Naryn for a dinner party — went down extremely well

I made Naryn for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The deeply savoury from lamb fat profile was the main talking point — no one had quite experienced cottonseed oil used that way before.

Uzbek cuisine sits at the crossroads of the ancient Silk Road trade routes. I explained the a Samarkand chaikhana teahouse context as I served it which helped people appreciate it fully. non flatbread alongside was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.