artyom martirosov is the chef of the kutaba crab restaurant, and blacktai, today i would like to show you the cuisine of the pan caucasus was born in grozny lived in brazil works in moscow bank cuisine a combination of different cuisines of the east and asia a delicacy for us, this is just a product in which we process in large quantities dishes with king crab any pasta risotto possibilities.

we are taking chef artyom martirosov, a master of bright tastes and non-standard ideas, on this trip. i will go with my colleague timofei suleiman, i am sure it will be very fun and educational. for the second week now, star chefs on wheels have been traveling around the caucasus, they have been to chechnya and now they are going to dagestan oh, how cool it was in chechnya, what awaits us in dagestan, i think it will be even more fun, what do you think about the products, how different is the northern region . it will be colossal, because after all the caspian sea. i think there will be

a lot of fish there. there is wonderful, of course , lamb mutton. by the way, i thought to cook, just the same lamb. we will first need get to know people talk to them ask what they eat to find out the traditions we were announced in grozny and i have no doubt that we will have a less colorful trip in makhachkala, of course. cool so i think that you need to go somewhere for a walk to see and you are already thinking what to do next, right? local color is in abundance here, in order not to miss anything, it is better to turn to a professional guide. good afternoon. hello my name is artyom my name is timofey very nice maryam with a pleasant welcome from dagestan thank you so much. well, tell us a little about the

city here at the place where pyotr tarkovsky stayed, invited him to tarki where we are. by the way, we'll get up a little later. you will see the panorama of the city. later, the next day, i suggested that peter i lay a stone here in memory of staying under these places. i heard that dagestan is quite a national region. how many people live here in dagestan, there are representatives of more than a country of a nation with a nationality of them 30, but we still have a legend as a relatively small you live in the territory only people say that the almighty when the horseman was handing out tongues, tired with every bag of tongue. he caught on to the mountain and fell down right here. these nationalities are precisely thanks to this legend. well, at least we can explain. why is it peacefully existing here on such a small territory. such a great story. and this

is how makhachkala already looks like from the viewing auction, our beautiful city is visible in the palm of your hand, and the view is really very beautiful. listen wherever you are i also recommended to go with tyoma here, definitely in the first place. this is a sweet canyon, this is the hallmark of dagestan. well, the most ancient city of russia, derbent, also needs to be visited. after the tour, the chefs about starving, it's time to explore the local cuisine, but what is the local cuisine in the republic where there are more than 100 nationalities, to understand this you need to go to the ethno-restaurant on lermontov street this is a real museum where every meal a fascinating tour of the gastronomic dagestan good evening i want to offer you a dish of dagestan cuisine is a miracle, let's get to know each other first. my name is timofey my name is artyom very nice. what a chic table it is, but tell us that we have here on the table

of dagestan cuisine what i brought. this thin miracle thin unleavened cakes with different fillings are better. tell us what kind of greens, for example, use spinach homemade sour cream can be flavored with a miracle? by the way, i got to the pumpkin, as if baldente. yes, she will be a little. well, okay, because the filling is originally. well fresh gourd cheese, and salt from the glove the natural sweetness of gourd makes for such an interesting way. well, tell me what we have here, i understand, these are some main dishes for me, she, perhaps for a big company. yes, in our center. there is a lot of meat dough and some sauces. this is dagestan khinkal. our khinkal is a dough without filling of a kind, dumplings, and since the republic. we have a lot of nationality on our tray, five main types of khinkals. of all types of khinkal, these are lak plates the size of our bones slightly squashed dough are sold already hot beef

broth next. we have such suns in our file. this is kumyk khinkal made from cornmeal, they gave dargin puff khinkal with walnut grass. narudia is simply called walnut grass. it actually looks like a cinnamon bun yeast puff pastry, like a curl. with fragrant grass inside as spices, further pads are such dough. this avar khinkal dough is kneaded on kefir, so they are boiled like pushkin and the thinnest of all types of khinkal. is it kumyk or lezgin khinkal of two nationalities, khinkal similar to all types of dumplings, it is customary to eat a bite with boiled poultry meat, or homemade sausage. we have nine kinds of meat on our menu, you will have sausage. let's quickly sausage the first thing with the addition of spices, salt, pepper, mint, natural casings are used, and initially the sausages are dried after they are boiled. i like it, it's all about my food. i love. true, i also really liked it, because as a person i am

not at all familiar with dagestan cuisine. i am i have never tried this in my life, i can say, but the combination of dough sauces has different textures, but most of all i liked it with oregano , i understand correctly, it is very tasty that we have more that i don’t follow. i think we also tried the hot fish set on our table. in particular. this is the sulak trout and the queen of the caspian sea, sirin on an open fire, as i understand it, the dagestanis love pure truthful real tasty right any product does not interrupt the spices of anything like that. i mean, just the way it is. i liked it and very good. roasting, that is, it is definitely not overdried left. i'm glad you liked it . cheers. we will cook in your city. tell me which products to pay attention to the most. and where to choose, maybe some secrets like that. how to agree. maybe with the local meat always fresh in the market, the fish is brought in every morning. fresh was great. fine. we want to thank you for this table was incredibly tasty.

