Dans cet épisode de Silk Road Adventures, nous explorons le patrimoine gastronomique de l'Ouzbékistan, des marchés de produits alimentaires et du Plov centre de Tachkent, en passant par un village de montagne célèbre pour sa samsa de saison.
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00:00C'est bon, c'est un énorme quantité de nourriture, c'est bon, c'est bon, c'est bon, c'est bon, c'est bon.
00:30C'est bon, c'est bon, c'est bon, c'est bon.
01:00Ah, yeah, OK.
01:02Oh, really?
01:03OK.
01:08Oh, wow. OK, yeah, it's very tasty.
01:10Very good.
01:13Um, maybe next time, yeah?
01:15Ah, merci.
01:19Uzbek cuisine est diversif, mais si un déjeuner, c'est probablement plov.
01:24C'est magnifique mix de meat, fruits, spices et rice.
01:28Plov est fait en un grand cauldron qui a kazan.
01:32Je me suis rencontré avec Ravshan, un bon-known food blogger ici, pour trouver plus.
01:37Bonjour, bonjour, bonjour, bonjour.
01:40Look at this place.
01:41Il faut que je t'arrête, parce qu'il s'est terminé très vite.
01:43Il faut que tu fais le parfait plov.
01:47Je pense que c'est cazan, parce que, dès que tu fais tu as plov,
01:50tu as remises aux produits 3 types de thémictions.
01:52Tu as réus, c'est la tâchecante, et se séparer.
01:56Cazan est le meilleur gabinet pour cette phase.
01:59Il y a beaucoup d'olää.
02:01Combien de calories sont en portion?
02:03Il y a quasi une journée.
02:051700 calories en une portion déjeuner,
02:08de la tâchecante plov.
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, chilies and raisins can be added.
02:21Finally, a mountain of rice is spread over the top and left to steam.
02:25The chefs here can make between 10 and 12 tons of plough per day.
02:40Oh wow, the flavor from it is really amazing and 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, there's one last thing I have to try.
03:12It's called samsa, Uzbekistan's version of the samosa.
03:17Samsas are usually stuffed with meat, but during springtime they'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 of the classic street food for the last 20 years.
03:33Gulbahor, this is the special ingredient, the mador. Why is it so popular?
03:37The mador is mixed with onion and oil before being wrapped in freshly made dough.
03:50And then like that.
03:53Yeah, I helped.
03:54Once wrapped, the samsas are ready to go in the tandoor.
04:09Okay, you're sticking them in there. The heat from here is unbelievable.
04:18Oh wow, that's so good.
04:31The perfect midday snack. Thank you.
04:44From freshly baked samsa to smoky plov, Uzbek cuisine is a feast of flavour, shaped by history, trade and tradition.
04:57All right, let's enjoy.
04:59Today's recipe is accomplished on this, and this is not a little bit today.
05:03It's a special ingredient because there's a lot of mix in other parts here.
05:08It's a great meal.
05:09This is a great meal.
05:10Here's the meal.
05:11It's a great meal.
05:12It's a great meal.
05:14It's a great meal.
05:15The meal I've eaten.
05:16It's pure food.