In dieser Folge von Silk Road Adventures erkunden wir das kulinarische Erbe Usbekistans, von den Lebensmittelmärkten und dem Plov-Zentrum Taschkents bis hin zu einem Bergdorf, das für sein saisonales Samsa berühmt ist.
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00:11Oh, boy, that's a serious amount of food.
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00:18Uzbekistan is a true culinary crossroads.
00:23Its legendary Silk Road cities didn't just trade goods and ideas, but fuse flavors from
00:28both the east and west.
00:30The result?
00:31Fabulous food.
00:32Get a load of that.
00:33Chosu 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, a horse meat sausage said to boost strength
00:51and maybe even virility.
00:53Now, this is Kazi and apparently it's good for men's health.
00:57Isle of health, is that the case?
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01:48Das ist ein Kazan, weil wenn man einen Kaffee macht, man kann man einen Kaffee verwendet werden.
01:53Man kann man einen Kaffee verwendet werden, man kann man einen Kaffee verwendet werden.
01:56Kazan ist der beste Kaffee für diese Kaffee.
01:59Es gibt viel Öl in diesem Kaffee. Wie viele Kalorien sind in einer Kaffee?
02:03Es ist eine ganze Zeit lang. 1700 Kalorien in einer Kaffee von Tashkenten Kaffee.
02:11Erstens die Kaffee und Lama sind friert, dann ist es die Kaffee und Kaffee.
02:16Für ein bisschen mehr Kic, Garlic, Chilis und Raisins werden können.
02:21Finally, ein Mäntgen von Rites ist über den Topen und leften zu steigen.
02:37Die Chefs hier können zwischen 10 und 12 Tonnen von Plof per Tag machen.
02:41Oh 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.
03:04Guten Appetit.
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.
03:17Samsas are usually stuffed with meat, but during springtime they're also filled with a wild mountain garlic called Mador.
03:25Located 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?
03:45The Mador is mixed with onion and oil before being wrapped in freshly made dough.
03:52And then like that.
03:55Yeah, I hope.
03:59Once wrapped, the Samsas are ready to go in the Tandoor.
04:11Okay, you're sticking them in there.
04:17The heat from here is unbelievable.
04:18Oh, wow. That's so good.
04:31The perfect midday snack.
04:38Yeah.
04:39Thank you.
04:40From freshly baked Samsa to smoky plov, Uzbek cuisine is a feast of flavour, shaped by history, trade and tradition.
04:54To begin with regard to the calendar – with evil.
04:57And we'll see you soon, folks.
04:58Thank you.
04:59I'm the