FIRE DUMPLINGS!!! 100,000/day!!! Most UNIQUE Street Food in the WORLD! SAMARKAND Street Food Tour!!!

FIRE DUMPLINGS!!! 100,000/day!!! Most UNIQUE Street Food in the WORLD! SAMARKAND Street Food Tour!!!


– And there they are. The samsa, they’re getting golden brown. Look at that, there’s
about eight or nine samsa per column, looks absolutely delicious. They’re getting golden brown. All right, check it out guys, it’s Trevor James. We just got into Samarkand, Central Asia. This is Uzbekistan, and today, we’re going for
a full-on Central Asian Uzbeke Silk Road center street food tour. Let’s check it out. (upbeat Middle Eastern music) – This is it, Samarkand. The fabled, ancient
Silk Road trading post, famous for street food that we’ve been dreaming
of visiting for years. And today, with the help
of our local friends Sherzad and Farrux from the
Uzbekistan Tourism Department, IG links in the description below, we’re bringing you full-on for seven unique Uzbekistan
street foods and Samarkand, that you’re gonna love, let’s eat. And before we move on
to tons of street food in this video, I want
to give a big thank you to our long-term partner, Express VPN who’s offering
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for tons of street food. We’re gonna get some of the juiciest, most plump samsa in all of the city. And here we are, next up is samsa. Look at this, guys. Wow, full samsa factory, look at this, we’ve got
four big tandoors here. They start the oven with natural wood, let the wood die down, cover it with water so it dies down a bit, and then load it up with samsa. (in foreign language) And those are gonna be
completely surrounded, the perimeter here. Boom, three at a time. Oh and this is the piyoz
station, for the samsa. Look at these giant machete blades. And there they are, the samsa, they’re getting golden brown. Look at that, there’s about eight or nine samsa per column, looks
absolutely delicious. They’re getting golden brown. Wow, look at that. There they are, and he’s
gonna scrape all of these out. And they just come right out, look at that, instantly served, hot out of the oven. And look at this, they just slap them to get the beautiful, crispy layer right off. That is the Samarkand samsa, 3,500 som, which is about 35 cents. That is luxury samsa right there. Thank you, Rahmat, thank you. Number one, number one samsa okay. And there they are, we got eight samsa. You can see they’re luxury. They’re plating them right here, and you can get them either
to eat in the restaurant, or to go, we got ours here, they look gooey, stuffed
with beef and onion. And there they are. The samsa, delicious looking samsa. And they’re scraping the
black part off the bottom ones that are a little bit too charcoaly, with this cheese grater here, but ours just look perfect. The top, ultra-premium quality samsa here. Mm, mm, oh wow. Mm, oh yeah, that right there, that is the most juicy, wet, gooey, incredible samsa. It’s like a plumb croissant. It’s definitely fatty, it’s just bulging with beef and onion. And you can see it’s a total
factory production line here. Really incredible food, you have to come to Samarkand, Uzbekistan to taste that. Thank you, Rahmat. I can’t believe how good
those were, those samsa. Unbelievable, and next up guys, were gonna see the big, hard, naan bread of Uzbekistan, right here. We just got invited in. Wow, and look at this. Assalomu aleykum, oh and
look at this giant tandoor. And he’s just starting the fire, you can see it’s all made with clay. (upbeat Middle Eastern music) Here we go. – It’s picking up. – Yeah, look at that. You cold, Ting? But it’s nice to be here
in Uzbekistan, isn’t it? Look at that flame. And here comes more wood, look at that. Wow, this is natural naan. Oh, did you see that ax throw? He’s a pro. This is a just raging
tandoor fire right here. Put in? Okay, thank you. Like this, it’s good? (flames crackling) Oh it’s violent, listen to that. Wow oh yeah, it’s good? Wow that is a strong, smokey tick. Very nice, look at this giant tandoor that we’re just pumping up. Oh and here’s the bread, look at this. It’s gonna be amazing to see how this rustic, natural wood-fired oven is gonna produce an elegant luxury bread. Ooh, look at the art, it’s incredible. Oh, and then it gets
covered in a black sesame. And there they are, the coals
are just starting to die down, it’s almost ready. And here we go, he’s
gonna put the water in. This is the step, important step, in all tandoor ovens. You’ve got to let the coals die down, so they just radiate
heat, instead of smoke. And there it is, the naan. We’re gonna slap them in. Boom, look at that. Get a little water on the naan, slap it, and then boom. Wow, it’s just completely
stuffed with naan now. And just take a minute to appreciate the sheer size of these, these are half a kilo each. So these are gonna bake for 10 minutes, and then we’re gonna pull
them out, Rahmat thank you. – James Bond Samarkand. (laughing) – James Bond Samarkand, he’s calling me James bond of Samarkand, because my last name is James. Wow, that’s beautiful, look at this. Oh, that’s steam. (in foreign language) James Bond, it’s so good. Very good, the water is steaming, and it’s bringing out that
natural earthy bread aroma. Wow. (in foreign language) And here we go, this is the moment. They’re coming out, oh. It’s hot, look at the golden naan. Wow, Rahmat, it’s beautiful. – Very good.
