Food of Turkmenistan

Turkmen cuisine centers on lamb, rice, bread and melons, shaped by desert and oasis life. Plov, dograma and ichlekli are popular, and green and black tea are drunk all day. Turkmen melons are among the sweetest in Central Asia.

Plov
National dish

Plov

Rice with lamb, carrots and onions.

How to make Plov

Staples

  • lamb
  • rice
  • wheat
  • melon
  • bread

Signature flavors

  • cumin
  • black pepper
  • onion
  • dill

Main dishes

Plov
Plov

Rice with lamb, carrots and onions.

Key ingredients: rice, lamb, carrotsFull guide →
Dograma
Dograma

Bread soaked in a meat broth.

Key ingredients: bread, lamb, onion
Ichlekli

A meat-filled pie baked in a pan.

Key ingredients: dough, lamb, onion
Manti
Manti

Steamed dumplings.

Key ingredients: dough, lambFull guide →
Kebab
Kebab

Grilled skewered lamb.

Key ingredients: lamb, onionFull guide →

Breakfast

Chorek with butter

Round bread with butter and tea.

Key ingredients: flour, butter

Street food

Samsa
Samsa

Baked pastries with lamb.

Key ingredients: dough, lambFull guide →

Soups

Shurpa
Shurpa

Meat and vegetable broth.

Key ingredients: lamb, potato

Salads

Tomato and cucumber salad
Tomato and cucumber salad

Fresh vegetables with herbs.

Key ingredients: tomato, cucumber

Breads

Chorek

Tandoor-baked round bread.

Key ingredients: flour

Desserts and sweets

Halva
Halva

A sweet of flour and sugar.

Key ingredients: flour, sugarFull guide →
Pishme

Fried dough puffs.

Key ingredients: flour, oil

Drinks

Green tea
Green tea

The daily drink.

Key ingredients: tea
Ayran
Ayran

A salty yogurt drink.

Key ingredients: yogurt, water, saltFull guide →

Fruits and produce

Melon
Melon

Turkmen melons are very sweet.

Key ingredients: fresh
Grapes
Grapes

Fresh and dried.

Key ingredients: fresh
Pomegranates
Pomegranates

Autumn.

Key ingredients: juice

Dish guides from Turkmenistan

Explore Turkmenistan on Geographical EffectMaps, capital and cities, population, climate, landscapes and landmarks.

More cuisines of Central Asia

About this page

Descriptions written by Intercontinental Chef. Dishes are listed as commonly eaten today; many are shared across neighbouring countries.

Photo credits
  • Afghan Palo: Jost Wagner, CC BY-SA 1.0 (Wikimedia Commons)
  • Бешбармак из говядины 01: Pannet, CC BY-SA 4.0 (Wikimedia Commons)
  • Kayseride bir restoranda Kayseri mantısı (cropped): Kızılkum, CC BY-SA 4.0 (Wikimedia Commons)
  • Şiş kebap and pilav: E4024, CC BY-SA 4.0 (Wikimedia Commons)
  • Ouzbékistan-Samsas: Ji-Elle, CC BY-SA 4.0 (Wikimedia Commons)
  • Bean soup with tomatoes and red peppers: Gillgaramond, CC BY-SA 4.0 (Wikimedia Commons)
  • A large mixed salad: Gatorfan252525, CC BY-SA 4.0 (Wikimedia Commons)
  • Orient sweets (special halva) Samarkand, Siyab: Shuhrenataxmedov, CC BY-SA 3.0 (Wikimedia Commons)
  • Green tea 3 appearances: Alessandro Martini, CC0 (Wikimedia Commons)
  • Fresh ayran: Mavigogun, CC BY-SA 3.0 (Wikimedia Commons)
  • Cantaloupe and canary melon: Atomicbre at English Wikipedia, CC BY 3.0 (Wikimedia Commons)
  • Grapes, Rostov-on-Don, Russia: Vyacheslav Argenberg, CC BY 4.0 (Wikimedia Commons)
  • Pomegranate Juice (2019): Augustus Binu : flickr, CC BY-SA 3.0 (Wikimedia Commons)