but the main attraction of dagestan is nature in the republic is the largest in europe the sulak canyon, its depth is almost 2 km , is a must to visit. beautiful unreal. just now we will approach the observation deck will open, the whole view at last. uh i think that there are canyons somewhere only in the states. and you and i are in dagestan and look how beautiful it is here. it seems to me that the color of water will be even more abrupt than in the states. what look, the beauty

of this turquoise color? here, of course, unrealistic. well, daddy, good afternoon. conveniently we can try on the best chic. well, a real dzhigit. the canyon is the circassian reservoir. it's also popular tourist place chefs decided to explore its beauty.

we don't get up on the move, we hold on tight anyway, the wind will spray you perfectly, let's go. we have the most powerful boat. itself high-speed, like this 600 horses. they are so

habib tell a story about this reservoir. i still see some kind of hydroelectric power plant stands circassian gas, a dam height, which is 232 m water level. you see, from afar you can see how the strip goes around this time of water. where the water rises half of dagestan tries it with water. this is fresh drinking water, the question is this. tell please, this is an artificially created or natural door, if the avar oblique built a dam closed because of something that happened in the circassian reservoir. also due to this, it was flooded. and the teal, that is, yes, yes, now we will go there, one by one she will be, and he is a teal. right under us is located, which was flooded in the seventy-third year, it was also nearby , the village of druzhba, all the workers moved in the village, you can see the dome of the mosque.

love it 's very beautiful here. thank you for being so awesome walk. by the way, without tyoma, we invite you to our final. we came here to cook and we will be glad to see you. thank you so much. i flew away so much that it would seem to me that i can smell fresh cut grass. so here,

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cave is, if you even paid attention, and at the entrance to the cave it is written that means the cave was named precisely in avar, since the vast majority of the people that we have this month. so that, in principle, people can immerse themselves in this atmosphere as much as possible, which is here ahead of time. and as you can see, this place is so colorful. this place used to be a corral for livestock, that is, on on an intuitive level, when if he was cold there, they had to go down to this cave, which, in principle, he would survive, so i'm

hanging, like a horn here. of course, we created everything here in this style, designed this very cave so that even if people could come here, a certain photo zone. here's to arrange all this neatly photographed. so that you can immediately find the views to see. my friend on the left side and slightly press your legs

, collect your knee. see the handles. the wind picked up brusquely. so don't joke, jokes here in my childhood i passed

on such a hanging bridge and my elders loved to swing it. it's not that i don't want to be rocked right now at the moment. i can’t even jump on the spot, to be honest, but the vidon is beautiful in vain, so in vain you are so eyelids only 26 years old. all life is ahead quiet and i'm 37 already. well, here's tim let's not let's not let's not let's not be 130 km from makhachkala is the oldest operating city of russia derbent for many centuries, it was guarded by the citadel on the market to get to it by the boss. it is necessary to overcome many steps, so 42 43, 444. hello dear friends. my name is timofey. a stunning view opens, of course, than. so much the better, while we are going upstairs and i want to tell you a little about how our city was called

from generation to generation. in the persian generation, the ruler of the respected astrons anushed in the sixth century called this city when a fisherman, which means a knot of the people of the arabs, he was called the women. what does gate gate mean? why because the city of derbent itself is located in a very narrow gap between the majestic caucasus mountains and the caspian by sea its just heavy is 4.5 km, and therefore the name of the city was reduced to the word gate. mm, interesting, the citadel itself must be feces. it was founded in 433 and it took 140 years to build the main gate. gardens on rna consist of three medium arches. it says that in due time. there were three gates. and these gates served as the main protection and defense. i want to tell a stone, that is, a very ancient water, which the water got into was important, so that when laying the head and the herd of life , great value and water were given. cherish or

