Norin (thinly sliced ​​meat with noodles)

Category: Culinary recipes
Kitchen: uzbek
Norin (thinly sliced ​​meat with noodles)

Ingredients

Flour 300 g
Water 150 ml
Salt 1 tsp + 4 tbsp
Oil 300 ml
Meat 700 g
Onion 1 PC

Cooking method

  • Norin is a festive dish without which no big event in Tashkent (Uzbekistan) can do. It is in Tashkent, since only there it is skillfully prepared and loved very much (relative to other regions of Uzbekistan)
  • Ideally, horse meat (beef + beef heart can be used) boil in salted water (for 5 liters of water, 2 tablespoons of salt) on a plate and leave to cool and dry slightly (sublimate) in the cold for 30-40 minutes. The meat must be boiled so that it is slightly tough and does not tear along the fibers, it will be difficult to cut thinly !!! I cooked a larger, whole piece for 30 minutes in a pressure cooker. The meat is cut strictly lengthwise !!! fibers of sizes in a match.
  • Norin (thinly sliced ​​meat with noodles)
  • Dough proofing on water 20 min. Roll out thinly (noodle cutter 2nd of 6 modes). Cut into palm sizes and boil in salted water (5 l + 2 tbsp salt + 50 ml oil) each leaf separately for 2-3 minutes.
  • Now is the climax. If you skip these steps, Noreen will be no different from boiled noodles with meat
  • Each dough sheet is removed from the boiling water and quickly straightened to avoid wrinkles. I used an inverted drushlag basin
  • Norin (thinly sliced ​​meat with noodles)
  • and is hung on a small bowl or, in my case, on a long rolling pin. The dough should dry on both sides.
  • Norin (thinly sliced ​​meat with noodles)
  • Grease each leaf liberally with oil and leave for 30-40 minutes.
  • Norin (thinly sliced ​​meat with noodles)
  • Cut the sheets into strips 5 cm wide (matchbox?!)
  • Norin (thinly sliced ​​meat with noodles)
  • And pass Uraaa through the noodle cutter, trying to prevent the dough from skewing and not going diagonally. It has been experimentally found that it is best to start up 2 sheets at a time.
  • Norin (thinly sliced ​​meat with noodles)
  • Stir the chopped dough and meat in a large bowl so that the dish is not dry, you can add oil,.
  • Norin (thinly sliced ​​meat with noodles)
  • Serve with hot broth with diluted boiling water (maybe salty and concentrated) and finely chopped onion and pepper. They also spread thinly sliced ​​kazy (horse meat sausage) on top, but I didn't have it
  • Bon Appetit!!!

The dish is designed for

6-7 servings

Time for preparing:

2 hours

Cooking program:

Noodle cutter

Note

The dish is very satisfying, it is eaten mainly in the cold season. Perishable, max can be stored for 3 days in the refrigerator.

The dish is served separately (without broth) as a cold appetizer or as a main course.

Or you can put 2-3 tablespoons of Norin in the broth and there will be Hool Norin (literally translated Wet Norin).

You can lightly fry in a skillet if you are going to have lunch / dinner with it the next day, also delicious.

And in general, the noodle cutter is super stuff !!! Thanks to its creators and our entire forum, after reading the discussion, I bought myself such a unit for joy.

kirch
Malikawhat a fine fellow you are! Tempting dish. My husband likes this, but I don’t dare to cook
MalikaS
Ludmila, Thank you. Troubled if everything is manual. If you have a noodle cutter, you can do it in 2 hours (I watched the series in parallel) and waited for the meat to cool and the dough to absorb the oil.
kirch
I wonder what oiling the dough gives
MalikaS
The dough is oiled so that the vermicelli do not stick together when cutting. The dish should be crumbly.
kirch
I also wanted to ask: isn't there a lot of water for 300 g of flour?
MalikaS
I wrote approximately. Depends on the moisture content of the flour, if the dough is too soft, you can safely sprinkle it with flour and roll it out.
kirch
Thank you. Maybe I'll cook it all the same.
MalikaS
Ludmila, if the husband loves, of course you need to cook. It seems troublesome, but the result is worth it.
Dorothy
I understood correctly, cook meat for 30 minutes. and that's it? Is it supposed to stay a little undercooked?
Is it possible to eat it due to thin slicing?
MalikaS
Dasha, I cooked the meat for 30 minutes in a pressure cooker. If you cook in the usual way, in a saucepan, a large, whole piece of meat should be cooked longer, probably 1-1.5 hours. But it should not be digested, it will tear along the fibers and it will not work to cut it into thin strips. It is better to take lean meat, where there are a lot of muscle fibers (flank, shank, etc.) or the beef heart is also very nicely cut.
Vasilica
Malichka, hello, countrywoman! As I love noreen, I haven't eaten for a hundred years. Want Want want! And yes, you're right - only in Tasha is the most delicious. My relatives are from the valley, my mother does not know how to do it herself and has not taught me. And kazy khachunImAgu, that's why I came here, huh?
But why ... Thank you very much!
MalikaS
Vasilica, hi-hi My mom is also from the valley, Kokand. On the other hand, they cook there ominous garma shurak (boiled chickpea), calla gusht (beef from the head, cheeks) and large and thin patyr, which does not spoil or stale for 2 weeks. By the way, the most delicious kurt with pieces of hot pepper and shakar ob (achichuk salad ) is also exactly the one that is prepared in the Fergana valleys

I think you can buy kazy in St. Petersburg, in Halal stores or in the market from our compatriots and make Beshbarmak or in Uzbek Shilpildok

Well, I provoked, if there is a noodle cutter, then a lot of dishes can be made without problems (soon they will pay me for advertising a noodle cutter !!!)
Vasilica
I don’t want the noodle cutter, it’s heavy and there is nowhere to put it.

Do not pour salt on my wound. Toka ate the most delicious nohat in Andijan.
I also have relatives in Kokand
Vaneska
Malika, thank you, you talk so deliciously that you want to cook right away! But tell me, what is the difference in the taste of such noodles with ordinary boiled and which oil is better?
I will also buy a noodle cutter after such advertising, but in general for some reason I like to fiddle with the dough with my hands.
MalikaS
Marina, the taste is very different, in Noryn the dough is pre-boiled and oiled (I use ordinary sunflower, odorless), it gives oil to the meat when stirred and the dish turns out to be crumbly. And if made from noodles, spaghetti or noodles, it turns out like in Pasta in the Navy
Since the dish is not often prepared due to its laboriousness, mainly on holidays, everyone loves it so much.

I also loved fiddling with the dough, and I can roll it thinly, but progress takes its toll ... "While our spaceships plow the vastness of the universe ..."
Rolling out the dough by hand is now for me how to use candles for lighting when there is electricity
Vaneska
All, I convinced, the other day I'm cooking
MalikaS
Marina, great, I'm waiting for your feedback on the taste of the dish.
Vaneska
Malika, I cooked It is really tasty I did everything with pens (some inexplicable inner need) and by the way not for long at all. I don't know the real taste of this dish, but it turned out great! I have already entered it into my cherished notebook with a home menu.
Thank you
MalikaS
Marina, I am very glad that I liked the dish. And what she did with her pens, smart girl, a real hero)

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