are visiting family, in our territory, which is controlled by the museum reserve, there are also objects that are not part of the reserve museum, such as the famous church of the body of god. in 2005, nesvizh castle, together with parks and the nesvizh farn church, was included in the unesco world heritage list, these documents, copies, which are stored here so that...

minsk and moscow do not change the course of integration, belarus and russia will cooperate already the presidents, lukashenko and putin in minsk are confirmed. we can confidently state that the economies of belarus and russia are developing dynamically, despite various kinds of obstacles. we don't need war. today we spoke only about peaceful prospects. our potential in terms of armies and

weapons production, all this constitutes a tremendous force, there is everything for every taste, dessert, for export. slodych, as an example, today produces more than 100 types of products, they are made from natural raw materials, with love we bring all the best, cookies, candies, gingerbreads, marshmallows, waffles, the most delicious is waiting for us quality control. international legislation, i say, but they are in america, this is washington, that is , wait, they are prohibited in this capital, at a time when it was hot outside, when i was arrested, why was it 15° in the cell, i i was just afraid of becoming a vegetable, because my consciousness was all i had. "we claim that we, as

philosophers, give a message to the world where to move, they claim this, they destroy man as such, they do not need him, they need a certain number of people, which will have a certain amount of resources, all the rest are replaced by artificial intelligence, this is not a conspiracy theory, markov’s project is nothing personal, watch on the belarus 24 tv channel . let you love like a flower in the field, like a young bird, like a flock over a crayfish, like a patched bird, what’s alive free. may i love you,

may i love you for the song that i hear, for the sweet sound of laughter, what a frequent call, for clear eyes, for my young soul, may i love you, may i love you for the bright hours that you give me happiness and story, for shchyrae nathnene. dear daughter-in-law, let me love you.

the first time i stood here for 2 weeks, then maybe two more times, this was when i was just like a tourist, then my wife met , it’s just that the tourist ended, everything ended after the wife

, the tourist, it ended on the first night when i arrived here there was this little situation i saw i was i was in shock, well... there were apartments there in the center, i wanted to walk a little, see what was there, and i beat the traffic light there and i looked at the traffic light, a lot of people were standing, cars, and this traffic light was red for us, then when it's green, all the cars stop, there was one grandmother there with a phone, and we were there a lot, i waited, i, because i'm like... lebanese, like an arab person, i have to look, maybe one car is not worth it, because we have these disciplines, and this grandmother, she was on the phone, looked at the green everything, everything, she, she didn’t look at anything, and there is a very big transition there, then i understand that there is such a discipline ,

first, i understand that people have this respect, in russian, sorry, for for all these are like... how clean they are now, it’s clear that the country is clean, quiet, girls and women can walk home at 5:00 at night, no one bothers them, when i thought that we arrived in belarus, i also read, what's here, what's the plus, what's the minus there could be, and of course, i won't take this risk, if it's worse here than in lebanon, the first one... will think, school, kindergarten, these, these all us in splevan is paid, paid and expensive, i read that there is a school, a kindergarten, a hospital, a clinic, all of these, if there is a fee, it

pennies, this one is the first, and these 70% of people have a headache when they have a family, we have them. now in our project, in our caffeine, and we have oriental sweets, arabic coffee, we make these according to tradition according to our culture, arabic culture, this is a coffee-confectionery,

the first oriental coffee-confectionery in belarus, when i was very little , my grandfather prepared sweets, oriental sweets. always in flight when we go to them, and i go to them at this small plant, if i may say so, they help a little bit, you you know, a little child eats sweets there, these are the ones i helped a little at a time, let alan do this a little at a time, stir these milks, make these and from now on i like how they worked, i i taught a little bit at a time. how to do these, and how to stir milk when you need to turn off the gas, because in lebanon we always work with gas, low electricity stove, then i tried to cook at home, because we wanted to eat sweets at home, i also helped

my mother a little - a little at home, then i tried to make these myself, of course, it was difficult, i burned these sweets a little bit at a time, i ’ll try, well, this is always... when people learn first, there must be mistakes, what do they learn from this mistake, after that we opened our cafe, there was just coffee, and people sits drinking coffee and... these, then we tried a little sweets, we treated them to sweets, well, our client, they are there in the sofa, this is not just a client, they, because they are there every day or every 2 they were visiting us for the day, we treated them to purchases, sweets, they tried it, they said it was delicious, and we tried it, they sell it these sweets, it was a hobby for me, the first time this hobby was interesting for me, it’s not just a hobby. i wanted to learn more about this area, then i looked in lebanon, because i wanted to teach a little

about sweets, how we prepare them, we have a university in lebanon, and we found the time and what courses they can give, because i wanted to know more about how this factory works, this big kitchen, and there we were at the university, there was the best chef in lebanon, a pastry chef, he taught me and after that...

and after that i thought, she asked, and my mother is also there and we are in lebanon, maybe one day she died too, i didn’t see her, it was simple for me, i listened to these, and then i thought, why we don’t live there, that was the first idea, then i came here two or three times and looked at the product, the products, what is there, what is the price, if possible, and after that...

these sweets or not, i can say 100% , yes, you can, because i cook these with my hands, this is my, my, my life in this sweetness, so you need to be an expert in your field. belarus has good relations with baku and

yerevan. it seems to me that belarus intends to continue to maintain these good relations with both parties to this conflict, because we are generally for peace in the world. azerbaijan has achieved a lot in recent years and, above all, by solving its main problem, the return of lands that for a long time, well, simply became desert.

