The development of the lands of Central Asia, the territory of modern Turkmenistan, began from the II century BC.Turkmenistan is a country that survived the capture of the Persians and the reign of the great Alexander of Macedon in the distant past. From the 3rd century BC the lands of Turkmenia passed from the hands of Persians, Hellenes, Arabs and Turks, Oghuzes, Mongols and other conquerors. Only since the XIX century Turkmenistan began to fight for its independence in the Russian Empire, and eventually in the USSR.Only after the collapse of the last power Turkmenistan gained its independence.
Traditions of Turkmen cuisine
The ancient history and influence of many peoples on the Turkmen population could not but leave a trace in the traditional Turkmen cuisine. It absorbed many, both Asian and European recipes. But, despite the obvious influence of other cultures and traditions, Turkmen traditional cuisine still managed to preserve its entire identity.
Own names of Turkmen dishes, even if they are similar to Asian counterparts, make them truly Turkmen. Ash is Turkmen pilaf, manti is birch, and gulak, the obligatory dish of traditional cuisine, is called Beshmambak.
Favorite Turkmen products and the best dishes
Central Asian recipes in most cases are typical for the whole region. Two culinary traditions are harmoniously united on the territory of Turkmenistan, which have become independent: they are the national cuisine of the Ogurdjalins and culinary recipes of the Texans living in the eastern regions of the country. The main difference between the recipes of these two cuisines is the use of meat: the Texans use lamb everywhere, and the Ogurdjalins prefer the camel. In addition to it, game is also used: partridges, quails and pheasants.
Regional differences are also in the ways of cooking. The people of yomudra have dried meat for a long time under the rays of the sun, because the climatic conditions permit it. Dried meat is prepared and tekinets, though in a rather peculiar way: in a cleaned mutton stomach chop slices of meat, bacon and begin to press so that all the air comes out of the stomach. After that, the stomach is buried in the hot sand heated by the sun and waiting for the day. This way of natural drying gives the meat an incomparable taste and aroma. But most importantly - meat can be stored for a long time.
Dairy products are also an important element of Turkmen cuisine. They are made from camel and sheep's milk. Famous milk drinks of Turkmen cuisine are sargan, carangut and agaran.
Fish in traditional Turkmen cuisine is found only among the people of yomurdy, who live on the Caspian territories. Traditionally, fish are fried on a spit or in a cauldron with boiling oil. Add to the fish apricots, sesame seeds and pomegranate juice. The garnish is fig. Turkmens use fish of red varieties for cooking kavurdak - local delicacy.
Vegetables in the Turkmen cuisine are dominated by radish and tomatoes. Such scarcity is due to severe climatic conditions.
But the greens in the traditional kitchen is not the last place. Widely known and used are sorrel and spinach, quinoa and kozloborodnik.
In no Asian cuisine can not do without spices. Their abundant amount is present in any dish. Saffron, parsley, garlic and pepper, onions, all kinds of spicy herbs and seasonings will find a place in cooking.
Apricot is the leader among the fruits of popularity among Turkmens. It is added in the damp, dried, fried or boiled form during the preparation of meat and fish dishes. Water melons and melons, as well as halva and tea with the addition of camel milk - a favorite delicacy of the Turkmen.