Urgutlik (also known as Urguti in Tajik) people are a subgroup of ethnic Uzbeks who track their ancestry to people from a town of Urgut. There are almost 500,000 people who describe themselves as Urgutlik. Urgutlik people frequently use Tajik words in their daily conversation. Majority of the population speak Tajik and Uzbek.
Urguti people are heavily involved in basic mercantile trading in their respective locations and in farming. In the town craftsmanship is also well-known which has been maintained traditionally throughout the centuries.
Urgut's biggest market with varied and relatively inexpensive merchandise attracts folks even from Samarkand, the capital of the Region.
Also Urgut is well known as a main exporter In Uzbekistan of Marijuana. Although the government of Uzbekistan tries to hinder the cultivation Marijuana, it still remains one of the main incomes of Urgut population.
Jahongir HAMROYEV... SAMARQAND URGUT TO'RTKO'L KO'PKARISI 24.01.2025
Salom alaykum aziz vatandoshlar Jahongir hamroyev.kanalida ko'rib turganimdan xursandman.
Kanalga obuna.layk.videolarga o'z fikringizdi.qoldiring.shular orqali siz xursand qilgan bilasiz.oldindan raxmat
TELEGRAM KANAL👉🇺🇿🧨🎇🎆✍️🤳🤳
.@urgutuloqko'pkarin1
Ok.ru.joxongir узузуз
published: 24 Jan 2025
Spring in Urgut, Samarkand region.
Visit Uzbekistan. Spring in Urgut, Samarkand region.
Urgut is a town in the Samarqand Region of Uzbekistan and the capital of Urgut District. It is known for the grove of plane trees, some of which are more than 1000 years old. Urgut is located in mountainous areas.
published: 30 Apr 2020
urgut
URGUT
published: 14 Jun 2021
Urgutda bir joyda takroran yosh bolalarni mashina urib ketyapti. Mas'ullar hozircha sukutda
Urgut tumani Mergancha mahallasi hududidagi piyodalar yo‘lagidan o‘tish xavfli bo‘lib qolgani haqida xabar berildi. Ma'lum bo‘lishicha, so‘nggi vaqtlarda “zebra”dan o‘tayotgan yosh bolalarni ikki holatda mashina urib yuborgan.
published: 06 Feb 2022
Samarqand viloyati Urgut tumanida sodir bo‘lgan YTHda “Lada” haydovchisi vafot etdi
We visited the big local market in #Urgut an #Uzbek village nearby the Tajikistan border and famous
We visited the big local market in #Urgut an #Uzbek village nearby the Tajikistan border and famous for its bustling market! A truly local travel experience, really cool to see the daily life out here in the countryside, very authentic! 👍🏽 #uzbekiston
published: 29 Jun 2023
SAMARQAND URGUT ISPANZA ULOQ KOʻPKARISI
published: 23 Jan 2025
Mega Plov in Urgut: A culinary adventure in vibrant 4K
If you ask a resident of any country in the former Soviet Union: what do you associate Uzbeks with? Probably at least five out of ten would say plov. And maybe even more.
Indeed, plov is more than a national dish of the Uzbeks. Plov is an integral part of Uzbek identity, traditions and everyday life. From time immemorial, plov has been a compulsory part of any important event in the life of the Uzbeks. Without plov, until now, it is impossible to imagine the Uzbek feast.
Whether it is beshik tuy, sunnat tuy, wedding or funeral, plov is a compulsory part of Uzbek life and at different phases of life. It is inconceivable to imagine taking plov away from Uzbeks. It is the same as taking away their soul!
Not without reason, several years ago UNESCO recognized plov recipe as intangible herit...
published: 16 Jan 2023
Ургут, Роҳатижон Urgut, Rohatijon.
Бу нарсанинг номи "Роҳатижон" дейилади. Тоғдан қор олиб тушилиб, унга шакардан қилинган сироб қўшиб тайёрлаб беришади.
Бу нарсани эскитдан Ургутда кўп тайёрлаб сотишади.
