2 dishes people actually cook in Turkmenistan: what they are, how long they take, and what you need to buy.
What can you cook from Turkmenistan? 2 traditional Turkmenistan dishes, from Plov (140 min, the quickest) to Dograma (150 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Turkmenistan on the map. Drag to spin the planet.
Boiled lamb, raw onion and hand-crumbled tamdyr bread mixed together and moistened with the lamb broth, the Turkmen dish of religious feasts.
Turkmen palaw is built in one cast-iron cauldron: mutton, onions and carrots simmer into a zirvak, then the rice is laid on top unstirred and left to steam.
Copper documents two dishes from Turkmenistan: Dograma and Plov. All two are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 12 different ingredients.
The two recipes need 12 ingredients between them, of which 1 is shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these two are the Turkmenistan entries. Every ingredient list on this page is complete, with quantities, and free to read.
Plov is the quickest at 140 minutes. Dograma is the longest at 150 minutes, most of it unattended. The median is 150 minutes — a weekend dish rather than a weeknight one.
Dograma is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Turkmenistan is part of Central Asian.
Countries close to Turkmenistan on the globe — and close on the plate.
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