- 17 February 2016
It is well known that culinary traditions of various nations develop under the influence of two conditions: historical and geographical. A nomadic lifestyle, severe conditions of living in the desert - all these factors affected the culinary traditions of the Turkmen. One of the national cuisine main features is simplicity and affordability in terms of both products choice and cooking methods.
Meals often begin with soup. The popular soup is chorba, meat an vegetable soup. Plov is a national dish. It’s basically rice dish, served with mutton, unions, carrots, spices, raisins, peas or quinces cooked all together. Poultry is sometimes used instead of mutton. Manty are pastry balls, filled with lamb and steamed. Kourma – lamb cooked in its own fat, ichlekli – meat and union pies, cooked in hot sand. Gutap – a pie, filled with meat, potatoes, spinach or pumpkin.
Turkmen have a special attitude toward bread. Cooking national bread - chorek - there is an art in itself. Tamdyr (a clay oven) where chorek is baked is considered the most sacred place in a house and chorek itself has been always honored as a protecting charm. As any other country in Central Asia, Turkmenistan is unprecedented rich in delicious fruits and vegetables. World famous are Turkmen melons with their honey odor which were exported even during pre-Islamic times. It is mainly distinguished by a variety of fish dishes owing to the country's proximity to the Caspian Sea.Turkmen people like to drink “gok chai” – green tea with dry fruits. Herbs may also be added to tea to give flavor such as mint…