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00:36Our journey begins in Hiva, an ancient city in the northwest of the country,
00:41known for its preserved architecture and deep-rooted culinary traditions.
00:48Horasan bread is sick, dense, and baked in a tender until the crust turns crisp.
00:53Locals say it should never be cut with a knife, only broken by hand and shared at the table.
00:59Making traditional Uzbek bread is a precise, multi-stage process.
01:03First, the dough is prepared. It is then divided and shaped.
01:08Next comes stamping the pattern before the bread is placed inside the tender to bake.
01:13Finally, the bread is removed once fully cooked.
01:16Following the baker's guidance, we also try to make our own bread,
01:20shaping the dough, stamping the pattern, and carefully placing it inside the tender.
01:34As Isajan explains, baking methods in Hiva have evolved.
01:38In the past, tanders were heated with firewood.
01:41Today, many bakeries use gas to maintain a stable temperature.
01:45Still, the essence of the process remains unchanged.
02:03In Hiva, bakeries can be found on Olmos Air Street.
02:08Many have been operating for decades, preserving techniques passed down through generations.
02:34From the historic streets of Hiva, we continue our journey east to Samarkand,
02:39where bread has its own distinctive identity.
02:42Samarkand bread is known for its unique shape and rich face.
02:45Fourth-generation baker Hamza Khaydar explains what makes it different.
03:07Another key element, Hamza says, is the use of natural water during the preparation process.
03:30In local bazaars, one of the first things you notice is the wide variety of bread on display.
03:36As bread seller Shaira Shalibova explains, high quality has turned bread into a popular gift.
03:55Our journey continues to the Fargana Valley, to Andujan, where patir bread holds a special place in daily life.
04:02In the Fargana Valley, bread is part of everyday culture.
04:07Patir, baked in traditional clay ovens, is known for its rich taste and distinctive shape.
04:12Each piece typically weighs around 2.5 kilograms, reflecting Boza scale and tradition of local baking.
04:19Masuda Khonegambirziva, who has been selling patir at the local bazaar for years,
04:23says bread plays a central role in these traditions.
04:39Bread in Uzbekistan is closely tied to daily life and family traditions.
04:44If you are, Samarkand and the Fargana Valley, each region has its own character in taste, texture, and the way
04:51it's made.
04:52Thank you.
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