🍚 Бозбаш! Мое любимое азербайджанское блюдо! Огромные тефтели и пахлава! Сталик Ханкишиев

🔥 О чем это видео про узбекский плов?

Узбекский плов – это не просто блюдо, это целая философия восточной кухни! В этом видео от канала Сталик Ханкишиев вы узнаете все тонкости и секреты приготовления настоящего узбекского плова. Автор делится проверенными методами, которые передаются из поколения в поколение.

Длительность этого кулинарного мастер-класса составляет 00:31:59, и каждая секунда наполнена ценной информацией о том, как добиться идеального вкуса и аромата плова. Видео уже оценили 32631 человек, что говорит о его качестве и полезности!

Good morning dear viewers. My name is Stalik Khankishiev. I came to you to tell
about what’s in the lamb, or rather, everything is fine in the lamb. There are pieces that will make
great barbecue, there is meat from which you can
make great mincemeat There are bits that would be nice to put out. But the lamb has such parts,
which are the best to cook. Shanks here, neck here. And from all this we will prepare
the great Azerbaijani dish “bozbash”. As you can see, all the pieces contain bones.
And this is very good. Meat on the bone has very good
warming properties. This is what Avicenna said.
Meat on the bone is the most flavorful. Meat on the bone creates such a broth, that just the lips stick together,
and lick your fingers. How to make the broth very tasty? Very simple, the same principle: if you want to drink good tea, do not spare the tea leaves. Do you want to get a good bozbash,
spare no meat, spare water. However, I did not spare the water.
Look, just covered all the meat. Great, you can make a fire. As always, under the cauldron to start
process must be put a piece of paper and some wood chips. Here they flare up as they should,
and then we put logs like this, a couple at a time. They just give such heat, needed to prepare
good bozbash, so that the broth boils with feeling,
really, with the arrangement, not going anywhere.
Dad used to cook bozbash sometimes. Often we ate bozbash with our
Azerbaijani relatives. But when I thought about writing a book
about Azerbaijani cuisine, I went to Baku, where they introduced me
with the best of the moment Azerbaijani chef Shah Hussein Karimov. Do you know in which cauldron the bozbash was cooked
this great Azerbaijani chef? Do you think in copper? Maybe in silver
maybe in some embellished one? No, he cooked in an ordinary aluminum cauldron. Here is a hint, link in the hint
on that plot in 2008, where am I, still a young guy,
learning how to make bozbash from Shah Hussein. Look for sure. The fire flared up well.
It’s time to put a couple of logs. I always cross
so that it burns under the cauldron more evenly. So, Shah Hussein cooked in an aluminum cauldron, and Stalik Khankishiev today
also cooks in an aluminum cauldron production “Kukmara”, Russia, Tatarstan. Everyone is interested in cauldrons, where to buy, which one to choose,
how to maintain, how to wash. You can even wash the cauldron with a car wash. But for some reason no one asks about firewood. But a cauldron without firewood is all the same,
that a basin for washing clothes. Meanwhile, the forest is full of deadwood. With cordless saw “Kärcher”
I’ll cut some wood, and I’ll make the forest cleaner. Lightweight, comfortable, very fast universal battery,
suitable for all Kärcher garden equipment. What for a fireplace, what for a cauldron to cut firewood –
half an hour of good work. I learned how to cook bozbash
with their Azerbaijani relatives, as well as the great chefs of Azerbaijani cuisine, but I do things my way. For example, I immediately, as soon as I lowered the meat,
I add some salt etcabout half of what was planned. So the foam comes off better. There are several varieties of bozbash. There is a bozbash, as we are cooking now,
called “brocade-bozbash”, there is “kourma-bozbash”.
You’ve probably already heard. The one that is prepared from kourma. Kurma is a way of preserving, harvesting meat. The meat is fried dry in fat,
filled with the same fat and stored without a refrigerator for at least six months, at least a year. And from this kourma you can also cook bozbash. But in Azerbaijan they also love bozbash, which is called “kyufta-bozbash”. Do you know what a kufta is? Kyufta are huge, large meatballs, prepared only from the pulp, already without bones. Do you want to see how kufta was prepared in the old days? Do you want to know how my grandmother beat the kufta
