Naryn

Name: Naryn
Total time: 3 h 30 min
Yield: 6
Cuisine: Kazakh
Ingredients: 1 kg Horse meat, or beef brisket if unavailable; 300 g Kazy (horse sausage), if you have it; 400 g Plain flour for the noodles; 1 Egg; 150 ml Water for the noodle dough; 3 Onions, sliced into fine rings; 2 tsp Black pepper, coarsely ground; 3 tsp Salt; 3 L Water for boiling the meat

Boiled horse meat and dried sausage sliced into threads, tossed with hand-cut noodles cut just as fine, and served with a bowl of the cooking broth poured over at the table.

แหล่งที่มา

สูตรโดย Kazakh steppe kitchens · 🏺 ดั้งเดิม · The pastoral, horse-herding heart of Kazakh food — beshbarmak, boiled and cured meats and the dishes of the nomad table, eaten with the hands and shared from one platter.

Kazakh · guest dish — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a Central Asian dish of horse meat and noodles. It covers the Kazakh, Kyrgyz and Uzbek versions together rather than Kazakhstan alone, and that is said here rather than glossed over. Quantities and the 2 mm rule are this book's own.

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วิธีทำ

Simmer the meat in the water with 2 tsp of the salt for 2 hours 30 minutes, skimming, until a skewer goes through without resistance. Add the kazy for the last 40 minutes.
Make the noodle dough: flour, egg, the rest of the salt and the water, kneaded 10 minutes. Rest it 30 minutes.
Roll it as thin as you can, dust it, fold it into a flat roll and cut it into threads 2 mm wide.
💡 Two millimetres. Naryn is defined by everything being cut to the same thread — noodles, meat and onion all match, and thick noodles break that entirely.
Boil the noodles in some of the meat broth for 3 minutes, drain them and spread them out so they do not clump.
Slice the cooled meat and kazy into threads the same width as the noodles, cutting across the grain.
Toss noodles, meat, onion rings and pepper together on a wide platter. Serve the hot broth in bowls alongside, to be poured over.

💡 เคล็ดลับ

The broth is called sorpa and is drunk from the bowl between mouthfuls, not spooned over all at once.
Naryn is a guest dish. It takes three hours and it is served on one big platter for everyone to eat from.
Cut the meat cold. Hot meat shreds instead of slicing, and you lose the thread shape the dish is named for.