Street Food in Uzbekistan - 1,500 KG. of RICE PLOV (Pilau) + Market Tour in Tashkent!
Good morning, I hope you're having an amazing day, it's mark Wiens I'm in Tashkent, Uzbekistan and, we just arrived about 4:00 we landed at the airport about four hours ago so this, is my first, time to visit I'm excited. To be here today we are gonna go on and it was Becca ston Tashkent. Uzbekistan. Fighted. Us here with the Ministry of Tourism this, is gonna be my very first day to ever eat was Becca's on food and I'm gonna share it all with you in this video. 5n, how, are you good in our here thank you girl come to Tashkent mark here's. An awesome food, blogger here and, that. We are on our way to start, eating. Yep, we, were in at breakfast I walk. Around we gotta. Is, the heart of the old city and all. The people within. Antoshkin. Especially, they come here for. Exclusively. For bread I can smell the bread already right, here we're starting off for breakfast, here and this is an entire Bazaar, dedicated. To bread and just. Your room of the bread smells incredible you can see the sesame seeds they're like these giant. Rings. Of, bread, they almost look like baby, carriages. That. They they roll the bread and babies, of bread smell. I can't wait to taste it it smells so good two words to learn when you come to Uzbekistan, assalamu. Aleikum which is hello, it is a greeting which is similar to arabic and rocks. Smut, rot. Rot means, thank you so those are words you're gonna we're gonna be using throughout this, trip in uzbekistan, we're gonna gather some things for breakfast, and and have, a my very first breakfast, in it was veggies done. You see so. Here in the morning, they built the cow, assalamualaikum. I said let me go yeah we got a little portion of our comic, I made sure this is very fresh right. Like what, this. Is hopefully. Means. Things. And, you can say carrot, fries. With the oil and you see a mutton, usually. Means me. Hoping. I would never oh, you. Can't smell that you were talking about them like the honey. Yeah. -. That's, not nice. Man oh-ho-ho-ho, oh it's, so juicy that aroma, it's oh it's so fragrant. Oh. Wow. Oh. That. Has to be the juiciest melon I've ever tasted and so, like honey that's crazy juicy. Huh. It's, like drinking an entire, cup of juice and every, single bite. So, the water runs down. We. Bought all the stuff at the market and then we walked over right next door to the market there's a it's a restaurant, but it's also a like, a community, gathering space if, you can notice we're actually sitting, above.
A Stream a small. River that flows underneath us all men you can smell, the onions and the carrots that bread, the grapes, CAI Mac everything, we've out we're about to we're, about to begin for this breakfast feast. So. Big so we can see all the layers. On. Door yeah. I'm. Gonna grab some of the bread and wow that's actually like really dense bread we've all got our own balls of the Chi mark that, you kind of kinda, just dip it in, very. Thick and creamy leave, okay Mike. If. You look walk. Goodin. The. Bread it feel fresh and then the time up is like a really, creamy almost like whipped butter, in in, taste and texture wash, it down with tea oh. Yeah. Just, just soothing, it just goes so well dip. Into some more of this guy mark. Break. It up. Break. It in half and. Just feel the juices, just squeezing, out Oh, squeeze. It together. Squeeze. It together oh and, yeah you can see like the, pulp penis just kind of and the sugars just coming together squeeze. It together and that, just that just brings out the juices, and the like. Natural, that's just that is just natural, jam in in fruit skin. Just. Crazy good it, is it's like it's like pudding so you can see it's a very thin, dough. And. Then you can see that that she smeared. On this mixture of minced, meat and carrot. Guys. Just delicious that's almost like a carrot, Jam, smeared. With in their savory. Like. Thin, dough nothing, was gosh there's a book on the gelatin Udall's most about so I wouldn't mess this isn't. It's. Just the beginning it. Is just a breakfast. That. Was a fantastic way, to start this tashkent, food tour, yeah the bread in the morning is so soothing all, men and that fruit it's so sweet so juicy we. Are moving, on I think we're going to the main one of the main biggest. Bazaars, now to, eat a few signature. Dishes. We. Just drove down the road to choke so bizarre this is the biggest and the oldest bazaar marketplace. In Tashkent, we're, gonna walk around here we're gonna eat some more food and especially you. Can even see the small on. The outskirts, of the market people are selling things like melons, peanuts. Nuts, dried, fruit. We're. Moving into the smoke I can smell the meat you can. Buy. A lot of things oh there it is. So. Many unique things, check out this sausage there's, meat grilling and, there's such a mix, such an influence, from so many different places because his Becca Stein is on the the Silk Road and so there's such a mix of influence but there's so many unique, things in, this, region, as well that's. A lot more looka here. Nate. Samuel says okay. Okay. Lasagna. Is. This place is a spot which, also has many family, food, local, people. Has. Been making this dish for 25 years right, here at the market it's kind of like a lasagna, but you can see it's tomato sauce but at the same time it's almost like a dumpling, because they're like little self-contained, little pockets, some toys, he. Puts it onto the plate she scoops on it looks like onions and dill onto the top in with the chili on the side and then this is kind of a big food court section it's packed right now we're, coming to the back here to sample a big communal, tables, you can smell the aroma of the smoke, Paul. This is beautiful. We've. Got two little dumplings, and then, topped with onions and you can smell that dill, love. To taste this chili to maybe, chase it with the chili but, I will open.
