Naryn
From the Fergana Valley in eastern Uzbekistan. Horsemeat is the traditional protein, though lamb is a common substitute.
Uzbek cold noodle dish — hand-made noodles topped with thinly sliced boiled horsemeat and lamb, dressed with the cold broth in which they cooked. A festive dish of the Fergana Valley.
Ingredients
Method
Make a firm noodle dough. Rest 30 minutes. Roll thin. Cut into wide noodles. Boil in salted water.
Slice cold boiled meat thinly. Fry onion until golden.
Arrange noodles in a bowl. Top with sliced meat and onion. Pour cold broth over.
The broth must be cold when poured — naryn is a cold dish despite being assembled warm.
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