Cuisine

Turkmen cuisine

Turkmen cuisine is heavily influenced by the country's nomadic past and the harsh desert climate. Meat, particularly lamb and beef, is a staple in Turkmen cuisine, and is often cooked over an open flame. Rice, vegetables, and bread are also commonly eaten. Soups are a popular dish in Turkmen cuisine, and are often flavored with herbs and spices like coriander and cumin.

Asian cuisine› Central Asian cuisine

Hearty, Meaty, Flavorful, Spicy, Tangy

Grilling, Roasting, Stewing, Boiling, Baking

Typical ingredients

Lamb, Beef, Chicken, Rice, Onions, Garlic, Carrots, Potatoes, Tomatoes, Peppers, Beans, Lentils, Chickpeas, Yogurt, Sour cream, Dill, Parsley, Coriander, Cumin, Turmeric, Paprika

Presentation and garnishing

Dishes are often presented in large communal platters, and garnished with fresh herbs and spices.

The national dish of Turkmenistan is ash, a hearty soup made with lamb, vegetables, and chickpeas.

More cuisines from this region...

Kazakh cuisine, Uzbek cuisine, Bukharan Jewish cuisine, Kyrgyz cuisine, Tajik cuisine

History

Turkmen cuisine has a long history dating back to the ancient Silk Road trade routes. The region's cuisine has been influenced by various cultures over the centuries, including Persian, Mongolian, and Russian. The Soviet era also had a significant impact on Turkmen cuisine, with many dishes incorporating ingredients like potatoes and mayonnaise.

Cultural significance

Food is an important part of Turkmen culture and is often served in large portions to show hospitality. Meals are typically eaten with the hands, and bread is used to scoop up food.

Health benefits and considerations

Turkmen cuisine is generally healthy, with a focus on fresh ingredients and simple cooking techniques. However, some dishes may be high in fat and calories.