In questa puntata di Silk Road Adventures, esploriamo il patrimonio culinario dell'Uzbekistan, dai mercati alimentari e dal centro del plov di Tashkent a un paesino di montagna famoso per la sua samsa stagionale.
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00:20Uzbekistan is a true culinary crossroads.
00:23Its legendary Silk Road cities didn't just trade goods and ideas,
00:27but fused flavors from both the East and West.
00:30The result?
00:31Fabulous food.
00:32Get a load of that.
00:34Chosu Bazaar is Tashkent's biggest and oldest food market.
00:38Isle upon isle of meat, mountains of spices and endless stalls of fresh fruit and veg.
00:44You name it, it's here.
00:46But I'm after something pretty unique to Central Asia,
00:49a horse meat sausage said to boost strength and maybe even virility.
00:54Now this is kazi and apparently it's good for men's health.
00:57Is that the case?
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01:46è il perfetto plov.
01:47Io penso che cazan, perché quando ti prepari il plov,
01:50ti preghi prodotti tre tipi di termini di trattamento.
01:53Ti fai, fai e imparati.
01:56Cazan è il meglio di questo prodotto.
01:59Cazan è il meglio di questo prodotto.
02:01Quanti calori sono in una portion?
02:03Quanti giorni di norma.
02:051700 calori in una portion di tajkentese.
02:11Prima di carne e lama sono riusciti.
02:13Then 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.
02:37The chefs here can make between 10 and 12 tons of plof per day.
02:43The flavor from it is really amazing and the meat is so tender.
03:01I understand now why it's been around for centuries.
03:05Thank you.
03:08Before my food adventure ends, there's one last thing I have to try.
03:13It's called Samza, Uzbekistan's version of the Samoza.
03:17Samzas 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
03:30version of the classic street food for the last 20 years.
03:34Gulbahor, this is the special ingredient, the Mador.
03:37The Mador is mixed with onion and oil before being wrapped in freshly made dough.
03:51and then like that.
03:54Yeah?
03:56I helped.
03:58Once wrapped, the Samzas are ready to go in the Tandoor.
04:08Okay, you're sticking them in there.
04:12The heat from here is unbelievable.
04:14Oh wow, that's so good.
04:16The perfect midday snack.
04:38From freshly baked Samza to smoky plov, Uzbek cuisine is a feast of flavour, shaped by history,
04:53trade and tradition.
04:54For more information, visit www.fema.gov.au.