Salom alaykum aziz vatandoshlar Jahongir hamroyev.kanalida ko'rib turganimdan xursandman.
Kanalga obuna.layk.videolarga o'z fikringizdi.qoldiring.shular orqali ...
Salom alaykum aziz vatandoshlar Jahongir hamroyev.kanalida ko'rib turganimdan xursandman.
Kanalga obuna.layk.videolarga o'z fikringizdi.qoldiring.shular orqali siz xursand qilgan bilasiz.oldindan raxmat
TELEGRAM KANAL👉🇺🇿🧨🎇🎆✍️🤳🤳
.@urgutuloqko'pkarin1
Ok.ru.joxongir узузуз
Salom alaykum aziz vatandoshlar Jahongir hamroyev.kanalida ko'rib turganimdan xursandman.
Kanalga obuna.layk.videolarga o'z fikringizdi.qoldiring.shular orqali siz xursand qilgan bilasiz.oldindan raxmat
TELEGRAM KANAL👉🇺🇿🧨🎇🎆✍️🤳🤳
.@urgutuloqko'pkarin1
Ok.ru.joxongir узузуз
Visit Uzbekistan. Spring in Urgut, Samarkand region.
Urgut is a town in the Samarqand Region of Uzbekistan and the capital of Urgut District. It is known for t...
Visit Uzbekistan. Spring in Urgut, Samarkand region.
Urgut is a town in the Samarqand Region of Uzbekistan and the capital of Urgut District. It is known for the grove of plane trees, some of which are more than 1000 years old. Urgut is located in mountainous areas.
Visit Uzbekistan. Spring in Urgut, Samarkand region.
Urgut is a town in the Samarqand Region of Uzbekistan and the capital of Urgut District. It is known for the grove of plane trees, some of which are more than 1000 years old. Urgut is located in mountainous areas.
Urgut tumani Mergancha mahallasi hududidagi piyodalar yo‘lagidan o‘tish xavfli bo‘lib qolgani haqida xabar berildi. Ma'lum bo‘lishicha, so‘nggi vaqtlarda “zebra...
Urgut tumani Mergancha mahallasi hududidagi piyodalar yo‘lagidan o‘tish xavfli bo‘lib qolgani haqida xabar berildi. Ma'lum bo‘lishicha, so‘nggi vaqtlarda “zebra”dan o‘tayotgan yosh bolalarni ikki holatda mashina urib yuborgan.
Urgut tumani Mergancha mahallasi hududidagi piyodalar yo‘lagidan o‘tish xavfli bo‘lib qolgani haqida xabar berildi. Ma'lum bo‘lishicha, so‘nggi vaqtlarda “zebra”dan o‘tayotgan yosh bolalarni ikki holatda mashina urib yuborgan.
We visited the big local market in #Urgut an #Uzbek village nearby the Tajikistan border and famous for its bustling market! A truly local travel experience, re...
We visited the big local market in #Urgut an #Uzbek village nearby the Tajikistan border and famous for its bustling market! A truly local travel experience, really cool to see the daily life out here in the countryside, very authentic! 👍🏽 #uzbekiston
We visited the big local market in #Urgut an #Uzbek village nearby the Tajikistan border and famous for its bustling market! A truly local travel experience, really cool to see the daily life out here in the countryside, very authentic! 👍🏽 #uzbekiston
If you ask a resident of any country in the former Soviet Union: what do you associate Uzbeks with? Probably at least five out of ten would say plov. And maybe ...
If you ask a resident of any country in the former Soviet Union: what do you associate Uzbeks with? Probably at least five out of ten would say plov. And maybe even more.
Indeed, plov is more than a national dish of the Uzbeks. Plov is an integral part of Uzbek identity, traditions and everyday life. From time immemorial, plov has been a compulsory part of any important event in the life of the Uzbeks. Without plov, until now, it is impossible to imagine the Uzbek feast.
