1h prep + 3 days for beef to marinate
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!
- 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!