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Venture into Turkmenabat, the vibrant center of Eastern Turkmenistan and the second largest city in the country, with approximately 270,000 inhabitants. Originally known as Charjou, which means "four canals," the city underwent a name change in 1999 and was renamed Turkmenabat, created by the Turkmen people. This bustling city serves as a convenient stopover on long journeys to breathtaking destinations like the Kugitang Nature Reserve, Mary/Merv, Dashogus, and the remarkable country of Uzbekistan. Discover Turkmenabat and its connection to remarkable travel experiences!
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
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