Whether it is beshik tuy, sunnat tuy, wedding or funeral, plov is a compulsory part of Uzbek life and at different phases of life. It is inconceivable to imagine taking plov away from Uzbeks. It is the same as taking away their soul!
Not without reason, several years ago UNESCO recognized plov recipe as intangible heritage of humanity. And the record of almost 8 tons of plov cooked in Tashkent by 50 cooks has not been broken yet. The record was fixed by representatives of the Guinness Book of Records, who closely observed the cooking process.
For the morning pilaf 1300 people were invited. Most of them were men who came from 7:00 am to noon, and from 12:00 pm to 4:00 pm women came.
A total of seven cauldrons of plov were prepared. One cauldron of plov consists of:
- 20 liters of sunflower oil, 10 liters of zigir oil (a mixture of flax, cotton, sesame and melon seed oils).
- 30 kg of beef
- 60 kg of carrots
- 60 kg of rice
- Chickpeas, zira, salt, water.
Let's go back to our plov. I will not go into detail about the recipe and the technology of cooking plov because there are hundreds of such videos in YouTube and other resources.
As we can see, here the plov is traditionally cooked on firewood. The firewood gives the plov a special flavor that you can't get at home.
The cauldron is usually cast-iron with a deep round bottom. Each mahalla has at least one large common cauldron, which can be rented at any time for free by the inhabitants of this mahalla.
The peculiarity of Samarkand plov is that it is prepared in layers. Ingredients: meat, carrots and rice must not be mixed until the end of cooking. Such technology is typical only for Samarkand region.
As we can see, first large pieces of beef are thrown into the heated oil. They are large so that the meat does not burn during cooking - it stays on the bottom of the cauldron for more than an hour. That is why it turns out so tender after cooking.
Pre-cut carrots are piled on top of the fried meat. By the way, cutting carrots is also a separate event, where dozens of men come together the day before the holiday and everyone chops carrots. Samarkand usually uses yellow carrots, they turn out juicy and not too sweet like red ones. They also put chickpeas and cumin. Zira or cumin give a special taste to the whole dish. It is difficult to imagine Samarkand plov without it.
Finally, rice is added: it is steeped in warm, salty water beforehand. Uzbek rice differs from other types of rice because it does not boil quickly. Therefore, in the Uzbek plov you can see every richen.
For those who are still unfamiliar with the technology of cooking plov, I would like to note that in the plov pour a lot of water to the bottom of the cauldron is not burned, and boiled rice well. All the water evaporates. The meat should be soft, the carrots sweet, the rice cooked, but not overcooked! If there is such a combination in plov, it means it was a success!
Of course, when such big events are organized where hundreds of guests come together, professional cooks take over. They are cooks who specialize in plov. This profession is usually passed down from generation to generation. The whole process is thought out in detail. You will never see a cook who panics or makes any sudden movements. They have everything well-organized and everything runs smoothly. But the responsibility is enormous: you have to feed 1300 people in a couple of hours!
As we see, the plov is ready. The cook serves the plov in the same way as he cooked it. That is, rice is laid on the plate first, then comes carrot and spices and meat is put on top.
I can't describe this extraordinary taste of plov in words!
You'd better come to Uzbekistan and try this royal dish yourself!
----------------------------------------------
Thank you so much for watching and for your lovely support.👍
Please press the bell icon after subscribing to our channel. And don't forget to like, comment and share my videos to your friends.
See you in our next videos 💗
----------------------------------------------
Song:
Music provided by ALD - No Copyright Music
Video Link: https://youtu.be/PYLsBI-a2h8
----------------------------------------------
@DOCATOURS
#cooking, #lamb, #megaplov, #centralasia, #Uzbekistan, #dish, #meal, #unusual, #recipe, #docatours, #tours, #viptours, #visituzbekistan, #lunch, #cuisine, #traditional, #meal, #food, #lamb, #kebab, #dish, #dinner, #asia, #eating, #middle, #turkish, #central, #asian, #taste, #vegetables, #nutrition
If you ask a resident of any country in the former Soviet Union: what do you associate Uzbeks with? Probably at least five out of ten would say plov. And maybe even more.