and firmness of intentions. watch on the belarus 24 tv channel. very often our sweets are confused with other sweets. who cares? ours means arabic sweets. this is what's popular people know more, these are, for example, turkish sweets, we talk about boklava, how we prepare boklava, but they are visible the same way, turkish, arabic, this is boklova - this is boklova, dough, nuts, sugar syrup, there are just two questions, the first they

will say there is honey there, but there is no honey in boklova, this is when the confectioner works with honey. or a chef, he understands that when honey boils, the honey will be without vitamins and nothing, because all this is not honey, honey cannot be heated to more than 70°, they add glucose, yellow glucose, not natural honey, our products, they are, arabic products, there is less sugar syrup, they are less sweet than turkish, there are more nuts inside than turkish, we add powder there, because when the nuts are ground like powder, that’s it, there is no taste there when we prepare these sweets, there is also another technique, how we prepare these sweets, it needs to be baked, for example, turkish, it takes 30 minutes, they will be ready, that’s it, add the syrup and that’s it, and in arabic it takes 50 minutes, we cook it differently, two since we prepare

these sweets, that’s why they are different according to tastes, plus boklov cannot be vegan,

there are many gastro festivals in belarus, we tried our set at one of them, it was our first experiment, and in the end we were winners, for me this is super, because as always we work here according to -lebanese, we always talk to people, how are you drinking? coffee, how do they eat these sweets, how right should it be that they give off this taste? i can’t, when a person comes to us for the first time, i stay here, and he doesn’t understand what it is, he wants to try this coffee, he just might be drinking this coffee incorrectly, then he will think, this is not tasty coffee, i can’t just stand and look at coffee, how people eat these

sweets, we will always say, drink coffee first, then eat sweets, what is it... there will be this balance in the family, because people yes, if they try black coffee for the first time, especially our coffee, they may think it’s very strong, yes, that’s why sweets should be after coffee, you drink coffee when they try it and you look at them, that’s right, for me it’s oh, thank you , merci buku. meet my family, my wife nadya, daughter angelina, we met on facebook, and...

these are a little complicated in russian, just look at her, the most beautiful woman in the world, at first there were no thoughts at all about marriage, as if it were just some kind of relationship, and naturally it was interesting, it was some kind of new experience, and it was scary overnight, because as if i understood that i had to move to another country, i never had any plans to change the country, i love my belarus very much.

lived, i got myself a dog, brought it from belarus there, because my love is alabai, i wanted such a dog, and we began to live like our little family with our dog, then yes, a miracle happened, i was very scared that i would become a mother not in my own country, not next to my mother , but it kind of happened and we are very happy, in the end we got angelina, well... it’s very good for me to live with a foreigner, because he teaches me english,

arabic and i teach my dad russian, i sometimes help my dad in kitchen, i want to become a pastry chef, but i still want others work, well, first of all, i married an eastern man, in the east...

to build all this, of course, well, i ’m proud, i’m proud, very proud, his absence from home, well, every time i think that, well this is temporary, because sooner or later it will become easier, something will change, and we will spend more time together, because yes, indeed he is working very hard now, very hard, because for me this is now the time when we make this the basis for our work, at this time a person must work hard because... i understands, she already knows what we are doing, it's just that she, she knows, she was that it's believe in him, yes, just for me it's me who's a foreigner

here, and it's me who has to work, it's me who has to think, this is my plan, what was, yes, this is my handiwork, what we are doing, she understands, this is it, if there is no understanding, nothing will happen.

since 1943, pyotr kupriyanov fought in the partisan detachment rodina brigada razgrom. in the first battle with the nazis, he got himself a weapon. the young partisan collected important intelligence data, penetrating the garrisons of the invaders, took an active part in the rail war. for his courage shown in the fight against the fascist occupiers, he was awarded the world war ii partisan medal, second degree. in july forty-four, when the red army

expelled the fascists from belarusian soil, peter volunteered to go to the front as a private in the third battalion of the 503rd motorized rifle brigade of the twenty- ninth tank corps. the young soldier died on november 2, 1944, covering the embrasure of an enemy bunker with his chest. this sacrificial feat helped his comrades master nameless height in the distance from krunsk. region of latvia and move on victoriously, expelling the fascists from soviet soil. eighteen-year-old pyotr kupriyanov was awarded the title of hero of the soviet union. posthumously.

got ready, music, dj, guys, applause, hello everyone, are you ready for today's meeting with our guest, sergey, what do you expect from the children

you will meet now? have a pleasant conversation with complex, difficult questions, do you promise to tell only the truth? yes, of course, i tell only the truth all the time, you are a very straightforward person ready to go out to the kids? yes, ready, then good luck! so, welcome to our hero, today our guest is a professional racing driver, head of the mas sport auto sports team, two-time winner in the truck class, sergey, you have the right to refuse to answer the question three times, and be attentive to the questions, at the end of the program you will choose the best one, now you have one minute to tell about yourself. time has passed. good afternoon, my name is sergey vyazovich, i am a pilot and head of the massportauto team, two-time winner of the dakar roller race. father of three

wonderful children, you did it in less than one minute, a real racer, a real athlete, we have 100 children in the studio, everyone has a question for you, let’s see how many questions you can answer, who will start, i see the red sector is ready, hello, sergey, my name is matvey, can you tell me when you first got behind the wheel, who was your instructor? i first got behind the wheel at an age when i couldn’t even touch the pedals. it was my father, and i was sitting with him on my knees and tried to drive a car only holding the steering wheel, it was on the way to the village to visit my grandmother and grandfather, that’s where my training began - driving a car. next black sector, i want to ask you one question, why are you...