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
13–23 of 23
Kesme
Kesme is a Kyrgyz soup of hand-cut wheat noodles simmered in a savory broth with meat, onion, and often carrot.
Kuurma
A hot Turkmen preparation of lamb fried or braised with onions and seasoning until tender.
Manty
Manty are steamed Central Asian dumplings made from wheat dough and commonly filled with minced lamb and onion, with pumpkin used in some versions.
Palaw
Turkmen palaw is a festive rice pilaf in which rice is cooked with lamb, carrots, onions, oil, and aromatic spices.
Pishme
Pishme is a Turkmen fried, leavened wheat-dough preparation that is commonly served warm as a snack or festive sweet.
Shashlyk
Shashlyk is meat cut into pieces, seasoned, threaded onto skewers, and grilled, typically with onion.
Shurpa
A hearty Turkmen meat soup typically made with lamb, potatoes, carrots, onions, water, and salt and served hot.
Somsa
Somsa is a traditional Turkmen baked pastry filled typically with lamb and onion and enclosed in wheat dough.
Unash
Turkmen unash is a hot noodle soup made with wheat noodles, lamb or other meat, onion, and a seasoned broth.
Yaprak Dolmasy
Yaprak Dolmasy consists of grape leaves wrapped around a seasoned rice filling that may include minced meat, onion, and herbs.
Yarma
Yarma is a Turkmen cracked-wheat porridge or thick soup simmered with water and salt, often enriched with lamb, onion, and butter.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.