– Very good. – James Bond Samarkand naan. (laughing) – James Bond naan, yeah awesome. Really, look at the color
of the gold on there. Wow, they are so gold. And then here they are, they just get brought to the family. Oh, and this for me? (bread crunching) Mm, (mumbles) mm. Wow, but that bread there is one of the best breads I’ve ever eaten. Look at the steam, it is so naturally fluffy, the outside is crispy, and because it’s cooked with that natural firewood, it’s smokey. Thank you very much, I can’t believe that he’s given
us two of these giant naans, we’re gonna bring back home
to to Malaysia, thank you. – Thank you.
– Thank you, see you. Unbelievable thank you, see you. And next up, we are at
the Samarkand bazaar. And look at this, absolutely busy bazaar. You can see fruit sellers,
vegetable sellers, tons of spices, lots of little
shops around the perimeter, and that’s where we’re gonna go explore. The people are so friendly, naan. (in foreign language) Look at all the pickles here. It’s really interesting. (in foreign language) – Very good.
– Very good. And look at all these
pickles we’ve got here. Oh, can try? Can try, like this? Okay, pickled carrots. (in foreign language) Okay, wow, okay try. Mm, oh, (in foreign language) Wow, they’re sweet. Those are delicious, there’s carrot, there’s pepper, there’s cucumber, there’s dill, mm and it’s sweet. And you know what’s really interesting, we’ve been seeing these pickles, there’s actually a bit of a Korean connection here in Uzbekistan, there’s Koreans that live here, from back in the 1950s when
they moved over from the war, and you can see a little
bit of the similarities between kimchi and all of these pickles. And look at these pomegranates, they’re giant sized. And you can see that’s how
the juice comes right out, oh yeah, we’re gonna get a glass of that, right out of these pomegranate. There it is, natural pomegranate. Let’s try it out. Mm, oh, very good. (in foreign language) Thank you. – Nice to meet you! – Nice to meet you, thank you. And it feels so good to be in Samarkand, the ancient Silk Road city, right here we’re early, we’re gonna go see how they
make Samarkand style plov, black plov with yellow carrots, classic central Asian rice dish, and it’s just right up here. It’s gonna be good. Assalomu aleykum, assalomu aleykum, and we got invited to the kitchen. Assalomu aleykum, assalomu aleykum. Look at this guys, we’ve got the process going on here. And it’s black plov, with black cottonseed oil. And then over here, look at this, we’ve got the yellow carrots, and these are just being simmered, and there’s orange carrot underneath, too. (in foreign language) Ooh, look at that, this is the Central Asian plov, we’ve got this almost
al dente Uzbeke rice, and then these rich, look at
the sweet onions down here, and the sweet carrots, the
juices are just bubbling out, and you can see it’s separated
with a cheese cloth here. Here we go, watch this. Wow, look at these onions and carrots, chickpeas and raisins, oh and the beef. Oh, rahmat thank you. That’s the Samarkand plov, it’s got the sabsi, the
yellow and the orange carrots, it’s got the raisins, the chickpea, and this giant chunk of beef, and the Uzbek rice, with the secret black
cottonseed oil, spice mixture. Oh, and chili. (in foreign language) Wow, that is one of the joys
of Central Asia right here, and we’re gonna watch this process, how the rice is cooked. It’s separated here in Samarkand. So you can see we’re
laying down a cheese cloth, oh yeah, and here we go. Just laying down that cheese cloth, wow. Absolutely incredible,
separated from the carrot. Oh, just a little bit of salt, and then just laying down some water all over this rice. He’s just starting to mix
