01 March 2007


2 cups warm milk
1 egg
1 tsp sugar
1 tsp salt
1/2 tsp yeast
4-5 cups of flour

Mix everything together until you have a soft dough. Add only enough flour so it's not too sticky. Let it sit for a few hours, then roll it out about 1/2 inch thick (adding more flour if needed) and fry. Deep frying is best, but if you need to fry them in a smaller amount of oil on each side, do that.

Borsak is a very traditional holiday treat in Central Asia.  They're usually served with jam or honey. We ate these on Nooruz, Women's Day, Eid al-Adha, New Year's, everything.

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