Turkmenistan food recipes and cuisine is not unlike the other countries in Central Asia.
Plov (pilaf) is the staple everyday food and it is also served at celebrations. Consisting of chunks of mutton, carrots and rice, it is 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 (often filled with spinach), and ishlykly. These are popular with travelers and taxi drivers, as they can be eaten on the move. For that reason, they are often sold at roadside food stalls. Turkmen cuisine uses little in the way if spices or seasonings. Instead, it 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. This is grilled over charcoal and garnished with raw sliced onion and a special vinegar-based sauce. Also served in restaurants and often sold in the street.
Restaurants in Turkmenistan serve a lot of Russian food 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.