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Master class on cooking boorsok

Boorsok is a traditional flour product of the Kyrgyz people. It is very simple to prepare, but incredibly delicious. It is so versatile that it can be used for tea, for shorpo (soup), for cold and hot snacks, for fermented milk drinks (kymyz, ayran). Boorsok is without exaggeration a table decoration, since its preparation often accompanies Kyrgyz national holidays and family celebrations.boorsok min

The dough for boorsok is more often used yeast, about the same as it is prepared for pizza. Sliced pieces of rolled dough are fried in oil for 20-30 seconds, then transferred from the cauldron to a sieve or colander to properly drain the oil. Slicing depends on the imagination of the cook. You can cut into squares, circles, lozenges, rectangles, use curly knives. Cooking boorsok is one continuous pleasure, you will easily and quickly master the technology of its preparation. Later, anywhere in the world, you will be able to cook boorsoks yourself and impress guests or please your household.

Master class on cooking kurut

Kurut is a unique invention of nomadic peoples, it was used by them as food in long nomads and journeys. This is a dried salty fermented milk product that tastes like dried cottage cheese or hard young sheep's cheese. This is a truly "hiking" product – it does not deteriorate in heat and cold, high-calorie, but easily digestible, contains calcium and vitamins, and is combined with any food and drinks. Kurut can be stored for up to 8 years - it perfectly retains its useful properties, its storage does not require a refrigerator. Today it can be combined with beer, with soup, with tea, with salad, with bread; use as a dessert, snack, take on hikes. You can even savor it instead of popcorn to watch a movie.

boorsok alayKurut is considered the national product of the Kyrgyz people. For its preparation, the milk of sheep, goats and cows is used, on its basis, curdled milk is prepared and the whey is separated for several days, in special bags. After that, the resulting fermented milk mass is combined with salt and made into balls with a diameter of no more than 3-4 cm. Then the balls are laid out on wooden boards and left to dry in the sun for 3-4 days.

At our master class, you can easily and simply make "miracle balls" of kuruta for your further trips and travels. For hygiene purposes, disposable gloves and trays are provided. It is recommended to store the kurut in a canvas bag or in a paper bag.

Boorsok and kurut are sure to be served on site for