- [Guy In Black Jacket] Here we go.
This is the moment we've been waiting for.
- [Guy In Gray Jacket] This is the moment.
- [Both] Oh!
- [Guy In Black Jacket]
Look at the giant meat.
And he's a master of the plov.
- [Guy In Gray Jacket]
Yeah, everyday this is
the biggest plov.
- [Guy In Black Jacket] You know it's good
when you have to cook with a shovel.
- [Guy In Gray Jacket] Yeah.
(both laughing)
- [Guy In Black Jacket] Here we go.
We're gonna throw the carrot in.
Oh!
We are the kings of plov.
- [Guy In Gray Jacket] It's
a giant plov, too, man.
- [Guy In Black Jacket] The plov sultans.
- [Both] Ooooh.
- [Guy In Black Jacket]
Look at the chunks.
- [Guy In Gray Jacket] Yeah.
- [Guy In Black Jacket] Sloppy delights.
There's the meat.
Look at that bone.
- [Guy In Gray Jacket] Yeah that's huge.
- That's caveman style.
(both laughing)
- All right, check it out guys,
it's Trevor James, we
just got into Uzbekistan.
- Welcome my friend.
- With Bekruz we're in Tashkent,
and today we are going for a
full-on Uzbeki food adventure.
- Oh yeah, you're telling me about it,
but we're gonna have a lot
of plov, samosas, ukreb, mieda,
we have some awesome items for you
and I really hope you're
gonna enjoy them, yeah?
- Let's check it out.
This is gonna be good.
This is it, Tashkent, Uzbekistan,
and today we are bringing you in
for the World's biggest plov mountain.
And for the world noodle tour,
we're trying some insane
horse meat noodles
and the world's biggest
dumplings cooked in a tandoor.
Get ready for some of the
best food in the world.
Let's eat.
We're just walking the
streets of Tashkent.
- Yeah man, it's gonna be a meaty day.
- A meaty day. (laughing)
- We're on the road my man,
are you ready for sheep neck?
- (laughing) It's gonna be good.
This is the biggest rice hot tub.
This is, this is bigger than a hot tub,
its like its a pool.
- Its a jacuzzi. Yeah, yeah.
- This is family sized.
- A family sized pool.
- Oh, there's the meat truck.
This is incredible.
We've got the yellow
carrot, raisin, the mutton.
- Everything is ready.
- Wow.
- So they don't have to do it here.
- And there are so many
big cauldrons here.
Look at this fire.
This is gonna start the fire
on the main, giant jacuzzi here.
Look at this, right into
the pit, incredible.
- This one is a sheep fat.
Look how big chunks they are.
- Oh wow.
- So this is the combination of...
And they cook it, and it's in crackling,
and you can eat it.
- That's the sheep crackling?
- Yeah, little bit of onion.
- A touch of onion on there.
So this is the appetizer,
the breakfast appetizer.
- Yeah, so best way to do it...
- Oh, taste with an onion.
- Yeah.
- Rackshuri.
- Yeah, let's do it.
- Mmmm, oooh.
Wow, it's so smooth and crunchy.
- Yeah.
- It doesn't feel fatty.
- Absolutely.
- This is incredible.
Now we got the beef-cutting station, here.
- Yeah.
- It's about 70 K-G?
- Yeah, 70 kilograms.
We have here a really, really different
sections of meat: lamb and beef.
- And it's gonna go right
in this giant cauldron.
- It's gonna go right in there.
- And here we go.
This is the moment we've been waiting for.
- This is the moment.
- [Both] Oooh.
- Look at the giant meat.
This is a family size hot tub.
- Like, yeah, it's giant man.
Look at all the meat.
- Oooh.
- It's just sliding.
- It slides down, yeah.
- Yeah, they just slide it in.
- It's like a meat slide. (laughing)
- Yeah, yeah.
- And it's just going right into that
thick cottonseed...
- Yeah.
- Sunflower oil...
- Yeah.
- Mixture.
- The meat, itself, has it's own, like,
fatty parts, so it's gonna
be mixture of different oils.
- Wow.
This is the biggest rice pot in the world.
