Naryn (нарын) is a traditional and very popular dish not only in Kyrgyzstan but throughout Central Asia. Naryn is often mentioned in folk tales, songs, and epics, which highlights its importance in Kyrgyz culture.
The base for preparing naryn in Kyrgyzstan traditionally involves horse meat, which is cooked until tender and then sliced into very thin strips. The meat is served with noodles, which can be cold, while hot broth is served separately in a separate bowl. The contrast between the cold noodles and the hot broth makes this dish unique.
The preparation of naryn requires skill and patience. The meat must be cooked for a long time to become tender, and it needs to be sliced into very thin strips. The noodle dough is rolled out into the thinnest sheets possible, briefly boiled, and then cooled. The final dish is flavored with onions, black pepper, and optionally other spices according to taste.
Naryn holds not only culinary significance in Kyrgyzstan but also symbolizes hospitality and family values. It is often served during festive occasions and is considered a gesture of respect towards guests. It is a festive Kyrgyz dish, similar to beshbarmak.
An interesting Kazakh proverb says, “Нарынды қырғыз турасын.” which literally translates as “Let the Kyrgyz slice the naryn.” This proverb indicates that Kyrgyz people are regarded as the best masters in preparing this Central Asian dish.
In the past, naryn was prepared at almost all celebrations and festivals in Kyrgyzstan, known as tojah. Originally, it consisted only of finely chopped boiled meat seasoned with a sauce made from onions, garlic, herbs, and rich broth. It was only later that noodles were added, and this version of naryn became known as beshbarmak.
Although naryn is also prepared in other Central Asian countries, such as Uzbekistan, Kazakhstan, and Xinjiang (Uyghur region), the Kyrgyz variant retains its uniqueness and tradition.
I had the opportunity to try this dish in Bishkek at the restaurant Navat (see Where to Eat in Bishkek), where it cost 495 KGS (5 EUR). The cold noodles with horse meat were accompanied by horse sausage kazy (казы) and hot lamb broth chyk (чык).
The combination of cold noodles and hot broth was very unusual, and I’m glad I had the chance to taste this festive Kyrgyz dish.
Bon appétit!
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