Indeed, plov is more than a national dish of the Uzbeks. Plov is an integral part of Uzbek identity, traditions and everyday life. From time immemorial, plov has been a compulsory part of any important event in the life of the Uzbeks. Without plov, until now, it is impossible to imagine the Uzbek feast.
Whether it is beshik tuy, sunnat tuy, wedding or funeral, plov is a compulsory part of Uzbek life and at different phases of life. It is inconceivable to imagine taking plov away from Uzbeks. It is the same as taking away their soul!
Not without reason, several years ago UNESCO recognized plov recipe as intangible heritage of humanity. And the record of almost 8 tons of plov cooked in Tashkent by 50 cooks has not been broken yet. The record was fixed by representatives of the Guinness Book of Records, who closely observed the cooking process.
For the morning pilaf 1300 people were invited. Most of them were men who came from 7:00 am to noon, and from 12:00 pm to 4:00 pm women came.
A total of seven cauldrons of plov were prepared. One cauldron of plov consists of:
- 20 liters of sunflower oil, 10 liters of zigir oil (a mixture of flax, cotton, sesame and melon seed oils).
- 30 kg of beef
- 60 kg of carrots
- 60 kg of rice
- Chickpeas, zira, salt, water.
Let's go back to our plov. I will not go into detail about the recipe and the technology of cooking plov because there are hundreds of such videos in YouTube and other resources.
As we can see, here the plov is traditionally cooked on firewood. The firewood gives the plov a special flavor that you can't get at home.
The cauldron is usually cast-iron with a deep round bottom. Each mahalla has at least one large common cauldron, which can be rented at any time for free by the inhabitants of this mahalla.
The peculiarity of Samarkand plov is that it is prepared in layers. Ingredients: meat, carrots and rice must not be mixed until the end of cooking. Such technology is typical only for Samarkand region.
As we can see, first large pieces of beef are thrown into the heated oil. They are large so that the meat does not burn during cooking - it stays on the bottom of the cauldron for more than an hour. That is why it turns out so tender after cooking.
Pre-cut carrots are piled on top of the fried meat. By the way, cutting carrots is also a separate event, where dozens of men come together the day before the holiday and everyone chops carrots. Samarkand usually uses yellow carrots, they turn out juicy and not too sweet like red ones. They also put chickpeas and cumin. Zira or cumin give a special taste to the whole dish. It is difficult to imagine Samarkand plov without it.
Finally, rice is added: it is steeped in warm, salty water beforehand. Uzbek rice differs from other types of rice because it does not boil quickly. Therefore, in the Uzbek plov you can see every richen.
For those who are still unfamiliar with the technology of cooking plov, I would like to note that in the plov pour a lot of water to the bottom of the cauldron is not burned, and boiled rice well. All the water evaporates. The meat should be soft, the carrots sweet, the rice cooked, but not overcooked! If there is such a combination in plov, it means it was a success!
Of course, when such big events are organized where hundreds of guests come together, professional cooks take over. They are cooks who specialize in plov. This profession is usually passed down from generation to generation. The whole process is thought out in detail. You will never see a cook who panics or makes any sudden movements. They have everything well-organized and everything runs smoothly. But the responsibility is enormous: you have to feed 1300 people in a couple of hours!
As we see, the plov is ready. The cook serves the plov in the same way as he cooked it. That is, rice is laid on the plate first, then comes carrot and spices and meat is put on top.
I can't describe this extraordinary taste of plov in words!
You'd better come to Uzbekistan and try this royal dish yourself!
----------------------------------------------
Thank you so much for watching and for your lovely support.👍
Please press the bell icon after subscribing to our channel. And don't forget to like, comment and share my videos to your friends.