Number one plov in the world, here.
- Number one plov, absolutely, man.
- That's a lot of meat.
And you can see it's just starting to
sizzle, and it's gonna melt.
That fat is gonna melt
into the oil, itself.
- It's really hot because,
he needs a really,
like, vibrant color.
Look at that, man.
- Look at it just slide in.
(both laughing)
- And he's a master of the plov.
- Yeah, every day, this
is the biggest plov,
and he does it.
- And he's just throwing
whole legs in there.
Like no big deal.
- Yeah, yeah.
- There's a leg.
There's a leg.
- There you go.
- You know it's good when you
have to cook with a shovel.
- Yeah, yeah.
(both laughing)
- Oh onion.
- Here's the onion.
Okay, and here we go.
We're gonna throw the carrot in.
Ooooh.
(both laughing)
Look at that.
Wow.
- He's throwing out some cumin...
- Cumin.
- And other herbs.
- So this is just one of bunch of
different dishes of plov.
And you can see these are all the
master chefs, on the wall.
We are the kings of plov.
- It's a giant plov, too, man.
Look.
- The plov sultans.
- Oh and then here comes the chickpea.
Ooooh.
- Making sure it's in the center.
- Yeah.
- But that is really hard
because it's too big.
- And just covering it?
- Yeah, so probably getting more
steamed up than cooked.
- And we are waiting for
our rice to be added on,
but you can see all of these other plovs
are just cooking, as we speak.
We've got the finished one, here,
which is looking so delicious.
- They all look similar,
but at the same time,
they're very distinctive.
So, that one has, for
instance, orange carrot.
And the next one doesn't have it.
And some people like that chef's plov,
and they can cook, like,
specifically for these guys.
- Yeah.
Oh and here comes the raisin.
Wow.
There's the rice.
Ooooh.
Right on.
And now he's gonna smooth it out.
- Yep, yep, yep.
- Mathali.
It's like zen art. (laughing)
- Zen art, exactly, yeah.
- He's making a peaceful plov art.
And just look at the
bubbling cauldron, there.
All the juices from the
carrot have came out now.
And he's just covering
the rice with these lids.
- So upper part will be evenly cooked.
- Oh yeah.
And here we go.
It's been boiling...
(tin banging)
for about...
- Like half an hour, or so.
- Half an hour, yeah.
You can smell the meat, the caramelization
of the sweet carrots,
the raisins, the onions,
and that's looking al dente.
It's gonna be worth the flight in.
This is the reason why
we flew to Uzbekistan,
to taste plov and lagman.
This is one of the iconic
dishes, right here.
And everyone's hungry.
- [Both] Ooooh.
- [Trevor] Look at the chunks.
- [Bekruz] Yeah.
- [Trevor] Sloppy delight.
(both laughing)
- Oh, and this is the scooping.
There's the meat.
Look at that bone.
- Yeah.
That's huge.
- That's caveman style.
- That's dinosaur meat. (laughing)
- Yeah, that's a dinosaur bone. (laughing)
And look at the crowd we got now.
- It's a whole show.
- Mazali.
Mazali.
- And there it is.
- It's meaty heaven, man.
- Oooh, that's the meat, right there.
- [Bekruz] Good job.
- Oh yeah.
And this is the gosht,
(laughing) gosht, the meat.
Mazali. (laughing)
- [Guy In Blue Jacket] Mazali gosht.
- That meat just juicy, fatty, saturated
with the flavors, and then
we're gonna have the plating.
- [Bekruz] Yeah.
- [Trevor] Which is plated with
the horse meat sausage, right?
- [Bekruz] Yes, horse meat sausage,
quail egg and all the mini boiled egg.
- Mmmmm.
- This is for us, man.
- This is for us, right here?
- Yeah.
- Uzbeki plov.
- At it's best.
- Look at that.
- Horse meat sausage, yeah.
- Horse meat, boom.
We're gettin' the full deal.
- Yeah, absolutely.
- Luxury.
The gosht.
- Gosht, yeah.
- Meat, boom.
- Boom, man.
- That's it, right there, Uzbeki plov.
