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.
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