Turkmenistan food

Palaw – Turkmen Pilaf Serves 8 1 kg chicken/turkey/lamb/beef 2 tablespoons salt 300 ml (1⅕ cups) vegetable oil 1 large onion, halved and sliced 5 large carrots, julienned 1 l + 375 ml (5½ cups) wat…

One of Turkmen shepherds’ food is ichlekli (pronounced ishlekli), a meat pie that was traditionally baked buried in hot sand and embers. Nowadays, ichlekli

Dograma — the name comes from the Turkmen word meaning "to chop up" — is special occasion food and is sometimes called the national dish of Turkmenistan.

Dograma is the most traditional Turkmen dish of all and is reserved for special occasions such as Gurbanlyk, a three-day religious holiday that falls on the tenth day of the Islamic month of Zilhij…

In Turkmenistan this bread is cooked in clay oven, since we don’t have that luxury here, it is best to be cooked in gas oven on a pizza stone. Key to that is to heat the pizza stone along with the …

Dumplings turkmenistan

Turkmenistan national cuisine is distinguished by its richness of tastes, while international foods offered in the country include a conglomerate of Russian, Georgian, Turkish, Italian, Dagestani, American, Korean and Japanese dishes.

Polo (a Central Asian variant on the word pilaf) is a food staple found across Central Asia, including Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, and parts of northwestern China. The different peoples of each region have their own takes, and their own flavors, for the recipe. This recipe is for Uyghur polo, the variant of the dish found in China's Xinjiang Uyghur Autonomous Region. Uyghur food is on the whole closer in taste to Indian, Persian, or Mediterranean food…

Tajikistan claims mainly two national dishes: plov (aka osh), and qurutob. While plov is more famous and is also the national dish of neighboring Uzbekistan, qurutob, a mix of bread and onions in a yogurt sauce (with the occasional extra meat and vegetables), is specifically Tajik. Tajik culinary literature is pretty scarce. Pan-Soviet cookbooks typically