Σε αυτό το επεισόδιο του Silk Road Adventures, εξερευνούμε τη γαστρονομική κληρονομιά του Ουζμπεκιστάν, από τις αγορές τροφίμων και το Plov Centre της Τασκένδης μέχρι ένα ορεινό χωριό που φημίζεται για το εποχιακό του σάμσα.
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01:25Μετά από την καζάν, μετά από την καζάνη, μετά από την καζάνη.
01:33Ωραία με τον Βραφσαν, ο καθένας φοβλόγος, για να βρει ποιο.
01:38Ωραία, ωραία, ωραία.
01:40Ωραία.
01:41Ωραία.
01:42Ωραία, ωραία.
01:44Ωραία, τι κάνει καζάνητος.
01:47Я думаю, что καζάν, потому что, когда ты готовишь плов, ты подвергаешь продукты трем видам термической обработки.
01:53Ты жаришь, варишь и пропариваешь.
01:56Казан — это лучший гаджет для этих процедур.
01:59There's a lot of oil in this.
02:01How many calories are in a portion?
02:03Почти суточная норма.
02:051700 калорий в одной порции ташкентского праздничного плова.
02:10First, the beef and lamb are fried, then it's the turn of the carrots and chickpeas.
02:17For a bit more kick, garlic, chilis and raisins can be added.
02:21Finally, a mountain of rice is spread over the top and left to steam.
02:26Конечно же, всё это благодаря великому шёлковому пути,
02:30который привёз нам и ингредиенты, и специи, которых в этом казани были достаточно.
02:36The chefs here can make between 10 and 12 tons of plов per day.
02:41I would like to make the meat of the meat of the meat of the meat.
02:47The flavor from it is really amazing, and the meat is so tender.
03:01I understand now why it's been around for centuries.
03:04Bon appétit.
03:06Thank you.
03:09Before my food adventure ends, there's one last thing I have to try.
03:13It's called samsa, Uzbekistan's version of the samosa.
03:17Samsas are usually stuffed with meat, but during springtime,
03:21they're also filled with a wild mountain garlic called mador.
03:24Located about an hour from Tashkent, Gulbahor's restaurant has been serving this vegetarian version
03:30of the classic street food for the last 20 years.
03:34Gulbahor, this is the special ingredient, the mador.
03:37Why is it so popular?
03:39The mador is mixed with onion and oil before being wrapped in freshly made dough.
03:52and then like that.
03:53Yeah?
03:54I helped.
03:55Once wrapped, the samsas are ready to go in the tandoor.
04:10Okay, you're sticking them in there.
04:17The heat from here is unbelievable.
04:19Oh, wow.
04:20That's so good.
04:21The perfect midday snack.
04:26Yeah.
04:27Thank you.
04:32From freshly baked samsa to smoky plov,
04:48Uzbek cuisine is a feast of flavor, shaped by history, trade and tradition.