A significant role in gastronomy Turkmen given all sorts of lactic dishes. This love may certainly be explained by indescribable organoleptic features and ability to reduce exposure toward extreme temperatures. Among the most popular milky productions can appear noted agaranu, gatiku, suzma, chalu, caragurtu, teleme, sykmanu, sarganu. Main component used to make these products is camel milk. Turkmenistan tour operators note that only in the eastern country regions prefer sheep’s milk. Despite region, residents prepare porridge on lactose: uitley-ash, suitly-unash, agley-shule.
