Monday, July 21, 2008

Turkmen food

(posted by Sarah)

These pictures are all of home-cooked (except for the somsa) meals. All made entirely from scratch (except for the kielbasa). I know of four meals that I still need photos of, but this is the vast majority of what’s eaten here.

Chorek: Turkmen bread, being baked. Instead of sitting flat on the bottom of the oven, Turkmen bread is baked stuck to the sides of the oven. The oven (tamdyr) is a 3 foot wide hemisphere, with the opening on the top.

Bilishi: Deep-fried meat-filled rolls.

Bogursak: Deep-fried fist-sized dough, with or without sugar sprinkled on top.

Chorba: Soup (pictured with meat, potato and rice).

Fried eggs with meat: self explanatory. A common lunch.

Gatlama: Deep fried flat bread, with or without sugar on top.

Gay-ysh: Possibly my favorite. Noodles with meat, potatoes, onion and green onion or dill on top (if fresh). Served with the broth from the meat.

Grechka: Buckwheat noodles, meat and carrots.

Kohlbasa: Fried kielbasa with onions and hard boiled eggs. Another lunch food.

Manty: Steamed meat dumplings, served with yogurt (and occasionally ajyka, a spicy sauce.) Dill sometimes goes in the yogurt, which makes it even better. I have learned 4 ways to wrap manty.

Palow: This is the Turkmen meal. Fried rice with carrots and meat. Finicky volunteers scorn it. I love it. It is eaten at every celebration for any occasion.

Pilmen: Meat tortellini, in broth.

Freshly wrapped pilmen, waiting to be boiled.

Prashka: Deep-fried dough pockets, with meat.

Shashlik: Meat shish-kabob. This here is pork (a Russian influence.) On the plate to the left you will see orange wedges [mixed in with the meat]. These are solid chunks of fat. Also featured: tomato, cucumber & green onion salad, and local Boldumsaz vodka.

Söle (pronounced 'shole'): Like palow, but cooked with milk. Extremely filling.

Somsa: Baked hot pockets. These were bought at the bazaar. Everything else is homemade.

Sous: Meat, potato, carrot. Can’t go wrong.

I am wearing a traditional Turkmen don (the coat) and telpek (the hat). Next to me is my host brother, Wepa, holding my other host brother’s baby daughter, Leylinur. Because she is my brother’s daughter, due to Turkmen culture, I call her my sister. Behind us are our grapevines and satellite dish.


Шаҳриёристон said...

Dear Jon Rosenzweig,

My name is Ata Amandurdyev. Presently I am working at CeLCAR (Center of Languages of the Central Asian Region) of Indiana University (USA). I am writing a Turkmen textbook (introductory level). Presently I am collecting photographs, video and audio materials for the textbook.
I have found interesting and appropriate your pictures on Turkmen food which are on weblog and I would like to include some of them into my textbook. We are an educational organization and we cannot provide you by honorarium, but we can indicate the name of your name or name of an organization as an author of this material . We need your official permission to use your materials and your photographin high resolution.
We would very appreciate if you kindly give us permission to use your photographs and other materials on Turkmenistan.
If you agree we will send you a permission form to fill it up.

Amandurdy (Ata) Amandurdyev
Ph.D in Linguistics
Turkmen language specialist
(812) 856-6716

Шаҳриёристон said...

Please, contact me through following emails:

kutluakbakshy said...

All of these foods exist in Turkish, Kazakh, Kyrgyz, Uzbek, Uyghur, Tatar traditional cuisines with the same names. So, these are common Turkic foods.