on a stone with a wooden mallet? I prepared a small one for you
but very interesting story. While it is not easy for tourists to get to
to the city of Nakhichevan. Have to fly from Baku by plane
or go through the territory of Iran, where a little south of Nakhichevan
the city of Ardabil is located. My grandmother was born in this city. And in Nakhichevan, and in Ardabil, and in Tabriz, word in all southern regions,
Where do Azerbaijanis live? cooking dash kyuftas,
which in translation means stone kyufta. But this does not mean that it is made from stones. Just for making this kufta
you need a large flat one, but a rough stone.
You will also need a wooden mallet pre-soaked chickpeas
albukhara (sweet and sour dried plum), a little boiled rice and finely chopped onion. I washed the stone slab clean which I bought at the nearest construction market. I also bought a wooden hammer there. Here the price on it is still written 150 rubles. And now in my kitchen arsenal appeared, perhaps the cheapest meat grinder, with which you can create
minced meat of an unusual, amazing texture. Peas are driven right into this stuffing, onions are driven in. And everything turns into an absolutely homogeneous mass. No, neither a meat grinder nor axes
you probably won’t get that kind of result. You can, of course, try just the same
beat off the minced meat after the meat grinder. Try at your leisure
will it look like you. Well, in the meantime, look carefully
remember, learn and feel free to ask questions
from my YouTube videos. While grandma was alive
I was young and stupid and did not ask her how exactly she
seasoned minced meat. She had such mountain flowers and herbs. You know they moved from Iran
in the small Turkmen city of Iolotan. There were no mountains near Iolotani. And now I’m wondering if you’ve tried
did my ancestors grind salt with mountain herbs? Or am I the first of our kind to like to spice products from minced meat with such salt? Ivan tea, St. John’s wort, thyme, oregano. Try to compose your bouquet
for meat seasoning. Let the family tradition begin with you. Pass on the secrets to your descendants
creating delicious meat dishes. Here is a red not very hot pepper
my grandmother definitely added. I remember it.
I also definitely added turmeric. And I definitely add turmeric
in all dishes where onions are present. But this is generally such an Azerbaijani tradition,
such manners. I also add some more black pepper. And because I love zira,
I add a little more and zira. If you managed to fall in love with zira,
add a little bit of each spice in order not to interrupt the taste of meat,
just decorate it. Carefully distribute the spices over the minced meat,
mix it up properly. Ready minced meat with its consistency
should resemble plasticine. But if you beat the minced meat well,
then he will be like that. Carefully place the minced meat in a flat bowl. I got about 1 kg of minced meat. This is enough for only 4 kyufts.
We divide the mince into 4 equal parts. Now you need water. No, do not add to minced meat, but moisten your hands,
so that the stuffing does not stick to your hands. The stuffing should stick to itself. We have to roll and beat off
sort of balls, meat balls. Like this, clap-clap with your palms. The word “kyufta” means in translation
from Arabic palm, palm. Of course, kufta should not have
cracks inside. Its surface should be absolutely smooth. And now we make a hole with our finger
for the secret ingredient – dried fruits. This is albukhara – sweet and sour dried plum. But you can take sour dried apricots and prunes, in a word, whatever you have. Such kufta can also be cooked in sauce, and you can cook in the broth.
Get a kyufta-bozbash. Look further, don’t switch
all the most interesting is yet to come. Well, how? Not meatballs at all
not at all those mitballs, that have become so popular in Sweden. By the way, do you know where in Sweden
did kyufta and dolma appear? The fact is that the Swedish king Charles XII, having lost the battle of Poltava, he turned out to be
to put it mildly, visiting the Turkish Sultan somewhere
