A very interesting meat dish that diversifies the daily menu. The very name of the Tashkent dish arouses curiosity; in fact, it is very simple to prepare.

Naryn is ready; you should definitely try preparing it for a family dinner. Everyone will be satisfied with the hearty meal. Narym must be served with sausage. Broth can be served as desired.
Ingredients
lamb, 300 g
beef, 300 g
flour, glass
water: 1 glass (200 ml)
egg: one
oil (take vegetable oil): 3–4 tablespoons
onion: two onions
salt, to taste
greens, optional
black pepper, optional

step-by-step recipe
Step 1
The selected piece of meat is poured into cold water and cooked until soft, adding salt to the cooking water.

Step 2
Knead a fairly stiff dough from flour and eggs.
First, dissolve salt in water and add an egg. Mix everything well. Then add the required amount of flour and knead the stiff dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 3
The rested dough is rolled out and cut into thin strips 3-5 cm wide. Boil the dough in a separate saucepan, then place it in a colander and allow excess water to drain. The boiled dough is transferred to a saucepan and coated with oil.

Step 4
Then fold the oiled strips of dough and shred them into the thinnest strips.

Step 5
Peel the onion and finely chop it.

Step 6
Boiled-finished meat is cut into strips very, very finely. Combine meat and onion with dough and mix thoroughly.

Step 7
Place the naryn in a heap on a large dish. Season with ground black pepper. Decorate the dish with whole peppers and herbs.

Step 8
Naryn can be eaten separately, washed down with the remaining aromatic broth, or you can transfer it directly into the broth, stir, and eat like that. Bon appetit!

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