Uzbek Norin: Cold Noodle Salad with Horse Meat and Onions

Prepare the noodle dough: In a large bowl, combine 2 cups all-purpose flour and 1 teaspoon salt. Gradually add 1/2 cup water, mixing until a firm dough forms. Knead on a lightly floured surface for 10-15 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.

Cook the horse meat: Place 1 pound horse meat in a large pot and cover with water. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until the meat is very tender. Skim any foam from the surface during cooking. Remove meat from broth, reserving 2 cups of the broth. Let the meat cool completely, then slice it into very thin, matchstick-sized strips.

Prepare the noodles: Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion very thinly, almost transparent, into a large circle. Cut the rolled dough into wide strips, then stack the strips and cut them into very thin, long noodles. Alternatively, use a pasta machine for thin noodles.

Cook the noodles: Bring a large pot of salted water to a rolling boil. Cook the noodles in batches for 2-3 minutes, or until al dente. Drain immediately and rinse with cold water to prevent sticking. Toss the cooked noodles with 2 tablespoons of the vegetable oil to keep them separate.

Sauté the onions: Thinly slice 2 large yellow onions. Heat the remaining vegetable oil in a large skillet over medium heat. Add the sliced onions and sauté for 8-10 minutes, or until softened and lightly golden. Remove from heat and let cool.

Assemble the Norin: In a large mixing bowl, combine the cooled, thinly sliced horse meat, cooked noodles, and sautéed onions. Add 1/2 teaspoon black pepper and mix gently to combine all ingredients evenly. Gradually add the reserved 2 cups of cooled meat broth, mixing until the noodles are well moistened but not swimming in liquid.

Chill and serve: Cover the Norin and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. Serve cold, garnished with 1/4 cup fresh chopped dill.