One Of these guys get some of the onions. Look, at that inside of it well. What's on the inside you, kind of like matchstick, cut potatoes, which, are filled onto the inside. Thank. You very much for that dr., Cooper, it has actually very really big, meaning if we can give me the one month I'll explain you yeah sure, so. This, is a chilly side, chili, pepper sign or chili peppers yeah the sign says, it, protects. From the evil eye wow the, chili sign from four sides, blues, big men used to wear them so, they are protected from evil eye from, all, sides it's called a doper national. Dog perch can, we wear like that yes. Yeah, it's Aggie wear it to the side or you wear Tula however, you like okay. Okay. That's even better with its the chili the Chili's. Back. To the dumplings in yeah you can see they are filled with casino. First. Off flavor is. That the gummy wrapper you've got the potatoes in there Park, tomato. Sauce and then the crispy onions and the dill. But make sure you chew it up well oh, yeah. So. Good I love. It yeah that goes up your nose a little bit, oh it's wonderful and it's just very maybe very lightly pickled oh. It's. So solid it's so like. Dense and you, can feel if I kind of a crusty, oily, Ness. I'm, not even sure what's on the inside oh. There's. Meat and kind of like a lump in there and, this, is a, this. Is a lamb fat. Hohohoho. How is she our ship has a big butt. This. Is a next-level samosa. I'm, gonna try to get. A little bit of that fat in this plight and, okay. Let me navigate my bite. We, want. Oh well. That. Just melts, with this, just pure lamb oil it. Just melts, you taste a little bit of spice in there like maybe a little bit of human but, just liquid, lamb okay, I mean that's just a live jiggly, piece of fat but wow that. Is Amami flavor. At its Beto and I just could just fell out oh I. Got to save it. She, like how much you liked it and she's refusing, to get money oh she's. Saying it's on me I like the way they like their. Guests, we nee respect, so this is the true hospitality Batman. Batman, Oh mansion, and just, we. Have been now in Tashkent. Uzbekistan for. A total of like 12, hours and, so. Far everybody. That we've met has been so, friendly so generous. So hospitable, I. To. Beautiful, culture, that, food was incredibly, good he, when you come to the market here when you come to the bazaar, come. To meet her she is, she. Is an amazing lady. This. Is all cheese, we call it would be very cool, to see the cheese. Also, it's very tender I believe you may get. It back man that's, like a little. Bit of the yogurt cheese kind of aroma to it. Mmm. Oh. That's. Delicious it hasn't it's, like it's, sour tastes. Like yogurt but it's salty condensed. And almost like yoki low, of local, bazevich it's, really nice, I've got a track. Well. Immediately, patient, a visual, and. Then that's like our crunchy, it's. Like rock yogurt but, like. This. Whole part is filled up a dark everything. Like the outside. Area indoor sections, right side is the cheap, bird. This. Lemon. Grown in Tuscon. Like, sometime. Mmm. Very. Refreshing that's right. That's. Just like a pool a puddle, of lemon, juice the skin was kind of thick more like leathery than I thought oh yeah that's our. The. Shot of mulberry juice, very nice even though it doesn't contain alcohol it, will warm us and the, friendship. May. Be brutal. Shaft. Okay. This. Is mulberry a shot of fresh mulberry, juice Indian bazaar yeah want to go. Hahahaha. Mmm. Ha. Ha. Ha, maybe. Yeltsin