бауырһаҡ

From *bagɨrsak (“intestines, visceral organs of animals; deep-fried pieces of unleavened dough”). Apparently related to *biagɨr (“liver”).

Presumably, this dish was originally deep-fried in fat melted from sheep visceras, hence the semantic shift.

Cognate with Old Uyghur baγarsuq (“intestines, viscera”), Turkish bağırsak (“intestine”); Kazakh бауырсақ (bawırsaq, “pieces of deep-fried dough”), Kyrgyz боорсок (boorsok), Uzbek boʻgʻirsoq, Tuvan боорзак (boorzak), бовурзак (bovurzak), Southern Altai борсок (borsok, “pieces of deep-fried dough”), etc.

• IPA^(key): [bɑ.wɯ̞rˈhɑq]
• Hyphenation: ба‧уыр‧һаҡ

бауырһаҡ • (bawïrhaq)

1. In Bashkir cuisine, deep-fried pieces of unleavened dough, served with tea

• йыуаса (yïwasa)

• сәк-сәк (säk-säk)