delicious, fantastic, tastes like honey , in uzbekistan, beautiful, from this angle i ’ve never seen registan before, in uzbekistan it’s hospitable, dried melon, rejuvenating bananas, in uzbekistan it’s colorful, how can you put so much beauty in such a small yard, uzbekistan, fun, italy, where did you come from, from rome, no, where from? and to enter uzbekistan you do not need a visa, only a passport. this is another bonus to definitely come to this country. 4 hour flight from moscow, here it is, one of the oldest cities on earth, third in size in uzbekistan, samarkand. it is called the eastern rome and the pearl of the great empire. it was thanks to the commander that samarkan

became so luxurious and magnificent. and here in the mauselum of gur, emir tamerlane found eternal peace. the entire room is covered in gold. what splendor. most tourists are sure that it is black. the stone is tamerlane’s grave, but the east is a delicate matter, what we see here on the surface is just a reflection, a projection of everything that is underground. almost connected with the name of tamerlane what are every attractions in samarkand. bibi khanum is no exception. the mosque, which amazes with its grandeur , was built by the wife of the conqueror. mausoleum of the prophet daniel too. owes its appearance

to tamerlane; it was he who brought here a piece of relics from the iranian city of susa. after the burial of the prophet’s remains, a tree blossomed from a spring in this place. this fig tree is over 500 years old. and it once withered away. but when later the patriarch of moscow of all russia alexei came here and sprinkled the tree with water. saint source, it again began to bear miracles, another sacred place of samarkand is shahi zinda, it is revered by muslims, just like mecca, because the great brother of the prophet muhammad is buried here, there is also this staircase that supposedly tests a person for sinlessness, they say: that when you go up

, when you go down, you must count the number of steps, and if the number of steps coincides when going up and down, then you have been cleansed of your sins, what if it doesn’t match, no, i’m afraid of something, perhaps just i will rise, all these are the tombs of kings, richly and skillfully decorated with azure mosaics. so many centuries have passed and look, the colors are preserved in perfect form, until even scientists were able to figure out what the secret is, amazing, and another amazing most recognizable landmark of the city, visiting samarkand and not seeing ragestan is the same sin as visiting my native rome. and will not see the colosseum. on a huge

square there are three madrasahs, theological schools for young men, which are no longer operational. the ulukbek madrassa was the first to appear in the 15th century. named after the grandson of tamirlan. it is the oldest in all of samarkand. how many times have we been here, and today for the first time we were allowed to climb the minoret, they say the view there is amazing. the fact that the view from the minororet is stunning - we were told that, but the fact that it’s so hard to get up there, they kept silent about it, mamma mia, the higher the view, the cooler the view, yes, from this angle i’m a registan. never

seen it before. registan is so luxurious that it needs to be seen not only from different angles, but at different times. even at night, he's crazy beautiful. ragestan. and judging by how many people are here, you understand that this is not just my opinion. ragestan square is considered a very popular party spot, where not only tourists, but also locals like to meet in the evenings. and in the evenings, a real light show begins here. jam makheev is 100% natural. you won’t believe how many more illegitimate children grigory leps has. there will be a couple today. what injury did natalya varley receive? fell along with the tree. to whom does yuri galtsev owe more?

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the woman who walks there, here she is, i saw it, like there was luck, yes, yes, this one let's go, let's go, she's running away from us, here she is, here she is, where did you run around, wait, why is she running all the time? wait, don’t run, as

i was later told, this colorful lady fumes the market with a plant called isirik, the smoke of this herb disinfects the space and brings good luck to the sellers, this is the first time i’ve seen how this is, you sell stones, clay, and what is clay for? to build a tandoor? well, it’s a very very unusual feeling now, in short, how can i explain to you, if you take dark

chocolate and bite into it, it will be exactly the same twist, it feels like it, i wouldn’t say that it’s just super tasty, that everyone will like it, but now you know that there is usefulness in platy clay, now you can try something that is not healthy, but at least tasty for you.. .crystals made from sugar syrup or grape juice, as if i’m walking in a cave somewhere right now, there are stolactites and stalagmites and all sorts of crystals coming out, very impressive, amazing, it’s more dangerous for the teeth than the clay that i ate, it's because of this that we use it instead sugar for tea, coffee. and if you just want candy, break off a piece in your mouth

