Naryn

About This Recipe

Naryn is one of the oldest noodle dishes in Central Asia, predating the Silk Road and associated with the nomadic Kyrgyz and Uzbek traditions of the mountain and steppe regions. It is a dish of great simplicity and pure flavor: hand-cut noodles (often flat and wide), tender boiled horse or lamb meat, a clear broth made from the cooking liquid, and caramelized onions fried in lamb fat. No sauce, no heavy spicing — the quality of the meat and broth speaks for itself. Naryn is considered a high-honor dish, served to guests of distinction and prepared at weddings and celebrations throughout Uzbekistan and Kyrgyzstan.

Ingredients

Serves 4

• 300 gall-purpose flour
• 150 mlwater
• 1/2 tspsalt
• 800 glamb or horse meat(bone-in pieces)
• 1 largeonion(whole)
• 2 largeonions(thinly sliced, for topping)
• 3 tbsplamb fat or vegetable oil
• 1 tspsalt
• 1 tspblack pepper

Instructions

1. 1

   Cook the meat

   Simmer lamb with whole onion, salt, and pepper in 1.5 litres of water for 60–75 minutes until very tender. Reserve the broth.

2. 2

   Make the noodles

   Mix flour, water, and salt into a firm dough. Rest 30 minutes. Roll thin and cut into wide flat strips.

3. 3

   Cook the noodles

   Boil noodles in the reserved broth for 5 minutes. Drain, reserving the broth.

4. 4

   Fry the onions

   Fry sliced onions in lamb fat until very golden and caramelized, about 20 minutes.

5. 5

   Shred and serve

   Shred the meat. Serve noodles topped with shredded meat and caramelized onions. Serve broth separately for sipping.

Variations

• •

  Use smoked horse sausage (kazy) instead of fresh meat

• •

  Add more fat to the onions for richer flavor

Storage

Keep components separately. Broth and meat keep 3 days. Cook noodles fresh.

Frequently Asked Questions