Rahmat, rahmat.
- Let's go.
- Let's go try it out.
- Let's go.
- Wow.
Look at the line up.
We're ready to go.
- Ready to go.
- Let's go try it out.
And this is it.
- Yep.
- Look at this giant plov center.
- Look at all these people.
- It's massive.
- Yeah, man.
- And here they are, the Uzbeki plov.
That is gorgeous.
We got the mutton and beef fat mixture.
- The horse meat.
- The horse meat, these are horse sausage.
So what's the way to eat this?
Just go in?
- Go in, man.
- Just eat it.
- Yeah, yeah, yeah.
You gotta take a whole layer.
Make sure that you have meat.
- Oh, look at that.
The rice is just saturated with the fat.
Ooooh, that's it right there.
- It's our first spoon, man.
- Yeah, let's go for it.
- Mmmmm.
Mmmmm.
Oooh.
So good.
- That's amazing.
- That is naturally sweet from
the raisins and the carrots.
- So with the meat, it's
a really good balance
because a little fatty and the sweet,
it kinda washes down, and...
- One of the best rice dishes
in the world, right here.
- I'm glad you acknowledged it.
- If not the best.
- So...
- Oh, take the layer off?
- Yeah, you don't want the layer.
- Let's go for it.
Mmmm, oh yeah.
- Yeah?
Have you tried the horse meat before?
- No.
- It's your first time?
- First time.
- Oh.
- It's like a salted lean sausage.
It's quite lean, but with
the fat, you get the mixture.
- Wow.
- And this place is just packed,
hundreds of locals in here.
- All people enjoying it.
Look, every day, this place is filled.
- And there it is, the almost empty plov.
Thank you.
- [Man With Beanie On] Thank you.
- See you next time.
And we're gonna keep goin'.
There's more food to eat.
- [Trevor As Narrator] And
next up, before meeting up
with Bekruz again, for dinner
for the biggest dumpling
in the world, we're driving
out deep into the countryside,
into the mountains for a ton of local
Uzbeki specialties,
like horse meat noodles
and tons of heart-warming and heavy
Uzbeki cuisine that you're gonna love.
- And check this out, guys.
We just pulled over at
the Charvak Reserve,
on our way to lunch,
beautiful, giant, blue
reserve, and we are gonna keep heading
down this way, and get
that delicious soup.
And here we are guys.
Look at this.
We made it out, way out
into the countryside
into the mountains.
We're in Bostanliq
Village, and right up here,
we're at a local little restaurant.
We're gonna have some kabobs, local soup,
and it's winter, and
we're gonna sit inside
and get warm and have a nice big lunch.
And we're goin' into the kitchen
to get the mastava and a
bunch of other stuff here.
(foreign language)
(foreign language)
Look at this kitchen, guys.
Ooooh, we've got Uzbeki plov.
Oh, and this is the beshbarmak.
- That it.
- Look at these big noodle sheets.
This is incredible.
Look at this.
We've got the giant noodle
sheets for our horse noodles.
This is actually naryn.
- (foreign language)
- Mazali.
So they're just taking
those long noodle sheets,
and they are laying them down.
They're gonna let them cool,
and then slice them into strips.
And this is for a beshbarmak?
- Beshbarmak.
- Beshbarmak, look at the
noodle sheets we're making.
That's gonna be the horse beshbarmak.
And that's the sauce that's gonna be made
with the beshbarmak.
It's a sun-dried tomato,
sheep fat, and onion.
Looks very mazali.
- Mazali.
- Mazali, there it goes,
right into the onions.
Oh, and look at this.
This is the mixed meat
for the horse noodles.
We got horse and sheep, and it's a rich...
Look at how thick that is.
And there it is.
That's the Uzbeki horse
meat for the beshbarmak.
- (foreign language)
- Mazali.
We're gonna make the
beshbarmak, one by one.
Okay.
Oh, and here comes the sauce.
- Sautee.
- Sautee.
- Mazali.
- Mazali. (laughing)
Ooooh, rahmat.
Look at that.
Ooooh.
Look at this, guys.
