Central Asian Food - TEARDROP SOMSA (SAMOSA) and HUGE UZBEK DINNER in Tashkent, Uzbekistan!
Hey everyone I hope you're having an amazing day at smart Queens I'm in the beautiful Tashkent. Uzbekistan this. Is day two of our trip and today. Is going to be another food tour we're gonna eat at some of the best places but then tonight for dinner is gonna, be a highlight, where we have a Chow Hana which is a social, gathering, guaranteed. It includes some incredible. Food but. It's then just the time of fellowship and food and and learning about culture and so it's gonna be an amazing day and I'm, gonna share everything with, you in this video and we have actually just arrived, for. Breakfast this is the spot, I. Can. Smell breakfast. Droplets. Of happiness. The. Tears of happiness. Joy. Kind. Of come back in this area. Feel. The heat just radiating. Off of them and you can smell, the aroma of just the freckle there is a fresh. Fresh. Batch right, there. Slapping. It on to the side of the oven does this starts to cook because of the lamb fat and the ingredients it, starts to droop down in the oven and that's where it gets the teardrop. Shape. They. Actually have their own butchery. Here the, freshness, of the meat okay. They, sprinkle, it with water like shoving. A bunch of water I think that will sort of help to steam it first before they crank up the heat and create the golden edge and, that will like melt all that Lam together. Just. Cool it um so okay. Big. National Samsung, Samsung okay, okay sure sure. Sure. I'm, saying it's enough, not, much and then. They have kind of a patio garden section proceeding bit crews had to just run an errand, real fast but, we're gonna yeah. We got a plate, of them they're almost like blooming, like a flower, well you have to do is shake it you. Can feel the meat rattling, around in there that the fat mixes, with the meat and kind of coats the the bready wrapper, oh that. You can feel how crispy, that is too. Mmm it's, even better than yesterday's right it's. So good the. Bridge is perfectly, like crispy, like. Crispy all over actually, I didn't even reach the meat on, that first lap but the bread is incredible, a little bit of this chili powder on top or, in the center fill it into the pocket kind. Of let it shake her up and then also some of this like tomato it's.
Like A tomato yeah, is. That gonna be nice and spicy it's. Like a tomato eat chilli maybe -, is that good or you've got a lot in that's good okay just, to try it first. Mm-hmm. It's. So unbelievable god I really. Experienced, the mix of the fat and the meat the, ratio in that bite the onions but then for spice it's mostly he. Said it's just human and black. Pepper enough. It's. Like the greatest meat pie, maybe. I've ever had the. Bread. The the, dough the wrapper is just perfectly, crispy. All. That Bill's still right I. Ate. Three. Back-to-back-to-back, without, even like without, even thinking about it without even like knowing, that I actually ate three of them and I wanted to eat like, three more back-to-back but I I resisted. Because there's gonna be a lot more food today but those are, unbelievably. Good. Right, across the street from the film sob place is a mosque made of white marble it just shines in the sunshine, and then, just, the the. Articulate. Design, okay. It's really beautiful but just the contrast. Of the white and the, blue tile work. You. Don't say I need one portion, you saved my kilograms. They, say 1 2 kgs, of that and 2 pieces of this so hopefully gonna enjoy now we are on our way to lunch we're gonna have some meat. And there's, a car, wash at the bottom I think, around the world if you if there's a restaurant, where there's a car wash in the same parking lot you, know it's gonna be a local. Properly, good spot in the restaurant I think it's in this complex. Right here on the top floor. You. Can see from the whole thing. We're. Heading upstairs to have a meat feast. Okay. So we're sitting down they have multiple dining. Rooms the first section and then we came to another section they have an outside section but, we chose this section because they have these cool bucket. Seats sofas, that we're gonna sit on and this, is definitely a meal where I think, I I'm, almost positive that after we eat we're gonna need to lean, back so I'm planning. Ahead here one day I was passing by enough so a lot of people in the hood a lot of people did standing, and eating we assume that if they're standing and eating if it's worth yeah I mean it something. You must be good yes, and, that's how I discovered, I came here and I saw on ladder, they able to meet what. Is that. Okay. So, that's just like customer for every single time you began a little, tea ceremony. This. Is just an appetizer this is just to get the stomach juices flowing, before the main meat dish comes smell so good you can smell that sizzling fat the onions. Smell. Even better than taste. You. Need it right off the middle skewer just look at these beauties. So. Soft and tender and. So. Juicy ugh you. Actually barely need to chew. Em. Did you get one kilo yeah, yeah we all get one key monkey, loaf lamp, and one kilo of fries. Next, to it yeah meat fried on its own fat and they use this oil, fat. For for a long time so okay they keep it they, don't waver, flavor, deep, Sun brewing. Away. And. Then they fry the fries exact. In that same fact. Mm-hmm. It's. So. It's. So mediate so perfectly. Solve you really, tender but after same time it's almost like dick and like almost, like bouncy, in Dexter. Just. Like. Your, such succulent, no get some meats from going some vinegar to the salad to the onion salad oh, that's. Like a dill and chili. Infused vinegar, yeah, it, looks like it's. Not 50 though. Today. Go. Each. Other the onions they provide that refreshing touch it kind of cut the oil and then also give you that that, crunch rice. And, again cooked in the lamb fat. You. Know they're so powerful they're as flavorful as that lamb because they taste like lamb you can immediately taste the difference yeah like, vegetable. Oil would. Not do would, not do for these fries. Combination. Of the lamb, and. The fries that's just it's. Actually dangerously, tasty like.