on the territory of Bessarabia. Together with his retinue, King Charles XII had to
live in Turkish possessions for 3 years. And there they learned how to cook both kufta and dolma. And now it’s very popular.
national swedish dish. I foresee questions: “Stalik, if kyufta –
this is an old Azerbaijani dish, so where are the tomatoes?
How many years ago did tomatoes appear in Azerbaijan?” Yes, both tomatoes and potatoes in Azerbaijan
appeared relatively recently but popularity has gained rapid. The fact is that both potatoes and tomatoes in Azerbaijan
grow up just delicious. I like this hearth and the Kukmara cauldron. Very inexpensive, works very well
made very high quality. But I foresee questions from those people
who are afraid to live. Like, is it harmful to cook in aluminum cookware? Listen, European norms
food safety is much stricter than ours. You can’t store food in aluminum containers. But I would not even in a cast-iron cauldron
store neither bozbash nor any other food. A cauldron is not for storing food,
cauldron for cooking. And if this cauldron cooks
exactly as it should then what does it matter to me what it is made of,
aluminum or cast iron. I am absolutely sure of his safety. And who is very interested
can independently find information and read, How are aluminum oxides formed?
and what the medicine “Aalmagel” consists of.170
00:13:24.780 –> 00:13:27.700
Now I invite you to admire what is proper heat
and proper boiling of the broth. Look, the foam has risen in a thick cap, and under the bottom is a perfectly clean transparent broth.
We remove the foam. The first foam, the so-called black foam,
almost gone, but the foam will still come off after
as we omit the onions and peas. And it’s time to lower the onions and peas, because the meat will be cooked soon, but both peas and onions should also have time to cook. Look, the onion is cut into small cubes. Perhaps someone will feel
that I put too much onion. The onion gives the bozbash some sweetness, but I know how we will sour the bozbash. So I boldly omit enough
lots of onions. Chickpeas, of course
it should have been soaked first. Better even at night, but if you don’t have time, it doesn’t matter. Then boil it for half an hour in a pressure cooker, and it will be exactly the same. Well, let’s drop it now.
Look, a big full braid of peas. And if you cook bozbash
not in such a big cauldron, and for a family, for 4-5 people, how much to take peas, how many other products to take? A piece of meat for each person medium potato one piece per person, little tomatoes too
one piece per person and peas 1-1.5 tablespoons per person. On a live fire it tastes better
on wood is tastier, with smoke, and no one says
that when you cook on wood, needs twice as much attention
put on heat. Now we have lowered the cold products into the cauldron, and immediately add
at least a couple of logs so that the cauldron continues to cook. No need to boil too violently
no need for the soup to boil over. Let it boil calmly
let small bubbles rise from the bottom. That way it tastes better.
And the broth will come out cleaner, more transparent, more beautiful. I’ll tell you frankly what about the Azerbaijani bozbash
maybe I don’t know everything. For example, I don’t know if they cook bozbash, then whether such a method is used, when the cook scoops up the broth
where it boils and pours where it does not boil at all. And then he takes some broth
where it doesn’t boil and pours where it boils strongly. At the same time, it also raises the ladle
and, as it were, cools the broth, does not allow it to boil too violently, lowers the temperature in the pot. And thus improves the taste and quality
and the broth itself and the meat that is cooked in it. But I know for sure that the reception,
which is well known in Uzbek cuisine, works great in Azerbaijani cuisine. So I’m not too lazy to sit
near the cauldron and pour, Strain the broth in a stream.
This way the bozbash tastes better. And now it’s time for me to lay the kufta. If I cooked kufta-bozbash, then first in the cauldron it is necessary
it would be bone broth. And now we are almost ready
meat and bone broth. So, kufta. We give it a spherical shape again. Well, somewhere she lay a barrel, it’s okay. They clapped their hands, and again