See you in our next videos 💗
----------------------------------------------
Song:
Music provided by ALD - No Copyright Music
Video Link: https://youtu.be/PYLsBI-a2h8
----------------------------------------------
@DOCATOURS
#cooking, #lamb, #megaplov, #centralasia, #Uzbekistan, #dish, #meal, #unusual, #recipe, #docatours, #tours, #viptours, #visituzbekistan, #lunch, #cuisine, #traditional, #meal, #food, #lamb, #kebab, #dish, #dinner, #asia, #eating, #middle, #turkish, #central, #asian, #taste, #vegetables, #nutrition
Бу нарсанинг номи "Роҳатижон" дейилади. Тоғдан қор олиб тушилиб, унга шакардан қилинган сироб қўшиб тайёрлаб беришади.
Бу нарсани эскитдан Ургутда кўп тайёрлаб...
Бу нарсанинг номи "Роҳатижон" дейилади. Тоғдан қор олиб тушилиб, унга шакардан қилинган сироб қўшиб тайёрлаб беришади.
Бу нарсани эскитдан Ургутда кўп тайёрлаб сотишади.
Бу нарсанинг номи "Роҳатижон" дейилади. Тоғдан қор олиб тушилиб, унга шакардан қилинган сироб қўшиб тайёрлаб беришади.
Бу нарсани эскитдан Ургутда кўп тайёрлаб сотишади.
Salom alaykum aziz vatandoshlar Jahongir hamroyev.kanalida ko'rib turganimdan xursandman.
Kanalga obuna.layk.videolarga o'z fikringizdi.qoldiring.shular orqali siz xursand qilgan bilasiz.oldindan raxmat
TELEGRAM KANAL👉🇺🇿🧨🎇🎆✍️🤳🤳
.@urgutuloqko'pkarin1
Ok.ru.joxongir узузуз
Visit Uzbekistan. Spring in Urgut, Samarkand region.
Urgut is a town in the Samarqand Region of Uzbekistan and the capital of Urgut District. It is known for the grove of plane trees, some of which are more than 1000 years old. Urgut is located in mountainous areas.
Urgut tumani Mergancha mahallasi hududidagi piyodalar yo‘lagidan o‘tish xavfli bo‘lib qolgani haqida xabar berildi. Ma'lum bo‘lishicha, so‘nggi vaqtlarda “zebra”dan o‘tayotgan yosh bolalarni ikki holatda mashina urib yuborgan.
We visited the big local market in #Urgut an #Uzbek village nearby the Tajikistan border and famous for its bustling market! A truly local travel experience, really cool to see the daily life out here in the countryside, very authentic! 👍🏽 #uzbekiston
If you ask a resident of any country in the former Soviet Union: what do you associate Uzbeks with? Probably at least five out of ten would say plov. And maybe even more.
Indeed, plov is more than a national dish of the Uzbeks. Plov is an integral part of Uzbek identity, traditions and everyday life. From time immemorial, plov has been a compulsory part of any important event in the life of the Uzbeks. Without plov, until now, it is impossible to imagine the Uzbek feast.
Whether it is beshik tuy, sunnat tuy, wedding or funeral, plov is a compulsory part of Uzbek life and at different phases of life. It is inconceivable to imagine taking plov away from Uzbeks. It is the same as taking away their soul!
Not without reason, several years ago UNESCO recognized plov recipe as intangible heritage of humanity. And the record of almost 8 tons of plov cooked in Tashkent by 50 cooks has not been broken yet. The record was fixed by representatives of the Guinness Book of Records, who closely observed the cooking process.
For the morning pilaf 1300 people were invited. Most of them were men who came from 7:00 am to noon, and from 12:00 pm to 4:00 pm women came.
A total of seven cauldrons of plov were prepared. One cauldron of plov consists of:
- 20 liters of sunflower oil, 10 liters of zigir oil (a mixture of flax, cotton, sesame and melon seed oils).
- 30 kg of beef
- 60 kg of carrots
- 60 kg of rice
- Chickpeas, zira, salt, water.
Let's go back to our plov. I will not go into detail about the recipe and the technology of cooking plov because there are hundreds of such videos in YouTube and other resources.
