Boil the bones in a cauldron. Make dough by adding eggs and let it stand for 30-40 minutes. Roll out into 2-3 mm thick layers and cut into 20x20 cm squares. Remove bones from the broth, boil noodle squares in this broth, drain, cool, coat each with vegetable oil and stack them on a tray. After an hour, 3-4 stack of squares are cut into 3-4cm wide strips and then into thin noodles. Boil meat and kazy on low heat for two hours, remove, cool and cut into thin strips. Mix thin strips of meat and noodles well by adding black pepper and cumin.
Slice onions thinly in rings, add black pepper, mix well and put in salad bowls. Put portions of norin into soup bowls, pour the broth of meat and kazy onto it and serve. Black peppered onions and wine vinegar are consumed to taste.