Thin hand-cut noodles tossed with finely sliced boiled meat and onion, a distinctive cold dish traditionally served at Uzbek celebrations.
Uzbek Norin is a real, traditional Uzbek dish, known as Cold Noodle Salad with Horse Meat or Beef. Thin hand-cut noodles tossed with finely sliced boiled meat and onion, a distinctive cold dish traditionally served at Uzbek celebrations.\n\nNorin is a traditional Uzbek dish historically made with horse meat, considered a delicacy at celebrations and gatherings, though beef versions have become more common in modern households.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Uzbek home cooking, not a generic stand-in for a search term.
Serves 6
Mix flour, salt and warm water into a firm dough, kneading for 8 minutes. Rest covered for 30 minutes.
Simmer the beef in water for 1.5 to 2 hours until fully tender; reserve the broth for another use, and let the meat cool.
Roll the rested dough thin, and cut into very thin strips by hand.
Boil the noodles in salted water for 3 to 4 minutes until just cooked, then drain and cool completely.
Once cooled, slice the beef into very thin strips.
Toss the cooled noodles, sliced meat and thinly sliced onion together with oil, black pepper and salt. Serve cold or at room temperature.
Cool both the noodles and meat completely before combining, since norin is traditionally served cold, unlike most Uzbek noodle dishes.
Slice the meat and onion as thin as possible, a hallmark of this dish's refined presentation at celebrations.
Reserve the flavorful boiling broth to use as a base for another soup, rather than discarding it.
A version with horse meat (traditionally called qazy) is the most historically authentic, though beef is now more commonly used.
Some households add a bit of vinegar for extra tang.
Serve as part of a larger celebratory spread alongside other cold appetizers.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Norin is a traditional Uzbek dish historically made with horse meat, considered a delicacy at celebrations and gatherings, though beef versions have become more common in modern households.
Yes, brisket or shank both work well since they become tender enough to slice thin after a long simmer.
Norin is traditionally a cold or room-temperature dish, distinct from most other Uzbek noodle preparations which are served hot in broth.
Yes, all the components can be prepared a day ahead and combined just before serving, since it's meant to be enjoyed cold anyway.
Per serving (260g / 9.2 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