because we had that lemon in our now maybe yeah it smell like just magnifies, the flavor, perfectly, to eat sour that, was really, really good. Really, are here at one of the best times in Uzbekistan, because it's fruit season and so everything, is fresh and there's just mountains of raspberries, and grapes and figs ours. If you come here in different like winter for instance well people buy the fresh fruit now and then they preserve, them for. Periods. Of cold, when you cannot get the fresh fruit so it's great, to be here at this time to, just see the the abundance, and the vibrancy. Of the natural ingredients we've. Emerged from the fruits and vegetable section to, one of the most iconic sights, of the bazaar which, is a dome shaped structure, which we're gonna we're gonna go inside we're gonna see inside and what I like also about this Bazaar is that and you know it's busy, it's vibrant, but at the same time it's still calm and friendly and I mean people are so friendly you still have space to breathe, and walk around and, roam around. As soon. As we entered, the dome, you can smell the aroma of the fresh meat and this is the the meat section of this dome but it's so cool you step inside design, is almost like a web on the dome and then there's an opening at the top it's.
Designed, This way for the heat but also just as an icon, it's so spacious also, because of the height of the dome and you can hear just the sounds kind of echoing, assalamu. Alaikum I don't think I've ever seen meat, being sold in such a cool, such. A like museum. Like structure, it's beautiful, these the meat it is losing power Eugene. Is based on the lamp so, we. Need the fresh supply of the meat so, I don't know Tom cell phone so Clem comes here and every day they sell it out. All, those other spices you can smell be, still. Wall. And then we just came up the stairs, and check. Out this view of the, market floor, it. Almost looks like a you. Know what it reminds me of it reminds me of like a stock. Exchange it's like a stock exchange it's so it really, is this, has to be one of the coolest markets in the world it feels, like you're in a museum and yet it's live it's a living museum of, food. It's, beautiful. We're. Heading out of the market and we got out of Russia a little bit because we're going to this lunch spot we're gonna see they serve a huge. What, is probably, the national, dish food. Of who's Becky Stein yeah. It's perfect you, can still kind of. Back. Into the van we're on our way to the, TV. Tower for, lunch. Everyone. Is, so close every those, cars all these cars yes those cars are even, a national football team, look our national, football yeah it's, coming to eat pulao that's a national yes. Literally. For the last kilometer, we've been passing cars parked on the side of the street they're all coming, to, eat but, we're about to eat that's the national dish it isn't it's, a subject. Love, is a wedding, love, is a butyl, love, is a birthday, love is everything any occasion. We have we. Want to celebrate we, celebrate, with a plot that's all you need to know come to the base of the TV tower it's almost over. I. Can't. Even call that a pan or a pot it's like a it literally, is a swimming pool of. 12. Is almost, finished there's just a little bit of oil at the bottom by a little bit of oil that's like a that's, like a tub of oil at the bottom then you see still scooping out some of the rice it, was a big one and unfortunately, just.
