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
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
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NewsTranscript
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.