– There it is! Look at that gosht! Tandoor gosht. Wow, wow, that is next level. There it is, the tandoor gosht. All right check it out
guys, it’s Trevor James. We are deep in Central
Asia on the Silk Road, Bukhara, in Uzbekistan, and today we’re bringing
you for a full on, Central Asian street food adventure. Let’s check it out. (upbeat music) Awesome guys and before
we get into this big, whole Tandoori lamb, Wanna give a big thank you
to this episode’s sponsor, our good friends over at Goldthread. Goldthread is an awesome YouTube channel all about exploring China, and they just met up with our
good friend, Dianxi Xiaoge, in Yunnan province, spent a week there, and filmed an amazing video with her. Take a quick preview right here. – [Announcer] In this
original series, Dianxi Xiaoge invites us for an exclusive
look into her home to experience life in
the quiet countryside. I’m here at Dianxi Xiaoge’s house, and she’s gonna give us a tour. – It’s a super cool video, and a really awesome channel
that I personally enjoy, so make sure to go check out the link to that video
in the description below, and subscribe to their channel
as well at Goldthread too. And just look at this, we are in Bukhara. Super ancient, thousands
of years of history here, and today you’re gonna wanna
watch this whole video, ’cause we’re having tons of
street food, lots of meat, classic Bukhara style plov and more. And we’re just starting the day, making our way for our tandoor lamb. Here we go, right into the tandoor pit. Oh, nice to meet you. Tandoor.
– Tandoor. – Oh, we got the naan pit. This is the feteer, and just pounding it. Look at that, and there it goes. Wow, and you can see
it’s completely packed. Oh, and here it comes, look at this, pulling out the feteer. There they are, it’s a
whole new level of bread, and we got three tandoors here, and this one is already sealed, you can see, look at this, sealed with mud and it’s
steaming and smoking. (speaking in foreign
language), how are you? (speaking in foreign language) – Nice to meet you. Here we go, we’re gonna
make the preparation for the tandoor lamb, look at that. We’ve got the lamb, and then we’ve got the juniper, carrot, paprika, garlic, and salt. Okay, and here we go, he’s starting the process, water. And here we go, here’s the salt, just rubbing it on,
mixing it into those cuts. And chef is just putting garlic into these slices in the lamb legs. (speaking in foreign language) Look at that, carrots are
going right into these cuts. Oh, and here’s the spice mix! This is a paprika. Oh, and here’s the juniper. And we’re just waiting
for this ultra-tender, tandoor lamb to finish
in this dome tandoor. And here we go, this
is the moment of truth. And he’s just gonna start
scraping that mud off. Ooh (laughs), there it is! They’ve put the juniper
on top of the meat there. Oh, look at that leg piece. Wow, that is next level (laughs). There it is, the tandoor gosht. – Tandoor gosht.
– Tandoor gosht. (speaking in foreign language) – Look at the depths. Wow, it’s full of meat! And there it is, the meat pit! And we can taste? Taste, Right out of the pit. Oh, wow. Oh my, (speaking in foreign language). That is a true meat cave. It’s juicy and fatty. Oh, it’s fatty, my fingers
are sticky from that now. Oh, and that’s the kidney, there it is, look at that, that’s the lamb kidney
they’ve just given us. Thank you, (speaking in foreign language). That is strong, but I love
the natural spices on here, just lightly seasoned
with that salt and garlic. Look at those ribs,
completely saturated in fat. And that’s the leg. (speaking in foreign language) And before we knew it, we were presented with a beautiful table full of delicious tandoor meat, feteer bread, fresh tomatoes, and the most delicious Uzbeki yogurt. Let’s make a bread and meat popsicle. Look at the bone!, it
just comes out (laughs)! In Uzbekistan, there’s vinegar
on these nice white onions that give them a nice punch. Let’s go for it. (speaking in foreign language) That is like next level
fat and flavor infused all into one bite. The sour onions, the dill, and that smoky, earthy,
juniper flavor in the meat. – Thank you, (speaking
in foreign language)! (speaking in foreign language) Thank you very much. Wow, that was a meat sanctuary, and next up we’re bringing you for more. Let’s keep going! And here we are guys, since we’re in Bukhara, we have to bring you for the Bukhara osh, local plov dish, Bukhara style. Every city in Uzbekistan
has local specialty osh. (speaking in a foreign language) Wow, Osh? – Plov.