that caramelized carrot and cottonseed oil mixture
through all of the rice, and that’s gonna turn it brown. You can see we’ve got the
half finished one here, we’ve got the bed of carrots
and onions underneath, and this is the finished one over here. This bubbling broth of joy, these carrots are so caramelized. And you can see there’s all of these Uzbeke salads here, too, look you can see this giant bowl of cream, and that goes with the bread, salad, and it’s gonna be really delicious. Oh wow, and there’s the beef. He’s cutting it for us, look at how tender that is. Wow, and he’s putting it on the rice. (in foreign language) Look at this guys, we’ve
got the full-on plov, he just cut up all that beef for us, and it’s got a bed of
these yellow caramelized sweet carrots underneath,
and it comes with all of these local salads, grape juice, and bread. But we’re gonna try this plov, and you can just sort of clump
it all together like that, get some orange and yellow
carrots, get some beef, make sure you got a lot of the juice, he added in a lot of
that extra juice for us. Mm, mm, oh, those carrots and raisin, they’re so sweet, it’s like
you’re eating candied carrots, but they’re just caramelized. That is incredibly sweet,
al dente and beefy. (in foreign language) Number one. (laughing) And then we’ve also got, look at this, radish, dill, coriander and cream salad. And you can just mix it all up, wow, and it’s so thick, I’m gonna try it out. Mm, mm, so much of the
food here in Uzbekistan has dill in it, so dill
and coriander freshness. (in foreign language) Thank you. And here we are, back on the road. Next up we’re going for famous
Uzbeke dumplings, mantu. Let’s go take a look. Oh ho, the manti center. Assalomu aleykum, thank you. Wow, we’re going down to the manti. Here we go. This is it guys. We just got invited into the kitchen. Look at this guys, this is the lamb and beef, and onion black pepper mixture, and fat. The pinch, and there’s the fat, and here they go, right on the steamers, look at that. And there they are, we
came into mantu heaven. Totally worth the flight, you can already tell, just from smelling these plump beauties, and they’re steaming, look
at these massive mantu. And they’re being plated right here, and we’re gonna get a big plate of those. Look at those, they look so plump wow. And there they are. The Samarkand manti, and he’s gonna add oil onto
them right now, look at this, just a little paint brush
of oil, oh and pepper. Oh, taste? Ooh, okay try it right here? It’s (in foreign language) There it is guys, the most plump. Mm, oh mm, oh it’s so hot. Mm, oh yeah. Those are some of the best
dumplings in the world. And he’s just plating, plate after plate of those. Wow, we’re gonna sit down
and enjoy this feast. And here they are guys, we’ve got the full-on manti lunch. Bu the real highlight is
all of these appetizers that come on the side, and of course the sauces
that go with the mantu. And then we’re gonna add yogurt on top of these already peppery
and fatty, delicious mantu. There’s tomato sauce here, look at that. I really love Uzbekistani food, and that is a mantu plate. Oh, look at that. It’s completely dripping. Mm, mm, oh. Those right there are the best
dumplings I’ve ever eaten. They are so juicy, and the yogurt gives a sour touch with the freshness of the tomato, and the burst, they literally
just burst in your mouth. (in foreign language) thank you. And next up guys, we are
going for local haleem, here it’s called harissa. Right in here we’re gonna
see this lamb and wheat stew. Assalomu aleykum. Haleem? – Harissa.
