Turkmenistan is an exciting way to explore the country's rich culinary heritage while experiencing its unique culture and traditions. The cuisine is influenced by Central Asian, Persian, and Turkish flavors, with an emphasis on fresh ingredients, grilled meats, hearty stews, and freshly baked bread.
Here are some of the most prominent Turkmen dishes. 

Main Dishes:

• Plov (Ash): A cornerstone of Central Asian cuisine, plov in Turkmenistan is a rice dish cooked with chunks of meat (typically lamb), carrots, onions, and spices. It's often prepared in a large cauldron for special occasions.

• Shashlyk: Skewered and grilled meat, usually lamb, cooked over a charcoal fire. What makes Turkmen shashlyk distinct is the use of saxaul, a desert shrub, for the fire, which imparts a unique flavor.

• Dograma: This is a traditional and ancient Turkmen comfort food often prepared for religious holidays. It consists of torn flatbread mixed with boiled mutton and onions, all soaked in a flavorful broth.

• Chekdirme: A slow-cooked stew made with layers of meat (lamb or beef), tomatoes, potatoes, and onions, creating a rich and flavorful broth.

• Ichlekli: A large meat pie, often considered a national dish. Historically, it was a practical dish for shepherds and was baked by burying it in hot sand and embers.

• Kazanlama: An ancient dish where marinated lamb is placed directly on hot coals and then covered with a large cauldron that is buried in the sand to cook slowly.

Soups and Broths

• Chorba: A popular and ancient meat-based soup, typically made with fatty lamb broth and a variety of vegetables like onions, potatoes, and tomatoes.

• Yarma: A nourishing porridge made from cracked wheat or barley cooked with small pieces of meat.

• Unash: A thick and hearty soup made with noodles, beans, and meat.

Breads and Doughs

• Chorek: A sacred staple in Turkmen culture, this round flatbread is traditionally baked in a tamdyr, a clay oven.

• Manty: Steamed dumplings filled with minced lamb or beef and onions. They are often served with sour cream or yogurt.

• Samsa: Baked pastries with a savory filling, often of ground beef, spinach, or pumpkin.

Meat and Dairy Products

• Kakmach: A traditional preserved meat dish made from sun-dried or air-dried strips of beef or lamb.

• Kovurma (Govurma): A method of preserving meat by frying it in its own fat. The resulting dish can be eaten hot or cold and is also used as a base for other soups.

• Chal: A traditional fermented drink made from camel's milk, known for its tangy flavor.

• Gurt: Small, hard, salty candies made from dried sour milk.

Drinks:

• Tea (Çaý): This is the national drink and a central part of Turkmen social life and hospitality.

• Green Tea (Gök Çaý): The most popular and widely consumed tea, especially in the hot summer months. It is believed to have a cooling effect.

• Chal: A traditional and highly symbolic fermented beverage made from camel's milk. It has a sparkling, fizzy texture and a distinctly sour, tangy flavor. Chal is a staple of Turkmen cuisine and is often consumed for its refreshing and believed health-promoting properties.

• Ayran: A refreshing, cold, and salty drink made from yogurt and water. It is popular throughout Central Asia and the Middle East, offering a great way to rehydrate in the desert heat.

• Agaran: A sour-milk product made from a starter of sourdough and camel's milk, offering a sour and tangy taste.

• Kefir: A thick, fermented milk drink similar to a thin yogurt, often served with breakfast.

• Kompot: A fruit drink made by boiling various fruits, such as berries or plums, in a large pot with sugar to create a sweet and refreshing juice.

Fruits:

• Apricots: One of the most common fruit crops, apricots are a key part of the agricultural landscape.

• Pomegranates: These are a significant fruit, particularly in certain regions, and are appreciated for their juicy arils.

• Grapes: Viticulture has a long history in the country, and a variety of grapes are grown for both eating fresh and for making wine.

• Figs: Grown in certain regions, figs are another fruit that thrives in the arid climate.

• Apples and Pears: These are also cultivated, with apples being a major crop.

• Plums: Various plum varieties are grown, adding to the country's fruit diversity.

• Olives: Olive cultivation is found in some parts of the country, particularly in the western regions.

• Mulberries, Quince, Walnuts, and Pistachios: These are also part of the mix of fruits and nuts grown in Turkmenistan

The Turkmen Melon and watermelon:

• Baharman: Known as the "queen of melons," it is a large, egg-shaped fruit with a whiteish-green color and dark green stripes. It's often dried for winter consumption.

• Gulyabi: A well-known variety with a dark green color and a dense, sweet flesh.

• Vakharman: A highly valued variety praised for its taste and aroma.

• Garrygyz: Another popular variety appreciated for its flavor.