Turkmen: LangMedia Materials and Resources for Less-Commonly Taught Languages

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Food, Cooking, and Various Dishes in Turkmenistan


Fruits and vegetables are seasonal, always fresh and organic.

Meat at the butcher shop

The meat in Turkmenistan is usually fresh, cut and for sale in the butcher shops.


Bread is considered an important part of the meal in Turkmen culture. The taste, shape, and ingredients of Turkmen bread, known as "nan" or "corek," vary according to the region. Above is a type of "nan" made in Mary.

Corba   Kebabs

Corba is kind of Turkmen soup. "Shashlyk" is one of the ways Turkmen make kebabs.

Plov   Palov

Palov is a famous Turkmen rice dish with meat, vegetables or fruits. There are numerous variations of palov, depending on the region.

Pelmeni   Pelmeni

Pelmeni was originally a Tatar dish brought to Turkmenistan during the Russian conquest. Turkmens have adapted and added it to their diet. Now pelmeni is made with a number of different stuffings and sauces.

Table of food   Table of food

The range of summer vegetables results in an wide assortment of salads, as can be seen above.

Golobsy   Making golobsy

Dolma means "filling." Turkmen cuisine features stuffed peppers, grape leaves, and cabbage leaves. The above picture shows the process of stuffing cabbage leaves for a dish called golubsy.

Pastry   Koke

"Koke" is a pastry with a variety of nuts. Borek is also a pastry stuffed with sweet nuts. The yellow dish is "chackcack," a version of fried dough with honey.