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Turkmen cuisine

 
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Ogurdzhali manti "Balyk berek" with fish (Admin)

Turkmen cuisine

TURKMEN CUISINE. The main place in Turkmen cuisine is taken by dishes made from meat, flour and dairy products. Meat dishes are prepared from lamb, goat meat, beef, camel meat. Game is widely used in some regions of the republic. Of the modes of heat treatment, cooking and roasting are most often used, sometimes followed by stewing.
At present, the Turkmen actively use vegetables for cooking. Onions are especially popular. It is eaten raw, served most often for dinner, and is also used for seasonings. Common seasoning for various dishes is black pepper, pomegranate and grape leaves.

In Turkmenistan, meat soups - shorba, chainatma, broth with flatbread - dogroma, pilaf, fried meat, barbecue, etc. are widespread. Fish dishes are prepared in the coastal regions of the republic. In addition to meat and fish dishes, a large place in the Turkmen cuisine is occupied by dishes from cereals. Various dairy products are widely used: butter and ghee, yogurt - chatyk, a special type of cottage cheese - suzme, etc. A soft drink is prepared from camel milk. One of the characteristic features of the Turkmen cuisine is the variety of flour products: chureks, sour dough cakes baked in lard and vegetable oil, pies with various fillings, etc. Unleavened dough is used to make dumplings and noodles seasoned with sour milk. In all seasons, the favorite drink of the Turkmen is tea - green and black.

Unlike, for example, the Uzbeks in Turkmenistan, each tea drinker is separately served a porcelain teapot with a bowl. Turkmen drink black tea with camel milk.

Turkmen cuisine is closely related to Uzbek.
 

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