American Eats Pakistan!! From Street Food to Strange Food!! (Full Documentary)

with lime and masala. This chicken goes best with basmati rice cooked with carrots, mint, dried dates and saffron. You will only find this creation Khalifa Balochi Saji serving more than 1000 customers every day for the last 18 years. Oh my gosh, you know it's our last location here. We've had some chicken and we also have some skewers. These are meat skewers. This is meat. Kebab Kebab I should say that there are two types of kebabs that you will find in this region: the shish kebab refers to seasoned cubed meat that is skewered and grilled, and then the seed kebab, which is minced meat care

full

y shaped by hand on a skewer and blown with hot charcoal. until they are

full

of flavor with kebabs, here the meat is ground King along with oil, onion, ginger, garlic, green chilies and condensed milk.

To start, I will eat it alone, very delicious, so delicious, it has a lot of spicy flavor but there is so much seasoning that it becomes a texture inside the Zika box as if it were chewy with ground spices. I'm going to try to give it some sauce. This is cilantro, yes, and mint with yogurt, oh. Yes, you are dirty, yes, and that will balance out the overwhelming spice a bit. This is like heartburn and it's like Pepcid AC. Yes, somewhere in the middle it tones down the spiciness so it's not as intense. It's called a Kebab seat, did sea people invent this?

No, okay, that was a stupid question, no, they're not stick skewers, a skewer. I feel bad for my audience watching right now, it's one of the best flavors and it's something you can only know on this. kind of atmosphere, I mean you could probably also go to a restaurant with air conditioning and a bit of soundproofing, you have to come to a place like this on the Lahore side, it's freshly made, they're not so safe with the spices, it's very spicy. that brings me this right here, the chicken on a huge bed of Biryani that is not Biryani Biryani is very spicy Middle Eastern Chinese taste, okay, we have our chicken right here, they opened the chest, they just spread a bunch of seasonings in there Oh, there is a lot of Masala. there it tastes like pure salt, red chili powder and cumin.

Wow, there are a lot of spices. You need to combine it with rice, which has a very good balance. I sure think it's the same thing, it's like that long grain Biryani rice, yeah, basmati rice. it's the same I love the texture I love the way it feels it's almost like eating small short noodles sometimes oh delicious, it's been a pleasure to share all this

food

with you and really taste Pakistan for the first time with you, I'm very happy thank you very much thank you very much today I'm on a mission to hunt down the body part the feet are full of little bones the cuts oh my gosh the ovals this is like one set after another all cooked in unique ways to create amazing magic in your mouth it's like when your life passes by before your eyes, except that the life of this goat passed through my mouth everything begins with a hearty breakfast good morning from Pakistan, it's the second day, we return to that and we start with a rather complicated breakfast almost before the sun rises, the People come here because it is full of goat heads divided into three parts, the brain, the cheeks and the tongue.

I've never seen it this way, but it makes sense, it's early in the morning. I can't stand a whole head, so you can choose which part of the head you want. This heady meat has been stewing in red chillies, cumin, lemon and liquid smoke since 4am. from this morning. Alright, cut number one, this is where, here, the cheeks. Meet the man. Behind the meat, Mr. Honey, you've been cooking goat heads here at Elsa Hot Corner Temple since 1963. Okay, goat stencils right here, I don't know if it's both cheeks or one cheek, I see a dimple though, that's cute , oh my god, it's okay. here's the tongue, but honestly it's more than the tongue, every muscle that goes with it is there too, it'll be juicy and juicy, there's one more part here, oh look, it's the brain for breakfast, but he'll open it up for us. so he takes a knife and finds exactly the right painful spots.

Olive, yes, it's like taking out some bone marrow. She has ripped out his brain. It seems like if you ride a motorcycle without a helmet in Pakistan, no one wears a helmet on their bike, it'll be like Those guys wear their helmet or um, this is brains for breakfast. It is one of the most unique breakfasts I have seen anywhere. I love that when people wake up here they just build metal. This is the unconditional meal of the early morning. It's heavy. It's interesting. unique body parts and I can't wait to have you ever had brains so early in the morning, of course, I come from the water to explore Lahore's most unique meat offerings.

I have had the help of a local chef, Rabia, is this common? thing even for ladies it doesn't matter if you are a man or a woman lahori loves to have breakfast let's jump into it so we have some bread we have three different cuts of head on the side here buttermilk what is buttermilk buttermilk is a fermented dairy drink here they mix it with sugar and beat it until it becomes thick and delicious oh the cream has literally risen to the surface here that's so good and so heavy well we're just getting started oh that's delicious , starting with the cheek, I'm trying. to find out what these bunny ears were, that's the mouth so I'm literally holding it by the lips right now don't eat me put some of my juice in your mouth so try it oh that's so cute , it's very pleasant, it has a nice mouthfeel, something that people who review Ed Fields say, next we have tongue, this is what I mean, it's not just the tongue, it's also all this connective tissue behind the language, that is delicious and is different from the language itself, greetings, you know? that tastes good, but you have to proceed with caution because there are a lot of bones in there and I thought they were just broken fragments, maybe from the guy who acted like that, but no, he just has a bunch of small bones. on the back of the tongue area this is the tongue itself the tongue has no bones I'm going to open it up and reveal that soft goat pate inside try it it doesn't leave you clean at all but it's cold a heavy taste oh that's delicious, Let's move on to the brain, this is the skull that supports the brain.

I think I can remove it by hand. I'm going to hit it and watch it leak onto the bread like it's giving birth. That's a lot of brain, cheers. Frozen is so creamy that it tastes grainy, but then it becomes very heavy. The livery is very thick, but has a pleasant flavor. I think maybe I put too much into it. I'm going to take one more and reduce the brain matter. a really nice dip I love it how long have you lived in Lahore? Well, I'm originally from here but I grew up in the Philippines but I've always had a connection with Lahore.

We've been coming here every year for my entire life and I came back from the last two and a half years when you came back to live here full time, what do you notice that people here don't realize about the city? So I came in as a chef, so here what I find is the

food

is very well focused but also very balanced and people really care a lot about their relationships with each other and with food, so I think that's something that goes unnoticed here because people are used to being themselves, but someone comes. From the outside you will notice that the hospitality is really good, if that breakfast was not enough for you, then a horrible and underrated offering prepared by chefs who are good with their hands and also with their feet.

Arlene. I am still in Pakistan today. I am focusing on some of the most exotic unique foods presented in the city of Lahore while traveling the world. I really enjoy looking for foods that some might consider exotic because they always have a story to go with them, but we're also in a country where people eat only halal food, so most of the food won't be as many lizards, reptiles, and hobos. Can you think of anything here that's a little out of the ordinary, especially for a Westerner? This is Aldi. I call him The. Unofficial ambassador of Pakistani food and he is the only reason I am here when it comes to food, we Pakistanis are very efficient, all the organs are used to prepare the food so you can call it exotic.

