World Flavors Cookbook

Turkmenistan Recipes

Turkmen cuisine is a nomadic and desert-influenced tradition centered around mutton, camel meat, and aromatic grains. It features hearty pilafs (plov), steamed dumplings (manti), and unique dairy products like chal (fermented camel milk). The silk road history is reflected in its use of spices and tandoor-baked breads.

Recipes from Turkmenistan

• Plov Turkmen (Rice with Meat)

  The centerpiece of Turkmen cuisine, this pilaf is a slow-cooked harmony of mutton, rice, carrots, and onions, often served with yogurt or sour milk.

• Manti (Steamed Meat Dumplings)

  Delicate dough parcels filled with spiced ground lamb and onions, steamed to perfection and served with yogurt or sour cream.

• Chorba (Turkmen Meat Soup)

  A rich and clear meat broth with potatoes and vegetables, flavored with aromatic spices and fresh herbs.

• Dograma (Bread and Meat Salad)

  An ancient Turkmen dish made by shredding fresh-baked chorek bread and boiled mutton, mixed with raw onions and spices.

• Gutap (Stuffed Flatbread)

  Thin, half-moon shaped flatbreads stuffed with various fillings like meat, spinach, or pumpkin and cooked on a dry griddle.

• Shurpa (Thick Turkmen Stew)

  A thicker, more robust version of chorba, shurpa is a satisfying stew filled with chunky meat and root vegetables.

• Ichlekli (Turkmen Meat Pie)

  A double-crust meat pie, historically baked in hot sand, now typically baked in an oven or tandoor.

• Shashlyk (Grilled Mutton Skewers)

  Marinated chunks of mutton or lamb tail fat, grilled over charcoal for a smoky, tender flavor.

• Unash (Bean and Noodle Soup)

  A comforting soup made with hand-cut noodles and small beans, flavored with sour milk or yogurt.

• Chal (Fermented Camel Milk)

  A traditional sparkling, sour drink made from camel milk, known for its health benefits and refreshing qualities in the desert heat.

• Kovurma (Fried Meat)

  A traditional preservation method where lamb is fried in its own fat and stored for long periods.

• Mashhurda (Mung Bean and Rice Soup)

  A thick, nutritious soup made with mung beans, rice, and meat, flavored with tomatoes and spices.

• Pelmeni (Boiled Meat Dumplings)

  Small dumplings filled with meat and onions, boiled and served in a light broth or with sour cream.

• Chorek (Tandoor Flatbread)

  The soul of the Turkmen kitchen, this round flatbread is baked in a traditional clay tandoor oven.

• Gökdepe Flatbread with Kebab

  A popular street food featuring grilled lamb kebab served inside a fresh piece of tandoor bread with onions.

• Naryn (Hand-Cut Noodles with Meat)

  A celebratory dish of finely hand-cut noodles mixed with boiled mutton and beef, served with broth.

• Katlama (Layered Fried Bread)

  A delicious flaky, layered bread that is rolled with butter or sugar and fried until golden.

• Balyk (Fried Caspian Fish)

  Fresh fish from the Caspian Sea, simply marinated and fried or grilled with local spices.

• Kaburga (Grilled Lamb Ribs)

  Juicy lamb ribs marinated in onions and spices, grilled over a charcoal fire.

• Borrek (Fried Meat Turnovers)

  Similar to manti but fried, these crispy meat-filled dough pockets are a popular snack.

• Turkmen Herbal Tea

  Green or black tea brewed with local mountain herbs and served in small bowls.

• Khash (Trotter Soup)

  A thick, gelatinous soup made from sheep's feet and head, traditionally eaten in the early morning.

• Gurgun (Fried Bread Nuggets)

  Small pieces of dough deep-fried until they become airy, golden nuggets, often eaten with tea.

• Turkmen Style Samarkand Plov

  A variant of Samarkand plov adapted for Turkmen tastes, using local rice and often served with a side of chal.

• Turkmen Sesame Halva

  A sweet, dense confection made from sesame seeds and honey or sugar syrup.