For. Me it. Looks big and it, is big but, we like the like one person could eat this all and legia. Likes it. And. Feel really good at least while you're eating it. Even. Just a little bit of salt or none it, refreshes, with. The heavy meat. Now. Would be the time in the meal the point in the meal where I utilize. This sofa to the maximum, and just sit, back sipping. On tea to wash it all down. Car. Wash pit stop. So. Yeah definitely, get, your car washed or if you don't have a card just skip, the car wash and go straight to the restaurant but, man that's crazy. Good food and those little mini saute, kebabs were we're, insane but that meat old, man if you love me we're on our way now to a place that thought. Of as we were as we were eating. Okay. Was. Like this, is a place we have to go you almost forgot about it we have to go right now to are on our way it's a little on the outskirts of town but it's another another. Meat stop. Five. Fingers. On. A spur-of-the-moment change, of plans while we were gonna head out downtown to eat at a neat spot that Matt Cruz knows about but then we decided to actually stop by a place to eat the, five finger kabobs first him. And. Its fat, meat fat meat we're coming back to the kitchen he's about to throw that on the grill. I've. Had quite a few different kebabs in my life but I have never had the 5x5. Fear kabob so I'm very excited for this one. It, is an entire hand of a kebab I can do a little bones like. That right. Yeah, sure. So. This is the Tashkent specialty, yep yeah Tashkent, special, please, welcome. Conceded. You. Never go hungry. It's. Almost like a steak, but then at the bottom of all the skewers, is a bone, that you like skewered, through so, they're all still attached I got one chunk of fat one one, chunk of meat. Will. Have fat. That. Just, melts. There's. Some locals. We. Pre approve it it, is what it is yes the, fish injure its best. What. Is it called in fish, Punjab that's, fats make it with onions yeah. It's. So good that is. That's. Why I'm candy. Down. The road like right next to her we just had the Fivefinger kebabs there's a place that serves these donuts well kind of like fried, fried. Like dumplings, donuts, but filled with a mix of organs, organ. Meat innards. They. Also served with the tomato sauce. All. Right. Oh yeah. They are hot, they're like oversized. Egg shapes. Is, it good I never. Tried them, really. Haha. It is like a donut but like a savory. Donut and then you do have like the different texture of all the organ, meat in there. Well, yeah. I was, dozing off on the way here that was like a 15 or 20 minute ride but we've. Had so much food today I was dozing off in the car but we made it as soon as you step out of the van you can smell the meat oh yeah. This looks like a spot. Oh-ho-ho-ho-ho-ho. I. Feel. Good so, it basically, tatin. Newly meet with. A juniper. Tree, spice. That herb on there that's a janitor's, uniform, yeah. Yeah, we call it our chair so, it gives that little. Door. And the. Taste. But. Actually, this is an entire little market, here oh there's, like a bunch, of different food that you can choose from. Palette. A, bubbling. Vat of cow, feet, just, bubbling. Away you can see that collagen, just juicing. And just like it's, it's thick and so he just sliced, a piece of it's, very, wobbly this is the cow like gelatin. Tastes. Like like, tendon that's cow foot jelly. What's. The name of the sausage soup. That's a hussar pasta, it's like a blood sausage but there's organs in it there's rice and there's chunks of fat it's jiggly its jiggly it's very jiggly let's go for it let's go for it. Well. Well. That's pretty hardcore, that's, like mmm. Yeah really good flavors. Cannot. Concentrate on water oh my gosh, we'll see you and then a fried potato. Or, is really good, you. Practice snacking, paradise, there's just like hands. Full of chicken, and lamb legs and potatoes, and sausage, then. This is beautiful, oh and the cow foot which we already sample. Looks. Like an oily sauce it's a dry like. Like dry spice rub, to it but then at the same time it's kind of like mmm. Oh another. Potato not fun well, this one is more like a it. Feels a little more like like, juicy. Never. Get it uncle just. Handed me a pickle. And by, the way this is a 24-hour, market you can come here 24 hours a day it's on the side of the highway really. Good meat they're so friendly. That's. A very cool spot and it's just places, like that in Uzbekistan. Where the the culture, where the the. Generosity, and, kindness of people just shines. Can, you quickly tell us what is a Tirana yeah, yeah Shahana, is a quite, a culture, we, can call it like a gentlemen's, club occasionally. We gaze it with a friends, and we can discuss some issues and, they can bring their own ingredients, and there, are really excellent chefs and they cook the meal but the same time typically there's not it's, not a restaurant it's not a restaurant no they do prepare, food yeah it's like a restaurant as a service, we are here for a very special dish, this restaurant.
