Naryn (dish)
Naryn, neryn or norin (Kyrgyz: наaрын Russian: нaрын, Kazakh: нарын, Uighur: нерин Uzbek: норин).
 Naryn soup with horse-meat qazı and noodles at a restaurant in Nur-Sultan | |
| Course | Meat |
|---|---|
| Place of origin | Kazakhstan, Kyrgyzstan, Uzbekistan |
| Serving temperature | Hot |
| Main ingredients | Meat, noodles, |
In Kyrgyz cuisine naryn is made of finely chopped lamb meat (or horse meat) with onion sauce. Naryn with the addition of noodles is now called beshbarmak.
In Uzbek cuisine naryn is an pasta dish made with fresh hand-rolled noodles and horse meat. Naryn can be served as a cold pasta dish (kuruk norin – dry norin) or as a hot noodle soup (khul norin – wet norin).[1] Homemade pasta is rolled very thinly and cut into strips 2–4 mm wide and 50-70mm long. The noodles are cooked in plain boiling water or often in a broth of horse meat.[2] Horse meat is then shredded into the pasta and naryn is served on a lagan (12" plate) decorated with slices of horse meat sausage (kazy). The dish is served as a part of any extended meal after the samosa and before the plov (osh).
See also
References
- Naryn preparation in Tashkent (in Russian)
- Khudayshukurov, T.; Makhmudov A.; Ubaydullae R (1995). "Farinaceous Foods". Uzbek National Dishes and Refreshments (Hardback) (in Uzbek, Russian, and English) (1st ed.). Tashkent: Shark. pp. 61–62.