One interesting thing is that any organ you eat Your own organ will become stronger, so for example if you eat goat meat you will probably run marathons. What happens to the testicles? A marathon. Is there anything in Lahore that is too

strange

or unique for you? I haven't tried goat stomach yet. and you will try it, so you are about to know more about the organ. Even here they have a unique cut of meat. You don't find it everywhere, but they specialize in this somewhat

strange

cut. Could you buy them for Yes, understand, these are two goat stomachs, they are huge.

I'm going to give it a little cut so this is one of the hardest ingredients to cook because it's incredibly fun for some people because Consider that like a game but this is like game after game but I hope they work their magic soon here. They seem to know what they are doing. The dishes they are preparing already look delicious, so let's see what they can do with this. After cleaning the stomach, it should be reduced to the appropriate size and if your hands are busy, you can always use your feet. It is goat stomach, a common ingredient found in restaurants here in Lahore, this is Zeeshan Ahmed head chef. but it's definitely one of those dishes that people make at home. giant cauldron of Bara Masala culture a spicy broth made with cinnamon, cumin, fenugreek, garlic, onion and tons of oil.

What is good for the stomach is really good for the liver and has excellent health properties. That's why people really enjoy it, which is good because I drink too much. It will help you? After six hours of stewing it is ready for the next step where it sizzles in a pan with ginger, black pepper and coriander. The difficult part about La Cumbre de Goat is that the flavor is very powerful, so do you try to cook that flavor to eliminate it or do you embrace that flavor to basically erase that flavor that is not so pleasant?

These guys wash it more than 15 to 18 times, that's really what it is. Any time you have any kind of Oscar, it's about treating them very well and with respect, so I see that happening here. I'm excited, I can't wait to try this, flipping the goat stomach. Yes, today we are going to try hard. How I liked that you saw someone cut themselves with their foot? I think it's good to have three appendages at work, otherwise you could only cut it with two hands. I hope the bathroom says that employees must wash their hands and feet. We have it here.

You can see it well. thank you, it's just none, it's none, so it's not a nun. I'm going to start with something, try it, come on, oh, I like it like this more than I thought. I'll like it too, oh, it's spicy. like the spiciness, yes the goaty flavor is still there but the way they season it is like they are working with that flavor and it's not overpowering but it blends with the other flavors in there and a lot of the flavors they put into it. You are very aware of the flavor that hits your mouth, so you have the hot spices to divide, then you get the flavor of the meat and then you are left with the spice, so every bite is a complete experience and that is achieved through of a lot of education. that these guys do the job they do.

I can see that they really take pride in the food. All the steps they followed here. I'm really impressed. This is Lahore, this city dates back centuries and you can see and feel evidence of its history. Everywhere, this is the capital of Punjab province, it is also the second largest city in this country, the noise and clamor, the sheer raw energy takes me back to cities like Dhaka or Amritsar, the difference is in the details, the hair dyed with henna, the Muslim caps known as takiyah. the call to prayer five times a day echoing from the city's tremendous mosques, just to the point of overwhelming, you can always focus all your attention on the next

street

food stall you come across, like this place, you know, We had our heads and I felt As if before we were lacking some balance, now that we have our feet, there is perhaps no more common food in Pakistan than goat meat, from the head to the stomach and to the feet, and you will be surprised how what can be done. with such a humble ingredient that is a hook, that's why these creatures have such a good grip.

This is the Paya goat Paya means legs in Urdu, once the goat trotters are cut off and thoroughly cleaned, hundreds of them are piled into giant cauldrons and raised for hours in a rich, spicy foreign broth the feet are full. of tiny bones I mean, look at this, what's going on here, is there meat here? That's my main question. You're actually just focusing on the broth more than the bones and meat itself. to have some Trotter oh you were really ambitious oh my god this is so good it's tasty but I can't believe someone comes here and buys this it's just pure fatty collagen with a delicious broth but I couldn't fill myself with eras a fatty collagen that is wild, okay, a little more, let me combine it with the bread, yes, yes, almost every restaurant inLahore they make their own fresh bread on the spot.

One of my favorite things about Pakistan so far is that almost every restaurant we've been to has its own bread making station, so you'll get it super fresh here. Mr. Muhammad Tahir is in charge of the Tandoor at the moment and he is making a really unique type of naan that I have only seen here in Pakistan. he rolls out a little bit of the dough and then he uses this press, he presses it very hard and it will create this beautiful texture in the final product, but then, this is the most magical part, here he punches the dough with some sesame seeds. he puts it on the pillow and then puts it in the Tandoor.

One thing you should pay attention to whenever you see a goalie 10, look at his arm, he will be completely hairless. I learned this when I was in India because I tried to make the bread myself. I burned off all the hair on my arm. His right arm is hairless. His left one has hair. It doesn't match the ladies. Maybe it's like an alternative form of hair removal. Try it, so some of the first ones he put up are already ready. Can? tr

eats

my hands like a basket yeah I got it, I can handle it, it's not too hot for me, it breaks a piece I mean, that's why they call it breaking bread, cheers, oh yeah, that's a good thing. very hot, very toasty and delicious inside, thanks, okay, I have a little bit inside the bread, good dipping action, lots of cumin and cardamom, like an overload, lots of spices, I've never tried a broth like this, it's so strange it's almost milky .

You'd say you know it from everything in it, right, you're like I can't scrape the oil into the curry, no, it's all emulsified into one, yeah, that's amazing, I love it, I love the flavors, but man , that is so delicious. and heavy, what kind of food are you serving here? because I looked at the menu on the wall and it looks like it's extensive. You have a Zinger Burger tower. You have the Zinger wrap. You also have goat testicles. They are those of the same category who welcome us. to a

street

food shop in the Kingdom Mr.

Syed azim wants to cater to all types of people before street food was this and now the environment is changing towards fried things so he wants a place that sells everything, this place does it has everything from Modern From comfort food to more adventurous options, including something they call Calcutta, what's the word? Oh, it is an iconic dish that is most often seen and heard all over Pakistan. If you took an 8th grade poetry class, you know that takatak is onomatopoeia for this sound. Two karaki spatulas. dancing on the tawa, slicing and dicing any organ that comes your way while enticing passersby with a family salad, it's one of those things that's a street favorite in Lahore, but as you can see from along the street, everyone cooks in the front so it's a really good show of this is what I can do and that's why it's so popular.

Well, we are about to enjoy many different organs. Can you give me a little tour of the organs so we have the testicles here? Brain. the heart too and the lamb ribs too, people choose one or mix them all together and what do you usually go with? I choose the lamb jump. I'm keeping it a little kosher, but today I'm going to be a little adventurous, did you say kosher? I don't think many people keep a kosher here or a taco. The conversation begins with goat brain ribs, hearts and testicles slid onto the hot griddle, adding water and letting it cook a little using his trusty spatulas, he guts these lambs.

The m

eats

make them unrecognizable add ginger salt and more water, then steam them on one side, prepare a paste of tomato, green chilies, seeds, black pepper and more, combine the paste with the meats and add yogurt, finally add a few 13 cubes of butter for good luck, plus ginger coriander. green chiles and cream, take a look at our last meal and he put a lot of butter in there and now you can see there's a reservoir right here of just butter, let's dig into this, the bones still have some meat in them. very little, yes, we can take it out and you can try it.

