Kuchnia Jedwabnego Szlaku w Uzbekistanie: od bazarów w Taszkiencie po górskie smaki Parkentu

euronews (po polsku)

Kuchnia Jedwabnego Szlaku w Uzbekistanie: od bazarów w Taszkiencie po górskie smaki Parkentu  W tym odcinku Silk Road Adventures odkrywamy kulinarne dziedzictwo Uzbekistanu – od targów żywności w Taszkiencie i centrum kulinarne plov po górską wioskę słynącą z sezonowej samsy.  We współpracy z Agency of Information and Mass Communications of Uzbekistan  CZYTAJ WIĘCEJ : http://pl.euronews.com/2025/04/22/kuchnia-jedwabnego-szlaku-w-uzbekistanie-od-bazarow-w-taszkiencie-po-gorskie-smaki-parkent  Zasubskrybuj nasz kanał.Euronews jest dostępny na Dailymotion w 12 językach

Transcript

00:00Muzyka

00:10Oh boy, that's a serious amount of food.

00:12Muzyka

00:20Uzbekistan is a true culinary crossroads.

00:23Its legendary Silk Road cities didn't just trade goods and ideas,

00:26but fused flavours from both the East and West.

00:30The result? Fabulous food. Get a load of that.

00:34Chosu Bazaar is Tashkent's biggest and oldest food market.

00:38Isle upon isle of meat, mountains of spices,

00:41and 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 horsemeat sausage said to boost strength and maybe even virility.

00:53Now, this is kazi, and apparently it's good for men's health.

00:57Is that the case?

00:59Oh, yeah? Okay.

01:02Oh, really?

01:03Okay.

01:05Okay.

01:07Oh, wow. Okay, yeah, it's very tasty.

01:10Very good.

01:13Um, maybe next time, yeah?

01:16Oh, thank you.

01:19Uzbek cuisine is diverse,

01:20but if one dish stands out, it's probably plov.

01:24A glorious mix of meat, vegetables, spices, and rice,

01:28plov is cooked in a giant cauldron called a kazan.

01:32I'm meeting up with Ravshan,

01:34a well-known food blogger here,

01:36to find out more.

01:40Look at this place.

01:44Ravshan, what makes the perfect plov?

01:47There's a lot of oil in this.

02:01How many calories are in a portion?

02:03First, the beef and lamb are fried.

02:14Then it's the turn of the carrots and chickpeas.

02:17For a bit more kick,

02:18garlic, chilies, and raisins can be added.

02:21Finally, a mountain of rice is spread over the top

02:24and left to steam.

02:26The chefs here can make

02:38between 10 and 12 tons of plov per day.

02:41Oh, wow.

02:57The flavor from it is really amazing

03:00and the meat is so tender.

03:01I understand now why it's been around for centuries.

03:04Thank you.

03:08Before my food adventure ends,

03:10there's one last thing I have to try.

03:13It's called samsa,

03:15Uzbekistan's version of the samosa.

03:18Samsas are usually stuffed with meat,

03:20but during springtime,

03:21they're also filled with a wild mountain garlic

03:23called mador.

03:25Located about an hour from Tashkent,

03:27Gulbahor's restaurant has been serving

03:29this vegetarian version of the classic street food

03:31for the last 20 years.

03:34Gulbahor, this is the special ingredient,

03:36the mador.

03:37Why is it so popular?

03:38The mador is mixed with onion and oil

03:48before being wrapped in freshly made dough.

03:52And then like that?

03:55Yeah.

03:55I hope?

03:59Once wrapped,

04:08the samsas are ready to go in the tandoor.

04:15Okay, you're sticking them in there.

04:17The heat from here is unbelievable.

04:18Oh, wow.

04:30That's so good.

04:31The perfect midday snack.

04:38Thank you.

04:45From freshly baked samsa to smoky plov,

04:49Uzbek cuisine is a feast of flavour,

04:51shaped by history, trade and tradition.

04:54The perfect midday snack.

05:15From came toniside,

05:16bed brewery,

05:17made fi,

05:18by craft you mother.

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