Bursak
Description
Actually, there are quite a few recipes for bursak, depending on the region where it's prepared. I make bursak using one particular recipe I found long ago in a note: with kefir and no milk. The kefir must be cold. This makes the bursak very light and airy. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Do not heat the kefir; let it remain cold. Crack the eggs into a bowl, add sugar and salt. Beat well, using a mixer if desired.
- 2
Step 2
Add kefir and vegetable oil, mix with a spoon.
- 3
Step 3
Add baking soda to the mixture, then gradually add flour. Knead the dough first with a spoon, then with your hands.
- 4
Step 4
The dough should be soft. Divide it into several parts.
- 5
Step 5
Cut the sausages into small slices or patties. Dust them with flour.
- 6
Step 6
Heat vegetable oil in a container and place several flatbreads into it at once. Just make sure to shake off the excess flour before frying.
- 7
Step 7
Serve the ready bursak hot, straight from the pan, but let it dry on paper towels to drain off excess oil. Bursak is delicious with honey, condensed milk, and jam.