Turkmen cuisine
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Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia. Turkmen seminomadic culture revolved around animal husbandry, especially sheep herding, and accordingly Turkmen cuisine is noted for its focus on meat, particularly mutton and lamb.[1] One source notes,
The nomadic past has left a very noticeable trace in Turkmen cuisine - the basis of the diet is meat: lamb, meat of gazelles, non-working camels, wild fowl, chicken. Beef is consumed much less frequently because this food appeared on the table much later, Turkmens don't eat horse meat at all.[2]
Turkmen cuisine does not generally use
A description of Turkmen foods presented at an annual culinary festival included "...more than 15 kinds of soup, meat and fish delicacies, ruddy ichlekli (meat pies), appetizing gutaps with different fillings (pumpkin, spinach), crumbly pilaf, kelle bash ayak and chekdirme, whole roasted lamb, kakmach, hearty yarma, numerous salads, traditional pishme, as well as sweets..."[4] At a formal ribbon-cutting ceremony for new housing, the offerings included "...all kinds of meat, poultry and fish dishes, cereals, vegetables and gourds, soups, culinary products made of dough, dairy products and drinks prepared according to ancient recipes. These include tamdyrlama, ichlekli, yarma, dograma, different kinds of pilaf, çorba, somsa, pishme, süzme, çal, agaran and much else."[5]
Meat
Gowurma is deep-fat-fried meat in bite-sized chunks, typically cooked in a cauldron (Turkmen: gazan, a large hemispherical iron pot placed over an open fire). Gowurma is used in various soups and can be eaten hot or cold, or put up for later use.[2]
Dumplings
A wide variety of filled pies and dumplings are available in restaurants and
Fruit
Melons
In the culinary arena, Turkmenistan is perhaps most famous for its
Pomegranate
Residents of oases use pomegranate (Turkmen: nar) as a flavoring, often crushing for juice to be added to or mixed into dishes.[9]
Pumpkin
Pumpkins (Turkmen: kädi) are mainly used as a soup flavoring but, hollowed out, may be used as a vessel for baking casseroles or meats. Pumpkin seeds are crushed for cooking oil.[10]
Tomato
Although a foreign import from the New World, tomatoes have become a major influence on Turkmen cuisine in the last two centuries. Tomatoes are pickled, dried, pureed, and chopped for adding to dishes, and made into tomato soup and juice.[11]
Cereal-based dishes
Breads
Meals are almost always served with naan, Central Asian flatbread, known locally as çörek. Turkmen bread is prepared differently from other breads in the region in thick, round disc-shaped loaves baked in a traditional tamdyr clay oven. Bread baked with meat inside (etli çörek, or "meat bread") can be consumed as a meal in itself. Ýagly çörek (literally "oily bread, buttery bread") is a flaky, layered type of flat bread made with butter. Pishme (Turkmen: pişme) are soft, bite-sized, sweetened, fried breads traditionally presented to arriving guests as a welcoming gesture.
Bread bears highly symbolic importance in
Pilaf
Porridges
Yarma (
Casseroles
Soups
Beverages
As in the rest of Central Asia, green tea (Turkmen: çaý) is the primary drink, consumed at all hours. In the Turkmen language, çaý (pronounced "chai") can refer either to a meal (typically breakfast) or to sitting down for a visit over tea.[14][22] In the Dashoguz region, it is sometimes drunk "Kazakh-style" with milk, often to disguise the salty taste of the drinking water in that area.
Gatyk, a thick drinking
Alcoholic beverages
Vodka (Turkmen: arak) is the most popular alcoholic beverage, due to its relatively low cost, followed by beer, wine, brandy, and sparkling wine (Russian: шампанское shampanskoye). Spirits and beer were introduced during the Russian imperial period. Beer was introduced in the 19th century by German brewers and though not a traditional beverage is popular in urban areas. Two domestic beer brands, Berk and Zip, are produced in Turkmenistan.[26][27][28]
Archeological exploration indicates viticulture in the oasis area north of the
Fish
Fish forms part of the traditional diet of Turkmen tribes residing near the Caspian Sea and along the Amu Darya. The Caspian Turkmen recipes call for both grilling and frying fish, but serving with "sesame, rice, apricots, raisins, pomegranate juice."[31]
Foreign influences
Restaurants in Turkmenistan often also serve
See also
Bibliography
- Bagdasarov, A.; Vanukevich, A.; Hudaýşukurow, T. (1981), Tуркменская кулинария [Turkmen Cuisine] (in Russian), Ashgabat: Izdatel'stvo "Turkmenistan"
- Berdimuhamedow, Gurbanguly (2014), Turkmen dastarkhan, Dishes of the national cuisine, Ashgabat: Turkmen State Publishing Service Volume 1, Volume 2
- Eden, Caroline (2020), Red Sands, London: Quadrille, ISBN 978-1-787-134829
- Esenova, Gyulshat (2019), Sachak, Traditional Turkmen Recipes in a Modern Kitchen, ISBN 978-0-578-81405-6
- One Turkmen Kitchen, One Turkmen Kitchen, retrieved 25 January 2023, website with recipes
- Туркменская национальная кухня и ее особенности [Turkmen national cuisine and its particulars] (in Russian), Infoabad, 20 November 2021, retrieved 26 January 2023
References
- ^ a b "Туркменская кухня. Особенности" [Turkmen cuisine. Particulars] (in Russian). Мастер & повар / Кулинарная школа. Retrieved 25 January 2023.