– Plov, Bukhara plov. And these are the ingredients for the osh. We’ve got raisins, we’ve
got yellow carrots, of course tons of meat. This is beef with cumin, you can actually see the cumin
seed they’ve sprinkled on it, and then lamb fat chunks, and then the chickpeas as well. – It looks (speaking in foreign language). And just look at this rice, you can see the individual
grains of cumin here. Oh, and here we go, we’re starting, the fat is going in the bottom. Look at this guys, the plov is starting! Meat, covered in cumin, going in. And then he’s just salting it. Wow, and here we go! Carrots going in. We got the chickpeas going in now, Boom. So it’s 40kg meat and 40kg carrot, 5kg chickpea, and 5kg raisin. And there it is! The Bukhara osh sofi! Beautiful, the raisins are going on. (speaking in foreign language) The raisins are going on, we’ve got the osh almost
a quarter full now, and we’re gonna let this simmer. Here’s a double layer, so we’ve got carrots
on the top and bottom. And here we go, rice going on, that’s on top of a bamboo bed. So you get the natural flavor. Here we go! Look at that! Wow, and there it is. Wow, the natural rice with cumin. That’s just the first bed. We’re gonna do this together, team work! Oh it’s heavy, look at that! It’s all fluffy! That’s it, guys he’s
covered it with a plate, and know we’re putting
these bamboo beds on top. There it is, you can
see the plov is cooked with a mixture of
firewood and natural gas. And here it goes, sesame oil! (food searing) Wow, that is beautiful, and there he is, just putting it back on. That’s gonna cook for 30 more minutes. And there we go, Chef
is just gonna mix it up. That’s a sesame and cottonseed oil mix, so you can smell a bit of the sesame. And this pot here is for 400 people. We got 40kg rice, 40kg meat. So he’s separating the
rice and the carrots on the bottom layer. Oh, and there’s a bed of
meat on the bottom too. (speaking in foreign language) That’s the sauciest mixture, wow. Giant chunks. Very nice, (speaking in foreign language). Look at that meat. Oh, it’s so juicy and bubbly. That’s a Christmas dinner right there. And here comes that juice! Wow, look at the juice from the carrots going on the beef. That is bubbly goodness! Okay, and here we go, we’re gonna get a big plate. He’s preparing a luxury big plate for us. Look at those juicy raisins,
caramelized carrots. This is special, this is less oily. (speaking in foreign language)
– Welcome to Bukhara! – Thank you! They’re just adding on the beef for us, wow, and there it is. The Bukhara plov osh sofi. And you can see literally thousands of carrots, and beef chunks,
and oil from lamb fat, cumin is smelling so
aromatic, and the fluffy rice, and you’re gonna give us a
horse meat sausage here as well, there it is. Horse meat sausage on the plov, and chef here is gonna prepare
some quail eggs for us too. Only here in Bukhara, every
region has their own plov. Thank you. And here we are, osh sofi in Bukhara. We got the horse sausage, we got the quail eggs, we got the beef, we got the chickpea, and
this is the healthy version. And it also comes with
some pickled cabbage, nice tomato dill salad and of course, this is cream yogurt. You can just dig in with your hand. Look at all the rice and the carrots, and this is different. I love how Uzbekistan has different plov, different osh in every city. Let’s try it out. oh wow, that’s (speaking
in foreign language), very (speaking in foreign language). It’s all about the rice really, that fluffy rice with the cumin. And the horse sausage, it’s
like a salty, gamey meat, and it goes well with all of this rice and this definitely
feels a little healthier, but it’s still strong, you still get energy from this, than the other plov we’ve had
in other cities in Uzbekistan. And you wash it down with the sugar tea. – Yes, sugar tea special for plov. – For plov. (speaking in foreign
language), number one. (speaking in foreign language) – Thank you.
– You’re welcome. See you next time. And we are just walking
through a local market now. There’s tons of food all around, there’s samsa, there’s all of these. Look at this, fresh baked bread. We’re walking past kebabs, look at these, samsa are bigger here, they’re triangular, and we’ve also got some square samsa. And right up ahead, there’s
a nice, homemade samsa joint. And they’re baked here. And we’re walking through
this Bukhara carpet bazaar. Wow, there’s so many carpets here, look at this, silk carpets, oh and they’re soft, luxury. Wow, look at those big ones on the wall. She was just saying that
they get up to $70,000 for a big one. And look at these, this is it, the great silk road, this
is where we’re on right now. Starting in China, across
through Central Asia, Somarkand, Bukhara, which we’ve just been, and on our world noodle tour,
we are crossing through, and making our way to
Turkey, Istanbul for noodles. And look at all these incredible carpets. All handmade by the ladies, look at this, wow, handmade silk carpets. Look at all the amazing
threads of silk here and there’s 40 women in
here doing it all by hand. What do you think, Ting? – It’s very nice
– It’s nice, isn’t it? And the homemade, baked,
square samsa are just up ahead. Here we go. Wow, here we are, look at this! (speaking in a foreign language) Here we are. Oh, nice! Oh, and this is the samsa?
– Samsa. – Wow, here we go, perfectly stretched out dough, that’s beef, and beef fat, and onion, and I think there’s a little,
you can actually see garlic, and I think some cumin in there, as well, and those are square, and they’re getting put on a baking tray so this is different from the tandoor. And there’s the final samsa pan, adding sesame on top right now, and these are plump beauties, they’re gonna go right in the oven. Ooh, right in. Now we’re gonna watch the coza shurpa. – Coza shurpa.
