Palaw, often known as ash, is a staple and a traditional meal in Turkmenistan and adjacent countries. It's a must-have dish for family dinners, as well as a must-have feast for special occasions.

Palaw's major ingredients are lamb meat and rice. It's cooked with fried beef, julienned carrots, sliced onions, and rice that's been boiled. Rice is boiled, then steamed till done after absorbing the water. If desired, dried fruit and garlic can be added when it's almost done. The finest way to enjoy this regional specialty is with a chopped green summer salad.

Dograma is a Turkmen comfort food that you won't find in any other Asian country's cuisine. This traditional Turkmen meal has a long history that may be traced back to sacrifice rites and rituals. It is still revered and cooked by Turkmens on special events, weddings, and religious holidays such as Kurban Bayrami.

Fresh lamb, onion, and dry flatbread "dograma chorek" or "petir" are the main ingredients. The bread is baked in tamdyr ovens, and the lamb is prepared separately. The bread is then cut into little pieces and mixed with slices of onion and shredded meat, a task that frequently includes the entire family, with neighbors invited as well. Finally, each guest's dograma is scooped into a bowl and coated in boiling broth.

It can be seasoned with black pepper if you like it spicy.

Unash is a popular bean and hand-made noodle soup. This rich, nutritious, and delectable red pepper hot stew is ideal for chilly days. Unash is traditionally recommended to be consumed in the winter as a preventative measure to boost the immune system. When a person gets a cold or the flu, they can use unash as a treatment.

Beans, lamb pieces or govurdak, sautéed onions, and tomatoes make up the soup. The soup is then finished by adding freshly prepared hand-made noodles and boiling it until it is done. You won't be able to get enough of this meaty dish if you serve it with strained or pale yogurt.

Manti are steamed dumplings that are one of Turkmen cuisine's most popular dishes. They are dumplings, especially, that are popular in a variety of East and Central Asian nations. Meat and veggies such as onions or pumpkin make up the filling of manty. To add taste, salt and pepper are used.

It takes 40 minutes to steam in a multi-level steamer. Manti is frequently served with süzme (traditional strained yogurt), which helps to offset the meal's spiciness and provides a refreshing aftertaste.

Manti are also popular in Kazakhstan's surrounding countries, as well as Armenia and Turkey.

Since ancient times, Turkmen have relied on Govurdak as one of the most popular and fundamental beef meals. It's created by deep-frying beef pieces in their own fat. With a side of Turkmen çorek, this classic dish can be served hot or cold (bread).

Govurdak was made as a manner of preserving meat in the days before refrigeration. Govurdak keeps its culinary quality for a long time and can be stored in the refrigerator. It's used as a base for various Turkmen foods and to give them a rich, flavorful flavor.

Gazanlama, a very unique meal in Turkmen cuisine and an ancient dish, is typically prepared in the desert by shepherds using saxahual, a desert bush. Because Gazanlama cannot be prepared in a contemporary kitchen, one has an opportunity to see the stunning Turkmen desert while eating this feast cuisine.

Lamb meat is marinated in salt, paprika, and garlic before being cooked over hot embers and covered with a large cauldron lid that is then buried in somewhat damp sand. The meat has a delicious, unique flavor thanks to the fragrant smoke from the saxahual coals. The aroma of meat grilled over saxahual embers is tough to describe. Gazanlama is a difficult dish to prepare, but it is well worth your effort and time.

Turkmen çişlik, like kebab, consists of skewered chunks of meat, mainly lamb, barbecued over an open fire constructed of desert wood saxahual, a tree-like shrub native to Turkmenistan's Karakum Desert.

It's a meal that was popular in the former Soviet Union and is still popular now.

The secret ingredient in Turkmen çişlik/kebab, desert wood saxahual, is what makes it so unique. The fragrance of the fire pervades the meat, which is cooked over it, allowing the flesh to acquire the roasted flavor of the wood. çişlik is a popular grilled meat on Turkmen tables, therefore if you're seeking for a different grilled experience, try çişlik!

Gutap is a savory half-moon-shaped pastry that takes culinary influence from southern Asian neighbors and is usually served as a side dish. This meal, which is crispy on the outside and juicy on the inside, is also known as street food, so you can get it in marketplaces and bazaars if you're traveling.

Meat or spinach, pumpkin with chopped onions, salt, and pepper make up the stuffing. The filling is placed in rolled-flat dough and folded into a half-moon shape before being deep-fried or cooked in a skillet with a little oil and turned once until golden brown on both sides. The gutaps can be baked in the oven, but with a little thicker dough in this instance. The meal goes well with soups and salads, but it can also be eaten on its own.

A Turkmen will never eat their naan with just one hand.

Chorek (flatbread), often known as naan in some areas, is the most significant item on a traditional Turkmen table. Bread is always handled with care, and when a guest arrives, it is the first thing presented to them, along with green tea.

Fresh yeast, salt, and water are used to make the dough. The dough is baked in a tamdyr, a clay oven, after resting for two hours in a warm environment. It is regarded the most sacred spot in a home.

There are savory and sweet bread varieties to choose from. Bread with meat inside can be consumed as a whole meal. Yagly çorek (meaning "oily bread") is baked with butter in rolled-out dough, with layers generated by rolling and folding.

Turkmen bread, fresh from the tamdyr (oven), is best consumed dipped in cold water close to the warm tamdyr while additional bread pieces bake.

Işlekli (pronounced ishlekli) is a Turkmen shepherd's meat pie that was traditionally prepared by burying it in hot sand and flames. Although işlekli is now baked in an oven, local fans maintain the original method for a more authentic experience.

