Turkmenistan
Turkmenistan’s food is built around desert Turkmen cooking: tamdyr breads, camel-milk chal and hearty mutton soups. Look for Palaw (turkmen pilaf of rice, mutton and carrots cooked in kazan), Dograma (festive soup of shredded bread, mutton and onion) and Chorek (round tamdyr bread, sacred daily staple). Turkmen rice with mutton and carrot cooked in a kazan; the wedding version is made in cauldrons for hundreds. This atlas has 29 Turkmenistan dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Govurdak
Mutton chunks fried in tail fat, preserved for winter. Ready in 25 minutes prep and 1 hour cooking. Serves 6,…
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Green tea
Green tea opening and closing every meal. Ready in 5 min prep and 5 min cooking. 1 pot. A drink…
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Gutap
Half-moon flatbread fried with greens, meat or pumpkin. Ready in 45 minutes prep and 30 minutes cooking. About 16 pastries.…
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Gurt
Hard dried curd balls, sucked whole or crumbled into soup. 30 min to prepare. Makes about 40 balls. A cheese…
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Ishlekli
Meat-onion pie traditionally baked under desert sand and embers. Ready in 45 minutes prep and 1 hour cooking. One large…
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Kelle-bashayak
Sheep head and trotters simmered for hours into a rich gelatinous broth. Ready in 1 hour 30 minutes prep and…
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Manty
Steamed dumplings of lamb and pumpkin with onion. Ready in 1 hour 30 min prep and 45 min cooking. 24…
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Pishme
Diamond-shaped fried dough, holiday and guest offering. Ready in 30 minutes prep and 25 minutes cooking. About 40 pieces. A…
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Semeni
Sweet dark paste of sprouted wheat, cooked overnight for Nowruz. Ready in 1 hour prep and 12 hours cooking. 1…
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Shashlik
Marinated meat skewers grilled over coals. Ready in 30 min prep and 20 min cooking. 6 servings. A main recipe…