Like. A bath tub instead, of a swimming pool. Liam, i put, it on the plate and over there they're chopping up meat and it looks like you kind of get into a queueing. System you order your coffee you're over your plates and then they dish it out for you smells, unbelievable. If. You could smell the meat aroma, back here it, is my nostrils, are just i can actually like, feel a layer of of, meat online the hospitals. Look. At it so there is like three, portions in one this is about three people, so. You see this is a cousin this is horse meat that I was telling you about the horse a sausage, exactly. I have a Qi, leg well, ordinary, egg and you see just the pile, of the meat I think the more meat then the rise itself, I can't think of another word other than epic epic. Food, adventure. While. Huge. Everybody. In, here, is eating, what we just saw. It's. For sure a thousand, people in here it's a huge, dining, hall area Oh are we going upstairs and we're. Gonna sit upstairs so we have a view of everybody. How many thousand, kilos did you say that well they sir here super Davey 1.5. Tones all together all together, during. The lunch time in two hours look at it and, it's gone. Jelly. We, eat from one okay. It's like perfect Uganda, that perfect I hope it's okay with you there you okay for us it's like an equal ratio, meat, to rice come, on Mohammed. Mohammed. Bon Appetit first bite usually the elder begins and then guests, and then we can all dig in but the meat you got there rice it's so fluffy you can smell, that oil. Oh wow. The rice is fluffy, and then it is coated in like meat, juices, and oils and. The rice is not, sweet. But then you've got the sweet like the dried dried. Raisins in there. And, you got so many different textures in there we've got the rice which is almost like al dente, you've got the starchy. Chickpeas you've got the silky carrots and I gotta try that the sausage next up for the sausage it's a special sausage it's horse sausage. It has kind of like a salted, preserve pace to it a little bit. Follow. That with some of the salad. Mama. Imagine. Yeah. It's. Like, those. Yogurt balls that we had earlier, just. The fresh version well not, really fresh but the non. Hardened, diversion, that provides like a totally different cooling, sensation to, your mouth. Spectacular. And washing it down with lemon tea. And, kind of sweet and you can just taste that like undertone. Of lemon eNOS. That. Was one of those meals that's just filled me with an almost it's. Like almost a. Speechless. To. The brim with a speechless, over joy in like, 2 to 3 hours they, sell out of one and a half tons.
Of, Rice. And meet empty. Empty empty empty, there's. The last one is just a little bit. But. It is time for a little stroll. After the amount, of food and quantity, and meatiness. And deliciousness, of the food that we've eaten today, but I was just just. Even reflecting, on the morning, we, went to the market which was literally like a museum, see'em and then that restaurant that we just stayed at for the pull off like I don't think I can accessorize. It any better, way than. An opera, house of meat, and rice is one of the main square. When. I'm the main gathering, areas, of Tashkent, but before we get there we're just walking through this beautiful. Lush park look, at these trees big. Trees. Evergreens. Flowers. It's so green and lush. So. Now we're in the artist section, raising. Them sing some arts and antiques lots, of paintings. My, god. Taking. A video we, thought okay, yeah run my god. My. Mom is the light on my mind. The. Jumping castle in tashkent I have, definitely built up an appetite going up that hill and sliding down I think, we can we're. Ready to eat again. Hello. Mark. Hello hello, how are you very good, welcome to excel thank you very much I was talking, you about they. Sold everything, and this is what remains I'll drink it okay, smart big round Lee. A next. Stop on this Tashkent, Uzbekistan. Leer. Estarán teh have a bunch of local dishes. Another. Dish specific. Dish that we've come here to eat is not in which, is a dish that I've been really looking forward to trying just simple, since I learned about it today she has a very thin dough which she slices into very fine like Julianne's then, you move over to this station where he's finely chopping up a mixture. Of horse, meat and beef, and that mixes into the dish and then, I think it gets assembled over at station, number 3. So, she takes an equal amount of meat plus the julienne dough now she's just mixing, it fully she added in some seasonings some local cumin some black pepper a little bit of oil and it's just fully, mixing. It so that it's completely even, tossing, it. In. Which, the. Horse, sausage, was, brewed. You. Gotta eat this with your fingers that's the traditional way but just a mound of what she mixed up with their fingers the dough the the julienne dough the mixed in meat the thick. Chunks. Of horse sausage and then there's some onions, on top so, I'll grab you can see the pepper in there too all nice, oh that's beautiful I can't wait to try it. Wow. Awesome. You've, got like. They. Are kind of like noodles but it almost has like a cheese, texture. To it and then, you've got that meat mixed in it's oily you've, got that like spice the pepper in there the light cumin, and then, again you. Can really, like taste the meat so far today in. The dishes the meat based dishes we've had the. Meat just comes in so vibrant Lee liver for what's so natural, tasting it's, a fat. Horse. Back. It's, like, really. Meaty and. It. Is like a sausage like kind of like salty, almost like a salami, it's so. Succulent. This is the soup that the horse sausage, was boiled in. Is. Like saltiness. It's it's, a little bit sour it's. Powerful yeah that's good, really, really good. Some of the boiled meat and rice which. Has just turned into a paste. You. Can see the fibers, in it yeah greens, and rice and you can see the fibers in there but it's all just boiled simmered down for, like. Half a day for like 11, or 12 hours until it just turns into a paste a porridge. It's. Workout. Very, like comforting, you've. Got like a foamy, almost foamy texture, cut and again, you taste that meat, next. Up for the lamb sausage, and this is like a pretty, hardcore you can see the fat just laced within it it's a mix of organs as well and then wrapped up into an intestine, and it's just it's just dripping and oily, meaty, juices.
