The cuisine of Turkmenistan has a long and rich history, influenced by its nomadic past, its Turkic cultural background, and its geographical location in Central Asia. Over the last 500 years, certain core elements have remained relatively consistent, although there are some influences from surrounding countries and modern globalization.
Staple Foods
- Bread: Known locally as "çörek," bread is a vital part of every meal. There are various types of bread, including flatbreads baked in tandoor ovens.
- Rice and Pilaf: Rice dishes, especially pilaf (plov), are common and are often flavored with meat, carrots, and spices.
- Wheat: Used in various forms, like bulgur and in different kinds of bread.
Proteins
- Lamb and Mutton: These are the primary meats consumed and are often cooked as kebabs or included in stews and rice dishes.
- Beef and Chicken: While less common than lamb, beef and chicken are also consumed.
- Fish: In areas near the Caspian Sea or the Amu Darya river, fish is consumed, though less commonly.
- Dairy: Fermented dairy products like yogurt and sour milk ("katyk") are popular, as well as cheeses.
Fruits and Vegetables
- Melons: Turkmenistan is famous for its high-quality melons, which are a popular local food.
- Tomatoes, Cucumbers, and Onions: These are frequently used in salads and as side dishes.
- Dried Fruits: Apricots, raisins, and other dried fruits are commonly consumed.
Herbs and Spices
- Turmeric, Cumin, and Black Pepper: These are commonly used spices.
- Fresh Herbs: Mint, dill, and parsley are often used for flavor and garnish.
Traditional Dishes
- Ichlekli: A type of pie filled with meat or pumpkin.
- Garaşyk: A noodle soup often made with chicken or meat.
- Dograma: A dish made with boiled lamb and flatbreads, similar to a stew.
- Manti: Steamed or boiled dumplings filled with meat or vegetables.
- Shashlik: Grilled meat skewers, usually made from lamb or chicken.
Sweets and Desserts
- Baklava and Çäkçäk: Sweet pastries made with nuts and honey.
- Halwa: A dense, sweet confection made with various ingredients.
Beverages
- Chai (Tea): Green and black tea are ubiquitous and consumed throughout the day.
- Ayran: A salty yogurt-based drink.
- Kumis: A traditional fermented milk drink, often consumed in rural areas.
Foreign Influences
- Russian Influence: Foods like borscht, as well as certain types of bread and dairy products, have been introduced through Russian influence.
- Central Asian Influence: Many dishes, like pilaf and manti, are shared across Central Asia.
Modern Trends
- Global Foods: In urban areas, international cuisines and fast foods are becoming increasingly popular.
Overall, the foods of Turkmenistan are a reflection of its rich history, cultural exchanges, and geographical setting. While traditional foods continue to dominate, especially in rural areas, modern influences are gradually making their mark.