Oh, I'm wrong, the bone has some bone attached to it. I'll put it aside, what do I do? This is like an omelette, these are patli rotis, they are very thin and they are very very big, you get a big piece and then you go in, this is a mix of everything and I'm going to make The Buttery, really, yeah why not , yeah, you only live once and you only die once, two cheers, oh wow. There's a lot going on, I mean, my brain is trying to organize what's there because I'm getting a little glimpse of everything.

I'm really glad it's not like it's homogenized into one minced meat thing, you can actually get a lot of it. like when your life flashes before your eyes, except this goat's life flashed through my mouth and I was like, oh, it's a testicle and then there was a heart and then the brain was the one that showed up the most because it offers this creamy fat. really frozen and sticky. that ties everything together and also tastes a little like livery. Now this is something you won't find everywhere in the city because it is a real street food.

If you go to a more modern restaurant, do they do a version of this? Yes. They make versions of it, but you won't find this variety of meat there because not everyone is open to it and I think if you come to a place like this to eat it, you'll crave it more. The duck taco is generally a very easy dish to enjoy all these exotic meats, yes absolutely, it is a feast for your mouth, but also for your ears and your eyes, you can see all these foods together, but then also you get some musical action, this has been a wonderful day I want to say thank you so much for joining me, I'm really glad that we're doing dances like this and meeting more people who are interested in food and you're not even from here and you enjoyed it .

The food says a lot about the potential of this type of dish. Trying foods like this for me, the most fun part is having my expectations defy healing in a ghost stomach way, thinking there's no way this would work and then seeing it just be amazing. And that was it for today, so I loved it, lots of new experiences. I feel like every day I learn more and more about Pakistan and Pakistani cuisine. Aldi and I headed to the countryside to experience a different way of life. I'm still in Pakistan and have a different approach to food.

Oh, okay, there are a lot of things I don't expect to be happening right now. It all starts with breakfast. We have Naseem Bibi, a local woman who is here with us and she is making a very refreshing local drink. us, which is called lassi Lassie, a dairy drink made from fermented yogurt was actually created in this part of the world, so then you put it in your wood-burning blender and you secure this like some kind of twine, okay, this is like some old school gym equipment, what? What makes Lassie special is that this yogurt comes from buffalo milk.

It will take 15 to 20 minutes to do this exercise and then the final product will be ready for us. Separate butter from Lassie and enjoy. Am I still in Pakistan? We are in Pakistan a lot considering the kind of food you have in front of you. Meet Ali, he is the one who made this food trip of Pakistan possible. Next to him, the Lord of this mansion and the host of today's event, Mr. Musafar Tara, we have a beautiful pan in front of us, could you give me a food tour starting from here? These are the long lasting sweetened carrots well it's a carrot yeah with the sweetened carrots wow that's super unique it tastes good like a carrot that's been soaked in sugar for three.

I've never had anything like it, from sweet pickles to The Real Pickle mango pickles. I didn't know you could pickle the eyes of a mango in this part of the world. Mango is the most famous form of pickle. Oh, very sour, super salty, it is. like a green olive multiplied by a million, but I like it here. These are parathas, but they are not regular parathas because they have different fillings. Paratha is a flatbread made from layers of dough with delicious fillings inside, like seasoned potatoes, it starts with the dough. flour, salt, oil and water, fill it with mashed potatoes, coriander, green chilli, pomegranate seeds, salt and red chilli powder, add butter, then a doughy tapa on top, reminds me a little of two chapatis with a little bit of stuffed in the middle, it's super heavy, I could taste the potato. inside I love the bread part on the outside and then it's just an explosion of flavor from the super delicious Masala.

I love it. Then the fenugreek parata pounded with a mortar and pestle until it turns into a soft paste. I'm going to try some of this. one too Super fresh, tastes more grassy, ​​has a very strong chlorophyll flavor, that's really good, does butter apply to anything here? I will use it on everything, on everything, that is a result of Lassie doing exactly the right thing, so this is the -product or for me this is the product because I love butter because butter is so different. I think it's salt-free, so you're really tasting the pure fat but with all the salt.

Oh, I love it to top off this breakfast. I have the latest homemade couture, oh that's so good, it tastes exactly like a sweet yogurt that you can drink super delicious, cold and refreshing. I love it, this is a great way to start the day, lots of new flavors and lots of things we haven't done. I tried so far in the previous two days. I've seen a lot of meat. There's a bit of variety at breakfast here. It's more about dairy, but as the dig goes on, things will start to get meatier, so we'll take it.

We will give you a taste of an authentic local goat roasted underground and then obviously give you an idea of ​​how the local people live from here. We have a lot to do with breakfast prepared for the underground goat kitchen. We can start with the whole goat it will take a little effort on the part of a lot of people, all hands are on deck, let's move so that our tests, the slaughter, dispatch the goat, skin it and let it hang so that all its blood can be drain, let's prepare the fillings that will soon be removed. inside the goat cooked rice mixed with coriander seeds cinnamon black pepper and dried plums now we need the marinating equipment mixing yogurt lemon juice chili powder turmeric powder fresh garlic and fresh ginger at the end if we are going to roast a whole goat whole We will need a little heat to light the fire.

Here we have the pit where the goat will be cooked very soon. I'm still not sure what it will look like when the goat comes in here because there is a lot of dirt here. Also, will they wrap it and put it directly on the coals? I'm not sure, but I'll find out very soon with full preparation. There is only one man who can bring all these elements together. Meet Chef Muhammad Saeed very soon. to fill it with this marinade right here and if you create more surface area like this more flavor will get in there so it's cutting all these little slits marking them all over the body right now it's cutting into the anus yeah we don't.

No one needs to want to eat that anyway, oh okay, now they're sticking a stick in, that's why it was making the butt a little bigger. The stick goes through and out the other end, like when you eat spicy Pakistani food from here. it's time to put the Masala in, this has so much flavor here but now you are putting in the rice, the rice has just been partially cooked because it will finish cooking while it is inside the goat after the goat is completely stuffed with Masala and rice , the chef adds a last handful of almonds, raisins and walnuts.

He now covers the animals from head to head, from neck to feet, using the remaining masala. Once the stomach is sealed, it's ready for the pit, so we have our goat right here. Gentlemen, proceed at any time. You're burying an animal for cooking, there's always a chance something can go wrong. They've built a kind of groove in the mud here, so when they lower it, the club fits perfectly into the timing of that groove right now. I can see there are a lot. of embers below the temperature it is very hot the distance between the heat and the meat these grooves are not deep enough so they are going to dig them even deeper so the goat can go deeper into the hole everything should fit perfectly now that they are I'll put it in the new deeper grooves.

