Uzbek hand-cut noodles with horse meat and broth — a celebratory dish served at weddings and Navruz.
Norin is one of Uzbekistan's oldest and most ceremonially important dishes — fine hand-rolled noodles piled with shredded horse meat (or beef) and a rich, clear meat broth poured over at the table. The dish is prepared for the most important occasions: weddings, funerals, and the spring New Year celebration of Navruz. The noodles are rolled paper-thin, stacked and cut into fine strands with extraordinary skill by Uzbek cooks. The combination of silky noodles and tender braised meat in clear broth is deceptively simple and profoundly satisfying.
Serves 6
Place meat, halved onion, carrots, peppercorns and bay leaves in a large pot. Cover with cold water. Bring to a boil, skim foam. Simmer covered 1.5–2 hours until meat is very tender. Strain broth and reserve. Shred meat finely by hand.
Beat eggs with water and salt. Mix into flour. Knead 10 minutes into a smooth, stiff dough. Rest 30 minutes covered.
Divide dough into 4 pieces. Roll each piece paper-thin on a lightly floured surface. Stack the rolled sheets, dusting between with flour. Roll up the stack and cut into very fine strands, 2–3mm wide. Shake loose.
Thinly slice remaining onion. Fry in oil until deep golden-brown. Set aside.
Cook noodles in boiling salted water for 3–4 minutes until tender. Drain.
Pile noodles in bowls. Top with shredded meat and fried onion rings. Ladle hot broth over the top. Garnish with parsley.
The noodle dough must be stiff — a softer dough gives limp noodles that cannot be cut finely.
Resting the dough is not optional — it develops the gluten that makes rolling thin possible.
Rolling the dough as thin as possible (almost see-through) gives the characteristic silky norin texture.
Use beef shank if horse meat is unavailable — the flavour and technique are nearly identical.
Add a pinch of turmeric to the broth for a golden colour.
Broth and meat refrigerate for 4 days. Noodles are best made fresh; they can be dried and stored at room temperature for 2 days.
Norin predates the Silk Road and is believed to be one of Central Asia's oldest noodle dishes, prepared long before the arrival of polo (pilaf). Its association with Navruz — the Persian New Year celebrated across Central Asia — connects it to pre-Islamic agricultural calendar traditions that are thousands of years old.
In Uzbekistan, yes — horse meat (kazy) is the traditional choice and gives the dish its distinctive rich flavour. Outside Central Asia, beef shank is the standard substitute and gives excellent results.
Per serving · 6 servings total
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