- ^ a b c Туркменская кухня (in Russian), Виртуальный музей "Сокровища Туркменистана", retrieved 25 January 2023
- ^ a b c Bagdasarov, A.; Vanukevich, A.; Hudaýşukurow, T. (1981), Tуркменская кулинария [Turkmen Cuisine] (in Russian), Ashgabat: Izdatel'stvo "Turkmenistan"
- ^ a b Международный фестиваль национальных блюд народов стран Центральной Азии (in Russian), Туркменистан сегодня, 6 August 2021
- ^ Фестиваль национальных блюд народов стран Центральной Азии обогатил традиции добрососедских угощений (in Russian), Туркменистан сегодня, 13 August 2021
- ^ Turkmenistan: Country Report to the FAO International Technical Conference on Plant Genetic Resource, Leipzig, 1996, p. 6. Retrieved April 15, 2008
- ^ Растения и Животные в Легендах и Верованиях Туркмен [Plants and Animals in Legends and Beliefs of Turkmen] (PDF), Этнография туркмен (in Russian), Moscow: Старый сад, 2020, pp. 97–98
- ^ Туркменская кухня (in Russian), Anur Tour, retrieved 26 January 2023
- ^ Туркменская национальная кухня и ее особенности [Turkmen national cuisine and its particulars] (in Russian), Infoabad, 20 November 2021, retrieved 26 January 2023
- ^ Bagdasarov, A.; Vanukevich, A.; Hudaýşukurow, T. (1981), "Chapter XII, Jams and other preparations", Tуркменская кулинария [Turkmen Cuisine] (in Russian), Ashgabat: Izdatel'stvo "Turkmenistan"
- ^ Sacred Words "Tamdyr" and "Chorek" Paseviev, Ikar. Retrieved April 15, 2008
- ^ Растения и Животные в Легендах и Верованиях Туркмен [Plants and Animals in Legends and Beliefs of Turkmen] (PDF), Этнография туркмен (in Russian), Moscow: Старый сад, 2020, p. 349
- ^ ISBN 0-7818-1072-8, page 133
- ^ Berdimuhamedow, Gurbanguly (2014), Turkmen dastarkhan, Dishes of the national cuisine, Ashgabat: Turkmen State Publishing Service Volume 1, page 154
- ^ Berdimuhamedow, Gurbanguly (2014), Turkmen dastarkhan, Dishes of the national cuisine, Ashgabat: Turkmen State Publishing Service Volume 1, page 60
- ISBN 978-0-578-81405-6, page 151
- ^ Bagdasarov, A.; Vanukevich, A.; Hudaýşukurow, T. (1981), Tуркменская кулинария [Turkmen Cuisine] (in Russian), Ashgabat: Izdatel'stvo "Turkmenistan", p. 84
- ^ Vermicelli Pudding (Süýtlaş), One Turkmen Kitchen, retrieved 26 January 2023
- ^ Bagdasarov, A.; Vanukevich, A.; Hudaýşukurow, T. (1981), Tуркменская кулинария [Turkmen Cuisine] (in Russian), Ashgabat: Izdatel'stvo "Turkmenistan", p. 90
- ISBN 978-0-578-81405-6
- ISBN 978-1633821538
- ^ Anatoly Khazanov, Nomads and the outside world, Second edition, University of Wisconsin Press, 1994, p. 49
- ^ Great Culinary Dictionary. "Chal" Archived 2007-10-13 at the Wayback Machine in Russian, retrieved April 11, 2007
- ^ I.Barkhanov. Neutral Turkmenistan newspaper Archived 2005-11-10 at the Wayback Machine, in Russian, August 9, 2001.
- ^ ZIP company website
- ^ Туркменское пиво (in Russian), Turkmen.News, 8 August 2012
- EBRD, January 2017
- ^ Muradov, Ruslan G. (2019), Семь тысяч лет виноградарства [Seven Thousand Years of Viticulture] (in Russian), Форум плюс
- ^ В Туркменистане производятся вина и коньяки 200 наименований [In Turkmenistan 200 types of wine and brandy are produced] (in Russian), SNG Today, 22 November 2017
- ^ Berdimuhamedow, Gurbanguly (2014), Turkmen dastarkhan, Dishes of the national cuisine, Ashgabat: Turkmen State Publishing Service Volume 1, page 148
- ^ Bagdasarov, A.; Vanukevich, A.; Hudaýşukurow, T. (1981), Tуркменская кулинария [Turkmen Cuisine] (in Russian), Ashgabat: Izdatel'stvo "Turkmenistan"
- ^ Argentina Steak House
- ^ Nevada Steak House
- ^ Alp Et Steakhouse
External links
- Vopr Pitan. "Chemical composition of chal (fermented camel's milk)", 1954 Jul-Aug;13(4):41-2
- Martinenko, N.l., Yagodinskaya, S.G., Adhundov, A.A., Charyev, K.C. and Khumedov, O. (1977). Content of trace elements, copper, manganese, molybdenum in culture of chal and camel's milk and their clinical significance. Dairy Sci. Abst., 40(7802), p. 824
- B. Faye and P. Esenov (eds.). Desertification Combat and Food Safety. The Added Value of Camel Producers. Volume 362 NATO Science Series: Life and Behavioural Sciences. OS Press Publication, February 2005, 240 pp., hardcover ISBN 1-58603-473-1
- Filip Noubel, "GOLDEN CENTURY OF THE TURKMENS:" A BLEAK PICTURE OF VILLAGE LIFE IN THE DESERT. EurasiaNet photo essay, 25 October 2002