If you're out, it's over and there's no redo. They are bringing a giant cover. It may look like a table, but it is not a table at all. It's a cover. I'm trying. to find out how this works because there's still a lot of space between the hole and the lid, oh it breaks, that's how they seal it because we want to keep as much heat in there as possible, essentially it's grilling and steaming at the same time. here it's just a matter of sealing it this way so that all the heat stays inside while the goat is sealed, such is the fate of this food, what you will soon witness is one of the biggest food failures in the history of video broadcasts, believe me.

I saw that you don't want to do with that. I still hope for the best. I look forward to it while the goat is roasting. We head out of the complex and enter the town where you will witness. acreating unusual food that you would never see in the city, we have gone even further into the countryside, here they are making a specialty, what is this? So this is sugar cane juice being condensed into a hard farm called good, a local delicacy made from reduced sugar cane juice, this is how sugar was originally made in this region.

It looks incredible. I love the color. I mean, it looks like they put a lot of turmeric in it. It's like a vibrant yellow. It seems fake. It's almost the waste that arises. The cane juice will even become more yellowish and brown towards the end, it is almost as if it were caramelized exactly by boiling the cane juice until the water evaporates and crystallized sugar remains from this point, even so, the last product will take 15 to 20 more minutes the cook adds ghee or clarified butter to soften it. They don't put ghee in it. The final product will be a little hard once the sweet liquid becomes viscous.

Ready. Fill the wooden mold with textured goodies like almonds, pistachios, and raisins. and melon seeds, then the thick sugar cane substance they've poured it all into from this huge frying pan here. I'm putting my hand right on top. It's still very hot. This guy is like you better not put your fucking fingerprint on there. I won't, but I might initial as it cools, it'll get thicker and thicker eventually we'll be able to eat it, but it's still hot, we're close to the final process, right here they scrape it out, they don't. They don't exactly have an official scale or measurement.

They just see what feels good in the moment. Should we try it? Yeah, sure, let's go for it. How would you describe them? It reminds me of Korean corn tea, but also of you. You could call it Pakistani sweet, the nuts and fruits in it give it a lovely texture, it is so sweet, so addictive because it is reduced sugar, what we call sugar, right? Now it is a very recent thing that people use these pieces of sugar to sweeten your desserts or milk and teas. People say this is a healthier form of sugar. Another thing that is good for your health, since you consume more, but you do have to consume it. sugar could also have this so sugar sugar this has much more character like salt and soy sauce are not the same comparison here white sugar and this is not the same I love it on our farm the preparations for the holiday tonight they are in full swing It's been three hours and it's finally time to reveal the results of our clandestine goat roast gentlemen it's a great moment throughout the day we've been building up to this point here in this Corona under this table there is a goat, it is either cooked or not. cooked This is the moment of truth, our dear chef is not worried that once we disassemble this goat, whether it is going to be cooked or not, wow if it is not fully cooked, put it in the microwave if we are in town, no We don't have a microwave, we put it back in, let's see, this is the moment, so you have to remove it carefully.

Oh, I have never seen a goat that looks like this and is so cooked because sometimes it can look smoky and not cooked. but it can be cooked, what does the chef say? He seemed satisfied with his voice not very reassuring yes he does not exude confidence exactly what does it feel like it feels half very half cooked since I forgot my meat thermometer at home we will have to take the goat to the table cut into it and see for ourselves we have a couple of different foods here the first is this what is this for our appetizer Bindi ghost slow cooked goat pieces with onion, garlic, ginger, cumin and Kashmiri red chili powder oh and don.

Don't forget the okra, the most vegetables I've seen since I came to this country, tons of okra, let's try the classic okra, a little slimy, super spicy masala, wow, but I feel like I can't scratch my throat, actually you get that aftertaste when you try the okra okra okra I'm talking about the chilis I'm talking about the okra I like spicy but it's intense I tried some goat it's very delicious succulent juicy and very juicy there's one more food here that I want to try that's the one chicken, right, this is karahi chicken. Shipping the animal starts out normally enough, but then something I've never seen before instead of heating water and feathering the bird, both the feathers and skin are quickly removed together, a slightly more wasteful but certainly more efficient method.

The secret of the skin is that when we make curry we remove the skin, but when we roll the chicken is when we leave the skin. D skin chicken is cooked with tomatoes, garlic, onion, ginger, ghee and local masala. I can feel a big difference. Coming here from the city where we eat street food that is supposed to be super delicious and decadent here it has a much more homemade feel the flavors are a little milder yes it is milder and this chicken It's not just a regular chicken this It's their home-raised organic Desi chicken. Okay, I'm going to try this, oh yes, I said organic chewiness which is quite delicious, very kind gentlemen, the whole community has gathered here behind us right now, this is the future. from Pakistan watching us as we reveal the condition of this goat.

The goat doesn't have to be cooked well, it could be undercooked, undercooked or completely raw, so we don't know because there is a thick Masala cake on the outside. so I feel like we need to cook something here and let's take a bite. I'm going to open it up now and look, here we go guys, okay, here we go, cutting into it that looks like half an inch or so it's probably cooked and then underneath that pretty raw, I think what I see on the table is the revenge of the goat just when they were slaughtering it.

I could see in his eyes that you can kill me but you can't eat me. I think if we remove the top a little bit, some parts will be ready. do you want to try a piece Cheers Cheers you forgot to put it in your mouth I'm waiting for something to happen to you it will take a couple of days I like Masala I think it should be cooked to be honest the outer layer is fine yeah let's not go into it. I'm not Trevor James. I'm not going to go deep today, we're going to be superficial.

How about I check the stomach contents? Okay, it's also pretty raw. I'm going to return it. I'm sure the rope is good, you want something I'll save for later, maybe to hang myself, listen this happens sometimes we look for something epic, something incredible, something I don't think the chef has tried before, right, this is from a different region, so it's like I, you know, like banana bread, I can make that, no, I can't make the same thing here, so he had the idea that the principles were in place, but it slipped a little in the execution.

I guess there weren't enough coals, probably the coals. it got too cold when we put it in there and I think when they boarded it up they even put some dirt in and that covered even more coals so Firefly went out an hour after I got in there could be a thousand reasons yeah apart from control remote. sugary sweets and dirt holes containing raw goats. There is one last experience in the field that one must endure before leaving this place and if you thought that goat was raw, it doesn't get any rawer than this. Thanks bro, what am I looking at here?

What we are seeing here is a local WWE, this sport is called kabadi, it is intense, my friend, and it is one of the main sources of entertainment in these remote parts, ready, intensive, in fact, two teams face each other on the field of game. The target touches a member of the opponent. The team then rushes back to your side before any of the four can pin you to the ground. What happens if I play against you? We can do that. I will do that. Let's do it. Strange hard hits. Possible injuries. here in this arid field full of stones among those who do not speak the same language you will find where words cannot convey sportsmanship and brotherhood the guy who takes you by surprise by sending you Hurley towards the rocky Earth is the same one who will extend a hand to help you recover here you will find the Pakistan that escapes the news headlines and documentaries here you will find the real foreign Pakistan has a population of 220 million you will find a similar culture, clothing, food and people in most cities throughout the country, until you reach here in the extreme north of Pakistan.

