and there fresh limes and egg yolks. under his leadership, fleur's restaurant has won awards at many culinary festivals. and in 2022 , timofei suleiman, the chef who creates gastronomic paradoxes, entered the michelin big gourmet list . artyom martirosov is the dispute of the kutaba crab restaurant, and blay would like to show you the cuisine of banks today. born in grozny lived in brazil works in moscow banking cuisine mix of different cuisines of the east and asia

dishes with kamchatka crab any pasta risotto, perhaps cheburek with kamchatka crab and khinkali in the hands of the chef martirosov chebureks and shawarma turn into works of haute cuisine in their kitchen. i stick to the five-taste rule of the fist of asia: sour sweet salty spicy. and, of course, spicy here, as an example of one of the best dishes of our restaurant, scallop with a red orange carrot border, kutaba crabs restaurant, owners of the golden palm branch of the restaurant business in 2020, fill this lovely scallop. artyom martirosov is a master of bright tastes and non-standard ideas . i will go on this trip with my colleague.

timothy muslims. i'm sure it will be very fun and educational for the second week star chefs on wheels travel around the caucasus they visited 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 much it will be. uh, northern region difference. 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, but to cook just the same lamb. we will first need to get to know people, talk to them , ask around what they eat, learn about traditions. if we were announced this way in grozny, i have no doubt that we will have a less colorful trip in makhachkala. of course, of course,

in general, we were very lucky. cool so i think that we should go somewhere for a walk to see and already think about what to do next. yes? local speaks. let's go, let's go. in order not to miss anything, it is better to contact a professional. good afternoon. hello , my name is artyom. thank you very much. well tell us a little about the city. with a carrot she invited him to tarki and where we are, by the way, we will rise a little later. you will see a panorama of the city and later on the next day peter i suggested laying a stone here in memory of peter's stay in these places. that dagestan is quite a national region , how many people live here in general, you know that representatives of more than 100 people live in dagestan

nations of nationality, but of them 30, but we still have a legend how they live in a relatively small area. so many people say that the almighty when the horseman was handing out tongues, tired of every bag of tongue. he caught on to the mountain and fell down right here. it is thanks to this legend that these nationalities can somehow explain to him why we have here on such a relatively small territory , what an excellent story from the tarka lookout is in full view? you can see our beautiful city, very beautiful. listen where would you recommend us to go with tyoma here, definitely in the first place. this is a visiting card of dagestan well, the most ancient cities of russia, derbent, also need to be visited. after the tour, the chef and you are hungry, 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 would like to offer you a dish of dagestan cuisine is a miracle, let's start getting to know each other. my name is timofey my name is artyom very nice. what a gorgeous table we have, but tell us what we have here. yes, we have on the table a dish of dagestan cuisine that i brought. this is a thin miracle of thin unleavened cakes with different fillings. it doesn't look very appetizing at all. tell us what, for example, greens are used in this. a case of sour cream i can spice it up, by the way, here i got to with a pumpkin, as if baldents. yes, it is a little tight, because the filling is originally, well, fresh

pumpkins, and salts gloves the natural sweetness of pumpkins gives such an interesting taste. well, tell me what we have here, i understand, so these are the main dishes for me, perhaps in a big company, yes, in the center, i see, there is a lot of dough and some kind of sauce, this is dagestan khinkal our khinkal. the dough without filling is a kind of dumplings, and since the republic, we have a lot of nationality on our tray, the five main types of khinkal are the smallest of all types of khinkal - this is the lak khinkal plate the size of our nails. lightly pressed dough served with hot beef broth. we have such suns in our file. this is a halpa of kumyk khinkal with corn flour , further, the dargin puff khinkal with walnut grass is commonly called walnut grass. in fact. this pozhitnik is similar to a cinnamon bun yeast puff pastry, like a curl with fragrant grass inside as spices, then pads like that. eh, from the test. this avar khinkal dough is kneaded on kefir, so they are like donuts, but boiled and the thinnest of all types of khinkal. this