as? in the eighth century, the city of derbent began to officially spread the islamic muslim religion and the construction of a mosque began on the territory of derbent. please pay attention to the city center. we see a gray dome. here and next to the second grow trees. this is the cathedral juma mosque, which is one of the five oldest mosques in the world. in addition to the mosque on the territory of our city. we can also meet a synagogue and, of course, an orthodox worship church, coming from all this city, derbent in 2003 receives the honorary title of one of the most slave cities in the world, and a wonderful person. dagestan with self-esteemed magnificence rasul gamzatov said the beautiful phrase russia - how is it? well, probably insidious in general, large gold in the dark. thank you very much for such a tour, and we liked the crazy system. and of course the views that we see, in general in dagestan, they are simply amazed in

their beauty. come to us always happy to receive. after the tour, the chef decided to have a bite to eat at the local teahouse of the city according to tradition now we continue to pour tea, as they say, tea enriched with oxygen. this is important dear guests. then turn off let's it's

time to return to makhachkala ahead of the culinary battle for which you need to purchase food, what do you think? still meat? i'll make my choice anyway. and already what to him i’ll put it, i’ll already choose here, and i’ll see what else there is from such products, obviously shrimp here. no. well, what are we going to part with? yes? yes, come on, come on, we will stop near some beautiful place with perch. oh look how fat. and you can make me a fillet now. i want to see what will be done right today. they brought you directly yeah

. of course, the local market is amazing. there is absolutely everything. channel one. shoot. let me take you peppers. how many do you need 40 pieces, i will bake it and serve it with lamb. excellent excellent class 79 rub. 79 rub. please, i won't pass . yes, then i will buy you, five

kilograms of tomato. on what basis do i choose brown tomatoes, which means they will be sweet sugar 100% looks like a heart, by the way, wow. look how sweet hello is that, where are we filming the transfer of a cook on wheels called? yes, i'm a cook. hello,

this is your green stuff. can you make a purchase? is that right? yes, yes, and and yet, and here's water, but what goes more in dagestan, cilantro, dill, or parsley? well then, i'll take parsley, too, perfectly. yes, well, give me a couple more heads of garlic , i can put pepper here, just good, just have a good good day. cut off

after shopping nobol restaurant, it is located in the center of makhachkala on rasul gamzatov avenue mukhamma timofeevich nicely tell mohammed what you will feed us with crab and filet mignon topinam will throw asparagus, as if we use local tenderloin. that is, it turns out that you have an unconventional dish, but a local product. use egg yolks in the dough. well, it’s straight classic, yes, it’s necessary to be classic. maybe the pomegranate sauce itself. i understand that you now have pomegranate season to everything.

envelopes and it should melt like that. okay, i already want try. look, i want to try a vape, because for me it’s just white, it’s rather sweet. in fact, it was originally freeze-dried raspberries or strawberries or later changed. we why did people ask for something sweeter ? well, the sweet tooth here, mohammed, i really liked the dishes, especially ravila, they are very balanced class, to be honest, i liked everything and the combination of tastes and the idea of ​​\u200b\u200bthe dishes, and most importantly, i remember most of all. your sauce. i have his glass. stop. yes very good, yes, but the fact that you choose you choose the product yourself. this is generally very cool in our time there

is extremely rare, well kamaz thank you. well, we came here to cook and we want to use our kitchen for preparation. yes, of course, a being of angelic weight in this sense, of course, he absolutely will not hurt. when i was 12 years old, i heard for the first time a strong push to ensure that the person is too russian, he is absolutely disinterested in him today at the first treat for the festive table we prepare all family. and, of course, special attention. we give the sauce, mayonnaise, machia, will make the festive dishes tastier than the year

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of happiness, lightness and freedom from a stop or from a running start in height or in length gigantic and tiny graceful and dizzying incredible and funny very difficult figure skating championship of russia we went to the market with you perfectly and chose super. i will cook fresh food, lamb.

at first i fried and i will languish with root vegetables, and then you will save this whole thing for buns, and today i found such an ideal pike perch. i will cook it. e with baked eggplant cream. and serve. i will accompany him with baked bulgarian lecho. pepper sauce our sharaba and hot roasted pepper is excellent. well, first of all. i need to bake eggplant and peppers. i went to bake and start marinating lambs this vegetable oil is fresh, we chop it a little rosemary. and come on here, we'll have fresh garlic. i’ll salt it well now and then we’ll fry it in a poster to add it to the fire and then we’ll bake it in such a rich vegetable broth. you and i are making a newfangled parrot. what is his fashion? well, firstly, we do not clean up to the end, the eggplant is half cooked. maybe half of them were on fire, leaving half to take off, too, then we'll try it with you and add the same most delicious thing there and we'll get awesome tasty luggage. i understood not to

tell anyone. dry barberry a mixture of white fragrant black peppers and a couple of stars anise, also known as a barrier. in general, there will be super fragrant meat and very tender. so what we have is our beautiful yellow pepper, then it will have to be removed already. all thanks a lot. we will also fry them and will serve them as a whole to our dish. what do you think, is hot pepper let's spend? you know that pepper has its own nerve endings, and until you touch them.

