Fine hand-cut noodles served cold with paper-thin slices of boiled beef or horsemeat, dressed simply with broth, black pepper, and sliced onion.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wide flat platter
Garnishes: cilantro, sliced onion, black pepper
Accompaniments: green tea, non bread
Instructions
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1
Boil beef chuck in salted water for two and a half hours until extremely tender, then remove and let cool completely before slicing.
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2
Make a firm dough from flour, egg, water, and salt, knead well, rest thirty minutes, then roll out as thin as possible.
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3
Cut the rolled dough into very fine noodles, dust with flour to prevent sticking, and boil in the reserved beef broth for four minutes.
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4
Drain noodles and toss with a few spoonfuls of broth to keep them moist, then mound onto a large serving platter or individual plates.
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5
Slice the cooled boiled beef as thin as possible and arrange artfully over the bed of noodles with raw sliced onion rings.
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6
Season with black pepper and cumin, drizzle with a ladleful of hot broth, and garnish with cilantro before serving at room temperature.
Did You Know?
Naryn is considered the ultimate test of an Uzbek cook — the noodles must be cut so fine they are almost transparent.
Chef's Notes
Equipment Tips
- large pot
- rolling pin
- sharp knife
- cutting board
Garnishing
cilantro, sliced onion, black pepper
Accompaniments
green tea, non bread
The Story Behind Naryn
Naryn shares ancient roots with norin and reflects the Turkic nomadic tradition of combining dried or fresh noodles with boiled meat. It remains a prestige dish served at weddings, funerals, and religious holidays across Uzbekistan.
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