– Harissa, harissa. (in foreign language) Oh look at this guys. We got two big cauldrons
here, look at this. And this one has the
wheat already mixed in, and this one we’re gonna
add the wheat on top. And this is where it all
starts, look at this. This is the thickest concoction, look at this color here. Wow, it’s sheep, it’s the bones, with the bone marrow, there’s onion, and this
brown saucy goodness is a mixture of the cottonseed oil, and the juices, and the
marrow melting together. And what’s so cool about this haleem, is that all over Central Asia, Southern Asia, and India, it’s all different, and here
it’s made with cottonseed oil. And chef is just separating
out the bones now, so that they can be pounded, you can see there’s all these bones, with the bone marrow
inside that’s melted in, but he’s separating the bones, so that this can be
pounded with the wheat. (in foreign language) And then the lamb that goes in here just slowly gets pounded, this is a labor of love here. And look at this guys, we’re weighing out the wheat over here, but this is something so unique. In Uzbekistan we’ve been
eating tomato pickle, and you can see there’s
dill, there’s chili, there’s local herbs,
and it smells delicious. Oh and then look at this, he’s pounding the bone
marrow back into this stock. Chef is just pounding it out, look at that, it just goes right in. And you can smell those
caramelized onions and the fat, and the cottonseed oil, and the stock, they definitely put a lot
of rich lamb stock in here. Oh, and here comes the wheat. Chef is just adding in the wheat. And this is where the process starts, this is a six-hour pounding process. This one over here is
just almost finished, this one is just beginning. Wow, it’s so thick, that’s gonna be nutritious and filling. (in foreign language) And we’re gonna get one of these, ooh, right out of the cauldron, oh it’s a thick harissa, and it’s gonna get the sabsi, so it’s yellow and orange
carrot, and chickpea. (in foreign language) thank you. There it is, the Samarkand harrisa. The delicious wheat and
sheep stew, it’s thick. Look at that, wow. Let’s try it out. Mm, mm, mm. (in foreign language) Wow, look at that, it is so thick, and you can takes the real whole wheat, it’s almost nutty, it’s so wholesome. And the beef, and the lamb in there is, it’s really fatty, and filling, that’s energy all day. (in foreign language) Yeah, really (in foreign
language) thank you, wow, the Samarkand harrisa, thank you. Thank you, (in foreign language) thank you, see you. And last up guys, look at this, were gonna go for shashlik,
the Uzbekistan kabobs. Wow shashlik, look at those. (in foreign language) Oh, the Uzbeke Samarkand shashlik. Wow, and just look at these shashlik, absolutely plump beef kabob, insanely smokey and juicy. And check this out, there’s this local naan that’s
covered in a tomato and oil, you can see cumin, and you can see dill, that’s going right on
this massive grill here, and the shashlik go into
the naan, watch this. Right in, boom, with onion, incredible. Look at the grill, it’s just completely loaded with shashlik. (in foreign language) And we can see there’s a
few different cuts here, there’s lean steak, there’s chicken, incredible smokey goodness. And there’s our kabob, look at those absolute mountains of kabob, and here we go, the shashlik. Wow, look at those juicy shashlik, this is beautiful, so juicy, we’re getting a full kabob plate. And there they are, number one. Number one, (laughing) (in foreign language) Thank you. And here we are guys, look at this. Ultimate meat feast, shashlik. We got the bread right off the grill. It’s covered in tomato sauce, you can actually see cumin on there, and then we’ve got the
ultimate mixed meat platter. That is the beef shashlik. We’ve also got a few really thick yogurts, we’ve got plain, this one here I think is with coriander, and then this one here I
think is a paprika and chili. There’s also this tomato
sauce for the barbecue, and then look, there’s this
tomato soup with pickles in it. But first things first, we gotta go in for the
ultimate beef kabob. And you can just take
your naan and wrap it up, like a meat pocket, and slide it off, and then you can load up the onion, these are covered in vinegar, and then go for it. Mm, mm, mm, ohh it’s so juicy, and the meat is fluffy, oh and the onions are
sour from that vinegar. And then next up we’re gonna
take this barbecued bread covered in a tomato
sauce, and then dip it in. Mm, oh yeah, it’s like a
barbecued garlic bread, with a spicy tomato soup, mm. Let’s try some tomato here, look at that. Mm, mm, oh it’s like a dill tomato soup. And then let’s take a little bread and get some of that spiced, thick yogurt, look how thick it is. This is the good stuff. Mm, that is definitely spicy, mm, what an amazing meal, these salads and yogurts open
your appetite for the meat. Samarkand in Uzbekistan, one of the true cultural
hubs of the world, you gotta come here for this food, and this culture, and this history. (in foreign language) thank you. Make sure to click that bell
notification button down below, click the subscribe button as well, and leave us a comment as well. Samarkand has been amazing, and next video we’re
bringing you to Bukhara, for even more street food, thanks a lot for watching.

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