it is necessary to close the lid and remove in a pair. let's go for the trick turn the fish into an insanely delicious fish chef please cut the ginger into a thin slice perfectly. and at this time we are mixing here. here is such a thing. i used kimchi sauce for sharab, freshly brewed straight from the fish broth. the same one writes the sauce. throw it here, friends. we are preparing a marinade for pike perch half a lime, we squeeze it out perfectly. half is. i have everything ready. are put ready already ready. the fish is ready; the marinade is ready. well, it remains only to fill the fish with marinade, and that's it. i actually have everything ready too. you are ready peppers and lamb left for about a couple of hours, what will we do with you. we better know about it. let's go. good evening

in creating our knives, we use a variety of materials, ranging from russian steels, as on these flagship models of ours, we further use, for example, austrian beller steel, n690 handle. this is the exotic bubeng here. we use stabilized wood and here we have unstabilized and that it does not react with water. it is impregnated with tung oil in two or three layers. that is, it will not calmly

diverge. yes, it won’t go anywhere, it’s got legs on it now. here, a stabilized mammoth tooth is often asked. you will find this kind of oh-oh-oh, what beauty nothing is erased. that is, if you rub it with something, it’s cool in general, and we can try it out. at least one of the knives so that we are just like you can’t, take which one in your hand. in any, which is convenient, guys you are ready. well, why are you so far away? i'm here let's get closer. that's clear.

yes, come on early in the morning, chefs with new knives in their food truck, the battle will be an epoch-making fish against meat, the dagestanis will have a difficult choice. so, tim,

what do you have left to fix? i'm preparing demelhas from our lamb and cut the lettuce m. so i see, people are already coming up and going. and i, since my pike perch is quite thick. so already slowly fry the fish until golden brown and i will be ready to help you. if you need my help. let's go show, tell people, what will we feed. hi all. we are glad to see you here. today i will feed you with an absolutely amazing dish, which i named, which means that you have such a concept for me , this is taste. i can name. there will be a name gas. so

guys, are you ready? then let's start. we are not shy muhammad hello, we tried your knives, they are fantastic, so we will thank you for this meat. and this is our local sudak. oh hello. hello. this is a wonderful thing. okay, i'm very glad to see you. great. it was just unforgettable. bon appetit guys. i was just surprised. how can you combine

, uh, such things and make such a nice beautiful bouquet of fish, frankly, very tasty. lamb, i liked it, soft juicy tender, but then i tried pike perch. pike perch he 'll just destroy everyone. you are presenting a gift. it's our birthday today cheers happy birthday happy birthday cheers let's have your sweets on your side, start tasting with pepper, then meat and then salad. hello your treat. wow i hope you like it. bon appetit. delicious pepper sauce

very soft meat simmered here for a very long time delicious sauce divine very lamb turned out, although such meat was cooked back also very well. listen, sudak is super so tender, well, delicious, very tasty, oh my, after all, dagestan lamb or lamb deserves it. special attention, we have not decided who likes more salt here in chechnya

more salt. and in general, do they like salt? i think now just the same we will find out, let's go ask, tell me your opinion very, very tasty speaking about lamb. i love her like a barbecue. just cool in taste. understood by our feet here 100% taste. neniu.

pike perch this is the first time i make such a tasty one, because in general it is not very good. and here he is right at all melting. that's all right here. thank you so much. well guys , are you ready to vote? let's go let's go. fine. thank you, i love both fish and lamb very much, but today lamb has taken over. it was especially delicious. thank you.

even though i don't like fish i tried fish. and i congratulate you. i want to say a big thank you, really huge for the hospitality. for the wonderful kind people who did not hesitate to dance to accompany us to tell about every tradition of history. this is a beautiful republic you have. uh, amazing region, amazing views and we will be happy to visit you again and again. come on, you gotta do it.

friends, thank you very much, but, unfortunately, it is time for us to return home. see you. see you soon. another surprise in the caucasus, where they love meat so much, fish won, it was one of the most memorable travelers. and e. well, let's do it so that she never distracts from here, right? they drove home.