; it tastes fantastic, like honey, and how much does it cost? 25 kilograms, a little less than 250 rubles. what are we selling here , another stone, what a day, today i only come across stones, this is life, these stones are local ayurveda, they need to be crushed for a variety of diseases, and what is this called? this is what we call kvass in russian, kvass, yes, how much does kvass cost? well, how much is 100 where? amounts, that is, about 100 rubles, yes, i have never seen such a delicacy, it’s a leaf eggs, what the hell, what kind, look, look , well, let me, well, you were jumping, you said leaves and eggs, there’s also wool, oh, you know, this is hagleche, no, well, now explain to me,

you’re really racing now behind the forests to cut off their eggs, no, that's... i'll tell my mom, let's make tea with eggs, she'll die of fear, nothing will happen, you'll say, this is a medical clinic, there's so many unusual things, here's another weird one, here's the most visited attraction in the city , although you can’t tell from the look that there is only... a year, silk road sammerkan is a huge tourist complex, luxury hotels, recreation areas, restaurants and a park, the eternal city. honestly, on the one hand , it upsets me to find out that this is all a remake, but on the other hand, it’s clear that the craftsmen tried so carefully to recreate this atmosphere of antiquity, that all these

mosaics, all these details were realized using ancient techniques, an ancient city - uzbekistan in miniature, here you can walk along the streets not only of samarkand, but also of bukhara, firgana and tashkent, ho-ho, souvenirs, and the t-shirt is green, the color of ntv, oh, there are already bags here, carefully, if you are with your wife, settled as local residents in the eternal city. more than 100 masters of folk crafts, so we cook delicious food here, hello , samaritan lye paper is produced here using ancient technologies, this is not food, no, no, such paper is not afraid of moisture, high quality and durable, the recipe is not easy, first the mulberry branches are soaked in water to make it easier

to remove the punishment, then they are boiled for several days, then they are ground, by hand, as if we were chopping meat, and just like that, why is everything homogeneous with it, with me it’s like porridge? this is us during the day we started, we started in the morning, you already have new portions, so we got porridge there, after which we throw it here and we dilute it with water, everything is authentic here, everything is as it was, everything is as it was, you know, here we are at the beginning..

. wow, this is cool, but you can say, let’s go and eat, melody suggested that it’s really time to have a snack, bello, salaam alaikum, sir, shukhrat rustamov, a chef with twenty years of experience, as a child he dreamed several times about his late grandfather, the cook and passed the slotted spoon, as if hinting that his grandson must continue his work. shukhrat listened to his grandfather and now works in top restaurants in russia and uzbekistan. what will we cook today? today we will prepare the national dish osh-ort. that is, pilaf. osh is a pilaf on time. osh is food, and ort

is flour. ah, all there is is food, this. ovsh, so i'm already confused, wait, food , that is, if pilaf is osh, but osh also means food in general, that is, you revere pilaf so much that you gave it a name that means food in general, osh-ort - this soup with noodles, vegetables and meatballs , diced carrots, three types of bell peppers and onions, alternately put in a cauldron and fry, and ground coriander, wow coriander, then add nud here, we have already boiled it slightly, yes, otherwise it would be very solid, yes,

a little bit of tomato paste, that's it, a little free leaf, that's all, all that's left is to add beef broth, i really like that you even make the whole soup in a cauldron. what is cooked in a cauldron, the aroma, taste is very different from a gas stove or from induction, that is, if possible always choose the options in any way, you need to choose a cauldron, for any food, then put the pre-boiled beef meatballs into the cauldron, so now, that means there are 10-20 minutes left to cook everything, but wait, and don’t add noodles, cook the noodles separately in water and add everything. then, yes, then, this is probably the first cooking in my life when i try an empty plate, so what happens

here, here we have ready-made noodles, we put in the noodles a little at a time, uh-huh, then tevteli, and definitely some broth , everything, enough, everything, now we’re adding here what, fermented milk product, what’s the name of chuck? yes, chaka, syuzma is different, like that, yes, yes, how to say, bon appetit in uzbek. so suddenly. eh, let it be. it’s like such a simple soup, but incredibly tasty

