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Turkmenabat, the largest city in Eastern Turkmenistan with approximately 270,000 residents, was originally named Charjou, meaning "four canals." However, in 1999, it was renamed Turkmenabat, reflecting its Turkmen heritage. Located in a strategic location, Turkmenabat serves as a convenient stopover for travelers embarking on long journeys to destinations such as the Kugitang Nature Reserve, Mary/Merv, Dashogus, and onwards to Bokhara/Uzbekistan.
Map & Climate
Popular Foods
Plov (also spelled as plov or pilaf), sometimes referred to as the "national dish of Turkmenistan," is a rice dish that typically includes beef or lamb, carrots, onions, and spices such as cumin and coriander. The dish is cooked slowly on low heat, allowing the flavors to combine and the rice to become infused with the other ingredients. Plov is often served with a side of yogurt and pickles, which provide a tangy contrast to the richness of the main dish.
Manty is a type of traditional dumpling found throughout Central Asia, including Turkmenistan. These small, round dumplings are made from unleavened dough and filled with a mixture of ground meat, typically beef or lamb, and herbs. They can be boiled, fried, or steamed and are often served with a sour cream or yogurt sauce, as well as a side of fresh vegetables. Manty are a versatile dish, enjoyed at various times of day, from breakfast to dinner.
Chaukarma is a dish consisting of thinly sliced lamb, normally served raw but can also be cooked, mixed with various herbs and spices, and wrapped in a flatbread called non. This dish, which originates from the Turkmen desert, is a popular street food. It's often eaten during special occasions or festivals, reflecting the nomadic culture of the region. Chaukarma offers a unique blend of flavors, showcasing the simplicity and heartiness of Turkmen cuisine.Historical Appearance
Traditional Male Clothing
Traditional Female Clothing
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