Palow (plov)
Rich rice cooked with lamb, carrots, mutton fat and roasted garlic — a Turkmen version richer and meatier than Uzbek plov.
40-140 TMTCanteens and restaurants like Joshgun Palow House in Ashgabat
Toutes les cuisines
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Cuisine Turkménistan
Leger
Une cuisine de nomades et de caravanes de la Route de la soie : agneau et mouton à toutes les sauces, riz gras au palow, pains cuits au tandyr et thé vert servi sans fin. Peu épicée, très généreuse, tournée autour du partage.
Incontournables
Les plats a ne pas manquer
Dograma
National celebration dish: lamb stew simmered at length with onions and flatbread torn by hand, served in a broth.
40-100 TMTTraditional restaurants and special occasions
Manty
Big steamed dumplings stuffed with minced meat and onion, soft and juicy, served with yogurt.
40-80 TMT (6 pieces)Restaurants and eateries everywhere
Chorba (shurpa)
Soupe épaisse d'agneau aux pommes de terre, carottes et pois chiches, réconfortante et parfumée.
30-70 TMTLocal canteens
Shashlik
Marinated lamb or mutton skewers grilled over charcoal, served with raw onions and bread.
20-40 TMT per skewerStreet grills and restaurants
Gutap
A pan-fried pastry stuffed with meat, herbs, spinach or pumpkin depending on the season.
10-30 TMTÉchoppes et marchés
Ichlekli
Large pie of thin dough filled with minced meat and onion, baked in the desert oven, a herders' specialty.
40-90 TMTRural regions and festive meals
Çörek (pain tandyr)
Round bread baked against the walls of a clay tandyr oven — present at every meal and revered as sacred.
3-10 TMTBakeries and markets
Boissons
Boissons locales
Gök çaý (green tea)
Thé vert servi brûlant dans de petits bols, boisson d'hospitalité incontournable, souvent bu même par grande chaleur.
Chal
A traditional drink of fermented camel's milk, tangy and slightly fizzy, a desert speciality.
Ayran
Yaourt battu salé et allongé d'eau, désaltérant, servi frais avec les grillades.
Vin turkmène
The country has produced some wines since the Soviet era, but alcohol remains discreet and uncommon.
Street food
Guide de la street food
A gouter absolument
- Shashlik d'agneau grillé au charbon
- Just-fried herb gutap
- Samsa (chausson à la viande) sortie du tandyr
- Turkmenistan melons and watermelons, reputed among the best in the world
Conseils de securite
- Never drink tap water: only sealed bottled water.
- Choose busy eateries where the meat is cooked to order.
- Wash your hands or use gel: hygiene varies a lot outside Ashgabat.
Vocabulaire
Mots utiles au restaurant
| Langue locale | Francais |
|---|---|
| Çaý | Thé |
| Suw | Eau |
| Çörek | Bread |
| Et | Meat |
| Hasap | The bill |
| Tagamly | Delicious |
| Sag boluň | Thank you |
| Işdäňiz açyk bolsun | Enjoy your meal |
Etiquette
Regles a table
1
Bread (çörek) is sacred: never place it upside down, don't throw it away and don't step on it.
2
Accepting the tea you're offered is a mark of respect; the guest's bowl is filled only halfway, so it can be refilled often.
3
You take off your shoes when entering a host's home and often sit on the floor around the cloth (saçak).
4
Hospitality is a duty: a host will insist on feeding you, refusing curtly is frowned upon.
Regime
Pour les vegetariens et vegans
Gutap with herbs, spinach or pumpkin are vegetarian.
Melons, watermelons, tomatoes and cucumbers abound, especially in summer.
Tandyr bread and vegetable mezze come in handy easily.
Strict vegetarianism remains difficult: mutton is at the heart of almost every dish.
Budget
Budget repas
Street food
10-40 TMT
Stands de rue, marches, vendeurs ambulants
Restaurant local
40-120 TMT
Gargottes, cantines, restaurants familiaux
Restaurant touristique
150-350 TMT
Restaurants connus, zones touristiques
Trouve les meilleurs spots food en Turkménistan
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