Ready In:

1h prep + 3 days for beef to marinate

Good For:



About this Recipe

By: Oydinoy Nazarova & Mashkura Muhiddinova

Norin is a traditional meal eaten across Uzbekistan consisting of layers of finely chopped meat and freshly cooked noodles with various Uzbek spices.

Oydinoy is the Service Coordinator for JFCS and ISAC, helping Pittsburgh immigrants and refugees access resources and overcome language and cultural barriers in Allegheny County. She moved to Pittsburgh from Uzbekistan in 2013 after her husband won the green card lottery! Read more about Oydinoy’s journey and work for Uzbek speakers and immigrants in Pittsburgh here!

Mashkura came to Pittsburgh from Uzbekistan in 2014. She now leads a support group for Uzbeks in the city, helping them learn about resources and connect with their home culture!


egypt on the map


  • 2 kg beef
  • 150 g cumin
  • 1 tablespoon salt


  • 6-7 liters water
  • 2 cups broth
  • 2 large eggs
  • Flour, as needed

An essential part of making Norin is the process of preparing the meat. Traditionally, horse meat is used, but it is often substituted with beef or lamb. For the Norin texture to be perfect, the meat must be rubbed with spices and air dried for an adequate amount of time!

almonds placed on basbousa
coffee and basbousa
coffee and basbousa

Watch Mashkura and Oydinoy cook Norin in their own kitchen, and hear about Mashkura’s journey from Uzbekistan!


Step 1
Sprinkle and rub 2kg of beef with 150 g cumin and 1 tablespoon salt. Leave to dry and covered with fabric for 3 days so meat can absorb taste. 
Step 2
For noodles, take and filter 2 cups of broth, adding 2 large eggs and flour as needed. Knead into dough. 
    Step 3
    Roll the dough out into a thin layer, and cut into large squares. Boil, brush with oil, and let dry. 
      Step 4
      Cut the dough into long rectangles and chop finely to create noodles. Cook in boiling water. 
      Step 5
      Layer noodles, meat and ground cumin in a container. 
        Serve and enjoy!