, smeared, look, i’m from italy, we don’t really eat soups, but while in russia, i fell in love with the culture of soups, but at home i cook my own soups using italian varnish, that is, i always add tomato sauce a shepherd and some kind. crown and you did something very, very similar, similar to linguines, it turns out that we are on the same wavelength here, of course, definitely, it’s very tasty, smeared, for health, grace, dust, in order to digest all the impressions of the city in question, i’ll arrange a romantic walk. true, you will say, in the sense of romantic , you are alone here, but i am not alone, you are with me,

right now i am landing in one very tasty place, so we are in central asia, but judging by the first treat on the plate, it seems we have just taken a step towards the east. salmon tartare, black caviar and a particle of gold as decoration,

next on the menu is a dish with a special effect, ula-la, but of course this is a gift. so this is a bone , and something looks like tartar and i see gold, or more precisely, this is what we have here on plates, this is baked bone marrow in the joxper grill with marbled beef cake, naturally, oh, how interesting, do you want to make it just as delicious attraction at home, finely chop the beef and bone marrow, mix with olive oil, egg... the chef's secret,

which he did not even reveal to me, the point is that bone marrow is really very fatty, and tartare very well softens this fat content and thereby enriches this experience, mama mia, this is something, in general, i will say this, until today. but today i realized one thing: in uzbekistan they know a lot about haute cuisine, entertainment, the fountain show here is simply fantastic, wow! how high!

explosions, a show with an explosion, this is a fabulous end to a great day, and tomorrow is a new day, which means a new switch, where in bukhara? bright taste of instant coffee jardin gold and jardin deep dark pleasure to feel the prophecy in england and mystery the death of marina golub, innocent blood will be shed like a river, how her role as a clairvoyant turned out to be connected with the tragic death of the actress, a person, if he is essentially a traitor, he will simply

wipe his feet on you, go to... how she pushed through her young traitor husband, and he cheated on her, she bothered us all because she thought he was very talented, how the actress was looking for the killers of her loved one, which she didn’t have time to tell before her death, she got an iud and there couldn’t be a child, and how an ominous prediction came true the astrologer of the president in france said personally to marina golub: fear the red. in a new investigation based on real events, today at 13:00 on ntv. timur eremeev, million-dollar secret. today at 21:20 on ntv. the prices are just a holiday. we always have a holiday, and it’s been like that for 25 years, the price tag is favorable, which means the price is low. dumplings siberian collection 2799. pyaterochka to the rescue.

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friends, salaam aleikum, i have settled well here in uzbekistan, yes, although it won’t work out any other way, i continue my journey through uzbekistan, from samarkand i go to bukhara. and the most convenient and fastest way to get to bukhara, and indeed to any major city in uzbekistan, is, of course, a high-speed train. 1:40 minutes here she is magical, fabulous ancient bukhara. this

city was one of the most advanced and prosperous, but in 1220 it was captured by the mongol conqueror genghis khan and almost destroyed...

unfortunately, but i have a solution, you can admire it from the terrace of my hotel, which is located in the historical center of bukhara, so that’s why you can’t go inside, they didn’t spare space, i see a bed, have you ever seen it?

over a cup of aromatic coffee. ambassador, an exquisite arabica blend for true gourmets. its luxurious. velvety taste the rich aroma inspires me to new discoveries, create moments of comfort, together with coffee, ambassador, all the attractions of bukhara are located within walking distance, five minutes from my hotel is the most ancient architectural monument of bukhara, the ark citadel. previously, the ruling family and... noble persons lived in this fortress city; there was a unique

library, a court, a mantyard and chambers of rulers. such a funny lion cub, huh? it seems to look like a lion, but about the cooks and the details are not entirely clear. do you know why? the last emir of the bukhara emirate, alimkhan, was a classmate of nicholas ii in st. petersburg. they studied together, after which he returned here. rodino instructed him to also create a beautiful statue of a lion, as he had seen in st. petersburg, but the master was a little confused, he had never seen lions in real life, so to create such a small masterpiece, he had to rely only on the stories of the emir, and sergere what happened was, opposite a powerful fortress, one of the most beautiful mosques in the city.

