Uzbek national dish made from slurry, butter and thin dough. Water, milk, eggs and salt are added to form a stiff dough. It is removed to a warm place for 15 minutes. The finished dough is divided into 30 gram balls and spread thinly. It is cooked one by one in a pan in a little oil. Flour is added to water for slurry Mix until no lumps remain. Boil milk in another vessel. Sugar is added, then flour mixture is added and stirred until thick. It is stopped when it becomes a slurry. Melt the butter in a pan. Slurry is put in half of the stick and half is closed. A little butter is poured into the plates. A spoonful of butter is poured into each gilmindi. It tastes good both hot and cold.