Kyrgyzstan, Review of Foreign Culture Workshop
Visiting a Kyrgyz Home – The Life of Dough
Jul
She had a lot of work to do that day because she was preparing four different Kyrgyz traditional dishes: Samsa, Nan, Borsook, and Besh Barmak. All four dishes used dough, and each needed a different type of dough.
As Aikena gently pressed the dough, she shared with us how much Kyrgyz people love dough (baked goods). In her hometown, her grandmother could always make plate after plate of baked goods by herself, and the delicious smell would attract neighbors to join in and enjoy.
Unfortunately, I had other things to do that day and could only taste Samsa and Borsook before I had to leave. I especially liked Borsook.
Unlike the other three dishes, Borsook is relatively simple to make. You just roll out the dough, cut it into pieces, stack two pieces together, and then fry them in hot oil until golden brown. Because there is air between the dough pieces, each Borsook puffs up into a little golden ball.
Looking at the whole plate of Borsook, I couldn't help but remember the Beignets I had at Café du Monde in New Orleans 10 years ago. This dish came from France and became a famous local food in Louisiana during the colonial period. In New Orleans, everyone sprinkles a lot of powdered sugar on Beignets and enjoys them with a cup of café au lait – a taste that is unforgettable.
However, the way Borsook is eaten in Kyrgyzstan is very different. Traditionally, it is served with yogurt or condensed milk, but Aikena personally prefers it with jam.
This made me realize that whether it’s Borsook or dough itself, they are like a container. The base doesn’t need to be too complicated, just treated gently with love (kneading and cutting with care; precise oil temperature and quality). Then, everyone can customize them to their own taste and imagination.
As I ate, I suddenly felt the free and wild spirit of the steppe.
Written by Kevin
