Fakty o: Turkmen cuisine
Treść dostępna tylko w języku angielskim
Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia. Plov is the staple, everyday food, which is also served at celebrations. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven. Manti are dumplings filled with ground meat, onions or pumpkin. Shurpa is a meat and vegetable soup. A wide variety of filled pies and fried dumplings are available in restaurants and bazaars, including somsa, gutap, and ishlykly. These are popular with travelers and taxi drivers, as they can be eaten quickly on the run, and are often sold at roadside stands. Turkmen cuisine does not generally use spices or seasonings, and is cooked with large amounts of cottonseed oil for flavor.
Chegdermeh, a mixture of rice, meat, tomato and onions, is a uniquely Turkmen dish. Shashlyk, skewered chunks of mutton, pork, chicken, or sometimes fish, grilled over charcoal and garnished with raw sliced onion and a special vinegar-based sauce, is served in restaurants and often sold in the street. Restaurants in Turkmenistan serve mainly Russian fare such as pelmeni, buckwheat (grechka), golubtsy, and a wide variety of mayonnaise-based salads. Lagman, an Uyghur noodle dish, can also be found in some areas.
Uzbekistan