soap making (6)
just curious (4)
house, renovation (4)
diary design (3)
macrame (1)
garden, vegetable garden (0)

–Music

All (2)

–Search by diary

–Subscription by email

–Statistics

Typical Kazakh cuisine: beshbarmak and baursak

Sunday, July 31, 2016 20:43 + to quote book

Dishes of Kazakh cuisine are fragrant and juicy, with a rich taste, and were constantly served with generosity on the table, because hospitality is a state trait of the Kazakh people. Meat treats have long been a decoration of Kazakh cuisine. A common dish for welcoming guests is beshbarmak.

In translation, “beshbarmak” means “5 fingers”, “five”. The dish is named so because it is customary to eat it with your hands.

Beshbarmak consists of boiled meat, noodles and strong broth. In classical Kazakh cuisine, greater preference is given to boiling meat: with all this method of preparation, the meat retains great juiciness and aroma.

Beshbarmak is placed in the middle of the table, and the owner cuts the meat. The guest of the highest rank is presented with a lamb's head; he distributes pieces to other guests according to tradition: the elderly, children, close and distant relatives.

Beshbarmak is eaten with slices of boiled dough and washed down with sorpa (strong broth) - one of the most popular first courses.

To make beshbarmak you will need:

For the broth (sorpa):
1 kg horse meat or beef
1 kg lamb (including brisket)
onion - 1 onion
bay leaf (small)
salt

Read also: Donuts in a frying pan

For the gravy:
onions,
fat skimmed from the broth
For the dough:
flour - 3 cups
eggs - 2 pcs
0.5 cups of meat broth
salt, spices
First, you need to cook the meat - usually lamb, horse meat and kazy - in a large, deep saucepan.

While the meat is cooking, knead the dough, roll out the tonic into layers 1-2 mm wide, and cut into 10 by 10 squares. Boil in meat broth.

Cut the onion into rings, place in a separate pan along with the fat removed from the sorpa and simmer over low heat for 10-15 minutes. Add salt, dark and reddish pepper to taste.

Place the cooked dough on a heated dish and sliced meat and kazy on top. Pour gravy over everything. Serve sorpa separately in bowls.

Baursak is another common dish of the Kazakh people. The name of this dish comes from the Kazakh words “baurmasu, baurlasuga, baur,” which translated means “zeal for unification, kinship, brother.” Baursak is a typical sign of hospitality. From time immemorial, Kazakhs have respected bread. Accepting any traveler is an old Kazakh custom that exists to this day. “Take bread and salt, tell the truth,” the Kazakhs said, but they did not question the guest until he had quenched his thirst and hunger.

Baursak is Kazakh bread, or more precisely pieces of dough fried in lard. Housewives bake it according to ancient recipes that are passed down from generation to generation. Baursak is served with tea, kumiss, snacks, and sorpa. Modern bursak is prepared in vegetable oil. Baursak is also considered ceremonial bread, because it or kurt (dry young cheese) along with coins and sweets was scattered over the heads of the newlyweds.

To make a baursak you will need:

First you need to prepare the ingredients. The products needed for baursaks are the simplest.

Flour – 1 kg
Eggs – 10 pcs.
Milk – 130-140 g
Sugar – 35-40 g
Butter – 30 g
Yeast – 5 g
Salt – 15 g
Vegetable oil – 300-350 g
Sweet powder (optional) – 1-2 tbsp. spoons

The recipe for baursaks is simple; they are pieces of dough, deep-fried. Usually baursaks are prepared from unleavened or yeast dough, but there are also baursaks, the recipe for which allows you to create them from curd dough.

Melt the butter in a water bath and cool slightly.

Release the eggs into a bowl, pour in milk, add butter, sugar, salt and a little yeast, although often no yeast is added at all. Mix the mixture well until the sugar, salt and yeast are completely dissolved.

Then add the sifted flour and knead the dough. The dough must be soft, even softer than the dough for homemade noodles. It is prepared using the sponge method.

Take the dough into pieces of 100-150 g (cut a portion of the dough into 16 pieces). Roll them out into thin sausages, approximately 1-1.5 cm wide. Cut into hazelnut-sized pieces.

Pour vegetable oil into a cauldron and heat. Place the pieces into the bubbling oil. Stirring, fry until golden brown (2-3 minutes) over high heat.

Drain the finished baursak into a colander (or place on a paper towel). Let the fat drip off.

Modern Kazakh cuisine contains elements of Uzbek, Russian, Uyghur, Mongolian cuisines, because almost all nations for centuries lived next to the Kazakhs, influenced their culture, daily life and, of course, cuisine. And, despite certain changes, the Kazakh table, like many centuries ago, remains just as beautiful, varied and friendly.