kumyk and lezgin khinkal of two nationalities. khinkal. it is customary to eat all types of dumplings as a bite with boiled poultry meat or homemade sausage. on our tray there are nine types of meat, sausage, with the addition of spices, salt, pepper, cumin, natural casings are also used, initially the sausages are dried after they are boiled. i like everything in general. well, this is my food. i love. true, i also really liked it, because as a person i am not at all familiar with dagestan cuisine. i never tried this in my life i can say, but the combination of sauces dough different textures, but most of all i liked this oregano correctly understand, very tasty. and what do we have next that it was tried and hot fish set on our table, in particular. this is the sulak trout and the queen of the caspian sea, sturgeon on an open

fire, as i understand it, the dagestanis love clean, truthful, real tasty ones; i mean, just the way it is. i liked it and very good. roasting, that is, it is not overdried accuracy is very glad that you liked healthy. we will cook in your city. tell me which products to pay attention to the most. and where to choose, maybe some secrets such as how to negotiate, maybe with a place of excellent meat. always fresh fish in the market is brought every morning. fresh was great. great. we want to thank you for this table was incredibly tasty. but the main attraction of dagestan is nature in the republic there is the sulak canyon, the largest in europe, its depth is almost 2

km, it is a must to visit. beautiful unreal. just now we will approach the observation deck will open, the whole view at last. wow i thought 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, it is unrealistic.

on the sulak river, which formed the canyon, there is a circassian reservoir. this is also a popular tourist spot chefs decided to explore its beauty. hello hello the most beautiful places where everything was refueled show, circassian gettina.

habib tell a story about this reservoir. i still see some kind of hydroelectric power plant stands at the circassian gentleman's height, which is 232 m water level. you see, zalka, you can see how the strip goes around this time of water. where the water rises the floor in dagestan, the chinese are water. this is fresh drinking water, the question is this. please tell me, is this artificially created or natural avar scythe? a few words. they built a dam. they closed

it because of something that happened in the circassian reservoir. also due to this flooded, and the teal. that is, under us is atlantis yes, yes, now we will go there, it will be under us, but from the teal. it is precisely under us that the outcasts are located, which was flooded in the seventy-third year, and was still nearby, the village of druzhba, all the workers were relocated to the village of the mosque. so we stopped and decided to call the gorge of love. it is very beautiful in here. thank you for

such a great ride. by the way, without tyoma , we invite you to our channel. we came here to cook and we will be glad to see you. thank you very much for sure on the birthday of a genius. without big words without bright colors without samples and stereotypes a masterpiece, without which it is impossible to imagine a modern film

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, this basket is divided only into one mine basket for 169 rubles. what is the reason for kyiv? hemorrhoids problem can be not only outside, but also in the veins, so an integrated approach is important, venarus or complex treatment of hemorrhoids from the outside and from the inside. the surroundings of the sulak canyon are a whole scattering of sights. and what is the peculiarity of this cave, if you even paid attention, and noco is written at the entrance to the cave, but what period of the samara language does the cave mean it was called in avar, since the vast majority of people who we have in this month, the goods are located. for example, we heard an avar patter about frogs.

no. no, listen carefully, well congratulated yes, and to the floor. yes he always he walks that 4.000 444 frogs, it is naturally formed. and we decided to check the light, we didn’t completely cover it, so that, in principle, people could immerse themselves in this atmosphere as much as possible, which you seem to see this place is such a colorful one. this place served. i used to be a cattle pen, that is, on an intuitive level, when if there he cold, they didn't have to descend into this particular cave in order to survive therefore. it's all in the hall. this is the very cave, so that the face could, everything even people come here for some fantasy. here you arrange it carefully to photograph. and what are we doing here for such wonderful screams? it's not dangerous, no, they do it

on purpose so that they can immediately find the views to see. we are now at the narrowest part of the sulak cognac ride. it seems to me that he should be driven, driven. buddy

and my elders loved to rock it. i now at the moment it's not that i don't want to be rocked. i can’t even jump on the spot, to be honest, but the vidon is beautiful in vain so you shouldn’t go like this go only 26 years old. all life is ahead quiet and i'm 37 already. well, here's tim let's not go 130 km. from

makhachkala there is the oldest operating city of russia derbent for many centuries, it was guarded by the citadel on the market in order to get to it by the boss. it is necessary to overcome many steps, so 4244. while we are going up, up. i want to tell you a little about how our city ​​of a generation. in a generation in persian, the ruler of the respected astrons anushed in the sixth century called this city when a fisherman, which in translation means a gate knot, the arabs called him babu vale oba what does the gate gate mean? why because the city of derbent itself is located in a very narrow gap between the majestic caucasian mountains and the caspian sea, its length is

