Gulazyk.
For nomadic Kyrgyz, food must be simple to prepare, but caloric, nutritious, and filling. For this reason, Kyrgyz people always took gulazyk with them on long journeys — a long-lasting dry ration. In ancient times, it was considered the most popular dish.
Gulazyk provided a feeling of fullness and contained a large amount of protein and calcium.
Previously, this dish was common among Kyrgyz preparing for long trips. On the road, a quick and nutritious soup was made from this meat. It was eaten by diluting it with hot water or broth.
Gulazyk is a prototype of instant soups, only without preservatives.
Recipe for preparing the traditional Kyrgyz dish gulazyk.
Gulazyk is made only from lamb, beef, or horse meat, the thin layers of which are first boiled for a long time and then dried. After that, it is passed through a zhyrgalchak (a kind of meat grinder) and boiled again. Then it is dried again and mixed with crushed kurut (dried salted cottage cheese), talkan (toasted and ground flour), spices, and salt. Only after that is everything fried in animal fat.
One tablespoon of gulazyk is poured with boiling water, left for 5-10 minutes, and the soup is ready.
Kyrgyz Cuisine