We got the tomato-onion, sun-dried tomato,
and she's letting me put it on myself.
Rahmat.
Over here, okay.
And we're gonna put the sauce on now.
Wow.
Look at that.
We got the full beshbarmak station, here.
And there it is, guys.
Look at that.
They've added on horse
sausage, sun-dried tomato,
horse meat, and here comes the stock.
Ooooh, rahmat.
And this is the mastava?
- Yes, mastava, rice soup.
- Rice soup?
- Yes.
- And here's potato?
So we got potato, sheep,
oh, a little water.
Oooh, that's getting full.
And coriander?
- Yes, yes.
- Going right in?
- Yes.
- Oh, and here comes some spice.
Oh, paprika.
Uzbeki number one.
Number one. (laughing)
- Number one, ah yes.
- Well when this is in
here, the finished version?
So we're gonna add that
on top of a bowl of rice?
Oooh, there it is.
You can smell the goat, the sheep.
- Soup.
- And the soup, soup.
Oooh, there it is.
Uzbeki, Uzbeki stew.
Wow, look at the bread.
Onion bread?
- Ah, yes.
- Uzbeki onion bread.
And it goes out to the hungry locals.
Let's go see the shashlik.
(foreign language)
So not only do we have
soup and delicious-looking
noodles in there, but
we got kabobs, as well.
Shish kabob, we've got
the minced lamb kabob
with onion, and it's all over coals.
It's cold.
We're gonna go inside and have a feast.
Rahmat, rahmat, thank you.
And we're gonna go in here.
Look at this traditional eating area.
And check this out, guys.
You take your shoes off.
It's called a (foreign
language) underneath here,
and you put your feet under
because it's cold in the winter.
And you stay warm.
And here comes the mastava.
- Mastava.
- Wow.
Thank you, thank you.
And we got samsa.
- Samsa.
- Rahmat.
- (foreign language)
- Thank you. (laughing)
And you can see the coals go
right under the table, here.
Look at this.
Wow.
So your feet stay warm with natural fire.
Rahmat. Thank you.
Here comes the beshbarmak.
Oooh, look at that.
Thank you.
- You're welcome.
- Thank you very much.
And there it is, guys.
We got the beshbarmak.
And they boil the horse,
the sheep and the beef
together, and then they
actually boil the noodles.
Look at those noodles.
They look nice and al dente.
We've also got an onion
and sun-dried tomato salad.
We've got a local
(foreign language) salad.
We've got some samsa, spinach samsa.
And then we've got the
mastava, which is that
sheep, potato, rice, tomato stew.
And then also a special
yogurt with paprika on top.
And then we've got this
triple bread combo, here.
We've got an onion bread on the bottom.
We have a milk bread, and then we have
a regular bread on the top.
Rahmat.
And we got the kabob, too.
Ooooh.
Oh, look at those.
And here we go.
Let's try these beshbarmak noodles,
horse sausage, in that rich mixture
of gamey meat broth.
(slurping sound)
Mmmm.
Mmmm.
That is really delicious.
And you can see, it's got
those sun-dried tomatoes in it.
So it's got a little
bit of that smokiness.
It's definitely salty,
but it's not overpowering.
That's how it should be.
A little fatty.
Oh wow, and I think I just ate
the horse intestine, wow.
That horse intestine, I think that's
quite strong, for my liking. (laughing)
Let's try the mastava,
the sheep, rice soup.
Mmmm.
Oh wow.
It almost tastes like a tortilla soup.
The tomato and the coriander.
It almost reminds me, a little bit,
of, like, maybe mexican cuisine.
Wow.
You can add yogurt in, too.
Look at that.
Mmmm.
Oh.
And then we got that spinach samsa.
Oh yeah, spinach and onion.
Look at that.
Let's try it out.
Mmmm.
Oh wow.
That is a minty samsa, with sweet,
caramelized onions and spinach.
But the best part is how
friendly everyone is.
The hospitality here
is worth flying in for.
Mmmm.
- (foreign language)
- (laughing) Thank you.
Thank you.
Rahmat.
Mazali, mazali.
