In Kyrgyz tradition, boorsok is a quiet comfort—deep-fried bread puffs torn apart with tea, soup, or memory. They show up at weddings and wakes, everyday tables and sacred moments, golden and warm and passed between hands.

This version keeps the shape but reimagines the cooking. Instead of oil, it’s heat. Instead of crisp shatter, a soft give. Made from mashed potato and cassava, each cube bakes into something bite-sized but complete—golden on the outside, tender within, with just enough puff to feel celebratory.

Ingredients

• 1 cup steamed, mashed white potato (well-drained, skin removed)

• ¾ cup cassava flour

• ¼ cup tapioca flour

• ½ teaspoon baking soda

• ½ teaspoon sea salt

• ½ teaspoon garlic powder (optional)

• 1 tablespoon fresh lemon juice

• ¼ cup filtered water, added slowly as needed

Method

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

2. In a mixing bowl, combine cassava flour, tapioca flour, baking soda, salt, and garlic powder.

3. Add the mashed potato and lemon juice. Mix until the dough is crumbly and partially combined.

4. Slowly add water, kneading gently until a smooth, soft dough forms—firm but not sticky.

5. Roll dough to ½-inch thickness on a cassava-dusted surface.

6. Cut into 1-inch cubes or circles using a knife or mini cutter.

7. Place on the prepared baking sheet, spaced slightly apart.

8. Bake for 22–27 minutes, flipping halfway through, until puffed and golden at the edges.

9. Let cool for 5–10 minutes before serving warm.

To Serve

• With root vegetable soup or squash-based broth

• Dipped into roasted garlic mash or tomato-carrot sauce

• Alongside herbed cucumber and dill for a picnic snack

• Toasted with herbal tea for a grounding afternoon bite

Notes from the Kitchen

• Use well-drained mashed potato to avoid gumminess—fluff with a fork before measuring.

• The dough should be dense and pliable, not sticky. Add water slowly and stop early if needed.

• Flip gently midway for even browning on all sides.

• Best served warm. Store leftovers in a sealed container for up to 2 days. Re-crisp in a toaster oven or dry skillet.

Not every bread needs to rise tall. Some are better shaped small—just enough to hold in your hand, just enough to dip and pass. These don’t ask for attention. They offer it.