A FOOD TRADITION
Turkmen Cuisine
A Central Asian cooking tradition centered on lamb, rice, noodles, breads, dumplings, and hearty soups and stews.
Dishes linked to this cuisine
1–12 of 23
Borek
A Turkish layered or rolled pastry made with wheat-based phyllo dough and commonly filled with cheese, spinach, minced meat, or other savory ingredients.
Boulama
Golestan and Iranian Turkmen ceremonial sweet rice porridge, traditionally prepared after a child’s birth and also eaten in winter.
Chekdirme
Chekdirme is a hot Turkmen meat stew of lamb cooked with onion, tomato, potato, oil, water, and salt.
Chorek
A Turkmen leavened bread prepared from wheat flour, water, salt, and yeast, with enriched versions sometimes using milk or an egg wash.
Dograma
Turkmen dograma is a communal dish of shredded wheat bread mixed with cooked lamb, onion, and savory meat broth.
Fitchi
Fitchi is a Turkmen individual baked meat pie consisting of wheat pastry filled with minced beef and onion.
Gutap
Gutap is a Turkmen stuffed wheat-flour flatbread or turnover cooked with oil and filled according to the version with minced lamb, onion, spinach, or pumpkin.
Halva
A Persian confection made by cooking flour with sugar syrup, butter or oil, and aromatic ingredients until dense and smooth, often finished with saffron, rosewater, cardamom, or nuts.
Ishlekli
Ishlekli is a traditional Turkmen baked meat pie made from wheat dough and a savory lamb-and-onion filling.
Kattama
Kattama is a layered Kazakh flatbread made by folding and frying dough, sometimes with an onion filling.
Kazan Kebab
Kazan Kebab is a kazan-cooked meat dish, commonly made with lamb, potatoes, and onion; regional preparations and cooking methods vary.
Kelle Pache
A hearty Turkmen soup made by simmering sheep head and trotters until tender, typically seasoned with garlic and sometimes sharpened with vinegar.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.