Andijon Part 2

Today, in the second episode of my 2005 Uzbekistan homestay, we visit a street kiosk and learn how to make "somsa," the national snack food baked in a tandoor oven; watch bakers churning out "non," the distinctive round Uzbek bread; and watch my host mother preparing the bean-and-rice stew "moshkichiri." Finally we visit a tea house and help prepare "plov" (rice pilaf with lamb), the Uzbeks' most beloved dish.

Видео Andijon Part 2 канала BLobstein