Asia’s RAREST Street Food Made Once a Year!! Navruz in Uzbekistan!!

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BOBUR PARK

🇺🇿 SUMALAK: Place seeds on a 1m2 table, it takes 3-4 days for the seed to sprout. Water 4 times per day. Cut or break the carpet of wheat into smaller pieces and place it into a bowl. Grind the wheat sprout into a machine. Pour water in the bowl of the grinded wheat and leave it for 15-20 minutes. Use a cheesecloth to squeeze the juices out. Place mud around the khazan to keep the heat and start the fire. Pour cotton seed oil in the Khazan and put in some river stones. Pour the juices through a sift to make it smoother. Sift the wheat flour then add it into the wheat juice and cook for 10-12h hours. After 10 hours of cooking, put out the fire and cover with cloth.
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CHORSU BAZAAR

🇺🇿 SMALL SAMOSAS
PRICE: 6,000 soms – $0.52 / piece

🇺🇿 MINCED BEEF KEBABS
PRICE: 5,000 soms – $0.44 / piece

🇺🇿 FRIED CARP EGG
PRICE: 1,000 soms – $0.08 / piece

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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Timir Amanshikov
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Huỳnh Hà My
PRODUCTION COORDINATOR » Huynh Nhi
LOCAL PRODUCER » Behruz Hamzaev
LOCAL PA » Aslan Muydinoff (@mdnffa)

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This Vegan Mac n’ Cheese is a Bowl of Simple Luxury
SOME OF YOU WILL BE SHOCKED AT WHAT I ADDED TO THE YAMS. #shorts #ifyskitchen

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