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|Place of origin||Kazakhstan, Kyrgyzstan, Uzbekistan|
|Main ingredients||Meat, noodles,|
In Uzbek cuisine, naryn is a pasta dish made with fresh hand-rolled noodles and horse meat. Naryn can be served as a cold pasta dish (kuruk norin, or "dry" norin) or as a hot noodle soup (khul norin, or "wet" norin). Homemade pasta is rolled very thinly and cut into strips 2–4 mm wide and 50-70mm long. The noodles are cooked in plain boiling water or often in a broth of horse meat. Horse meat is then shredded into the pasta. Naryn might be served on a lagan (plate) decorated with slices of horse meat sausage (kazy). The dish is served as a part of any extended meal after the samosa and before the plov (osh).
- Naryn preparation in Tashkent (in Russian)
- Khudayshukurov, T.; Makhmudov A.; Ubaydullae R (1995). "Farinaceous Foods". Uzbek National Dishes and Refreshments (Hardback) (in Uzbek, Russian, and English) (1st ed.). Tashkent: Shark. pp. 61–62.