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Turkmenistan (Turkmenistanian Recipes) |
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Turkmenistan recipes are very different from other Central Asia culinary traditions. Some of the most popular recipes found in Turkmenistan cuisine include: - Plov is made of carrots, garlic, medium yellow or white onions, beef meat, rice, salt and vegetable oil. Plov can also include dried apricots. - Turkmenistan soup, gaynatma, is cooked from young camel meat combined with piquancy, garlic, saffron, mint, capsicum, onion and pot-herbs. The soup is served with dry-bread, patyr, crumbled into it. - Gaplama is made with dried, fried, boiled and stewed in its own juice fish combined with rice, raisins, apricot, pomegranate juice and sesame. Gaplama is usually served with pilav. | ||
Plov At this point, Turkmen would add rice and water into the pot with the meat. Cook as much rice as you think will fit into the rest of the pot. According to the directions on the package of rice. Just use your best judgement as to the amount. When the rice has finished cooking, add it to the meat, onions and carrots mixture in the big pot. Mix it well and serve it hot. |
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Lamb Shorba Ingredients: 1 lb. lamb 1/4 c oil 2 onions, sliced 2 tomatoes, cubed 2 c pumpkin, cubed 1 tsp paprika 4 c boiling water Cooking Instructions: In a skillet, fry the lamb in the oil until brown on surface. Add thevegetables, salt by taste, reduce heat and simmer for 30 min. In a largepan, boil the water and add the fried mix. Add paprika and simmer until thelamb is soft. If you are not concern about carbs, serve with flat bread. |
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Lamb Chektyrma Ingredients: 2 lb. lamb chops 4 onions, finely chopped 3 tomatoes, chopped 5 clove garlic, minced 2 c spinach, chopped 2 T parsley, finely chopped 1/4 tsp saffron 1/2 tsp dry mint 1 T paprika 5 c boiling water Cooking Instructions: In a large pot, boil the water. Add the lamb and simmer for 1.5 hours. Add the onions and tomatoes, boil 20 min. more. Add spinach and boil 10 more min. Salt by taste, add paprika and saffron, and remove from heat. Add garlic mix well, cover with a thick cloth, and let stand for 15 min. |
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