Uzbek-Style Naryn

Place the beef and kazy in a pot, cover with water, bring to a boil and skim off the foam. Cook over the lowest heat for 2.5–3 hours, until the meat is tender; season the broth with salt toward the end.

Remove the beef and kazy, strain the broth and keep it hot. Let the meat and kazy cool, then cut into thin strips.

For the dough, combine flour, egg, water and salt. Knead a firm, smooth dough, cover it and let it rest for 1 hour.

Roll out the dough into a sheet about 1–2 mm thick and cut into strips 4–5 cm wide.

Boil the dough strips in some of the boiling broth for 3–4 minutes until cooked through. Drain in a colander, drizzle with oil, let cool, and stack the strips on top of one another.

Cut the stacked strips into the thinnest possible noodles, then mix with the beef and kazy strips, adding oil and black pepper.

Slice the onion into thin half-rings. Mound the naryn on a plate, top with the onion, and serve the hot broth separately in a bowl.