it's like a musician, the piano is handmade. yes, why is there and foot, too, so, and here, what's going on? hello, drawing here. this master is called his abrabank. i look and think, it’s so complicated, some beautiful, and then they make this one with this beauty. such

outfits every day as a holiday. now let's try on a smile and a good mood. here in the house of yunusali gazyev. for 23 years the youth performed in the tashkent state circus. this is what you get here , dumbbells here and dumbbells, keep your mouth still in retirement i didn’t sit idle i created this unusual garden. and what kind of house is this, such a cozy tree house, everything is lined up, and here on the top of the tree, you can drink tea and ride on the carousel. and i didn’t forget about circus art, i collected a corpse from children and grandchildren and

arrange a real circus seam right in the yard, grandchildren. children. respond just here very canadians. here, and here are my wife's children. i'm going to zhenya's sorrel. so husband don't look, don't look, turn around. uh hi, daughter. wow, wow, then let's go closer there, we'll see.

such performances came straight down the tightrope from of the middle ages and still surprise not only tourists, but also local residents, because darboz are so called tightrope walkers perform without insurance. wow what a cutie, look now the question is born. if such small children can walk on the cable car. can an italian do it? now let's check who will help me here who will help me? come on, come on, one assistant. now i want to show you the italian circus. ltd.

shoulders hurt all the time. and what about us? listen pasha now they will walk at least 1 m, that they are always watching never look ahead. wherever your legs let go, let go of the stick. yes, yes, let go. it's just too easy for me to give a new height, then somehow it was a really bad idea. why why do i do such things there are professionals who are doing this for the fourth generation. stop

well done now i'll get there, now i'll get there now i'll get there, and then well done. everything is over. my head is spinning, but it's not height. it's from hunger. we need to eat well, and we will do this in the city on the manganese. it has always been famous as a handicraft city where blacksmiths and culinary skill. friends, i like it so much in the most

unexpected places on the street near the road you can find a culinary paradise. you understand, that's all for samsa. i thought samsa and in africa samso meat and dough, but here there are 16 types of it with lamb ribs, beef horsemeat with pistachio cheese. in short, it's just incredible. please note that there are four spices in total, four of them are key in order to convey exactly this taste of uzbekistan or zira. here we have white and black sesame seeds, and we also have coriander, which smells crazy, but is shaped. what are you and an envelope and a bag sometimes, stunned and then they added sausages and meat on a quail egg wow

, is this a tradition or is this your author's invention. in general, something between tradition, but you expanded a little. yes, this added a little author 's note, fucked up from your ancestors, father, grandfather, too, were engaged in a male. let's bake and then eat. yes, come on come on. now i'm ready to have a bite to eat. let's start with the bomb. so he is called the male bomb. they showed me that i needed to

open it somehow. here, as a kind of hat. here and here the filling is revealed. and that's not all. wait here for the main point. this broth is very rich, it is added here, and now it is, of course, very difficult to distinguish here. what kind of meat? i took a bite at that moment, because there is a great variety, but the most important thing is that it was not just a samsa snack and went on. this is a whole dish, in one samsa. i'll show you more. here is the rib. i was shown that before opening it is necessary to do such an operation. you understand, the only bone came out, that's how meat is in the tandoor, cooked for a long time. see everything somehow easily. this

is how it breaks down into fibers. everything. you see, the meat is very, very soft. exercise cap opened the broth poured started meat. oh, soft fantastic tomato spicy cold very pleasant so refined, and now let's look at the spit of samsa in a pot with minced beef horsemeat and a quail egg. here's a surprise for you. i was going to add broth. and here it turns out the meat has already given up all its juices. and already swimming in the broth is deliciously satisfying. well, eat, now you can do it

get busy. you are probably familiar with this and painted bowls and ials and dishes, this is not just dishes, but a work of art, how beautiful. now i will introduce you to the hands that make such beauty. and what about the hands as a whole person? great artist and excellent craftsman today we have a unique opportunity to get acquainted with his painted ceramics in person. and here is a painting.

here is a fish plate, here. but the fish is just a hosik here, a cool answer for pilaf is flat , this is flat for pilaf, deep for smoke. to be stunned by certain dishes for certain dishes. and you can touch the art. yes, it’s worth arranging master classes for those who want to

seriously master pottery and for people like me oh, how cool, and you get tired of me. there, too, the foot must first be dealt with. it's all hand-painted on a plate. something is not so straight for me, it turns out a flower. now i’ll make a bouquet will be here at all, yes, oh, this is the road of mecca here you go, yes, mountains, this is it, uh, house, yes, and mountains, yes, and the water is leaving the pepper is leaving the clap. here and from the road i do not peep, do not peep, i want to surprise you. here, yes,

the final touch is now a second. look, i figured it out. here, yes, you see that you are mountains and that's it, and show me the road, where are the roads here. that's exactly where i'm going to go now. everyone tends to this popular place to try the most delicious author's pumpkin dish, which is prepared by the chef of this institution, israel, we are very lucky. today we will not only try, but also learn the secret of cooking. well, shall we turn the pumpkin into a carriage, or what shall we turn it into today? no. today we will cook our national dish. this is called uzbek. so friends, look and remember, we start by slicing onions from a round one, we make squares of onions. israel sometimes eats first

