Naryn (dish)
| Origin | |
|---|---|
| Place of origin | Kyrgyzstan, Uzbekistan |
| Details | |
| Course served | Meat |
| Serving temperature | Hot |
| Main ingredient(s) | Meat, noodles, |
Naryn, neryn or norin (Kyrgyz: наaрын Russian: нaрын, Uighur: нерин Uzbek: норин).
In Kyrgyz cuisine naryn is an finely chopped lamb meat (or horse meat) with onion sauce. Noodles added naryn 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 1–2 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 samsa and before the plov (osh).
See also
References
- ↑ Naryn preparation in Tashkent (Russian)
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