Cottage cheese boorsoks

Cottage cheese pastries with a delicate delicate taste. In my youth, I was fond of mountain tourism, and one of my first trips was to the mountains of Kyrgyzstan. I remember very much the kindness and excellent hospitality of people living far from big cities. The further away from civilization, the more friendly the locals were to us. And every time we were invited to taste tea with different goodies. I can't remember all the names of the dishes we were treated to, but I remember one well. They were Boorsocks. Later, when I came back from a hike, I read that this is a traditional dish of Kyrgyz cuisine. Previously, it had the character of a ritual meal, but nowadays, it is more often prepared as a delicacy. There are many options for cooking this delicacy. The difference of this culinary recipe is that it includes cottage cheese.

Daria ☼

The author of the recipe

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Composition / ingredients

Servings:

Cottage cheese

900

Flour

Eggs

Sugar

Powdered sugar

Vegetable oil

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 11 g

Fats 47 % 24 g

Carbohydrates 31 % 16 g

321 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 30 min

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Cottage cheese should be rubbed through a sieve, then add eggs, sugar and 6-7 spoons of flour. Knead thoroughly and roll up balls by pinching small pieces (you can basically give any shape). Roll the balls in the remaining flour and fry in boiling oil until golden brown. We take it out with a slotted spoon, spread it on a napkin so that the excess oil drains. We put the ready-made boorsoks in a dish and sprinkle with powdered sugar.