Turkmen cuisine is renowned for its distinctive and intriguing flavors, making it one of the most unique culinary traditions in the region. Today, the local diet continues to feature the same ingredients and dishes that have been staples for centuries. Many cooking traditions have remained unchanged for generations, allowing visitors to experience dishes that were once enjoyed by the nomadic tribes of the area.
The regional cuisine is dominated by hearty meat dishes, with lamb and open-fire cooked meats being particularly popular. One of the most famous and beloved dishes in Ashgabat is pilaf, prepared in countless variations. The essential components of pilaf are rice and meat, with additional ingredients varying based on the chef’s preferences. Typically, pilaf is made with lamb or poultry, and can include onions, carrots, dried fruits, and a range of spices.
A common local favorite is fried lamb, often prepared over charcoal in many city restaurants. The meat is usually served with fresh vegetable side dishes, and sometimes combined with potatoes. For those interested in local delicacies, «kokmach»—dried meat—is a must-try. This traditional preservation method, favored by nomadic people, remains popular today.
Ashgabat restaurants offer a wide variety of sausages, and a common local dish is «berek,» which closely resembles dumplings found in other Eastern cuisines. Baking is a significant part of regional culinary traditions, with dozens of types of pies and pastries available, filled with meat, vegetables, cheese, and sweet fillings. Many restaurants in the city specialize in baked goods.
Explore UNESCO-listed Old Nisa
Visit Spiritual Mosque, Central Asia’s largest
Discover history at National Museum
Visit Akhalteke horse stables
View Lenin Monument and surroundings