When you travel around the country, know that every village within Turkmenisten could be compared with gastronomic book new page. Many centuries, e’ry state-region had its personal number, albeit minor, but still attributions. For example, plenty Turkmanistan areas abandoned large quantity of condiments and flavourings use, as not to “clog” natural foodtaste. Anyone also won’t find lot of greenery in traditional native dishes. Greens and all flavorings types came towards commonwealth only at nineteenth century end, so classical cuisine didn’t have time get used them much.
National Turkmenian soups
Almost all Ashgabat hotels allow holidaymakers enjoy unforgettable nationalic soups-taste, which there’s a great majority:
Chobra – bouillions made on meat-broth base;
Etli-borek-chorbasi – bouillion cooked using dumplings;
Unash is potage including noodle, beans;
Nohudla Chorba – bouilion fixed comprising beef, peas, lamb;
Mastava – suop consisting vegetable, ricy grain;
Suitly-unash – for preparing noodles, milk needed;
Shurpa-mash – prepared upon mash basis;
Gainatma – pea-soup;
Gara chourba – tomato-soup;
Umpach-zashi – flour-soup, etc.
Turkmien plov preparation features
Mentioned dish, called Turkministan ash, definitely doesn’t require special presentation. For centeneries, countryside there’re more than two dozen palov cooking ways, which has individual peculiarities in each contry region. In spite of this, plof foundation necessarily includes following ingredients:
Ram-meat;
Rice;
Pepper;
Onions;
Vegetables, cut into thin slices;
Dried-fruits, fresh fruits;
All sort of seasonings.
There’r other meat-dishes around province, which may be tasted both in restaurants and small taverns:
Govurma – meat blanched inside its own juice;
Kaurma – lambs-meat braiseed with tomatos;
Govurlan-et – lamb-meat, toasted with potatoes, tomatoes;
Chekdirme – dried or sun-cured meats;
Kokmach – tiny withered meaty sausages;
Garyn;
Hagenek;
Kebap – different kebabs kinds;
Churban-churpa ram-fat dissolved in green-tea;
Islekkli – meat-flesh balls pies, onion, so forth.
Turkminestan seafood griddling particularities
Numerous domains, located near water surface, prefer fish rather then meatfood. That’s exactly why, therefore, choosing burning Turkmenistan tour tickets toward these territories, don’t become surprised by little meaty-dishes representation in menu. Most popular fishy-dishes checklist include:
Balyuk Gavurdak;
Ball-ball;
Gaplama;
Che-me;
Balyuk-berek;
Balikly-yanahly-ash;
Fish-shorba;
Chorek’s tortillas;
Gatlam;
Chellpek;
Gatlakla
