Turkmen cuisine is rich in meat dishes. In Turkmenistan, you can try many interesting dishes, ranging from juicy meat stews and kakmachi to seafood-based meals. Here is a list of 10 dishes worth trying in this country.
Chekdirme
Chekdirme is a traditional Turkmen dish that combines rice, meat — usually lamb, tomatoes, onions, and spices. Its history dates back to nomadic times when shepherds would prepare it on the go. Over time, chekdirme has become an essential part of Turkmen cuisine, remaining popular both among locals and tourists.
Yshtykma
Yshtykma is a traditional dish of Turkmen hunters, consisting of a stuffed wild duck. The stuffing includes onions, ajgon, garlic, apricots, raisins, and pepper. The cleaned duck is fried in a cauldron for about an hour until a crispy crust forms, and rice is cooked in the fat leftover from the duck. It is important to use wild ducks, not domestic ones, to preserve the authentic taste of the dish.
Chorba
Chorba is an ancient traditional dish of Turkmen cuisine, a meat-based soup. The base includes meat — beef, lamb, or game — along with a variety of vegetables that are slow-cooked in a large pot. Chorba is not only nourishing but also remains an important part of Turkmenistan’s cultural traditions.
Balikly yanahli ash
Balikly yanahli ash is an interesting variation of Turkmen pilaf for seafood lovers. It consists of boneless fish fillets, rice, plenty of carrots, herbs, and lemon or pomegranate juice, which gives the dish a rich flavor. This hearty pilaf satisfies hunger for a long time. You can try it both in restaurants and guesthouses across Turkmenistan.
Kakmach and Garyn
Turkmen cuisine is renowned for its meat dishes. Kakmach is dried meat made by the Yomud people in the Balkan and Dashoguz regions. Pieces of meat are placed on sticks, which are stuck into the ground and left to dry in the sun for several days.
Garyn
Garyn is a meat dish where lamb is cut into pieces, mixed with tail fat, and tightly packed into a washed stomach. The stomach is then tied and buried in hot sand, where the meat is dried for several days. Like kakmach, garyn has a unique taste and can be stored for a long time. The finished dish can be fried before serving.
Baklava
Baklava, also known as pahlava, is a sweet pastry made of layers of dough soaked in honey syrup or sugar water, and topped with walnuts. The first mention of baklava dates back to the 15th century when the dessert was prepared for the Ottoman Sultan’s palace. Thin layers of dough are stacked with butter, then cut into diamonds and generously drizzled with honey before serving.
Gutap
Gutap is a Turkmen dish in the shape of a crescent, resembling cheburek. It is made with unleavened egg dough, mixed with hot water. The filling can vary: minced meat with onions, herbs to taste, and mushrooms. Gutaps with herbs are usually made in spring, baked in a tandoor, an oven, or fried in oil.
Camel thorn tea
Camel thorn tea, or yandach, is a unique beverage in Turkmen cuisine. It is made from dried flowers and herbs of a plant called tumbleweed plant, which has antibacterial properties. The brew is consumed both internally and externally to treat various ailments. The tea is rich in vitamins B, P, C, and K and has a tonic effect.
Balyk Borek
Turkmen cuisine is diverse when it comes to fish dishes, and one of them is balyk borek — fish-filled dumplings. Fresh fish such as pike perch, carp, mullet, sturgeon, beluga, or kutum is typically used. The fish is carefully cleaned, washed, and cut into small cubes by hand, without using a meat grinder. The filling is mixed with finely chopped onions, spices, and beaten egg. The mixture is then placed onto dough, shaped into little pockets, and steamed.