in water. i visited many mosques, but only here in bukhara, for the first time i see that there are bodies of water near them. by the way, speaking of reservoirs, the charming lyabihaus twig is the most favorite vacation spot among locals and tourists. leave. the middle was once asked, do you have

an appetite? to which he replied: in this world , appetite is the only thing i have. haja, how do i understand you? there are many restaurants in bukhara that are located in unique buildings, for example, this one was converted from a 16th century caravanserai, it was literally revived from ruins. i love restaurants so much where the interior is not just beautiful, but authentic, he immerses himself in the history, in the culture of the country, by the way, the music here is also authentic, they play it superbly.

these things are very cool, look, they look like small square chebureks , but the dough is fried, but let’s try the filling here, these uzbek pies stuffed with spinach are called bichaki, despite the fact that the dough itself is fried, but the filling is like this i don’t know whether it’s cooked at the right time, it’s very light and airy. another interesting snack: lamb seeds, really like sunflower seeds, there’s not a lot of meat here, but the funny thing is that you eat them, like sunflower seeds, casually, while you’re communicating with someone, you’re going somewhere, maybe it’s a great start, but enough with snacks, let’s move on to everything -so to the main dish, aloraa looks like lagman, but there is one difference, the noodles that... are here in this dish, they

are green, and at first i think, okay, the usual trick, they mixed the dough with spinach, no , mixed it with dill, dill noodles shivit posh is prepared like this: beat dill with water in a blender, and then mix with flour, egg salt, the finished dough should rest for half an hour, during which time we prepare the frying. in a closed frying pan , add meat, onions, carrots, potatoes, peppers, tomato paste, tomatoes, salt, pepper and a little cumin one by one, roll out the dough, fold it, cut it, boil the resulting noodles in salted water, add sauce, mixed macioni, kefir sour cream to the finished dish

fill with roast on top. gorgeously prepared, absolutely, firstly, you can feel that this is a handmade dough, there is dill, after all, there is a note of dill, it is there, 100%, here more spices, this oil, a little fat, meat, vegetables, it’s like a full meal in one plate, but to remind you of uzbekistan?

shavy - this is already a natural show, no , here is a natural show, which one, let’s take the third one, let me compare, it’s natural, i’m even afraid to touch it, but how to wash it, iron it, you can wash it at 30°, if only, if they brought you such a gift, you would be delighted, yes, of course, i love all kinds of such beauties, well, i love that, yes, pleasant, yes, pleasant, yes, so, if in in rubles give approximately 600,000. specialization, the dome of jewelers, hatmakers , century, before each of them had his own money changer, but now they sell a variety of souvenirs, from robes and tebetek to knives and

carpets, and pure bukhara design is pure bukhara design, double-sided work, classic solor design, this is the most famous thing... look, first, like this, this one finger of yours should touch so that she has something to lean on, a little, a little like this , a little so that she goes there, and hold the hammer longer, and the pencil should move with the help of the hammer,

yes, yes, i understand, here it comes, 20 mm, you did it, you helped, though. 2-3 mm i ruined the product, okay, let me return it to you, but how much will it cost in the end, look, each plate is individual, depending on how many days the mafia works, let’s say how many days it will take to work where -that’s 20 days of work, well, it costs somewhere between 2,800 and 3,200 sums, in short , you have to be a millionaire to afford such work, why is that all, i’m probably not your client, because i'm not a millionaire. everyone is like that, but he is a lover of adventures, there are plenty of them in uzbekistan, especially in the evening.

such a warm welcome awaited me within hours of driving from bukhara. a few years ago an incredibly cool place appeared here. edoki is a historical attraction with complete immersion into the past. even the yurts are real. ah, in short, here you can feel like a real nomad. i already talked about complete immersion, so, right behind the yurts , very authentic entertainment awaits you.

new life hack, i didn’t know about kiwi, baba, i i see that you have already taken care of the marinade, i can help with something, although, even though, it would be better if i didn’t ask, the process of spitting the lamb is not the most pleasant to the eye, so you won’t see it, just take my word for it, slowly, yes, slowly, slowly. how long do we turn it slowly? 4 hours, 4 hours, yes , then i guess i’ll leave you to continue spinning,

i just have time to master the territory, yes, okay, call me when you’re ready, we have a whole desert here in ours. tension, like a huge playground, or a huge sandbox, yuhu, while i was scattering it in the desert, the lamb marinated in kiwi rolled up and rolled onto the table, of course, i must admit, the tables in uzbekistan are very bright, even in the desert, so, what’s here? here , broth, of course, fatty meat is always served with broth, well, for digestion, it will be pleasant, it will help, but of course,

my attention is all on this plate, oh, my mother, oh, my mother, look at the shine , bright, bright, this means that everything will be delicious, tasty, and this means that the meat will be fatty, fatty, damn it, and federico too will be fat-fat, then? well, okay , you can do it once, i don’t know if the secret is in the kiwi or slow cooking over a fire, but the meat is really very fatty, yes, but juicy, soft, i don’t feel the kiwi, but maybe it had an effect, because the meat is really very gently, well, how can i tell you, it’s good in uzbekistan, surprisingly, even in the desert. real