, which means there will be a good dish different from tears. let's go onion, nostalgic gnawed, we cut into slices for me personally, the pumpkin is associated with autumn. and how do you like it, we have it all year round, year-round, it is associated with ok, so there are potatoes, onions, then we clean this bell pepper, we cleaned it, we cut the tomato as we cut it tomatoes. we also cut it into slightly larger cubes, and now we cut circles of corn, 15-12 cm, we prepared the minced meat in advance. the minced meat was salted and peppered and put into the pumpkin, then

laid out in layers, onion meat gives out soy juice, and pumpkins. she dispenses her juice. she should, then at the end already, when you start to eat, all the aroma is mixed, the next layer of tomatoes. yes, yes, the tomato also gives its taste of an owl, sand, yes, and the final guest of the pumpkin house. pepper a little on top, again salt pepper pumpkin wrapped in foil, and all the juice, so as not to give up, she directly said in herself that we kept proceeding to the design. pumpkin occupies the vip box in the center right in a circle with meat on top, yes, yeah, then we have corn, it's called. kazanok went languishing for 2 hours.

what we've done here is unbelievable, it's just that the bomb is not a pumpkin. this is fantastic, we free the pumpkin from the shackles and try it. but here's how it smokes, look how you can do it. uh, the most delicious flavor. and the smell of

an interesting treatment with sand hello everything is fine with you snakes put back unusual a walk around tashkent and a simple recipe for a complex dish. i've always seen stunned, so let's get ready and rest for a couple of minutes. let's not miss the fire season, why this year the fox in russia began to blaze in the spring and what scale this element will reach in a hot and dry summer if the fire cannot be stopped by the installment war. does signing the lend lease law for ukraine bytes really want to prolong the armed conflict indefinitely, how and why washington opens not only credit line for the supply of weapons, but also the real gates of hell a few days before the oil empark. why is it increasingly difficult for the european commissioner to agree on new

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go friends. today we are traveling through unexplored uzbekistan. we have already visited the most beautiful fun ones. and delicious places, but the most the most we'll see right now. andijan is a small green and cozy city in the southeast of the fergana valley , an important industrial industrial center, uzbekistan is one of its main attractions. the jami mosque is considered the largest in the ferghana valley. oh my god, here now jointly say. oh my god

my. it was incredibly not goosebumps from uzbekistan, not only goosebumps, but also delicious treats, let's go to the mosque of the city now on the way the ancient capital today is a city that has retained the charm of its history, the fifth largest population in uzbekistan and here

we are waiting for far beyond the borders of uzbekistan stole she is a regular guest , and they cook it right in the courtyard of the ancient mosque, the halva here is always tasty and fresh, because to make it here and now abduvahid is preparing this halva of the surreal years, and now sugar will teach us, we put it in boiling water and bring it to boil and up to 126 degrees, then send the butter to the container where the halva will be and pour it with syrup. and here they are already doing everything in full swing. hello, i can help, if anything, the hot syrup

was poured into the mass, we mix it and send dry milk to them. and mix again. and can i. i can. slowly everything is becoming more uniform. i understand, turn on the blender mode, the more intensively mix tim halvah will turn out more tender, judging by how nervous he is. i understand that this is a very fast process. slow down. so where did you go. okay let 's continue. i i can't anymore, now let's add nuts

nuts will be. oh, like a spine, and now we form it, and now we even it out with a rolling pin and let it cool down . look at the fruit of our labor. well, more precisely on halva. i'm flying in paradise, and we'll land here in this hotel in the best fergana

it feels like here i'm in the garden of eden. i would like to stay here a little more silence, beauty, calmness, perhaps i’ll linger for a cup of coffee ambassador is the best company for such a moment of coffee for real gourmets, fragrant, full-bodied with pleasant. after the taste, this harmony is created by the mix-grain on the rainbow. true pleasure create

moments of comfort with coffee, ambassador well, if you want to combine business with pleasure, not only relax, but also improve your health, then you need to ride a little further from the jump. here you will find a real workshop workshop healthy body and spirit. one of the oldest sanatoriums in uzbekistan, zharko, you will need to lie down in the sand and dig in with sand up to your chest, and lie down on the sand. do not dig to the gurdins. and yes, it is a procedure.

yes, yes, dig in and within 5-6 minutes you will receive a list. yeah. and three times a day is that much time. i don't have. well, once you try the healing power of local sand for yourself , they say that it helps with diseases of the joints , very hands, feet, nervous system, and even infertility. no, don't look at me. that's how i didn't come to dig potatoes. are you doing well, how is he doing well? good. and here i see well. may be, i'm digging, but yulia and grandmothers will have to turn around for a place under the sun in the sand, and now it's not the season, so i can safely dig myself a hole,

anywhere. everything seems to be there.