Norin is a Kyrgyz, Kazakh, Uyghur and Uzbek national dish. Method of preparation: sheep, horse or beef (sometimes goose meat) is put in cold water in a pot and then boiled until softened (fresh beef or horse meat 1-1.5 hours, aged horse meat 2 hours). Then it is cooled and cut into straws. The dough is rolled out to a thickness of 0.8–1 mm and cut into 10x10 cm, 10x5 cm patties. The dough is cooked in meat broth, and after it cools down a little, the surface of each slap is smeared with cotton oil (or gazi oil) and placed on top of each other on plates. Then the slap dough is cut into a pilaf (3.5-4 cm) and finely chopped. The chopped meat is mixed with the dough. This type of norin is called dry norin, it is divided into portions, put on the face of chives and 1-2 parkas of gas, and served as a side dish. Norin dough is eaten with meat soup and onions added to it before cooking (khol norin). Such norin is served on the table in bowls. Norin is considered one of the most ancient dishes and was widely used in the past among pastoral tribes.