The title "Гулазык жупка" translates to "Gulazyk Jupka" in English.

Zhupka in Milk

Zhupka is classified as a long-lasting type of dish. It looks like a thin baked lavash. The unleavened thin flatbreads "zhupka" are convenient for consumption on the go. Dry and brittle, they do not spoil for a long time and can be stored without losing their nutritional qualities, which is why nomads and warriors always took zhupka on their journeys. Zhupka is easy to prepare. A traveler would satisfy their hunger by crumbling zhupka into small pieces and soaking it in ayran, milk, or tea. If circumstances did not allow for anything else, they would eat it soaked in plain water. Modern mothers love to prepare zhupka for their children: they soak zhupka in hot milk, adding a bit of melted butter.

Ingredients:
2-3 liters of milk,
8-10 zhupka,
70 g of melted butter,
50 g of honey or sugar.

First, prepare the zhupka.

For this, the following ingredients are needed:
flour — 400 g;
egg — 1 pc.;
water — 300 ml;
salt — 5 g.

Knead a stiff dough and cover it with a napkin. After resting, divide the dough into small pieces about the size of a fist and roll them out like noodles. Dust the round flatbreads with flour to prevent them from sticking together. Meanwhile, heat a dry cauldron (do not grease it!) and place one flatbread at the bottom. After a while, flip it over and fry the other side. Prepare 8-10 zhupka this way.

Boil 2-3 liters of milk. Layer the zhupka and place them in a bowl. Add a quarter cup of honey and melted butter, then pour hot milk over it.

Zhupka is consumed by crumbling it into milk, shorpo, ayran, or tea.

Sweet Dishes of Kyrgyzstan