4.5 km, and therefore the name of the city was reduced to the word gate, it is interesting the citadel itself , probably, it was founded in 433 and it took 140 years to build the main gate. the gardens on the rc consist of three strim 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 the stone stomach, that is, very ancient water that came. water was important to forget the main source of life when laying, giving great importance and giving out like an apple. ara in the bskom century, the city of derbent began to officially accept the dissemination of the islamic muslim religion and construction began on the territory of derbent mosques. 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 the synagogue and, of course, the orthodox church of the intercession, coming from this whole city, derbent in 2003 receives the honorary title of one of the most cities in the world, and the wonderful dagestan from the greatest ramzats spoke beautiful phrases - it’s like a big golden one in the dark . thank you very much for such an excursion, and we really liked the system. and of course, the views that we see, in general in dagestan, they simply amaze with their beauty. come visit us, we are always happy to receive guests. after the chef's tour, we decided to have a bite to eat at the local teahouse in the city of stepin, according to tradition, we meet the city. we continue to pour tea, the so-called tea,

enriched with oxygen, this is for you, our 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

still, i'll stop my restroom. 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'll stop near some beautiful place, here. 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 straight fresh. ki further

of course, the local market is amazing, there is absolutely everything in general channel one. on what basis do i choose brown tomatoes, it means that they are sweet sugar will be 100% like a bull's heart, by the way, here it is. yes. see what. head hello

this is what, where do we shoot the transfer of a cook on wheels called? hello here. this is yours. that's all green. can you make a purchase? is that right? yes, yes, and and also, yes, yes, but what do they eat 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 good sales for you. have a good day. cut off after shopping the chef goes to have dinner at a trendy restaurant nobol, it is located in the center of makhachkala on rasul gamzatov avenue, mukhamma timofeevich pleasantly tell mukhamed what you will feed us, that he watched with crab and mignon fillet 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, just classic, yes, classic is necessary. maybe the pomegranate sauce itself. i just i understand that you now have a pomegranate season to everything. honestly? ahh, the special paper here won't fire the fire and it should melt like that.

okay, now i want to try. look, i want to try yours because and for me, just white chocolate is 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 loved the dishes, especially the raviolis. they are very balanced cool crab. to me, to be honest, i liked everything. both the combination of flavors and the idea of ​​dishes, and most importantly , i remember most of all your sauce for meat. i'm ok its old, of course stop. yes, but what you choose is the product you choose. this is generally very cool in our time there is extremely rare muhamma. thank you, well, we came here to cook and we want to use our kitchen for preparations. yes of course who likes to be second when you scored the same points as the champion, when only a few tenths separated you from the main

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happened between you husband? silence tv presents all memories to disable emotions. we have changed now nothing can interfere with successful execution. 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 serve this whole thing for buns , but today i found such an ideal zander. i will cook it with baked eggplant cream. and serve. i will accompany him with baked bulgarian lecho. pepper sauce on sharaba and hot roasted peppers are excellent. well, first of all. i need to drink eggplant and pepper. i went to bake and start marinating the lamb. this vegetable oil is fresh, chop the rosemary a little. and everything else is fine. we'll have fresh garlic. i’ll salt it well now and then we’ll fry it to give it the taste of fire and only then we’ll bake it in such a rich vegetable broth. you and i make newfangled luggage. what is his fashion? well, firstly, we do not clean up to the end, the eggplant is half cooked. maybe half of it was on fire to leave half to shoot too, then we will break it with you and add your most delicious sesame bear there and we will get

awesome tasty bougan. got it, don't 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 do we have us our beautiful yellow pepper, then it will have to be removed already. all thanks to a great dish to use peppers, we will also fry them and we will serve them whole to our dish. how do you think we'll do it? you know that peppers have their own tissues and nerve endings, and as long as you don't touch them before you stay. broth

