La cucina uzbeka della Via della Seta: dai mercati di Tashkent ai sapori di montagna di Parkent

euronews (in Italiano)

In questa puntata di Silk Road Adventures, esploriamo il patrimonio culinario dell'Uzbekistan, dai mercati alimentari e dal centro del plov di Tashkent a un paesino di montagna famoso per la sua samsa stagionale.

Transcript

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00:20Uzbekistan 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.

00:34Chosu 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,

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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01:46è il perfetto plov.

01:47Io penso che cazan, perché quando ti prepari il plov,

01:50ti preghi prodotti tre tipi di termini di trattamento.

01:53Ti fai, fai e imparati.

01:56Cazan è il meglio di questo prodotto.

01:59Cazan è il meglio di questo prodotto.

02:01Quanti calori sono in una portion?

02:03Quanti giorni di norma.

02:051700 calori in una portion di tajkentese.

02:11Prima di carne e lama sono riusciti.

02:13Then it's the turn of the carrots and chickpeas.

02:17For a bit more kick, garlic, chilis and raisins can be added.

02:21Finally, a mountain of rice is spread over the top and left to steam.

02:37The chefs here can make between 10 and 12 tons of plof per day.

02:43The flavor from it is really amazing and the meat is so tender.

03:01I understand now why it's been around for centuries.

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.

03:17Samzas are usually stuffed with meat, but during springtime,

03:21they'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

03:30version of the classic street food for the last 20 years.

03:34Gulbahor, this is the special ingredient, the Mador.

03:37The Mador is mixed with onion and oil before being wrapped in freshly made dough.

03:51and then like that.

03:54Yeah?

03:56I helped.

03:58Once wrapped, the Samzas are ready to go in the Tandoor.

04:08Okay, you're sticking them in there.

04:12The heat from here is unbelievable.

04:14Oh wow, that's so good.

04:16The perfect midday snack.

04:38From freshly baked Samza to smoky plov, Uzbek cuisine is a feast of flavour, shaped by history,

04:53trade and tradition.

04:54For more information, visit www.fema.gov.au.

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