Beyond a multi to find the wounds of the Valley we are currently in one of the many Hunza villages on the mountainside. Mountain life here is completely different from any other. It's a place in Pakistan and I love it because mountain cultures tend to maintain their culture better over time. It's such an isolated place. Customs around food, clothing, and everyday life are still largely unaffected by the outside world at this time on the way to a local home. to see your kitchen and see what's for breakfast. We continue along this narrow path and up to a local house you have to climb these steps here the steps are made of stone integrated into the house and you have to be careful because here there is no railing, there are two ways to enter on the lower floor and here on the Upper floor, right through this short miniature door meant for Joe Pesci, you walk in and see the main meeting room and then the kitchen.

Come on, we're at Sadia's house. Generations of her family have lived here for 400 years. Sadia and her mother are preparing breakfast. Good morning how are you? Yes, how are you? I'm doing a couple of different things too. for breakfast right now this is going to be a pancake and then here's a fire. She turned the pan over here so that it has become the hot surface for the pancakes to cook on. What is your favorite dish to cook? Is it gabratane? New in India. No, it's not that, I actually just thought maybe because this whole room is completely wallpapered with Indian rice food packets.

You know, when you cook, sometimes you throw the box away and you have to take it back out because you're like, wait, how am I doing? I'm supposed to cook this again, you'll never have that problem here, it's a type of local pancake made with wheat flour, eggs, water and apricot oil. Right now, she is taking a piece of dough and has used the dough to spread butter on the pan. a big spoonful oh yes this pan is very hot even if my knee is about to catch on fire at this point people like it hot because it is very cold at altitudes of at least 8,000 feet the air is thin and the weather can Be tough on time to give it a spin I love the texture, the pattern here looks like the top down view of this town when you look at these houses built into the side of the mountain they hug each other so it doesn't go to waste space, the thick stone exterior walls stabilize temperatures inside when it's hot or when it's cold.

Where does the smoke go? Oh, there's a hole there in the hunsa houses. The kitchen is located in the heart of the house. Radiates heat and serves food. In this house, each floor has a kitchen. We're on the second floor right now, there's a skylight above us, which lets in all this natural light and then there's this glass box right here that lets in even more light for the floor below, what is it used for? normally this room? It's for the summer. sitting here and then you eat here, yes, do you sleep here?, yes, how many people sleep in this room, so, be honest, out of 10 people, how many snore, eh, three, three, we have a lot of different food here, some dishes I haven't seen anything like it. this this trip so far we have the pancakes I saw you do that and then what is this?

Dry ice, dried apricots in hot water add dough crumbs and wheat flour and cook until the mixture thickens, it looks much more complex perhaps because There are so many different colors of apricots, such as dark ones and white ones, and it has been created this beautiful orange-brown heel in the broth, which is also quite thick, let's try it well, it's very sweet, obviously, the apricot flavor feels more like a dessert than anything else this is addictive 90 percent of the food that you will have here a common ingredient will be apricot, so again the soup has dried apricot, these are the best apricot seeds, this is a type of noodle soup dish, crush the apricot seeds or pits. and add them to a pot of hot water to create a broth, season with a little salt.

I saw them before. I thought they were almonds so they look like almonds but basically apricot seeds, they are so good they look like a much better almond. They are not all dry and chalky, they are half the size, the noodles are made fresh, from scratch, wheat flour, salt, eggs and water mixed to make the dough, knead it, then cut into short small strands and cook mmm , it's so soft. flavors tastes homemade you can taste like wheat from wheat noodles this soup is like my kind of soup I like my soup to be a little lighter joining our food Ali, a Pakistani man with a mission to present the cuisine of his country to the world, although he is a native of Islamabad, he hopes to one day retire in this region.

Another interesting thing about the food here is that they didn't add any spices or sugar because they like the food, each ingredient has its own flavor here, this is the pancake. she has apricot oil, she sprinkled them with oil withthis oil, you can throw it away as much as you want and you shouldn't feel guilty because it's a very healthy oil, let's try it like sweet pea, you add honey to it, okay, it's not sweet, now it tastes. almost more like a crepe than a pancake that could have eggs in it the apricot oil I can't say it has much flavor it's Fruit Loop makes it easier to slide down your throat it's very impressive, very interesting to see on this side of Pakistan because people, if they know anything about Pakistan, it's probably more about the big cities and the hustle and bustle and the parts where I have some similarities with India here, a completely different culture and foods, it's obviously reflected here in what what we are eating right now less condiments super local ingredients nothing too intense I love it very nice foreigners are ethnically known as the Barucho people with a population of sixty thousand they have their own language musical instruments clothing and customs they reside in the highlands of the Himalayas, they are Known for their longevity with an unofficial life expectancy of 100 years.

Are your grandparents there? Yes, how old are your grandparents? Yeah, that's pretty good. This is what today is about one who sees a different lifestyle. way of eating and living here in Pakistan, but also trying to understand what is so different here that allows people to live long and healthy lives. I'm very impressed by that. I must learn more ma'am. Good morning how are you? I'm fine, how? Are you? I'm so excited to be here in your cozy mountainside kitchen for 17 years. She has been preparing regional favorites for locals and visitors alike. What are you doing now?

I'm making this is the most vegetables I've seen so far. on my trip, so you already made this for us, this is a superior Cheeto, it looks like the local pizza, the wheat dough is kneaded into a round shape, add the filling made of chicken and local spices, what's inside, cilantro, mint, onion, green chili, local Japan. garlic oil, you just gave away your entire recipe, are you worried about that? Thanks, yes, cover it with another layer of dough and then cook it in a hot pan with apricot oil, when both sides are golden brown, cut it and serve it with goat cheese, oh no.

It tastes like a whole wheat wrapper on the outside and then on the inside it's so flavorful it's spicy, you can taste the cumin, there's a ton of caramelized onion coming out, so what I like about this is that after you have breakfast, which you probably won't It had a lot of flavor, it's like a good contrast, yes, absolutely. I'm going to give it a little dip here, a beautiful pair of clean, fresh, refreshing and sweet ones to wear. with something a little heavier and much spicier this is delicious thanks how you learned to cook it's my own grandmother ok how old is your grandmother she's 99 years old is he yes oh she passed away yes but when she was 99 That's remarkable, my grandfather is 104 years at this time and passed away, yes, but 104.

And a secret is organic food, but many people in the US eat organic food, it doesn't work for them to have organic food only for a few. years just satisfying yourself is another thing, but being raised in this same environment and continuing to have that throughout your life is different. Are you saying it's too late for me? Yes, a little late. Well, it's never too late. Diet here may be a key factor in the longevity of hunsa organic raw vegetables fruits and moderate protein consumption Mineral-rich mountain water is abundant and then there is the price of apricot, rich in vitamin A and other antioxidants, this food It is ubiquitous in Hunsa cuisine and is sometimes used for its fruit seeds and oil. lots of oil like in our next foreign dish add water to a pot and then add dry cow cheese dry mint salt coriander onion green chillies and small chapati crumbs cook at home with apricot oil its ready brother brother this looks awesome its food for the soul and also the stomach, we have a couple more here.

