National cuisine of Turkmenistan
The national Turkmen cuisine surprises us not only with its originality and excellent taste, but also with its simplicity of preparation.
The main components of Turkmen dishes are meat and fish, depending on the region. Usually the meat of young non-working camels, sheep, gazelles, wild birds, and chicken are used.
Specific natural conditions: high temperature, dry hot winds, strong heating of the sand-allow you to cook meat in very unusual ways. For example, it is dried under the scorching sun for several days, stringing large pieces together with the bones on a high pole (kakmach). Or washed and rubbed with salt and red pepper the lamb (goat) stomach is tightly stuffed with small pieces of meat and fat, it is sewn up and buried in hot sand for a day, and in the evening it is tied to a pole. This is repeated until the stomach becomes dry.
Meat of the stomach– garyn – does not spoil for a long time, has a pleasant taste and is used in the preparation of govurma – highly fried meat, which is then eaten hot or cold, or canned and used in cooking various soups: with peas (gainatma and dograma), with tomatoes (gara-chorba), with flour (umpach-zashi), with beans and noodles (unash), with mang beans (shurpa-mash), with dumplings (etli-borek-chorbasy), with milk and noodles (suitli-unash), with rice and vegetables (mastava).
Turkmens love ash (pilaf). Only here they prepare it, unlike their counterparts in Asia, in a different way, preferring wildfowl as meat, and in the Caspian regions fish, apricots instead of carrots, separately boiled and only then mixed with all the ingredients of rice, sesame oil instead of fat and sour plum sauce and pomegranate juice to the finished dish.
Fish in Turkmen cuisine is fried on a spit, in a cauldron, stewed in pots, cooked from it soups, make balyk-shara (shashlik), cheme, balyk-berek, balykli-yanakhly-ash.
The Turkmen national cuisine is characterized by a small use of vegetables, but a large use of greens: sorrel, Turkmen quinoa (gara sel), Turkestan spinach (ismanak), goatbeard tubers (skortse-nera).
From milk, preference is given to camel and sheep, from which agaran, chal, karagurt, tele, sykman, sargan is made by fermenting, churning.
Turkmens drink green and black tea. Only here black tea is drunk in a special way - brewing it with steamed camel milk, heating it on coals, sometimes adding pieces of meat (chorba) to it. Camel thorn tea is also popular among Turkmens.
As sweet dishes Turkmens eat a special halva made from the roots of Lily plant cherish and grape, watermelon or melon juice with spices; pishme – yeast doughnuts fried in a cauldron.
And in the tandirs of Turkmenistan, the national bread churek is baked.
The national Turkmen cuisine surprises us not only with its originality and excellent taste, but also with its simplicity of preparation.
The main components of Turkmen dishes are meat and fish, depending on the region. Usually the meat of young non-working camels, sheep, gazelles, wild birds, and chicken are used.
Specific natural conditions: high temperature, dry hot winds, strong heating of the sand-allow you to cook meat in very unusual ways. For example, it is dried under the scorching sun for several days, stringing large pieces together with the bones on a high pole (kakmach). Or washed and rubbed with salt and red pepper the lamb (goat) stomach is tightly stuffed with small pieces of meat and fat, it is sewn up and buried in hot sand for a day, and in the evening it is tied to a pole. This is repeated until the stomach becomes dry.
Meat of the stomach– garyn – does not spoil for a long time, has a pleasant taste and is used in the preparation of govurma – highly fried meat, which is then eaten hot or cold, or canned and used in cooking various soups: with peas (gainatma and dograma), with tomatoes (gara-chorba), with flour (umpach-zashi), with beans and noodles (unash), with mang beans (shurpa-mash), with dumplings (etli-borek-chorbasy), with milk and noodles (suitli-unash), with rice and vegetables (mastava).
Turkmens love ash (pilaf). Only here they prepare it, unlike their counterparts in Asia, in a different way, preferring wildfowl as meat, and in the Caspian regions fish, apricots instead of carrots, separately boiled and only then mixed with all the ingredients of rice, sesame oil instead of fat and sour plum sauce and pomegranate juice to the finished dish.
Fish in Turkmen cuisine is fried on a spit, in a cauldron, stewed in pots, cooked from it soups, make balyk-shara (shashlik), cheme, balyk-berek, balykli-yanakhly-ash.
The Turkmen national cuisine is characterized by a small use of vegetables, but a large use of greens: sorrel, Turkmen quinoa (gara sel), Turkestan spinach (ismanak), goatbeard tubers (skortse-nera).
From milk, preference is given to camel and sheep, from which agaran, chal, karagurt, tele, sykman, sargan is made by fermenting, churning.
Turkmens drink green and black tea. Only here black tea is drunk in a special way - brewing it with steamed camel milk, heating it on coals, sometimes adding pieces of meat (chorba) to it. Camel thorn tea is also popular among Turkmens.
As sweet dishes Turkmens eat a special halva made from the roots of Lily plant cherish and grape, watermelon or melon juice with spices; pishme – yeast doughnuts fried in a cauldron.
And in the tandirs of Turkmenistan, the national bread churek is baked.