Turkmen cuisine

Turkmen cuisine is the traditional culinary style of the Turkmen people, native to Turkmenistan and other regions of Central Asia. It is characterized by its simplicity, but with a predilection for strong flavors. The cuisine is largely based on meats, especially lamb, and cereals, the most common being wheat, barley, and rice.

Overview

Turkmen cuisine has been influenced by the nomadic lifestyle of the Turkmen people. The harsh desert climate of Turkmenistan has shaped the way food is prepared, with many dishes being suitable for long storage and travel. The cuisine is rich in proteins and carbohydrates, providing the necessary energy for a nomadic lifestyle.

Main Dishes

The main dishes in Turkmen cuisine are based on meat, especially lamb. The most popular dish is plov, a one-pot dish made of rice, meat, and vegetables. Another popular dish is shashlik, skewered and grilled cubes of meat. Manti is a type of dumpling filled with ground meat and onions.

Breads and Pastries

Bread, known as çörek, is a staple in Turkmen cuisine. It is often baked in a tandoor, a traditional Central Asian oven. Pastries, such as shekerbura and pahlava, are also popular, especially during the Nowruz celebrations.

Beverages

Traditional Turkmen beverages include çay, a type of black tea, and kefir, a fermented milk drink. Arak is a distilled alcoholic beverage, similar to vodka, that is also consumed.

See Also

• Cuisine of Central Asia
• Cuisine of the Middle East

References

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