became round,whatever, as it should. After lowering the kyufta, no broth
should not boil violently, otherwise the kufta will crack. Look, you can even touch the broth with your finger. The water is 80C up here,
sometimes it can even be 70C. This temperature is sufficient so that the meat continues to cook,
and the mince was cooked. I anticipate questions.
Azeri dish, consider it Caucasian, what about spices? Azerbaijani cuisine
not really about spices. It is more about purity and primordial tastes.
the products themselves. For the meat to reveal its taste,
so that the peas reveal their taste, the only spice that will help this is saffron. I added some salt to it
to grind the saffron into a fine powder. Then he will color the broth in a beautiful golden color, and the bozbash will turn out like this,
what it should be. After all, in fact, this is a very simple dish, and serve it even on holidays. If I cooked pilaf,
and I would like to dye rice with saffron, then I would now add hot water to the saffron
and would make an infusion of saffron. But since we’re making bozbash,
the first dish, in fact liquid, just pour saffron into bozbash and stir with a ladle
precious spice all over the cauldron. There is one rule in cooking: potatoes and tomatoes in a cauldron
do not drop at the same time. Or first you need to lower the tomatoes,
and after 10 minutes potatoes, Or potatoes first
and after 10 minutes tomatoes. How to determine what comes first
And then what, tomatoes or potatoes? Just look at them.
These tomatoes will be ready in 10 minutes, but this potato will cook all 30 minutes. Therefore, the first will go potatoes. Of course, who is in a hurry,
maybe cut the potatoes into smaller pieces, but I lower whole tubers, because I know that this way the potatoes will turn out tastier. She will have time to feed on the broth
during the time it takes to prepare. Well, we have time for a cup of tea. In Azerbaijan, wherever you go, tea is everywhere. And sweets for tea. Amazing sweets
cook in the city of Gabala, which is located on the slopes of the Caucasus Range. I really liked the simplicity
cooking and taste the so-called triukhaya baklava. For the original triukha baklava you will need
ground walnuts, sugar and a special, very thin Azerbaijani lavash “yukha”. Lavash “yuha” I decided to replace with filo dough, which is sold in every supermarket
in the frozen food section. It’s almost as thin
as well as Azerbaijani lavash. I take two sheets of dough at once
and brush each with ghee. And now the dough sheets need to be cut
into neat, even stripes. I generously put nuts on each strip. And here’s the thought that came to me. Wonderful jams are prepared in Gabala. So why baklava
they put sugar and not jam? I want to try cooking
this baklava with jam, with wonderful fruit jams “Maheev”. Here, we poured nuts, and squeeze jam on top. Look at what he is, beautiful consistency,
very beautiful, with whole pieces of fruit. And now every stripe
fold into triangles. You understand now
Why is baklava called triukha? But that’s not all secrets, look further. Blanks for baklava can be removed
in a plastic bag or in some kind of dish and put in the fridge
and let it stand until the guests arrive. And when the guests come, do not spare oil,
preferably melted. Put it in the pan
and quickly, literally in 5 minutes, fry triangles, three baklava. You understand that it is from the heat,
it is from the heat that this baklava will also emit aroma, she will crunch, she will
delight your guests Well, in the end, your household. And all cases – 5 minutes, exactly the same,
how much tea is brewed. You don’t have to leave the pan.
must be controlled make sure that the baklava does not burn. This is such a golden baklava
will decorate any table. Oil can be filtered and reused can be added to fryer
for cooking chebureks. Chebureks will become even tastier. Did you accidentally miss
our program with chebureks? If you missed it, you have
just watch it on youtube. Well, now put the baklava on the dish. Everything is not simple, now baklava
decorate with powdered sugar and cinnamon. Powdered sugar and cinnamon wonderful
decorate with puff pastry. By the way, but inside baklava to nuts
You could add some cardamom. Will you cook such baklava,