– Coza shurpa, okay. We got beef going in, and it’s gonna go right in this jug, there we go, right in. As you can see, we got
bell pepper, we got tomato, we got carrot, we got beef, onion, potato. Oh, a little salt. Oh and cardamom! Going right in, they’re just
adding in some local spices here, zeera, almost like an Uzbeki masala. Oh and then we’re just
adding in a little water to the coza shurpa, that’s gonna be good. Oh and then it’s gonna
go in the oven here. Nice, and these soups are
just absolutely beautiful. What a selection, we got
meatball, we got beef, we got lamb, we got chickpea. And there they are, look
at how gooey those are. We’re gonna have to get a few of those. Oh, and just adding a little oil on top. Look at those golden brown sesame. (speaking in foreign language) Thank you! And we are with Chef Roshan, and we just got the delicious, look at the samsa, ooh! So you open it like a lid, and you just cut it open. And then you take the
tomato and you put it in. Oh, this is luxury
samsa, let’s try it out. oh wow. That is honestly upgraded samsa, it melts in your mouth, it’s almost buttery, the
lamb fat is so aromatic and with that gooey
dough, let’s try it out. oh wow! (speaking in foreign language) Thank you. Let me try the coza shurpa next, this is the soup, look
at that, beef and lamb, with a little zeera (speaks
foreign language), and gosht. Oh, that is healthy. Wow, thank you. That is really hearty,
it’s a natural soup, so it’s really got that beef stock flavor with a little bit of a peppery
background note of cardamom. (speaks foreign language) Thank you Chef. And to finish up the day, we’re going to a famous local restaurant, Chinor Kebab to meeta with Bas
Jerabek for a full on feast. And here we are, Chinor Kebab. (speaking in a foreign language) How are you, (speaking
in a foreign language)? Here we are look at this. Samsa?
– Samsa, tandoor samsa. – Tandoor samsa. Ooh, samsa. Oh, look at this, ooh! This is amazing, and we’re gonna go in to see the whole kitchen. Oh, look at the fried chicken, wow. And they’re putting in tomato and onion. Oh wow! Wow, there it is! Look at that fried chicken. And here we go, seeing the kebab. Chinor kebab, meat, onion and cumin. Oh, a meat pouch. Okay, take it off?
– Uh huh. – And then put it in. (speaking a foreign language) Oh, a meat pouch. (Trevor laughing) There it is!
– Chinor kebab! – Chinor kebab. Oh look at the piaz, oh and vinegar! (speaking foreign language) The meat bursts in your mouth, and what I love is the onion, coriander, and vinegar mix on top. And after watching the beautiful tandoor get stuffed plump with bread, we were ready for a big meat feast. And there they are, we’re
gonna cook these up, and then have a meat feast. (speaking in a foreign language) Here we are, meat gosht. (speaking in a foreign language) Gosht?
– Gosht (laughs). – Look at all this guys! So we’ve got sausage,
that’s the highlight here, we’ve got gosht, chicken, tomato, beef, pomegranate, this is the amir sauce, and then we’ve got the meat tower. So we’ve got pickled
tomato, pickled onion, tons of different cabbage, and then here we’ve got, this is duck, and we’ve got chicken sausage with cheese, beef sausage, there’s some fish in there, and then down here we’ve
got the beef chops, we’ve got chicken, and
this is the lamb meat that goes with the shurpa. Yeah and then a big jug
of pomegranate juice, (speaking in a foreign language) Sour, sweet pomegranate. And he’s recommending the
Chinor salad to start. Which is a sausage, cucumber, cheese. He’s gonna feed me everything! – Chinor salad. – Oh and mayo, it’s full of mayo. – Vitamin salad. – Vitamin salad. And next up is the sausage. So we’ve got beef sausage, horse sausage, there’s actually the
beef tongue here as well, this is a chicken and duck sausage, and the front is, of
course, the horse sausage, which is the unique part
of Central Asian cuisine. And there it is right
there, the horse sausage. (speaking foreign language) oh wow, oh that’s amazing. It’s salted with a mixture of fat as well. This is too much food though. We’re gonna have to invite some
friends to eat this with us. Oh and there’s the tandoor lamb, and we’re gonna dip that tandoori lamb into that pomegranate sauce. (Trevor slurping) Wow, that lamb, wow, it’s fatty. Oh and there’s the mantu too, and you can dip it in the
tomato sauce with your hand. (Trevor slurping) oh, and there’s the kebab. (speaking foreign language) We got the chicken and the beef. – Chinor kebab.
– Chinor kebab? – Chinor kebab. – Oh, it just bursts with juice. The chicken is so juicy. (speaking in a foreign language). Wow. (speaking in a foreign language) And there’s more, oh, oh, oh. (speaking in a foreign language) Oh wow, gosht. (speaking in a foreign language) Wow, yeah, you can see
all the rice in there. The fatty lamb wrapped
around that grape leaf. This is absolutely insane, look at the amount of food
they’ve prepared for us. It just keeps coming, and we’re gonna finish up this meal, these are all of our friends here, welcome to–
– Uzbekistan! – Thank you. (speaking in a foreign language) – Uzbekistan! – Uzbekistan, thank you! Gotta give a big thank
you to Sherzod and Akmel for this wonderful trip in Bukhara. Beautiful city!
– Thank you. – Welcome to Uzbekistan, brother. – Welcome to Bukhara. – Beautiful city, leave
us a comment down below, make sure to subscribe. and click that bell
notification button as well. Thanks a lot.
– See you again.

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