The turkmen

Turkmenistan or the Republic of Turkmenistan is a country that is located in Central Asia.

Historians have established that the ancestors of modern Turkmen came to these lands as early as the 2nd century BC.

Much later, the ancient Marginian civilization was captured by the Persians. True, not for long, because the Great Alexander the Great soon conquered all Persian lands.

Starting from the 3rd century BC, Turkmenistan was ruled by the Persians, Hellenes, Turks, Arabs, Oghuz, Mongols. In the 19th century, Turkmenistan joined the Russian Empire. And only after the collapse of the USSR did Turkmenistan gain full independence.

Such an ancient history and multinational nature of the peoples of Turkmenistan could not but affect the recipes of Turkmen cuisine, which incorporated Asian, European and Soviet traditions. However, under the influence of other cultures, Turkmen cuisine managed to maintain its identity and distinctive features.

For example, all Turkmen dishes, even if they are similar as two drops of water to other Asian treats, have their own names. Turkmen pilaf is called nothing more than ash, famous Asian mants in Turkmenistan are called birch. And such a mandatory dish of Turkmen cuisine as gulak, squirrel or jacket denotes the dish Besmambk.

Turkmen cuisine recipes can be called typical for the peoples of the Central Asian region. It should be noted that two independent culinary traditions calmly coexist in Turkmenistan. National cuisine of cucumbers or Caspian Turkmen and recipes of Turkmen cuisine of Tekins who live in the eastern regions of the country.

The main difference between the recipes of Turkmen cuisine of Tekintsy lies in the widespread use of lamb, while cucumber residents prefer camel meat, as well as game (partridges, quail, pheasants). Methods of preparing meat dishes of Turkmen cuisine differ depending on the region of the country.

For example, the Yomurda peoples have been drying Kakmach meat since ancient times right under the rays of the sun, this is due to the incredibly hot climate in that part of Turkmenistan. Interesting is the peculiar recipe for dried meat in Tekin. Finely chopped pieces of meat are put into the cleaned stomach of a ram or goat, lard is added and pressed so that it does not remain inside the air.

The stomach is then sutured and placed in sun-hot sand for exactly a day. After natural drying, Garin meat acquires an incomparable taste and aroma, and can also be stored for a long time. Turkmens cannot do without dairy products, which are made from camel and sheep's milk. The most famous Turkmen products are agaran, karangut and sargan drinks.

In the recipes of Turkmen cuisine, you can find fish dishes that are mainly prepared by residents of the Caspian territories of yomurda. Usually fish is fried on a spit or in a boiler with boiling oil. The fish is necessarily seasoned with sesame seeds, uryuk, pomegranate juice. It is customary to serve rice as a side dish for fish.

Red varieties of Turkmen fish are used to prepare a local delicacy - barbecue or bullet balyk, as well as cavurdak. Rather severe climatic conditions do not allow Turkmens to grow many vegetable crops. Therefore, most often in the dishes of Turkmen cuisine you will find tomatoes, carrots, radish and mash.

In Turkmen cuisine, such greens as sorrel, gara sel swan, spinach and goat garden are used. No Asian cuisine is complete without plenty of spices, condiments and spicy herbs. Turkmen cuisine is no exception. Turkmen dishes will always be seasoned with saffron, garlic, parsley, red or black pepper, as well as abundant onions.

The most popular fruit in Turkmenistan is apricot or uruk, it is added even to meat and fish dishes. Watermelons and melons grow perfectly on Turkmen lands. Turkmenistan is famous for its sweets. The famous halva from Cheresh and black tea with camel milk is considered the best dessert for any resident of Turkmenistan.