be sure to try. Well, now is the time to try the baklava. See what she is? Jam “Maheev” added
and decorated the magnificent oriental baklava. Jam “Maheev” – a source of inspiration
for culinary creativity. So, before the appearance in Azerbaijan
tomatoes and potatoes, that bozbash, that another ancient dish,
which is called piti, cooked with albukhara,
such a sour dried plum, or with chestnuts. And so far it is with albukhara and chestnuts
prepare the famous Sheki piti. Do you want to see how this dish is prepared? But it’s not enough to be able to cook it,
it is important to know how to eat it properly. The potatoes boiled for 10-20 minutes,
no matter how much the most important thing is that its surface is cooked. And you can omit the tomatoes. Look, I cut the lids off the tomatoes. So they will boil, but tomato juice
will not disperse throughout the bozbash, tomato juice and appropriate acidity
only those who want to receive it will receive it. Crushed the tomato already directly in the spit,
and everything is fine. But what if you cooked bozbash
or some other dish and made a mistake, potatoes are glazed. There are 2 ways: you can remove the entire cauldron from the fire
and cool it down to 60 degrees, and then continue cooking
as if nothing had happened. But there is another way: to catch all the potatoes,
arrange it in one row on a platter and let cool in the fresh air. Once the surface of the potato has cooled,
I lower it back into the cauldron, and everything will go as it should. You see, anyone can make mistakes in cooking. It’s important to understand, it’s important to know
how to fix your mistakes. Sometimes you read comments on the Internet
and it’s funny. A lot of people say, “No, the real bozbash
only with albukhara and only with chestnuts. That’s how they cooked it in the old days.” You know, in the old days, when my grandfather
wanted to go to the market he harnessed the donkey to the cart. And today Focus on credit, started it, drove off. Previously, someone did not waste time,
in the evenings weaving bast shoes. And today everyone has boots, good shoes. So why should we cook
just like in the old days? Potatoes and tomatoes, although they cost today
much cheaper than chestnuts and albukhara, I can say that these products are nothing
no worse than chestnuts or albukhara. Chestnuts and albukhara can be
indulge a couple of times a year. And potatoes and tomatoes will not let you down,
they are available every day. Sometimes tourists come to Azerbaijan,
come to the restaurant for dinner in the evening and annoyed, why do I need so much greenery,
why do I need these cucumbers, why do I need this radish,
Why do I need so much bread. Come on meat! No, in Azerbaijan
very high food culture, therefore the table, therefore the sufra (“tablecloth” in your opinion)
dress up like this for lunch or dinner
was completely balanced. Eat meat, eat potatoes, eat bread, but certainly on the table must
stand fresh greens, be sure to have vitamins on the table
in sufficient quantity. Well, shall we serve?
Got an appetite? So, here they are, the wonders of Azerbaijani cuisine. There is one cauldron, and two dishes are cooked. Whoever comes to your restaurant will say:
“No, I don’t want kyufta, I want pure bozbash with meat.” There is a bozbash with meat for such a person. Well, for those who understand that kyufta is in something
even surpasses a piece of meat, there is kyufta-bozbash. That’s the portion! More than a generous portion of meat, a whole shank,
180 grams, or maybe 200. Well, now a couple of tomatoes, potatoes. And where are the peas hiding? A little more broth
not to cool down for a long time. Well, and besides, because it is accepted in the broth
soak churek – Azerbaijani tandoor bread. Well, and besides, connoisseurs will certainly
use the spices served on the table, in particular sumac. Sumac goes great with bozbash. On one edge of the plate, no way
do not fill up the whole plate. Someone take some
black pepper for appetite. And someone will take dried mint. Dried Azerbaijani mint gives
lamb dishes unique aroma, the unique charm of Azerbaijani cuisine. Who will try once
I swear I’ll fall in love with the bozbash. And now I can’t wait to taste
This dish is so simple, yet so delicious. that it can be called a real miracle. Bon appetit!