Meat, sheep's fat, and onion, all sliced into small bits, and pepper make up the stuffing. The meat must be chopped since chopped meat produces better results than ground meat. The filling is sandwiched between two circular flat dough pieces, which are then pushed together to seal the edges. To allow the steam to escape, a hole is created in the middle of the pie. After that, it's cooked until the top is light golden. The delectable and juicy flavor of this exquisite pork pie is just irresistible.

Pishme is a traditional Turkmen dish. It is a typical food provided with green tea during celebrations, particularly weddings and "galpak toy" — a celebration for a child's first haircut. Despite the fact that pishme is currently considered a sweet snack, it was originally made without sugar. However, it has evolved into a sweeter, more delectable nibble in recent years.

To make the dough for pishme, combine flour, dry yeast, salt, milk, and sugar (optional) in a mixing bowl. Allow approximately 10 minutes of resting time after dividing the dough into smaller rolls. Roll out the dough to a thickness of 5 mm. Cut the dough into long strips that are 4–5 cm broad. The strips are then sliced crosswise to form diamond shapes. Fry the dough in batches until golden brown, then strain. This light and refreshing snack can also be served for breakfast with homemade fruit jam and green tea.

Turkmenistan's famed çal (camel's milk kefir) is a must-try for anybody visiting the country. Al is a Turkmen traditional drink prepared from fermented camel milk. Because camel's milk has a high sugar content, it can be fermented. Turkmenistan claims that a glass of breakfast çal can wake you up faster than a double espresso. It's also thought to have medicinal effects.

The cream is skimmed from the milk, then the milk is diluted with water and fermented slightly to form çal. It is consumed close to where it is manufactured, shortly after it is made, because it is exceedingly perishable and necessitates specific preparation processes. Allow this pleasantly tart, effervescent drink to cool you down in Turkmenistan's scorching heat.

Pelmeni (Börekli çorba) are dumplings with a filling wrapped in thin, unleavened dough that originated in Russia. The dish is popular among Turkmen and has quickly become a Turkmen supper.

The soup with Turkmen dumplings is particularly flavorful and spicy. Dumplings are prepared in a vegetable broth with govurdak (meat) and veggies. This delicious soup is accompanied with süzme (strained yogurt). It's great as a starter, but it's also good as a main dish.

Asma çorba is a traditional Turkmen soup dish that Turkmen eat throughout the year. In a bowl, lamb broth, boiling vegetables (potatoes, tomatoes, fried onion, and carrots) are combined with boiled lamb flesh and bones, then salted and peppered to taste. For a pleasant scent, bay leaves are occasionally added. Turkmen bread and sour cream are always served with Asma çorba (if desired).

When eaten hot directly from the pot, this straightforward and honest soup is quite tasty. This delicious supper, infused with the aromas of meat and veggies, will undoubtedly warm your belly and soul.

Batyrma is a Turkmen term that literally meaning "to dip."

Batyrma is a traditional summer dish eaten by Turkmen. In one pot, the recipe combines a variety of the best fresh veggies. Ripe tomatoes, bell peppers, eggplant, and onion are crucial components, similar to ratatouille. With a couple of eggs, it can be served as a filling breakfast. If you add finely chopped meat or diced potatoes, the cooking time will increase.

Batyrma is consumed by dipping pieces of bread into it, as the name suggests. When you're needing something hot and fast, this simple yet hearty dinner can satisfy you completely.

Süzme is created by straining yogurt for several hours, ideally for a day or two. What's the end result? Süzmeçal is a thick, creamy yogurt that may be spread on bread or made into a delightful summer drink by mixing it with cold water and salt.

Süzme, like yogurt (gatyk), is used to garnish soups, pasta dishes, and dumplings.

Nomadic Turkmen used to create yogurt (gatyk) from milk, then strain it to make süzme (strained yogurt; the yogurt is strained by hanging it in a cloth bag), and finally dry the süzme to make gurt (hard, sour balls). Gurt was a convenient technique to preserve dairy goods and was substituted for yogurt in recipes such as unash. These raffaello-looking Turkmen gurt balls can also be consumed as a quick snack with a cup of tea.

To make this delectable treat, combine salt and süzme in a mixing bowl, then roll into a ball between your palms. Place the balls on a dish and arrange them. Allow the balls to dry in the sun until they are firm. Gurt takes 2 to 5 days to dry outside and 2 to 5 days to dry indoors.

Süle is a Turkmen specialty that is both humble and tasty. With meat or govurdak, rice, and other veggies, this hearty and healthful rice pudding is made.

The porridge's flavor is enhanced by the addition of delectable govurdak (meat), potatoes, and tomatoes. Serve the dish to people who are eager to devour it, with red pepper flakes added for spice lovers.

Mäşewe is a delicious mungbean and vegetable soup that is thick but light. Depending on the mood, Govurdak (meat) can be added. First, vegetables (usually potatoes, carrots, and onions) are sauteed, and then mungbeans are cooked till soft in their own juices. If preferred, this dish can be served with bread and fresh onions, just like other Turkmen cuisines.

Kelle başayak çorbasy (boiled head and feet) is a particularly unique Turkmen meal made up of lamb heads and feet. It's served at weddings and funerals, as well as on regular dinner tables.

The head and feet are carefully cleaned, washed, and readied. Then, in a large saucepan with water, place them and turn on the heat. Once the water begins to boil, the scum is removed. Cook on low heat until all of the meat is soft, then season with salt to taste. In separate bowls, the broth and the meat are presented.