Naryn in Tashkent style

Step-by-step recipe

Step 1:

Place the cumin in a bag and seal it tightly. Place the bag on a flat board and crush the cumin with a rolling pin; this will be faster than using a small mortar and pestle. Transfer the cumin to a bowl.

Step 2:

Divide the beef into 4 steak-sized pieces. Place a tablespoon of cumin and salt in a large bowl, then place the beef on top. Sprinkle with more salt and cumin, turning. Once all sides are coated, add more beef.

Step 3:

Once all the meat has been coated with salt and cumin, cover the bowl with a towel or napkins and leave at room temperature for 5-6 hours. Stir the meat every hour, covering the bowl after each stir.

Step 4:

Pour 350 ml of filtered water, 1-1.5 tbsp of salt into an empty bowl and stir.

Step 5:

Crack the egg into the salted water and whisk thoroughly until a slight foam appears and the separating film on the egg is completely dissolved.

Step 6:

Add premium flour to the water and egg and knead the dough.

Step 7:

Place the meat in a saucepan with water, leaving the spices on, and place on the stove. Cook until tender, about 1.5 hours. Transfer the cooked meat to a plate. Strain the broth through a sieve and pour it into the cauldron.

Step 8:

Heat 450 ml of oil in a saucepan, add the onion, and cook until golden brown. Remove the onion from the oil and let it cool.

Step 9:

Place the dough on a large, flat, clean surface and begin rolling it out.

Step 10:

Roll the dough out until it forms a large sheet, sprinkling it with flour occasionally to prevent sticking. Wrap the dough around the rolling pin occasionally for ease of rolling and to ensure a smooth sheet.

Step 11:

Once the dough is completely rolled out, fold it into a 20 cm thick sheet, overlapping the layers. Cut the dough into 20 x 20 cm squares while folded.

Step 12:

Unfold each square into strips and lay the strips on top of each other.

Step 13:

Cut the resulting stacks again into 20 x 20 cm squares and cover with a towel.

Step 14:

Bring a saucepan of water to a boil and add 3-4 tablespoons of salt. Cook the dough in salted water, adding one square leaf at a time and stirring to prevent them from sticking. Cook in small batches for 2-3 minutes.

Step 15:

After boiling the dough, wet your hands with ice water and straighten the dough, otherwise it will be difficult to do later.

Step 16:

Place the dough squares separately from each other and let them dry thoroughly.

Step 17:

Once the dough is dry, place it one by one on a plate, brushing it thoroughly with butter. You should end up with a stack of dough, each sheet greased with butter.

Step 18:

Cut the meat and dough into thin, short strips of approximately the same size.

Step 19:

Place the cut dough on a large bowl or clean surface. Place the beef on top and sprinkle with crushed cumin and black pepper.

Step 20:

Mix the dough with the meat until you get a homogeneous mixture.

Step 21:

If it turns out a bit dry, add some oil.