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Street Food in Uzbekistan - 1,500 KG. of RICE PLOV (Pilau) + Market Tour in Tashkent!

Mark Wiens・2 minutes read

Mark Wiens goes on a food tour in Tashkent, Uzbekistan, trying various dishes and experiencing the hospitality of the people. He explores Chagatai for fresh bread and melons, visits Chorsu Bazaar for samsa and kurt, and ends the day with admiration for Tashkent's food and people.

Insights

  • The narrator, Mark Wiens, embarks on a comprehensive food tour in Tashkent, Uzbekistan, exploring a wide array of traditional dishes and experiencing the vibrant atmosphere of the Chorsu Bazaar, highlighting the rich culinary culture and friendly hospitality of the region.
  • The national dish of Uzbekistan, plov, holds significant cultural importance, being a staple celebratory meal served in large quantities with a specific emphasis on the ratio of meat to rice, showcasing the communal and festive nature of Uzbek cuisine.

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Recent questions

  • What food experiences did Mark have in Tashkent?

    Mark had a diverse food tour in Tashkent, Uzbekistan, starting with breakfast in Chagatai, known for its bread and fresh melons. He tasted fresh milk, beans, and carrot fried with oil, followed by a breakfast at a restaurant above a stream with dense bread, creamy kaymak, tea, figs, and savory thin dough with minced meat and carrot. At Chorsu Bazaar, they explored samsa, a lasagna-like dish with potatoes, and next-level samsa with lamb fat. Mark tried chili pepper sign called Doppler, dumplings filled with potatoes, tomato sauce, crispy onions, and dill, kurt, a tender yogurt cheese, basil-flavored crunchy yogurt, Tashkent-grown lemon and mulberry juice shots, and various fresh fruits in the bazaar. They visited the dome-shaped meat section, sampling various meat dishes like horse sausage, lamb chop, dolma, and kebab, ending with a dish featuring horse sausage and noodle sheets soaked in meaty broth.

  • What is the national dish of Uzbekistan?

    The national dish of Uzbekistan is plov, a celebratory meal served in large quantities for various occasions. Plov has a significant emphasis on the ratio of meat to rice, with a large dining hall serving 1.5 tons of plov in two hours. Additionally, Naryn, a dish with thin dough and horse meat seasoned with cumin, black pepper, and oil, offers a unique texture and flavor.

  • How is the market in Tashkent described?

    The market in Tashkent is vibrant, spacious, and compared to a stock exchange, offering a unique experience. It has a dome design with an opening at the top for heat and aesthetics, with a museum-like structure selling raw meat, particularly focusing on lamb. The market is known for its abundance of fresh fruits during fruit season and preservation methods for winter, creating a vibrant yet calm and friendly atmosphere.

  • Who did Mark appreciate during his food tour in Tashkent?

    Mark appreciated the friendly and hospitable people of Tashkent during his food tour, particularly thanking the Ministry of Tourism Uzbekistan, Bekruz for arranging the trip, and companions Akbar and Ravshan for their company. He expressed admiration for the incredible food experiences and diverse dishes encountered throughout the tour.

  • What dishes were sampled during the Tashkent food tour?

    Various dishes were sampled during the Tashkent food tour, including samsa, chili pepper sign called Doppler, dumplings filled with potatoes, tomato sauce, crispy onions, and dill, kurt, basil-flavored crunchy yogurt, Tashkent-grown lemon and mulberry juice shots, horse sausage, lamb chop, dolma, kebab, Naryn with thin dough and horse meat, and a dish featuring horse sausage and noodle sheets soaked in meaty broth. Each dish offered a unique taste and texture, showcasing the diverse culinary experiences in Tashkent, Uzbekistan.

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Summary

00:00

"Food Tour in Tashkent with Mark Wiens"

  • Mark Wiens is in Tashkent, Uzbekistan for the first time, excited to go on a food tour with Bekruz from the Ministry of Tourism.
  • They start the day in Chagatai, known for its bread, where they buy fresh bread and melons for breakfast.
  • Mark learns basic Uzbek greetings and tastes fresh milk, beans, and carrot fried with oil for breakfast.
  • They move to a restaurant above a stream to enjoy breakfast, consisting of dense bread, creamy kaymak, tea, figs, and a savory thin dough with minced meat and carrot.
  • At Chorsu Bazaar, the biggest in Tashkent, they explore various foods like samsa, a lasagna-like dish with potatoes, and a next-level samsa with lamb fat.
  • Mark tries a chili pepper sign called Doppler and enjoys the flavors of the dumplings filled with potatoes, tomato sauce, crispy onions, and dill.
  • They taste kurt, a tender yogurt cheese, and a basil-flavored crunchy yogurt, followed by Tashkent-grown lemon and mulberry juice shots.
  • Mark appreciates the abundance of fresh fruits in the bazaar during fruit season and the preservation methods for winter.
  • They visit the dome-shaped meat section of the bazaar, where the aroma of fresh meat fills the air, and Mark notes the vibrant yet calm and friendly atmosphere of the bazaar.
  • The day ends with Mark's admiration for the friendly and hospitable people of Tashkent and the incredible food experiences he had on the tour.

14:47

Uzbekistan Market: Plov, Naryn, and More

  • The market has a dome design with an opening at the top for heat and aesthetics.
  • Raw meat is sold in a museum-like structure, with a focus on lamb.
  • The market is compared to a stock exchange, offering a unique and spacious experience.
  • The national dish of Uzbekistan is plov, a celebratory meal for various occasions.
  • Plov is served in large quantities, with a ratio of meat to rice being emphasized.
  • The meal is described as epic, with a large dining hall serving 1.5 tons of plov in two hours.
  • Naryn, a dish with thin dough and horse meat, is prepared in a family restaurant.
  • The dish is assembled with seasoning, cumin, black pepper, and oil, offering a unique texture and flavor.
  • Various meat dishes are sampled, including horse sausage, lamb chop, dolma, and kebab.
  • The final meal consists of a dish called (speaks foreign language), featuring horse sausage and noodle sheets soaked in meaty broth.

30:17

"Ultimate Tashkent Food Tour Adventure"

  • The narrator slept for around two and a half to three hours before embarking on an ultimate Tashkent food tour, expressing admiration for the diverse dishes and the warmth of the people they encountered, particularly thanking the Ministry of Tourism Uzbekistan, Bekruz for arranging the trip, and companions Akbar and Ravshan for their company. The narrator promises more food, adventures, and experiences from Uzbekistan in upcoming videos, urging viewers to stay tuned, like, comment, subscribe, and hit the notification bell for future updates.
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