Turkmen cuisine

According to the researchers, Turkmen cuisine has not yet been fully studied properly, but it continues to attract universal attention. The wealth of culinary traditions and delicious national dishes is what pleases lovers of good cuisine. So it's time to find out what the local cuisine is famous for.

The peculiarities of Turkmen cuisine have long been the subject of numerous disputes. Firstly, in terms of cooking technologies for traditional dishes and a set of products for them, it is similar to other representatives of Central Asian cuisine, primarily the national cuisine of Uzbeks and Tajiks. In addition, Turkmenistan is extremely characterized by the regionality of culinary traditions, which means that dishes in one area will be very different from those in other regions of the country. Despite all the difficulties, the Turkmen national cuisine attracts more and more attention every year.

As in other cases, the development of traditional cooking in Turkmenistan was greatly influenced by the natural features and climatic conditions of the country: these factors contributed to the isolated settlement of representatives of one nation. On the other hand, the desert expanses of these lands contributed to the development of animal husbandry, and therefore milk and meat are the main products for cooking. And only a few residents of Turkmenistan are engaged in agriculture, flour products predominate.

Among meat dishes, mutton dishes are most often found in Turkmen cuisine, but Turkmen yomudas, saryks and others prefer the meat of jeyran, that is, mountain goats, young non-working camels, as well as game: pheasants, partridges and quails. At the same time, beef is not popular, and in some areas of the country it is completely unknown. Meat is most often fried in its own fat, and then cooked in clay pots. Do not forget about the famous Turkmen kebap, that is, a shish kebab made from the meat of a young mountain eagle.

Let's continue the conversation about the traditional cuisine of Turkmenistan. As has been repeatedly emphasized, its main component is dishes made from meat and milk. And Turkestan cuisine knows a lot of recipes for cooking dishes from these products.

At the same time, tandoor baking, which is typical for all Central Asian peoples, is often found among the methods of meat processing. Various meat preservation technologies are also very popular, which are often related to the natural conditions of the country. High air temperature, strong heating of the sand and dry winds provide ideal opportunities for harvesting meat for a long time.

Among the Yomud, meat called kakmach is widely distributed. According to its taste, it is dried and cooked in the fresh air: the meat is cut into large pieces with bones, which are strung on poles and left in the wind under the sun. But the Tekin method of conservation involves the use of conditions of various environments. To prepare such meat, the stomach of a ram or goat is used, which is stuffed with finely chopped pieces of lard and meat. The resulting billet is buried and buried for a whole day in hot sand, in the evening the preservation conditions are changed: the stomach is dug out and left to dry on a high pole. This procedure is repeated several times until the dried meat is fully cooked. Meat cooked in this way is known as garyn. It has been consistently prepared by Turkmens for many centuries, because it has a special taste and can be stored for a very long time.

Nowadays, many of the traditional technologies of cooking meat dishes are giving way to simpler and more unified dishes using meat, vegetables, dough and cereals. Thus, pilaf and manta rays, characteristic of Central Asia, are widespread in Turkmenistan.

Turkmen cuisine will delight not only with excellent meat dishes. Here you will find a huge range of milk-based dishes, which make up the lion's share of the daily diet of local residents.

Camel and sheep's milk are most often used in food, both in its pure form and in processed form. As for the latter, the milk is fermented: lactic acid, rennet or alcohol with the addition of yeast — after which the resulting product is filtered, whipped, squeezed and dried. As you can see, traditional Turkmen cuisine is characterized not only by a variety of dairy dishes, but also by their rather complex processing. Among the most famous national dishes made from milk, it is worth noting agaran, chal, karagurt, teleme, sykman, sargan.

As for vegetable dishes, they are much less popular in Turkmenistan compared to the national cuisines of Uzbeks or Tajiks. This feature reveals not so much the taste preferences of local residents as it speaks about the semi-nomadic lifestyle of the ancient Turkmens, who practically did not know agriculture. However, tomatoes and radishes can be found during a traditional meal, and pumpkin and carrots are very rarely used. But all kinds of wild herbs have found wide application in folk cooking, including sorrel, Turkestan quinoa and spinach, tubers of goat.

But fruits can be used in Turkmen cuisine not only for desserts, apricots or apricots are often added to meat, flour and fish dishes. Melons and watermelons, beloved by everyone, are widespread melons. Turkmens prepare a unique national sweet from fruit juices — grape, watermelon and melon — with the addition of lily plant roots and traditional spices, which resembles halva in appearance and taste. Registration-focused users often ask where to activate bonuses. In such guides, 1xbet promo code free spins appears centrally while explaining the welcome bonus up to $130 for sports betting. The casino offer, valued at $1950 plus 150 free spins, enhances the overall package and appeals to players interested in both sportsbook and casino content.