- (foreign language)
- Thank you.
Rahmat.
Thank you, thank you, thank you.
Rahmat.
Goodbye.
Thank you, thank you.
Rahmat.
Rahmat.
Rahmat.
Thank you.
Mazali, mazali.
Thank you, thank you, thank you.
Thank you.
Bye bye.
See you.
- (foreign language)
- Thank you.
Bye bye.
And look at this, guys.
The beautiful outskirts of Tashkent.
Gorgeous mountains in the winter,
what a destination this is.
- [Trevor As Narrator]
And to finish up the day,
we're meeting up with Bekruz again for the
biggest dumpling in the
world, cooked in a local
tandoor with tons of beef and lamb fat,
and butter and tomato sauce and pepper
that's so delicious, it's worth
flying in to Uzbekistan for.
- Next stop will be for giant samsa roll.
- Giant samsa?
- Giant samsa.
This is one of my favorite.
It's called like Jizzakh,
it's after one of our regions.
They're very famous
for, like, humongous...
- Monster samsa.
- Yeah, monster samsa.
- Biggest dumpling in the world.
- Yes.
- Here we are.
(foreign language)
(foreign language)
Let's go in and take a look.
- [Bekruz] You sit.
I'm gonna start slicing up the gosht.
- [Trevor] Yeah.
So it's beef and lamb fat samsa?
- [Bekruz] Yeah.
- [Trevor] Juiciest, biggest
dumplings in the world.
- [Bekruz] So again, the
meat is sourced locally.
Usually, our meat comes from, like,
mountain area of Uzbekistan.
- [Trevor] And Chef
Sobir is slicing up the
beef so perfectly, and you're saying it's
juicy natural chunks.
- [Bekruz] Yes.
- [Trevor] It's not minced beef.
- [Bekruz] No, no, no, no.
- And this is the prime
ingredients, right here.
- Yeah.
Dynamic duo.
The onion...
- (laughing) The onion...
- And the meat.
- (laughing) and the meat.
Oh and here comes the best
part, the fat slicing.
Look at that lamb fat that's gonna get
mixed in with the beef,
the best of both worlds:
beef and lamb fat.
And he's just mixed in all the spices.
We've got the salt, we've
got the secret spice mix.
We got the cumin, paprika and
then black cumin, as well.
Look at this.
We've got big sheets being flattened out.
And look at that.
That is one skin for one samsa.
It's like the size of a pizza.
- [Chef] Samsa mazali.
- Mazali, samsa mazali.
Here we go.
This is it, the samsa moment.
He's gonna weigh out the meat.
You mix it with the onions?
- Yeah.
- Direct on to the skin.
And here comes the fat,
right on the samsa mountain.
That's a one K-G samsa, right there.
- [Bekruz] It's a huge breach, yeah.
- [Trevor] That's a weapon. (laughing)
These are the biggest, most plump samsa
you'll ever see.
Pinched perfect, and then flattened down.
Boom.
Wow.
It is a giant samsa. (laughing)
Oh, almost half a K-G of samsa.
And then the final step:
little bit of egg wash,
and then here comes the black sesame,
just a touch on top.
Ooooh, look at those.
- It's heavy, bro.
- Those are heavy.
One K-G each.
- Yeah, yeah.
- Ooooh.
- Count it.
I think it's 24, right?
Yeah, 24 rolls.
- Wow.
Let's take 'em out to the giant tandoor.
- Into the master's hands.
- And here we go.
- He's ready to go.
- A little water on the face.
- So he can say he's
doing a little prayer.
- [Both] Boom.
- Magic.
I've never seen anything like this.
Get the flame on.
- [Bekruz] Yeah, get the flame on
so he can keep the temperature high.
Boom.
- [Trevor] Look at the skill here.
- [Bekruz] It's really, really hot inside.
- [Trevor] It's hot in there.
- [Bekruz] You can see in his face.
Yeah, look at his hand, yeah.
- [Trevor] His hands are steaming.
- [Bekruz] Yeah, he's like a superhero.
- [Trevor] Wow.
- [Bekruz] He's going full saigon.