Mm-hmm. Yeah. That's like, fatty. Juicy. Mmm. Yeah. It's, pretty good but that's that's. Meeting. Some. Of the lambchops. Delicious. Is so tender, doc. Be she was kind of kind of lean or at least in comparison to the last bite I had and, this one is the dolma there's cabbage, and there might be grape leaves in here as well but then rice and meat on the inside. In. The dill in there that's, what makes it that's, what. Brings it to the next level moving, moving, through the meats next step for the kabob. Oh. Yeah. That's. Me Tomomi taste the smokiness, of it how it's been kinda, saltiness as well how she's been scorch over the hot coals. It, was all good but that horse. Snoodle, like, dough dish, with the soup and that is that, is unique, and just it's, incredibly. Good it's all man it's good we're, gonna go back to the hotel we're gonna rest for a couple hours and then we have one, more meal to, complete, this first, my very, first day in Uzbekistan. It's been yeah. It's been nothing short of just. Impressive. Impressive, and met so, many friendly, people so much good food but we okay all that to say we have one more big dinner coming up. Wow. This, okay, we went back to the hotel we rested. For about an hour it's, a very modern but very nice, very, beautiful. Restaurant. With with, modern, Uzbekistan, style and we're eating a dish is called it's called Chappell, duck look, at this platter. It's. A beauty, it's, another stunner, and if, you can notice right in the center you, will see the horse, sausage, that we've already eaten. Once. Or twice or three to five or three times today guys hungry. Sausage. That's like one of the winner winning. Meats of the days like sheets, sheets. Of what looked like kind, of like dough. Okay. And I got some horse horse meat on there as well of course. Well, that's not, incredible. Those. Are like noodle. Sheets you've got that really meaty, bra that. The noodles have sort of soaked up with that. Horse meat which is salty, and likely like. More salami and then the crispness of the green onions what, do you think what is the main ingredient in this, what. Is the main ingredient the noodle. Or the don't know no. And. It's not even the meat I mean the me gross the broth and. Every now and then. Like. In this bag you get a a cumin. Seed hmm. Like a whole cumin seed but it's. Kind of mild. This. Has been one of those days that, just, blows. Me away and I'm still trying to process the. The. Food the culture, we. Landed, about okay. Less actually less than 24, hours in Tashkent, slept, for like two. And a half three hours then, immediately, got started, on this ultimate, Tashkent, food tour truly. A learning, and just a beautiful. Beautiful day, I loved. The food, I loved the different dishes dishes I'd never seen, or even imagined. Before but, even more than the food the, people the hospitality. The, the friendliness, and genuine. Kindness. So many people that we met today is what really shines is what really stands. Out so I want to say a huge thank, you to the Ministry of Tourism whose Becca Stan who invited, young and I too is Becca Stan thank. You so much for making this happen thank you to Beck bruise vicar whose arranged, everything he he did a lot of work to make this happen so thank you so much Antioch, bar and also. To Arash fun for coming along with us today, man. What, an amazing day we, had it was just day one of Uzbekistan, we have so much more food, adventures. And experiences in. Uzbekistan, that I'm gonna share with you in, this entire series, so stay tuned and yeah. Be sure to watch this entire series, I'm, gonna say good night I'm going straight to bed and I. Will see you on the next video thanks so much for watching please remember to give this video a thumbs up 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, thanks. Again for watching see you on the next video.