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especially when it comes to pilaf, and my friend chef bakhrus will help me prepare it. let us have a large company in the frame, i agree, yes, then sharif, let’s go, salaam asalaam, meet me, this is actually not a sheriff, but a sharif, the owner and generally the main

person here in this place, and in this city, in in this country, in this world in general. previously, this was not a restaurant, but a house in which sharif’s family lived, he grew up here, and after his death grandmothers, she and her brother decided to open a restaurant and it is a great success , there have been a lot of celebrity guests here, we will need meat, moko, yes, spices, raisins, yeah, what are we doing then meat, how to cut meat, can you sheriff cut it? this pilaf is called oshisofi or wedding, it is what is prepared during the celebration, and it is also called pure pilaf, because the meat is not fried, but boiled together with onions, yellow red carrots, and always in a copper cauldron. sheriff, you said that you cook all the ingredients in advance, separately or something, yes, meat

cooked in broth, the meat must be cooked. what is approximately 3 hours, 3 hours, it’s good that we have three, which means we will have a very rich assortment of jokes, because at 3 o’clock i can’t imagine what we will do here, let’s start chopping carrots. oh, carrots, wai , chief, or rather, sheriff, yes, for this we need two types of carrots, this is yellow rednuffy, yes, then look, to be fair, you have yellow red, i have one too, so we divide it in the middle here so feederika, the carrots are ready, and this, this is also the chef, everything is in the cauldron, right the ingredients have been added, you need to mix, no, no, now we’re adding the ingredients here, what? it doesn’t mix, no , we have it in layers, so we started, as in the beginning with meat, and then we threw in two types of carrots, then we added nud, raisins, yeah, spices and again the third layer

- this is already another carrot, two kind, and now the very last process is the loading of rice, the rice is boiled in advance until half-raw in a separate cauldron, everything is key for this pilaf. there is also the last process, we must wrap the lid with material so that it is in a vacuum, in the sense in a vacuum, that is, we wrap it in a cloth so as not to allow steam to pass through, that’s right, yes, and thereby a vacuum is formed, yes, a vacuum steamer, that’s right, yes, well, a pressure cooker, yes, a pressure cooker, by the way, when you cook... that’s it for the time being, especially since everything is healthy, yes, you get healthy pilaf, healthy pilaf, that’s how, everything is boiled separately, not fried, yes, everything is boiled, then steamed in

a vacuum, you have the healthiest ash pilaf, that’s right , now you’ll try it, when it’s ready, there’s not long left to cook, the pilaf is filled with a mixture of sesame and linen oil, 10 minutes and you can try , so close the lid, we did it all, it’s nice, yes, we, i’m already pleased, just looking at this masterpiece, i already know the word tasty in uzbek, smeared, i think this will come in handy soon, but how to say the word beautiful, beautiful, cheroili, cheroili, cheroili. and in bukhara we have the word bamaza, it’s delicious, by the way, but how to eat pilaf, right, does everyone put their own plate or does everyone eat from the same plate? well, we usually eat here from

one plate, okay, with a spoon or a spoon? spoon, of course, okay, then we dive in after guest, and madonna of pride, can we mix now? yes, of course, at the very end you can, yes, yes, yes, really, the very first thing you feel, in addition to the excellent taste, is that this particular pilaf is much lighter, more tender, i would not call it completely dietary, but definitely more tender yes, i must make a sincere confession, this pilaf is one of the three best that i... in my life, it is really dietary, you can eat a whole plate and there is no heaviness in the stomach, i have been to uzbekistan so many times, but i have never seen bukhara, now i finally know what it is

and what bukhara plav is, it’s all thanks to you, thank you very much.