As we can see, here the plov is traditionally cooked on firewood. The firewood gives the plov a special flavor that you can't get at home.
The cauldron is usually cast-iron with a deep round bottom. Each mahalla has at least one large common cauldron, which can be rented at any time for free by the inhabitants of this mahalla.
The peculiarity of Samarkand plov is that it is prepared in layers. Ingredients: meat, carrots and rice must not be mixed until the end of cooking. Such technology is typical only for Samarkand region.
As we can see, first large pieces of beef are thrown into the heated oil. They are large so that the meat does not burn during cooking - it stays on the bottom of the cauldron for more than an hour. That is why it turns out so tender after cooking.
Pre-cut carrots are piled on top of the fried meat. By the way, cutting carrots is also a separate event, where dozens of men come together the day before the holiday and everyone chops carrots. Samarkand usually uses yellow carrots, they turn out juicy and not too sweet like red ones. They also put chickpeas and cumin. Zira or cumin give a special taste to the whole dish. It is difficult to imagine Samarkand plov without it.
Finally, rice is added: it is steeped in warm, salty water beforehand. Uzbek rice differs from other types of rice because it does not boil quickly. Therefore, in the Uzbek plov you can see every richen.
For those who are still unfamiliar with the technology of cooking plov, I would like to note that in the plov pour a lot of water to the bottom of the cauldron is not burned, and boiled rice well. All the water evaporates. The meat should be soft, the carrots sweet, the rice cooked, but not overcooked! If there is such a combination in plov, it means it was a success!
Of course, when such big events are organized where hundreds of guests come together, professional cooks take over. They are cooks who specialize in plov. This profession is usually passed down from generation to generation. The whole process is thought out in detail. You will never see a cook who panics or makes any sudden movements. They have everything well-organized and everything runs smoothly. But the responsibility is enormous: you have to feed 1300 people in a couple of hours!
As we see, the plov is ready. The cook serves the plov in the same way as he cooked it. That is, rice is laid on the plate first, then comes carrot and spices and meat is put on top.
I can't describe this extraordinary taste of plov in words!
You'd better come to Uzbekistan and try this royal dish yourself!
----------------------------------------------
Thank you so much for watching and for your lovely support.👍
Please press the bell icon after subscribing to our channel. And don't forget to like, comment and share my videos to your friends.
See you in our next videos 💗
----------------------------------------------
Song:
Music provided by ALD - No Copyright Music
Video Link: https://youtu.be/PYLsBI-a2h8
----------------------------------------------
@DOCATOURS
#cooking, #lamb, #megaplov, #centralasia, #Uzbekistan, #dish, #meal, #unusual, #recipe, #docatours, #tours, #viptours, #visituzbekistan, #lunch, #cuisine, #traditional, #meal, #food, #lamb, #kebab, #dish, #dinner, #asia, #eating, #middle, #turkish, #central, #asian, #taste, #vegetables, #nutrition
Бу нарсанинг номи "Роҳатижон" дейилади. Тоғдан қор олиб тушилиб, унга шакардан қилинган сироб қўшиб тайёрлаб беришади.
Бу нарсани эскитдан Ургутда кўп тайёрлаб сотишади.
Urgutlik (also known as Urguti in Tajik) people are a subgroup of ethnic Uzbeks who track their ancestry to people from a town of Urgut. There are almost 500,000 people who describe themselves as Urgutlik. Urgutlik people frequently use Tajik words in their daily conversation. Majority of the population speak Tajik and Uzbek.
Urguti people are heavily involved in basic mercantile trading in their respective locations and in farming. In the town craftsmanship is also well-known which has been maintained traditionally throughout the centuries.
Urgut's biggest market with varied and relatively inexpensive merchandise attracts folks even from Samarkand, the capital of the Region.
Also Urgut is well known as a main exporter In Uzbekistan of Marijuana. Although the government of Uzbekistan tries to hinder the cultivation Marijuana, it still remains one of the main incomes of Urgut population.