with our root vegetables and aromas . close the lid and remove in pairs. 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 took kimchi our rap sauce is freshly brewed just freshly fish broth, the same fash sauce. throw friends here to agree we are preparing a marinade for pike perch half lime we squeeze perfectly. half is. i have everything ready. set up ready. we trunk is ready fish is ready marinade is ready. well, it remains only to fill the fish with marinade, and that's it. in fact, everything is ready, too, and the peppers and lamb are ready for about a couple of hours, than we’ll all take knives with you, let’s drive the best ones, we’ll find out about it. let's go. greetings kind

evening. we use a variety of materials to create our knives, starting from russian steels, as we use on these flagship models, for example, austrian beller steel, n690, bubeng exotica . we use stabilized wood, here we have it unstabilized and so that it does not react with water. it is impregnated with tung oil in two or three layers. that is, you can safely not diverge. yes, it won’t go anywhere,

this is a spacer. here, a stabilized mammoth tooth is often asked. here is such a view what beauty is 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, which one take any in your hand, which is convenient, you guys 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. well , tim, what do you have left to finish? i

also cook from our lamb and cut the salad. so i see people are already coming are going. and i, since he is a rather thick pike perch, i will begin to slowly fry the fish until golden brown and i will be ready to help you. if you need, there will be my help. yes, let's go show, tell people what we will feed. hello everyone. 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. then let's start.

we are not shy muhammad hi tried your knives, they are fantastic, therefore, we will thank you for this meat. and this is our local sudak. oh hello. hello. it's here thanks for the horse i liked it even more. yes, thank you, the bridge is a beautiful thing. came wow to see you great just don't forget it was bon appetit guys. i was just surprised. how

can you combine such things and make such a nice beautiful bouquet of fish. to be honest , i liked the lamb, soft, juicy, tender, but then i tried pike perch. pike perch he'll just destroy everyone. can you imagine what a gift this is. we have today's birthday hooray happy birthday happy birthday, hooray let's have your sweets on your side, start tasting with pepper, then meat and then salad. hello hello hooray i hope you like it. i liked the lamb, delicious

sauce is delicious, pepper, very soft meat, stewed for a very long time, pike perch was delicious sauce . divine, to be honest, i'm not a fan of lamb, but the lamb got very spicy. although the meat is so fibrous it is cooked. one must also be able to go very well just like that. but such lamb, try i have it in soft juicy very tasty, but the palm trees i fish there, because well, nothing tastes better. i just never tried. gentle, well, delicious, very tasty, yo-mine, after all, dagestan lamb or lamb deserves it. this is again a separate focus. we still haven't decided who likes more salt here in chechnya more salt. and in general,

do they like salt? i think now we'll just find out, let's go ask, tell me your opinion very, very tasty speaking, about lamb. i love her like a barbecue. and here she is stewed, just cool to taste. understood? they sawed with our feet for sure. yes, that's right, the second one. this is lamb, lamb, a capricious smell happens. yes, there are no specific ones at all fat like respect, in fact super very tasty, but i had no doubt, the guys are professionals in our local products here 100%, they taste. i'm not a fan of fish, to be honest, it was very tasty. the meat is also tasty but compared to the local environment. i would you choose fish thank you sea people yes mermen today everything

is different. it's my first time, i'm so delicious because it's not very good at all. thank you thank you very much. further men, i do not know who liked the latitude. excellent, bravo but i'm torn thanks i love both fish and lamb very much, but today lamb took over, a very tasty dinner, especially delicious lamb. thanks but i liked the market more. despite the fact that i do not like fish, i

tried to look for fish, bro. congratulations on 12 voices of kind people who did not hesitate to dance beautifully. here comes the factory. come on, you have to do it.

friends, thank you very much, but, unfortunately, it's time for us to go home see you see you so another surprise in the caucasus, where they love meat so much, the fish won. it was one of the most memorable travel experiences of my life. especially the views that are here for me the most important were the people after all hospitality such a time to go home and according to tradition.