I think we'll prepare this Molita first. We have this one. I don't know what you would call this super stew. This is called Aloo which means brown lentils and potato, a type of Stew eaten with the body made by sautéing coriander paste, mint and green chillies in a pot add water solid round lentils salt and potatoes cook and serve I want to put a little until a little bit of potato here is kind of a natural sauce that comes from everyone Let's try it mmm that's super delicious it's lentils like potatoes but it adds a nice texture and great flavor it feels like real home cooked food.

None of these like super intense street food flavors and what I really love is that it is very spicy. the right way, yes it's like warming up from inside, this one is called in the middle, there is a puddle of oil giving me back the vibe of Lahore, there is a warehouse right here of only Qatari butter, sorry I want to see if You could taste the oil directly to see if it has any flavor. Oh yes, when you eat it alone, it has a bit of floral essence. We mix all that together, take a spoonful of Molita, dip the spoon in this and then go for it. oh oh oh this is the most confusing thing I've ever eaten, but I really like it.

I don't know where the flavors come from. I don't know how they combine. It's like a dairy, but it's also spicy. Putting Tabasco in your yogurt in the morning, there's a lot going on in my mouth right now, that's what I was trying to say, that it had four taste phases, so there's like powdered cheese. Dehydrated cow cheese that has its own unique flavor, of course. like creamy and cheesy like paneer and then it gets a little juicy after that, there is some flowers coming from this oil, it has some spice but it's not all like cumin and coriander, it has its own flavor profile, super exclusive, pure Morita takes the crown.

No joke, it's one of the most beautiful places I've ever seen in my life. I can't believe it every time I look outside. I think that's CG, it's not real, why do you think this part of the world is so? Definitely unknown to many in Pakistan, we had our realities a couple of years ago due to the whole Law and Order situation, so the kind of media information the world was getting was not very positive, but alhamdulillah, the Things have become absolutely normal and now tourism. is coming back to Pakistan, but other than that, to be honest, this part of Pakistan is super peaceful, in fact, for your audience, I mean, they are lucky to see all this, but they are unlucky in the sense that the camera can't capture it. reality what the eyes can see, that's why you have to come and see for yourself.

I think nature has its own filter when you come to this part of Pakistan, it's so beautiful, I mean, well, Ali, this has been very romantic, my wife, her. I would really enjoy this, but at least I'm here with you, that's nice, yes, restaurants like this slightly alter their traditional recipes to accommodate visitors from other parts of Pakistan who prefer stronger, spicier flavors. I now realize that the only way to truly Experience what it means to eat is to go to someone's house and arrive at another house in the same town. The house has a very similar architecture, even if you look up, that's the skylight.

This time we are in the basement. make a chapati, it's a cheese chapati, yes, ah, I like cheese, she starts with the bottom layer by unrolling it, she puts it there. I love the way traditional kitchens work here. This is basically a fire inside here and then you can adjust the top. what they put so this one is for making chapati but they have others where you can put big pots in there whatever you need they even have one that can make fries that's not true but right now she put the first layer and it's I'm going to add some of the filling, this paste is made of curd, coriander, green onion, walnut salt and a little bit of milk, chapati number two, continue and now we have some walnut oil, a generous portion of walnut oil and its sister, what is your? name, nice to meet you, my name is sunny in my language Sunny means legendary eater, you know, I have eaten seven things today, okay, how many things did you eat tea and bread?

I like this bread, this is corn wheat, this is essentially corn bread, right? here, oh, you already ate well, I just put a piece too big, it's very, so you eat this, this bed and then you don't talk with your mouth so dry, yes, finish this bed and then talk, it's a very good idea, It's like any good cornbread, it absorbs all the saliva in your mouth please wait 10 minutes ready, yes, can I tell you something today? I ate eight foods because I ate that we had dinner here, this looks amazing, so they cooked something that we already saw, but it looks slightly different, this is the mulida, also with the oil, but there are many other dishes here, we have chicken soup with noodles, buckwheat pancakes, chapati with cheese, some meatballs and then dessert.

Can we start with these meatballs? This building is made of minced chicken, cilantro, green and green onions. chili peppers wrapped in a wheat flour dough and steamed, they may look like East Asian dumplings, but here they are called mantu, in Korea, the exact same thing is called Mandu, there is no way it is a coincidence of the same food with a similar sounding name because The area we are in now almost borders China and Central Asia, that's why you find things here, but not in Lahore, so different, that's fascinating, it has a really interesting combination of meat , it's like you have half vegetable meat, it tastes a little dry. not super juicy but it's spicy a little milder mild flavors here they have chapati cheese let's try it oh that's good it's very cheesy it tastes almost like cream cheese with some chives inside what's your favorite food here this is a soup sautéed chopped onions, ground ginger and garlic in olive oil, add the chopped chicken, ginger, more spices and bring to a boil when the noodles join the pot, you are a few minutes away from finishing, do it, oh that is delicious.

Super tasty and really soft noodles, almost like a chicken pho noodle. tender and believe me, I love boneless soup. I hate when they give you soup and you have to do some of the work, like take the bones out of your mouth, put them on the table, this is very good, this is the buckwheat pancake, quite different. The ones we eat for breakfast are something that is eaten a lot, so she says this is a contributing factor to the longevity of the local Musa people. It has a healthy taste. Buckwheat is highly recommended for various health problems.

Can it help with gas? No no. finally, this is a dessert, it has a pool, a reservoir right in the middle filled with oil, this is nut oil, there are crushed nuts everywhere, but then this brown mass, what is it? This brown component is basically made from organic local wheat flour, so what? What they do is they age the local wheat for five six days in water and it somehow becomes sweet, so it sure takes a lot of work for this, so now it's working around the perimeter so you can see it's very thick. , you get a lot of That oil in there, let's try it.

Many debate the source of the Hunza Fountain of Youth. This is one of the best desserts I have ever had. It is very fun to chew and then has a very dense sweet texture. Is it the diet? It's the mountain water, the fresh air, the high elevation, the large amounts of apricot consumption, maybe it's a low-stress life or the fact that traditionally local people hiked in the mountains and worked in the fields for most hours of the day. This place changed a lot in tourism because back then there used to be very few tourists, but now tourists come in large numbers, which has changed the general outlook of the area and now children are more focused on studies than work. in the countryside. their generation used to do it back then, so now yes, people are adapting to nutrients in a good way, because when you walk through these towns, these alleys, you know you feel that these people are loyal to their fascinating customs and traditions , thank you so much. for inviting us to your house for the food and the company, I thank you very much.

Next you will see how a village cooks an entire terrace in Pakistan, remove the lid and we will discover the most magnificent pot of yak and rice. I have seen it once in my life, but first let's back up, only some animals can survive in this harsh terrain and the extreme climate of the wounds of the domesticated wild ox that thrives in the cold used for its skin, milk and meat, this looks amazing, what is that? when you need hip replacement surgery let me know and I will send it to you, thanks here, it is consumed on rare and special occasions, an occasion like today, joining me today Cher, she spent her life among this mountain range of Hunza valley right now.

