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.