- Yeah.
Almost done.
- Almost done.
- This is hot.
Look at that.
You can see that it's definitely intense.
- Intense, yeah.
It's intense, bro.
- Final samsa.
Wow.
Final samsa. (clapping)
- [Bekruz] Bravo.
Bravo, maestro.
- [Trevor] And they're
gonna cook for 40 minutes.
- [Bekruz] An hour.
- [Trevor] An hour?
- [Bekruz] Because ours are extra bigger,
we have to make sure that
it's gonna be cooked.
- There they are, the samsa.
- Samsa.
- Mazali.
- Mazali.
- I wanna challenge you, Trevor.
It's gonna be fight between me and you.
- [Trevor] (laughing) Let's see.
- Can you handle three
samsas in a row, in one seat?
- [Trevor] Let's go for it.
- Let's play for this.
- [Trevor] Okay.
And Chef Sobir is gonna pull them out now?
- (foreign language)
He's proud of his work.
- He's proud of his work, yeah.
It's a lot of work in this.
- Oh, absolutely.
- Oh, this is the scraping tool?
- Yeah, scraping tool and his...
- [Trevor] Look at those.
(laughing) That's the first samsa.
Looks really good.
- (foreign language)
- [Trevor] (foreign
language) Yeah. (laughing)
Wow, look at that.
Oooooh.
Unreal.
You can smell the beef and the lamb fat.
And it goes right there.
Ooooh.
Look at those. (laughing)
They're steaming hot.
- We did it.
- The dynamic trio.
- Yeah, yeah, yeah.
He did the most of the work,
and we're getting all the glory.
(all laughing)
- Okay.
- Let's go, man.
- Let's go.
Look at these beauties,
the plumpest dumpling
in the world.
- Let's go.
- This is so beautiful.
Look at that.
We made it to the source.
- Ooooh, yeah.
- The biggest dumplings in the world.
Look at those.
They're so plump.
They're so big.
How do you eat these?
- This one is so big, you need a knife.
Try to open up the top, yeah.
- [Trevor] Oooooh, look at that.
- [Bekruz] Look at that.
- [Trevor] It's full of the fat.
- [Bekruz] Yeah, it's jiggly.
Look this is the fat.
- [Trevor] It's hubbly bubbly. (laughing)
Look at that.
A little butter?
- [Bekruz] It's a butter.
You put it, and you make
sure that you put it in.
- [Trevor] And it gets melted.
- [Bekruz] Uh, it can be olive oil.
It can be sunflower oil, depending
on the taste, so you
can put a little more.
- [Both] Ooooohhh.
- [Trevor] Oil. (laughing)
- [Bekruz] Then, we have tomato sauce.
- [Trevor] Tomato sauce?
- [Bekruz] Yeah.
You take the lid to here.
So what you do, you get a scoop.
- [Trevor] Look at that, all the butter
on top of that gooey bread.
- [Both] Cheers.
- [Trevor] Mmmmm.
Oh, I can't believe that's a dumpling.
That is so delicious.
Can you tell him that's the best dumpling
I've ever had?
- (foreign language)
- (foreign language)
- It really is.
Chef Sobir totally put
his heart into that,
and that is delicious.
The onions are a little
sweet, but the beef is juicy.
There's a lot of fat, the butter.
Look at that fat chunk.
- [Bekruz] Oh you gonna do the whole...
- [Both] Oooooh. (laughing)
- Heart attack right there. (laughing)
- That's the best stuff. (laughing)
- Okay, do it.
- Mmmm.
Mmmmm, oh.
Oh wow.
And it's seasoned well.
It really brings out the natural flavor
and the gooeyness of the bread.
Rahmat.
See you.
Rahmat.
Mazali.
That was amazing.
Bye bye.
Gotta give a big thank you to Bekruz.
What an awesome city Tashkent,
and a beautiful country Ubekistan.
- Thank you very much, man.
We are very hospitable nation,
and we say that we are as
good as our guests are,
so half of the day,
it's a half of the part.
You did your part, so thank
you very much, my man.
- Thank you, thank you.
Thank you, beautiful.
