Podcast "There is time": what sweet pilaf is made from, who invented shawarma and what tastes like mare's milk

In the new episode of the podcast "There is time" we are exploring a new region that is insanely interesting from a culinary point of view, namely Central Asia. And together with the chef of the restaurant memo Alexander Sadchikov finds out what dishes the cuisine of the Central Asian peoples rests on, how instead of pilaf by chance do not cook shavlya, what types of lagman are more common in restaurant menus and what is liquid flour halva.

Recall that we are doing this show together with the eponymous culinary project Lifehacker, where you can find recipes for every taste.

02:29 - the opinion of the guest: what ingredients make up the most delicious pilaf.

03:33 - what is shavlya and how does this dish differ from pilaf.

04:50 Is it possible to add fruits to pilaf.

08:46 - who actually invented shawarma.

12:36 - are kutabs, chebureks and samsa considered fast food.

16:03 - what delicious to try from the soups of Central Asian cuisine.

19:11

- a short course on dairy and sour-milk drinks: we are talking about ayran, koumiss and mare's milk.

22:21 - what sweets can the peoples of Central Asia boast of.

24:03 - heading "Dish of the day": we cook pilaf with lamb and fat tail. You can find the text version of the recipe Here.

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