Cuisine
Central Asian cookery: rice pilafs cooked over live fire, hand-pulled noodles, lamb and cumin, and breads baked hard against the oven wall.
Central Asian cookery: rice pilafs cooked over live fire, hand-pulled noodles, lamb and cumin, and breads baked hard against the oven wall.
19:27Discover the professional techniques behind authentic Uzbek plov cooked in a traditional outdoor kazan. Learn how to master the zirvak base and control steam for perfect, separate rice grains.
14:10Learn a clever butchery technique for wrapping delicate goose liver in lamb tail fat, freezing it for precision slicing, and grilling it over open coals for an exceptionally juicy result.
19:34Discover the art of Central Asian dimlama cooked over an open fire. Learn how to master heat control and ingredient layering inside a traditional cast-iron kazan for an incredibly rich, self-basting slow braise.
15:07Discover how to master fluffy, oil-free pilaf with this professional guide. By focusing on starch management, precise steam control, and essential resting periods, you can deliver perfect grain separation and clean, vibrant flavours without any added fat.
35:43Discover the culinary secrets of Kazakh Beshbarmak, the legendary Central Asian communal dish featuring tender slow-cooked meat, rich clarified broth, and silkily rolled homemade noodles.
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Questions from the pass
Uzbek plov requires a 1:1 or 1:1.2 rice-to-liquid ratio, depending on rice starch levels. Traditionally, Devzira rice is washed until the water runs clear, soaked in warm water for two hours, then layered over the simmered lamb, carrot, and onion base. Boil rapidly until the water evaporates before steaming under a sealed lid for 20 to 25 minutes.
Use strong bread flour with a protein content of at least 12%. Rest the dough for 30 minutes after kneading, then brush with oil before stretching. The key is resting the dough ropes repeatedly between pulls. If the dough snaps, it lacks hydration or resting time. Cook the pulled noodles in boiling salted water for just 2 to 3 minutes.
Use a pizza stone or heavy cast-iron baking steel preheated to 250°C. Roll the dough flat, leaving a thick, raised rim, and prick the centre with a chekich tool to prevent rising. Slap the dough directly onto the hot stone and bake for 6 to 8 minutes until golden. Mist with water immediately after baking for a glossy crust.
Shashlik relies on a simple marinade of crushed coriander seeds, black pepper, and high volumes of ground cumin, balanced with vinegar or onion juice to tenderise the lamb. For 1kg of fatty lamb shoulder, use 10g of salt, 5g of cumin, and 200g of pureed onion. Marinate for at least 4 to 12 hours before grilling over charcoal.
Authentic samsa uses a laminated, flaky dough made with water, flour, and salt, which is rolled thin, brushed with melted mutton fat or butter, and rolled into a tight log before slicing. These spirals are rolled out, filled with minced lamb, onion, and cumin, then baked at 220°C for 20 minutes until crisp and golden.
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