We are on our way up the mountain to meet a yak trader who spent the night coming down to meet us halfway, gentlemen. Good morning, at this time there was a yak about 15 feet behind me. What does a yak do before attacking them? It will make some sound. He's fine with his dogs, he's eating grass, we're fine for a while. I am very excited. I have traveled to many countries. I have tried manydifferent types of animals. This will be my first time trying yak meat, just seeing it up close. The first time in my life at this moment is incredible and inspires a little fear because at any moment it could come charging like this and then we are finished or else I had to jump off the mountain.

How much does this Yak cost? They weigh 250 kg, yes, that's all. Oh, I thought it was much more than that. They actually live at the highest altitude of any animal compared to an ox. The yak has humped shoulders, large horns, thick skin, and long, shaggy hair that insulates it from extreme cold. They have a full stomach, they sit in the snow anywhere and when the water freezes, they eat the snow, that is the way to survive. The eggs are tough, they do not tolerate the cold, they are made for it, it is about 50 degrees here, but even this temperature is too high for the yak. ​​What temperature do you like just below zero?

Yes, these particular harsh conditions make the difficult job of rooting the yak not for everyone. Karine. Well, he's been doing it for over 30 years. You have brought this. Yak from 3 in the morning. How difficult is it to travel with a yak? We caught him from the top of a pass. It is about 4,200 meters from sea level. It's really hard work. Sometimes it attacks. Furthermore, animals are slaughtered between the ages of three and six, when the time comes they will be able to weigh more than 2,000 pounds. What you are about to see and what is going to happen today is nothing new for this community, everyone will be here, women. children children and all of them will see it from start to finish The whole process, from the slaughter to the final meal, is a really special experience because you have to travel very far, to this isolated region, not only in the world, but also within Pakistan, any time the yak stops and we leave. to see what happens from there, the yak is not invincible, experienced hands, hello foreigner, as many times before, the familiar villagers work in harmony to begin the slaughter process, removing organs, all will be used except the blood , since we are still in a Muslim community in the Muslim Country of Pakistan, why do people eat yak and not just beef?

Since we live in the mountains, we have the opportunity to raise these types of animals and Ark meat is better compared to other beef like buffalo or cow, because dogs eat it. natural herbs from the mountains to make the meat softer and more delicious with several dishes ahead each portion each cut of meat is sliced ​​and diced keeping in mind the final destination our yak meat dinner lasts more than half a day and many hours in the meantime, I had an omelet cooked with onions and tomatoes for breakfast. Paratha made with wheat dough, roll it to give it a characteristic flaky texture, flatten it and throw it on the flat top.

Any abundant breakfast should also be accompanied by a powerful and invigorating drink, mainly. here in 110 areas we have salted tea, we will use the salt in um, I feel like it's too much, this is the Himalayan Pink Salt, you just need to stir it, oh really, yeah, a classroom and then I take a little bite. No, no, you just drink that tea. Oh, that's salty. Interesting. If you want this here, you can put a little bit of butter on it and you can have a. piece of this setting this is a thick bread I like your tea to be a meal too try it it's delicious there is a nice richness to the butter and the bread is very soft and saturated soaking up all that salty tea I like the traditional way of sharing the food was amazing and then I use this to pick up the egg, yes it's a bigger Town Crawler, it's a delicious veggie omelette, nice soft bread with weeds, it's like a little breakfast burrito, burritos, it's one of the best things out there, so I noticed that breakfast would be Usually there is no meat, but if you eat meat, when would dinner and lunch be?

Is it common for people in the village to eat Yak? Yes, they do, especially in winters. We mainly eat disgusting meat because beef has this property. It keeps you warm all day and the winters are very harsh here, so they dry the meat and store it for months and cut the meat from there and just cook it. This is our head chef, Haman Karim. This plot of land is yours. and will serve as the perfect outdoor kitchen as cooking stations appear throughout the day. Reinforcements are headed here from the base of the mountain, but for now we have work to do.

Today's Yak, hundreds of pounds of meat will be cooked in five different. Boil first, this is Supra, it requires a hind leg to be simmered for three hours along with onion, ginger, garlic and salt. The cooking is underway. We have our entire outdoor area set up here. There are about 10 or 12 people working together to make this great party happen. We have to do all this in two and a half hours. This is extreme cooking, so take a look at this. This has been simmering for almost a couple of hours now. Yeah, yeah, okay, look you can see the limb is starting to weaken.

It's going to cook a lot, it's going to get very soft, this is one of the main things I eat here and they can also use the juice to make rice so that's something they plan to do soon. They also have super loud tractors like that. guy in the field with a coven mask around his chin so that's just one of our dishes here we also have a meat and potatoes dish this is Aloo omg a type of meat curry add the ribs to the pot and then the chopped onion. the mixture of garlic, ginger, salt and curry powder you cook it for an hour and a half what I love is that when it's cooking it doesn't have a metal spoon or a small spatula, it has this can, I hold it for a second, it's a piece of rebar this is what you put in the concrete to make it stronger when the concrete is poured and a blacksmith flattened the tip right here so we can use it to cook large portions of food how cool is that right now. put the potato oh he just puts a little bit first you don't want to overdo it intimidate him overwhelm him like I did girls when I was in high school the fire is doing its job the meat is making the curry It cooks low and slow and if you're in the right place at the right time you will find small bites that are already ready to eat right now we have a barbecue although it is not the typical Honda but it is Pakistani, this is Jacob the chef uses meat from the backbone, then marinates with ginger, juice of garlic, red chili powder, salt, lemon juice, garlic powder, vinegar and cooking oil, skewer the meat and grill over charcoal, it will be my first bite of yak, come on, it's interesting, it has a lot of seasonings.

In it, the Masala is a little spicy and very powerful, making it difficult to taste the flavor of the animal. It feels a little meaty. It's beef. We count that meat as beef, but it is softer than the other meat. It's very tender. It's delicious, I mean it's been roasted so it has little crispy bits on the edges but still inside it's not dry at all. Another thing I want to add to this is that patients with high blood pressure cannot eat meat because it has high cholesterol, but the same patient can eat. acne there are a lot of people with high blood pressure who watch my show, okay so it's a revelation, it's great news, this is a favorite throughout Central Asia, the ways you refer to the dish and what you put in it depend on where you are.

It is precisely the centerpiece of many important communal events Palau the rich fragment rice-based dish loaded with a lot of protein arrives in the pot with onion carrot cumin cumin leaves tomato Palau spices chicken powder coconut pulp almonds raisins and sugar look what it is gorgeous beautiful bubbly meats you can smell the spices coming out of the steam. I've already tried a little, but I think this is where I'm really going to experience a great soft, succulent cut of yak meat. ​​This is the scenario of my dreams. Remember the Supra from before they added that potent super broth to this Palau pot, those deep and fatty Yak flavors will now be absorbed into the body of the BOS rice.

