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Norin Way of preparation: Boil horse-flesh and kazy or only kazy, chill it and cut it in shape of straw. Cut prepared dough to fascias with 3 sm width and 15-20 sm length. Boil them in bullion, in which kazy was boiled (leave some quantity of bullion for serving), take out the dough for chilling, lay it on rolling pin, for not sticking together. Than cut it to thin straws and mix it with meat. Add shredded onion with black pepper to naryn. You may serve naryn without bullion, so called dry naryn. Or you can serve the bullion separately.
Ingredients: 1 kg of kazy (or 500 gr of meat, 500 gr of kazy), 1 kg of flour, 2 tea spoons of salt, 3 4 onions, black pepper by taste.
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