Asian Geographic - - Dishing Out The Desserts -

Boort­sog is es­sen­tially deep-fried dough. Fresh from the fryer it is semi-hard, but by the time it’s fully cooled and served, usu­ally at a day or two old, it be­comes tougher. As such, boort­sog is also known as Mon­go­lian cook­ies, and are per­fect when dunked into milky tea.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.