Uzbek Norin (Cold Noodle Salad with Horse Meat or Beef)

About This Recipe

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.

Ingredients

Serves 6

• 300 gall-purpose flour
• 1 tspfine sea salt(for dough)
• 120 mlwarm water
• 600 gbeef brisket or shank, bone-in
• 1.5 Lwater, for boiling meat
• 2yellow onions(thinly sliced)
• 1 tspblack pepper
• 1 tspfine sea salt(to taste)
• 2 tbspneutral oil

Instructions

1. 1

   Make the noodle dough

   Mix flour, salt and warm water into a firm dough, kneading for 8 minutes. Rest covered for 30 minutes.

2. 2

   Boil the meat

   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.

3. 3

   Roll the noodles

   Roll the rested dough thin, and cut into very thin strips by hand.

4. 4

   Cook the noodles

   Boil the noodles in salted water for 3 to 4 minutes until just cooked, then drain and cool completely.

5. 5

   Slice the meat

   Once cooled, slice the beef into very thin strips.

6. 6

   Combine and serve

   Toss the cooled noodles, sliced meat and thinly sliced onion together with oil, black pepper and salt. Serve cold or at room temperature.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions