{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Russians tuck in to Uzbek food' data-url='/boclips/videos/5c54bcd9d8eafeecae12fb40' data-video-url='/boclips/videos/5c54bcd9d8eafeecae12fb40' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nRussians tuck in to Uzbek food\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eAP TelevisionMoscow - 15 February 20131. Mid of chef lighting up fire in Uzbek clay oven known as a \"tandyr\" 2. Close-up of seeds being placed on pieces of dough3. Mid of chef putting dough in tandyr 4. Zoom in on dough being baked in...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAP Television\u003cbr/\u003eMoscow - 15 February 2013\u003cbr/\u003e1. Mid of chef lighting up fire in Uzbek clay oven known as a \"tandyr\" \u003cbr/\u003e2. Close-up of seeds being placed on pieces of dough\u003cbr/\u003e3. Mid of chef putting dough in tandyr \u003cbr/\u003e4. Zoom in on dough being baked in tandyr \u003cbr/\u003e5. Pan across chef removing flat bread from tandyr \u003cbr/\u003e6. Close-up of Uzbek flat bread known as \"non\"\u003cbr/\u003e7. SOUNDBITE: (Russian) Khakim Ganiyev, chef and cookery writer:\u003cbr/\u003e\"Tandyr is not just used for baking bread. The Tandyr is also used for baking pies that Uzbeks call somsa.\" \u003cbr/\u003e8. Close-up of Uzbek meat pies, known as \"somsa\" \u003cbr/\u003e9. SOUNDBITE: (Russian) Khakim Ganiyev, chef and cookery writer: \u003cbr/\u003e\"Meat is baked here (in tandyrs). Meat is cut in pieces as if for a kebab, then threaded like a necklace and is attached to the wall (of a tandyr) in the same way as flat bread. And meat cooked this way cannot even be compared to any barbeque, any kebab, any grill. The meat tastes very special, and whoever tried it simply falls in love with it.\"\u003cbr/\u003eAP Television\u003cbr/\u003eMoscow - 2 March 2013\u003cbr/\u003e10. Wide exterior shot of \"Tea house No. 1\" Uzbek restaurant\u003cbr/\u003e11. Close-up of restaurant signage\u003cbr/\u003eAP Television\u003cbr/\u003eMoscow - 10 March 2013\u003cbr/\u003e12. Wide exterior shot of \"Khodja Nasreddin\" Uzbek restaurant \u003cbr/\u003e13. Close-up of restaurant logo\u003cbr/\u003e14. Mid of Uzbek restaurant\u003cbr/\u003e15. Close-up of restaurant's logo\u003cbr/\u003eAP Television\u003cbr/\u003eMoscow - 15 February 2013\u003cbr/\u003e16. Mid of cookbook author Khakim Ganiyev preparing dish in Eat\u0026amp;amp;Talk restaurant\u003cbr/\u003e17. Close-up of Ganiyev cutting meat\u003cbr/\u003e18. Close-up of Ganiyev putting meat and pepper on an Uzbek dish known as \"plov\"\u003cbr/\u003e19. Mid of Ganiyev holding the plate of plov\u003cbr/\u003e20. Mid of Ganiyev serving plov to diners \u003cbr/\u003e21. Close-up of Ganiyev's books\u003cbr/\u003eAP Television\u003cbr/\u003eMoscow - 2 February 2013\u003cbr/\u003e22. Mid of Central Asia expert Daniil Kislov pouring tea from traditional Uzbek teapot \u003cbr/\u003e23. Close-up of Kislov pouring tea in a cup\u003cbr/\u003e24. SOUNDBITE: (Russian) Daniil Kislov, Central Asia expert: \u003cbr/\u003e\"Today, Uzbek food in Moscow and Russia is a bit like Indian cuisine in London or Mexican food in the U.S. There are a lot of migrants here. The majority of labour migrants coming to Russia are Uzbeks. What can an Uzbek do? An Uzbek can cook very well. Apart from his migrant work here, he also wants to do something else that he can do well, and usually it's cooking.\"\u003cbr/\u003eAP Television\u003cbr/\u003eMoscow - 2 March 2013\u003cbr/\u003e25. Mid of kitchen of Stalik Khankishiyev\u003cbr/\u003e26. Mid of Khankishiyev stirring fatty lamb in a kazan (Uzbek kettle wok) \u003cbr/\u003e27. Zoom in of fatty lamb frying in kazan \u003cbr/\u003e28. SOUNDBITE: (Russian) Stalik Khankishiyev, cookbook author: \u003cbr/\u003e\"Uzbek plov was invented about 2,000 years ago. Rice, carrots were plentiful and grew there - especially this carrot with no carotene. They also grew garlic, onions, and sheep were found there, and it all came together in 'plov.'\"\u003cbr/\u003e29. Mid of Khankishiyev stirring onions and fatty lamb\u003cbr/\u003e30. Mid of Khankishiyev throwing wood in the stove under the kazan and closing door \u003cbr/\u003e31. Mid of Khankishiyev putting carrot in kazan\u003cbr/\u003e32. Close-up of Khankishiyev pouring boiled water into kazan \u003cbr/\u003e33. Close-up of Khankishiyev stirring rice in kazan \u003cbr/\u003e34. Mid of Khankishiyev tasting salt in the plov\u003cbr/\u003e35. SOUNDBITE: (Russian) Stalik Khankishiyev, cookbook author: \u003cbr/\u003e\"I take pride in bringing this very important part of Uzbek people's culture to Russia. Maybe, because (they) learn this culture, their (the Russians) attitude to Uzbekistan, their attitude to Uzbek people is changing because people make love not war while eating together. People become friends after eating together.\"\u003cbr/\u003e36. Close-up of Khankishiyev stirring plov\u003cbr/\u003e37. Close-up of lid being placed on kazan\u003cbr/\u003eUzbek food is the new trendy food in Moscow. \u003cbr/\u003eFrom cookery books to restaurants, the hearty \"plov\" is being feasted upon in the Russian capital. \u003cbr/\u003eUzbek food is setting Moscow's culinary scene alight. \u003cbr/\u003eDishes are often baked in a traditional oven - also known as a tandyr. \u003cbr/\u003eThe oven is made from clay and sheep wool, and the insulation helps to seal in the flavours.\u003cbr/\u003eThe tasty flavourful food has inspired cooking shows, bloggers and spawned dozens of restaurants across Russia. \u003cbr/\u003eUzbek kitchen utensils such as teapots and rounded kettle woks known as kazans have become widely available for amateur cooks. \u003cbr/\u003eUzbek cookery writer, Khakim Ganiyev says the tandyrs are being exported to Russia to be used in up-market cafes and restaurants. \u003cbr/\u003eRound breads now compete with fast-food joints across the city, and are sold on street corners. \u003cbr/\u003eTandyrs are also used for baking a variety of other tasty dishes, including baked meat or meat pies called \"somsa.\" \u003cbr/\u003e\"Tandyr is not just used for baking bread. The Tandyr is also used for baking pies that Uzbeks call somsa,\" says Ganiyev. \u003cbr/\u003eGaniyev says meat is also particularly tasty when cooked in the tandyr. \u003cbr/\u003e\"Meat is cut in pieces as if for a kebab, then threaded like a necklace and is attached to the wall (of a tandyr) in the same way as flat bread,\" he says.\u003cbr/\u003e\"And meat cooked this way cannot even be compared to any barbeque, any kebab, any grill. The meat tastes very special, and whoever tried it simply falls in love with it.\"\u003cbr/\u003eThe cultural links between Russia and Uzbekistan date back to the days of the Czar, and it was part of the former Soviet Union. \u003cbr/\u003eMillions of ethnic Russians from Uzbekistan, and other Central Asian republics returned to the motherland after the collapse of the Soviet Union. \u003cbr/\u003eNow, over two million Uzbek migrants have come to Moscow in search of work and they have brought with them their culinary skills. \u003cbr/\u003eUzbek restaurants and culture is making a flavourful impression on the Russian capital. \u003cbr/\u003e\"Today, Uzbek food in Moscow and Russia is a bit like Indian cuisine in London or Mexican food in the US,\" says Daniil Kislov, a Central Asia expert.\u003cbr/\u003e\"There are a lot of migrants here. The majority of labour migrants coming to Russia are Uzbeks. What can an Uzbek do? An Uzbek can cook very well. \u003cbr/\u003e\"Apart from his migrant work here, he also wants to do something else that he can do well, and usually it's cooking.\"\u003cbr/\u003eThe most well known Uzbek dish is \"plov,\" which is made up of meat, carrots, rice, and a mixture of dried apricots, nuts, and eggs. \u003cbr/\u003eGaniyev has produced a \"plov\" cookery book, detailing 60 different ways to make the popular Uzbek dish. \u003cbr/\u003eCookery writer and television personality, Stalik Khankishiyev, adds that plov dates back to the days of the Silk Road - when traders from China would bring their silks and wares across Central Asia to Europe. \u003cbr/\u003eThe camel traders brought an interchange of cultures, ideas, and food. \u003cbr/\u003eHe thinks the dish is about 2,000 years old, and reflects the influences of the silk road: spices from China, and cooking techniques from Iran, Eurasian Steppes, and the Mediterranean. \u003cbr/\u003eKhankishiyev cooks his plov using lamb fat, and chopped onions. He says this adds great flavour to the dish. \u003cbr/\u003eThen he chops and fries red carrots and meat to form zirvak - the base for plov that can be preserved in fat for days even in the hot and arid climate of Central Asia. \u003cbr/\u003eAfter adding boiled water and rice he puts the cover on his kettle pan or kazan and leaves the future plov for half an hour. \u003cbr/\u003eKhankishiyev spearheaded the Uzbek culinary revolution in Russia. \u003cbr/\u003eHis first book was published in Russia in 2006, and has sold some 300,000 copies - which is impressive for a 40 US dollar book with dozens of photos.\u003cbr/\u003eHis latest book was a winner at this year's Cook Book Fair in Paris. \u003cbr/\u003eUzbek cuisine is appealing to all classes and ethnicities in Moscow. \u003cbr/\u003eWhile small Uzbek eateries cater to labour migrants and offer cheap and satiable meals, chains of posh Uzbek restaurants attract more affluent Russians - who often snub Uzbek street cleaners or construction workers - whose food they so eagerly consume.\u003cbr/\u003eKhankishiyev says that food is helping to change people's perceptions of Uzbek people. \u003cbr/\u003e\"I take pride in bringing this very important part of Uzbek people's culture to Russia. May be, because (they) learn this culture, their (the Russians) attitude to Uzbekistan, their attitude to Uzbek people is changing because people make love not war while eating together. People become friends after eating together.\"\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan class=\"star-rating\" aria-label=\"3.5 out of 5 stars\" role=\"img\"\u003e\u003ci class=\"fa-solid fa-star text-action\" 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