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Norin
Uzbek Hand-Cut Noodle Dish
Norin is a celebratory dish from Uzbekistan, featuring hand-pulled and cut noodles served with a rich, savory meat stew. It's a labor of love, often prepared for special occasions and family gatherings.
đ§ Ingredienser
- 1 kg All-purpose flour
- 4 large Eggs
- 300 ml Water(approximately, for dough)
- 2 tsp Salt
- 1.5 kg Lamb shoulder or leg(bone-in preferred for flavor)
- 1 kg Beef brisket or chuck
- 4 large Onions(sliced thinly)
- 2 large Carrots(sliced into half-moons)
- 1 head Garlic(cloves separated)
- 3 Bay leaves
- 1 tbsp Black peppercorns
- 100 ml Vegetable oil or lamb fat
- 1 bunch Fresh dill(chopped, for garnish)
- 1 bunch Fresh parsley(chopped, for garnish)
- 1 tbsp Vinegar (optional)(for serving)
đšâđł Instruktioner
- 1
Prepare the noodle dough: In a large bowl, combine flour and salt. Make a well in the center and add eggs. Gradually add water, mixing until a stiff dough forms. Knead for 10-15 minutes until smooth and elastic. Cover and let rest for at least 1 hour.
- 2
Prepare the meat stew: In a large, heavy-bottomed pot, heat oil or fat over medium-high heat. Sear the lamb and beef pieces until browned on all sides. Remove meat and set aside.
- 3
Add sliced onions to the pot and sauté until golden brown. Add carrots and cook for another 5 minutes. Return the meat to the pot. Add garlic cloves, bay leaves, and peppercorns. Cover with water, bring to a boil, then reduce heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the meat is very tender.
- 4
While the stew simmers, prepare the noodles: Divide the rested dough into several portions. Roll each portion very thinly (about 1-2 mm thick) on a lightly floured surface. Let the sheets dry slightly for about 15-20 minutes. Stack the sheets, dusting with flour between each layer to prevent sticking. Cut the stacked dough into very thin strips (about 2-3 mm wide).
- 5
Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the cut noodles in batches, stirring gently to prevent sticking. Cook for 5-7 minutes, or until they float and are tender but still have a slight bite (al dente). Drain the noodles.
- 6
Assemble the dish: Remove the meat from the stew. Shred or thinly slice the meat. Strain the broth, discarding solids. Skim off excess fat from the broth. In a large serving bowl, place a generous layer of cooked noodles. Top with shredded meat and a ladleful of the hot broth. Repeat layers. Garnish generously with fresh dill and parsley. Serve hot, with a small bowl of vinegar on the side for those who wish to add it.
đĄ Proffstips
- âThe key to Norin is the thinness and tenderness of the noodles and the richness of the stew.
- âDon't rush the noodle dough resting period; it makes it easier to roll and cut.
- âThe meat can be cooked a day in advance and reheated in the broth.
- âTraditionally, the noodles are hand-pulled and cut, which requires practice.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some regions may add other root vegetables like parsnips to the stew.
- A small amount of tomato paste can be added to the stew for color and depth.
- For a richer flavor, use lamb fat for sautéing the onions.