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.