Turkmen nourishment is more like the food found in Turkey, the Middle East, China and Muslim nations than food found in Russia. Since Turkmenistan is a Muslim nation pork is elusive however lamb and other sheep items and poultry are normal. Hamburger, camel meat and goat meat are served in a few spots. Fish and caviar from the Caspian Sea are accessible.
Turkmenistan has created one of a kind history and geology. The conventional Turkmen nomadic way of life and the extreme states of living in the desert have both moulded the culinary customs of the Turkmen.
Turkmen utilize different vegetables in comparison to Uzbeks and Tajiks and eat them in various ways. Radish and tomatoes are utilized all the more regularly. Onions are eaten raw and utilized as a flavouring.
Turkmen Dishes include a surprising number of vegetarian dishes :
- Cornmeal pancakes,
- Herb-filled pastries,
- Masishulye (mung bean porridge),
- Pumpkin and cornmeal, and
- Kutab (pumpkin and spinach pie).
The meat dishes tend to be heavy and laden with fat. Among these are :
- Gouk (round bread with mutton fat),
- Kurma (lamb cooked in its own fat),
- lyulya kebab (seasoned minced lamb),
- Shurpa (mutton, potatoes and vegetables with parsley and sour cream),
- Kakmach (mutton with hot, spicy gravy),
- Fat soup and camel intestine.
- Excellent caviar and delightful smoked sturgeon come from the Caspian Sea.
Milk and Dairy
Turkmen like camel and sheep milk. They are used as the basis for fermented dairy products such as :
“agaran”, “chal”, “kara gurt”, “telemeh”, “sykman”, “sargan”
Cow milk is used for making creamy and melted butter, sour milk (“gatyk”), a special kind of sour milk called “suzmeh” and a hard cheese called “gurt” (curd). “Peinir” cheese is made from goat’s and sheep’s milk.
Camel milk is used for making Turkman favourite beverage “Chala”.
Turkmen Bread and Dough Dishes
Conventional Turkmen bread is called chorek.
Among the most mainstream bread are different flatbreads produced using sourdough (katlama) and yagly çörek (precisely “oily bread”), a flaky, layered kind of flatbread made with butter.
Turkmen bread is prepared uniquely in contrast to other bread in the district in thick, round circle formed portions heated in a conventional tamdyr clave stove. Bread heated with meat inside (“etli çörek,” or “meat bread”) can be devoured as a supper in itself.
Turkmen Desserts and Sweets
Turkmen desserts are basically like the customary desserts found all through Central Asia, Turkey and the Caucasus. Halva, baklava, sherbet, navat, and bekmesam are well known.
It is a syrup or organic fruit juice made without included sugar. Frequently alluded to as organic product nectar, it is devoured both as a drink, dessert topping or a sweet. There are numerous formulas to cook bekmes.
It is produced using distinctive measured sugar grown on the threads. Nabat is produced through the recrystallization of sucrose. Turkmen trust it has healing properties.
Drinks in Turkmenistan
Turkmen drink a great deal of tea. Green tea (gok chai) is tanked all year, at painfully inconvenient times. In the Turkmen dialect, “chai” can allude to eating a feast or taking a seat for a visit. Black tea (gara) is devoured by Turkmen mainly in fall and in winter, most famous in western Turkmenistan than in the eastern piece of the nation.
Vodka is the most well known alcoholic drink, because of its minimal effort, trailed by brew, wine, brandy, and shining wine. The most mainstream brands are “Dashgala”, “Yasman Salyk” dessert wine, and “Kopet Dagh” fortified wine.
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