📖 Что вы узнаете из этого видео:

• Правильный выбор риса – какой сорт лучше всего подходит для узбекского плова
• Секреты зирвака – основы основ для насыщенного вкуса
• Технология приготовления – пошаговый процесс от начала до конца
• Специи и приправы – какие использовать и в каких пропорциях
• Мясо для плова – баранина, говядина или другие варианты
• Казан и огонь – как правильно регулировать температуру
• Овощная составляющая – морковь, лук и их правильная нарезка
• Финальные штрихи – как довести плов до совершенства

🌟 Почему узбекский плов – это особенное блюдо?

Узбекский плов отличается от всех других видов плова своей уникальной технологией приготовления. Это не просто рис с мясом – это сложное многокомпонентное блюдо, где каждый ингредиент играет свою роль. Настоящий узбекский плов готовится в чугунном казане на открытом огне, что придает ему неповторимый аромат и вкус.

Существует множество региональных вариаций: ферганский плов отличается от самаркандского, а ташкентский имеет свои особенности. Канал Сталик Ханкишиев из Azerbaijan показывает аутентичный подход к приготовлению этого легендарного блюда восточной кухни.

👨‍🍳 Традиции приготовления плова

В Узбекистане плов – это больше, чем еда. Это центр любого праздника, свадьбы или важного события. Существует даже специальная профессия – ошпаз (повар плова), которые готовят плов на сотни и тысячи человек. Мастерство ошпаза передается от учителя к ученику, и секреты приготовления идеального плова хранятся веками.

В этом видеоролике продолжительностью 1919 секунд вы увидите, как эти древние традиции воплощаются в жизнь. Автор канала демонстрирует не просто рецепт, а целую культуру приготовления узбекского плова.

🥘 Основные ингредиенты узбекского плова:

Для приготовления настоящего узбекского плова нужны качественные продукты:

• Рис – лучше всего девзира или другие сорта с низким содержанием крахмала
• Мясо – традиционно используется баранина, но подходит и говядина
• Морковь – желтая или красная, нарезанная соломкой
• Лук – репчатый, крупно нарезанный
• Масло – растительное или курдючный жир
• Специи – зира, барбарис, чеснок целыми головками
• Соль и черный перец – по вкусу

🔍 Полезные советы от профессионалов:

Канал Сталик Ханкишиев накопил огромный опыт в приготовлении узбекского плова, и в этом видео вы найдете множество профессиональных хитростей. Например, правильная последовательность закладки ингредиентов критически важна для вкуса. Сначала обжаривается мясо до золотистой корочки, затем добавляется лук, потом морковь – и только после этого заливается вода для зирвака.

Еще один важный секрет – рис нужно правильно промыть и замочить. Это влияет на то, будет ли плов рассыпчатым или слипнется. Температурный режим тоже имеет значение: сначала сильный огонь для зирвака, затем умеренный для томления риса.

📺 О канале автора

Канал Сталик Ханкишиев специализируется на восточной кухне и традиционных рецептах. Здесь вы найдете не только узбекский плов, но и множество других аутентичных блюд. Видео снято в стране Azerbaijan, что гарантирует подлинность и следование традициям.

Канал уже собрал аудиторию ценителей настоящей восточной кухни, и это видео получило 32631 лайков от благодарных зрителей, которые смогли приготовить вкусный плов по этому рецепту.

⏰ Сколько времени занимает приготовление?

Это обучающее видео длится 00:31:59 (1919 секунд), но реальное время приготовления узбекского плова обычно составляет от 2 до 3 часов. Это блюдо не терпит спешки – каждый этап требует внимания и терпения. Зато результат превзойдет все ожидания!

🎯 Для кого это видео?

Это видео будет полезно:

• Начинающим кулинарам, которые хотят освоить узбекский плов
• Опытным поварам, желающим узнать новые секреты
• Любителям восточной кухни и экзотических блюд
• Тем, кто планирует праздник и хочет удивить гостей
• Всем ценителям настоящего аутентичного плова
• Людям, интересующимся кулинарными традициями Узбекистана

💡 Интересные факты об узбекском плове:

Знаете ли вы, что в Узбекистане существует более 40 различных рецептов плова? Каждый регион гордится своим уникальным способом приготовления. Ферганский плов готовится с добавлением винограда и нута, самаркандский отличается крупной нарезкой моркови, а бухарский – особой технологией обжарки мяса.

В 2016 году традиция приготовления узбекского плова была внесена в список нематериального культурного наследия ЮНЕСКО. Это признание важности плова не просто как блюда, но как культурного явления, объединяющего людей.

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