Is Very well known for oxtail. Yeah. So it's very exotic this you posed big people so let's, give it a try if this is like a power slipping place. Marley. Come hello hello, good, how are you. Well. There goes its plate of food but this is beautiful, you've got this inner courtyard. Rival. Like, Cabana rooms. Already. The table is filled with food there's fruit, there's. Some. Meat dishes and cheeses, and drinks, and then just you know already tell it's just gonna be a feast, piles, of fruit there's a platter of more sausage, there's, some cheese there's like sculptures. Of vegetables, and herbs a. Tree. Of herbs and then just the display like, the community, the the, social, aspect, of it it's it's beautiful, and something like I've never seen before. My first time breaking that was Vic bread, is. There a method you should do it don't know it was kind of break it up and then. You have Tabler chunks, that is comfortably, the pound for one person, yeah something, like perfect, handheld. Chunky, and you know, pasta. You can do it yeah I didn't. Cross the table yeah. Thank, you. Hello. Hello nice to meet you nice to meet you too. Traditional. Rice soup, masala. Mm-hmm. Well you can really taste the carrots, in there and then also the dill and then either there's a bits of meat mixed, within the rice and you can add a little bit of that cream to the soup as well oh. Yeah. That, pickins it up that makes it a little come home got that like kind of sour yogurt he tastes okay next step for the the some stock course. Giant. Platter and check out these they. Are, they. Are both there's, two sides they're like little twins one, is vegetarian, side one is meat and then I'm not totally sure which one is the the meat which one is the vegetable but we will just take a bite and find out. I. Got. The meat first. Okay. Next up for the delicacy which is a horse sausage is called puzzie and you have to take off this this skin. And there's always hope. That's, the fat right there that, little chunk of white horse, fat but, then it's like a it's. A salty, preserved. Or sausage. It's so good. So. So. Rich and succulent, anyhow that fact it, is like meat butter and it has like been in salt here to it Wow. We're. Gonna share a pair together he, has organized, this entire Cana. The food all. Of us gathering, us together and so I want to say a huge thank you it's it's, a huge honor to have, this opportunity and, to experience. This part of húsavík. Culture. And hospitality. And it's it's, an honor thank. You thank you. We're. Gonna go back to the kitchen now where they're gonna prepare the main dish the oxtail. An. Entire. Ox tail which has been cooked and braised in its own juices for over four hours that smells, unbelievable it's. Like soupy. From. Fat, and that Merrill that's cooked out and, that. Was the kitchen now we're going back to the table to eat the main course. Is. Why our. Sport. At, Brookes fight off like a baby. Skin you know we call it baby skin. We. Call it baby skin. It's. Just falling, apart and there's so much that it's. Yeah and they say you've got to eat it really fast because, it will freeze in the, in the cold air look. At the tenderness that's almost insane you almost cannot even use a fork because, it just barely, even pokes. Whoa. Unbelievable. Ooh this is like one of the most tender softest. Like. Gummy things I have ever tasted.
I. Think. I have a cure I have a cure it's so soft it's so tender. Literally. It's unbelievable, that, might be the one of the richest things I've. Ever eaten. Literally. Melted. Fat all right. An. Entire mouthful of melted fat I need to wash that down with some hot green tea. To. Balance, of course. Okay. So the next course is the PLAAF course, which is the rice course, we put it onto a plate and. Then he topped it with some of the horse sausage, some quail eggs some, dolma, some. Crispy. Lamb chunks. And that's. The next course good guest it's really an honor to to, take the first bite but yeah you can just see the every, grain is just oiled. Good. Guest. Has been served the wall has gone. That. Is like just meat covering, rice and, it's so good it's salty, you. Can taste the onion the carrots it's the caramelized carrot in there. Thank. You so much. Let. Me tell, you how it unfolded. But we met baha yesterday, hello. Hello. Hello how are very, good he watches our videos, he. Through. Some social media he found out that we were in town and he. Took it upon himself he took it it was his initiative to put the entire event. Together he, he. Supplied the food he got everyone, together he. Organized, the entire thing, and so I want to say a huge, thank you it was incredibly. Special, it was such an honor to have a chance to experience that to, to. Experience, the, ultimate. Generosity. And kindness of, Uzbekistan. Dov, Baha, and the, whole the whole crew, and thank you to Beck crews for, all, of his organizing. For for, doing. So much for us as well again, it's been a very long day I'm very sleepy, so I'm gonna head that but 10:00 tomorrow we, are on our way to Samarkand, which, is a historical. Centre along. The Silk Road of with Becca Stein but I'll explain much more about that tomorrow in the next video thank, you so much for watching this video please remember to give it a thumbs up if you enjoyed it leave a comment below I'd love to hear from you and if, you're not already subscribed click. Subscribe now and also click that little bell icon so that you get notified of the next video that I publish that's it I'm going to bed goodnight see you on the next video tomorrow.