Mongolian Boortsog Recipe

Boortsog, or traditional Mongolian fried bread, is the most common cookie made by Mongolians. It is eaten as a dessert and snacks. Upon entering a home here, boortsog will be the first thing a Mongolian family will treat you with, along with milk tea. Throughout Central-Asia, boortsog goes by similar names and is the most common cookie of Kazakhstan, Kyrgyzstan, Uzbekistan, and Tajikistan.


  • 3 cups of all-purpose flour
  • Warm water – 250 ml
  • Melted and unsalted butter – 2 oz
  • Active dry yeast – 2tsp or 0.36 oz
  • ¼ cup granulated sugar
  • Salt – 1.5 tsp
  • Vanilla sugar – 8 grams
  • Sunflower, canola or any other oil to fry – 2 cups



  1. In a large mixing bowl, add all flour and all dry ingredients and mix them well.
  2. Then add the melted butter and mix well until the butter is absorbed into all the flour
  3. Pour the warm water into the mix and the dough until it becomes stiff. It’s should be easy to knead and not sticky.
  4. Prepare a floured surface for rolling dough, and place the dough on this floured surface and form it into a ball.
  5. Sprinkle flour into the bowl and place the dough ball inside. Cover it and rest it for 1 hour in a warm place.
  6. Place the rested dough on a floured surface.
  7. Roll the dough to a thickness of 1cm and cut it to the desired shape; we recommend shapes 2-5 cm wide, or strips 5-10 cm long. Shapes can vary: ball-shaped, circles, triangles, knots, or twists.
  8. Place a deep frying pan on the stove and pour in all your sunflower oil. Set to medium-high heat.
  9. After heating the oil, fry the boortsog shapes a few at a time. Boortsog should be a golden color, not too dark or brownish. Remove from oil once cooked.
  10. Let the cookies cool down for few minutes.
  11. We recommend eating Boortsog with milk tea.