Кухня Узбекистана на Шелковом пути: от рынков Ташкента до горных вкусов в Паркенте

euronews (на русском)

В этом эпизоде Silk Road Adventures мы исследуем кулинарное наследие Узбекистана, от продовольственных рынков Ташкента и центра плова до горной деревни, известной своей сезонной самсой.

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00:20Узбекистан 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.

00:34Chorsu 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 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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01:40Смотрите, смотрите это место.

01:42Надо торопиться, потому что очень скоро все кончится.

01:44Рачан, что делает правильный плов?

01:47Я думаю, что казан, потому что, когда ты готовишь плов,

01:50ты подвергаешь продукты трем видам термической обработки.

01:53Ты жаришь, варишь и пропариваешь.

01:56Казан — это лучший гаджет для этих процедур.

01:59Здесь много соли.

02:01Сколько калорий есть?

02:03Почти суточная норма.

02:051700 калорий в одной порции ташкентского праздничного плова.

02:11First, the beef and lamb are fried.

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

02:17For a bit more kick, garlic, chilies and raisins can be added.

02:21Finally, a mountain of rice is spread over the top and left to steam.

02:26Конечно же, все это благодаря великому шелкову пути,

02:30который привез нам и ингредиенты, и специи,

02:34которые в этом казане предостаточно.

02:36The chefs here can make between 10 and 12 tons of plов per day.

02:41I like to eat the meat.

02:45I like to eat the meat.

02:47I like to eat the meat.

02:48I like to eat the meat.

02:49I like to eat the meat.

02:50I like to eat the meat.

02:51I like to eat the meat.

02:52I like to eat the meat.

02:57Oh, wow.

02:58The flavor from it is really amazing,

03:00and the meat is so tender.

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

03:03It's been around for centuries.

03:05Bon appétit.

03:06Thank you.

03:09Before my food adventure ends,

03:11there'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.

03:20But during springtime,

03:21they are also filled with a wild mountain garlic called mador.

03:25Located about an hour from Tashkent,

03:27Gulbahor'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.

03:53And then like that.

03:56Yeah?

03:57I helped.

03:58Once wrapped, the Samzas are ready to go in the tandoor.

04:11Okay, you're sticking them in there.

04:16The heat from here is unbelievable.

04:18Oh, wow.

04:30That's so good.

04:31The perfect midday snack.

04:38Thank you.

04:40From freshly baked Samza to smoky plov,

04:49Uzbek cuisine is a feast of flavour,

04:51shaped by history, trade and tradition.

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