Look, this isn't the kind of food show where we pretend everything is going to turn out great and then smile and eat at the end. and we're like, oh what a happy ending, no, we were in Lahore, we had a chef, he tried to cook a whole goat underground, we waited three hours and pulled it out, it looks like half an inch or so is probably cooked and then underneath that meat quite raw, somewhat familiar. Not with us here, nothing like that, please, no, I mean, the meal will take three hours, oh, this will be done correctly and you will enjoy it, here we have another appetizer, something we can try before the main party that will take place. cape.

In a couple of hours with all the different animals I've eaten throughout my different trips, I've noticed that they all have a little different sensations with their organs, for example, I had a camel recently in Egypt and that was a trip like the flavor of the heart. like the liver, the liver had a strange taste, spicy and spongy, oh delicious, so I will see here in the yak liver and yak heart have their own unique properties, flavors and textures, cut them into small pieces, marinate with salt, ginger, garlic juice, lemon. juice and Tikka, a type of barbecue spice, then just fry it, okay, I want to share some with my man, that's liver, yes, cheers, oh, I like this preparation because it's fried, oh man, that's one one of the best livers I have ever tried. knocks the socks off normal beef liver from a damn cow often beef liver is sometimes overcooked it dries out your mouth when you eat it it's very crunchy on the outside when you look inside it looks like it would be dry but it's No, it's not even Livery if we talk about organs, my favorite organ is not the liver, it is not the lungs, it is not the penis, why was that third on my list?

It is the heart. I like it because it's so dense that I'm going to break this. I'm half curious what this looks like, oh yeah look, just super dense, beautiful meat, thank you, wow, super moist, minced, tender, super juicy, seriously, the best animal heart I've ever had in My life, ladies and gentlemen, it's only a couple of hours until nightfall. The villagers are arriving, they are hungry and excited. Let's discover the Palau right now. He removes these two cement blocks. The coals are still very hot on top to help cook it from the top and bottom.

He will take the lid off and we will discover the. The most magnificent yak and rice pot I have ever seen, could you take a look at this? The aromas are really good, oh my goodness, this is that beautiful basmati rice, it's a long grain, vegetables, tons of meat, all mixed together, this looks amazing. I can't believe what they've come up with here, well done, these are our two main chefs today, they've been working their butts off to get this all done on time and we've done it, so they'll serve it from here. up put it on some plates and some plates bring it to a rug where everyone can sit together let's eat and have a good time let's do this some a feat is nothing without their community some finish cooking some start assembling plates and delivering food while others they sit patiently waiting for the socially acceptable moment to dig theirs in front of me, a local Pakistani and my good friend Ali, gentlemen, we have done it, yes, there may have been small disappointments, obstacles to overcome during this journey, I can.

I don't remember any of them, maybe the goat. I guess I was just a stupid goat, I was a stubborn goat, but today, my friend, I see a lot of yak meat cooked in five different dishes. Today it looks incredible. This is a retreat. I have the alugosh a lot of super soft and tender yak meat with potatoes and then this is where I need a clarification because this is a Supra, this soup does not seem so thick to me, it is very super, you can see actually, we eat it mainly as dry, please take a piece of meat for me, she is a very special woman, this is my first piece of yak, oh that's amazing buddy, cheers, cheers for the yak hmm, I think this is even softer than meat Beef, yes, it is so soft that it is not necessary.

Cut it up, you can peel it off the bone, which is amazing, other than you can feel that some of the fat has evaporated because it went into the water and of course you use that water to make this rice, but it still has a lot of flavor if there is. a dish that can be called the national food of Pakistan, it is quite a ghost, oh, this is how this is a food that is available in every province, almost in every city, and people love it, the meat changes one place to another, for example, In Punjab, they are probably using goat meat or chicken, well, here yak is the local animal, so we use yak meat, what you love so much about Aloo Ghost.

Once you try it for yourself, you will see that the combination is perfect, oh that's it. so good that it has been braising for hours so the meat is so soft that the intramuscular fat has been melting all the connective tissues and the tendons have been melting. The real way to eat Aloo Goats is with Roti Texan Potato and Meat making some curries. make sure you remove the bones, okay, good idea for me, it doesn't even taste like curry. I mean, it doesn't havethat great multitude of curry-like spices, it's more like a delicious Yak sauce or reduced potatoes, they cook perfectly at a low temperature. a little soft but the yak is amazing, in my opinion it's like the best version of beef.

What do you mean? No, we finally have this food right here. This is the Palau. This is what I was wondering. In Uzbekistan they eat something called Bluff, but they have to. they have a similar root because there is rice, there is meat, they are cooked together, yes, in the days when traders through the Silk Road used to reach these areas, they just did not use to exchange goods, also cultures, customs, words , languages ​​and food. I'm sure Pulau came to this region from Central Asia and then obviously we improvised it. Look, there's still big chunks of meat in there too and then some of that rice.

Oh, that's so satisfying. I try cumin, a super tasty red chili powder. the rice is so perfectly seasoned that it is separate from the other grains, the mouthfeel is so good and I am sure this Supra's soup is adding tons of flavor to this flower. I think that's what it is, it really has a depth of flavor. It's hard to put into words that the yak stock, the yak attack that comes from here, is transferred to the rice and absorbed wonderfully, that's good, what do you think? Yes, I didn't know anything about Pakistan when I started this trip.

I know other people had traveled. here I saw some videos here and there what people were doing. I knew that it used to be part of Hindustan and that there were some connections between Pakistan and India and those were my only references. We started in Lahore and I got those same vibes in the past. very bustling and busy city, tuk-tucks, horses passing through the streets, sometimes street food noise, just very vibrant, but this place is like no place I have ever been before, it's interesting because somehow way it feels completely separate from what I know as Pakistan. but at the same time it's just another part or another facet of this country, yeah, sure, like the student's name is Jewel of Pakistan.

I think it's the best we have in terms of beauty, look at the landscape and the people they are. simple and hospitable, so this place has the best of everything. I love it since I've been doing this program. 500 episodes, thousands of different foods. It still amazes me that it's still different nooks and corners of the world that I've still not seen that, it still blows me away and this is absolutely one of them gentlemen thank you very much it's been quite an experience we have a lot more food to delve into in applause for the Pakistani boys, oh my god, I can't believe it.

I made it five videos here in Pakistan. It is the end of this journey, but not the end. You already know all the tricks. What I want to say is that we will return. Thank you very much for inviting us and for being such a wonderful ambassador to this country. Thank you very much for coming. I owe it to you on behalf of all Pakistanis. I am sure your content will show the world your true colors. Thank you so much. Are we holding hands right now? When it happens? Do you know when? Stop being a handshake and start.

I'm getting sentimental 'cause you're leaving, no, it's emotional, oh, are you crying behind your mind? I'm hiding my tears, well that's it for this guys, thank you so much for watching. I will do that. See you next time please the final piece of Pakistan okay come on let's go get some butter butter and mutton oh I like how you say Yak it's like yolk what do you say? Yes, now you changed it.