Turkmenistan Recipes

Süzme (Strained Yogurt)

Ingredients
800 g/2 lb of full-fat plain yoghurt
1 tspn of salt
bunch of dill
4-5 cloves of garlic

Directions
Add a teaspoon of salt to the yogurt and mix in. This will help to filter out the water.
Place a double layer of cheesecloth or muslin over a sieve. Put the yogurt in the center of the cloth and gently pull up the edges, tying them at the top to make a ball.
Hang the ball of yogurt over a bowl in the fridge or a cool place.
After a few hours, gently squeeze the ball of yogurt/suzme to expel excess water.
The longer you leave the yogurt to drain, the more cheese-like it will be.  (After 4 hours it was still too runny to make Gurt.  Leaving it draining overnight go me closer.)

Source: Azerbaijan Cuisine.com, https://www.azerbaijancuisine.com/azerbaijan-cooking/yoghurt-cheese-with-dill-recipe-shuyudlu-suzme.html

Shuyudlu Suzme (Yogurt Cheese with Dill)

Serves 3-4

Ingredients
Suzme (per above recipe)
bunch of dill
4-5 cloves of garlic

Directions
Place the suzme in a bowl. Add the finely chopped dill, crushed garlic and salt to taste and mix well.
Leave the suzme for an hour or two in the fridge for the flavors to mingle.
Serve with fresh bread, herbs and white cheese.

Source: Azerbaijan Cuisine.com, https://www.azerbaijancuisine.com/azerbaijan-cooking/yoghurt-cheese-with-dill-recipe-shuyudlu-suzme.html

Gurt (Dried Yogurt Balls)

Ingredients

600 g (2 cups) süzme
1 teaspoon salt

Directions

Add the salt to the süzme and mix well.

Take a tablespoon of the süzme and roll it between your palms into a ball. Arrange the balls on a tray.
Let the balls dry outside in the sun until rock-hard. Gurt is usually ready in 2 days if dried in the sun, or 5 days if dried in the house.

Source: One Turkmen Kitchen, http://www.turkmenkitchen.com/en/gurt-dried-yogurt-balls/

Süzmeçal (Yogurt Drink)

Serves 2

Ingredients
4 tablespoons süzme
500 ml (2 cups) cold water
Pinch of salt
Optional: Cucumber, radish, garlic, parsley, dill

Directions
Spoon the süzme into a bowl. Add a bit of water and mash the süzme with a spoon until completely dissolved.
Add the salt. Gradually add the rest of the water and stir well.
If desired, you may add ice and/or finely chopped cucumber, radish, garlic, parsley and dill.

Source: One Turkmen Kitchen, http://www.turkmenkitchen.com/en/strained-yogurt-suzme/

Gyzzyrma (Flatbread)
Makes 8

Ingredients
1 teaspoon salt
300 ml (1 1/5 cups) warm water
2 tablespoons vegetable oil
500 g (3 1/3 cups) flour

Directions
1. In a large bowl, mix all the ingredients together and knead in the bowl until a soft dough forms. Divide the dough into 8 pieces and roll each piece between your palms into a ball. Cover the balls with a kitchen towel and allow to rest for 5 minutes.
2. Heat a medium pan over medium heat. Take one ball of dough and, on a lightly floured surface, roll it out to a 22 cm circle. Place the flatbread in the hot pan and cook, flipping once, until browned in spots on both sides. While one flatbread is cooking, roll out the next one.
3. Wrap the flatbread in a large kitchen towel to keep soft and warm while you cook the remaining flatbreads.

Source: One Turkmen Kitchen, http://www.turkmenkitchen.com/en/gyzzyrma-flatbread/

Kartoska Gayyk (Potato Boats)

Makes 6

Ingredients
3 large unpeeled potatoes, halved lengthwise
Vegetable oil, for deep-frying
6 tablespoons sour cream
1 garlic clove, grated
Pinch of red pepper flakes
⅓ teaspoon dried mint
3 tomatoes, finely chopped
1 large cucumber, finely chopped
3 spring onions, finely chopped
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
⅓ teaspoon salt
2 tablespoons fresh lemon juice

Directions
1. Wrap each potato half in foil. Bake at 250°C (482°F) on the middle rack of the oven for 20 minutes. Then turn off the oven and leave the potatoes in the oven for another 20-25 minutes.

2. Using a teaspoon, gently scoop out the potato flesh (save the flesh for another use, like mashed potatoes). Deep-fry the potato skins in preheated oil, turning once, until browned on both sides. Transfer the browned potato skins to a plate and set aside to cool.

3. In a small bowl, stir the sour cream, garlic, pepper flakes and dried mint together.
4. In another bowl, combine the chopped vegetables and herbs. Add the salt and lemon juice, and toss it all together.
5. Add a dollop of the sour cream dressing to each potato skin, and then fill them up with the salad. Serve right away.

 Source: One Turkmen Kitchen, http://www.turkmenkitchen.com/en/potato-boats/

Batyrma (Summer Vegetable Stew)

Serves 4 (more like 8!)

Ingredients
6 tablespoons vegetable oil
1 onion, halved and sliced
3 bell peppers, coarsely chopped
1 eggplant, coarsely chopped
6 tomatoes, coarsely chopped
1 garlic clove, chopped
1½ teaspoon salt
Pinch of red pepper flakes

Directions
Heat the oil in a large pan or wok over medium heat. Add the onion. When the onion begins to soften, add the bell peppers, eggplant and potatoes. Stir and fry for 5 minutes.
Stir in the tomatoes, garlic, salt and pepper flakes. Cover the pan with the lid and cook until the vegetables are tender, about 20 minutes. Serve hot with bread.

Source: One Turkmen Kitchen, http://www.turkmenkitchen.com/en/summer-vegetable-stew/

Shish Kabab

Ingredients
1 kg turkey/chicken/lamb/beef, cut into cubes
½ lemon, sliced into semi-circles
1 small onion, sliced into semi-circles
3-4 stalks fresh dill
3-4 stalks fresh parsley
1 teaspoon salt
⅓ teaspoon ground black pepper
¼ teaspoon red pepper flakes
6 tablespoons vinegar (8%)
1 spring onion, chopped

Directions
1. Put the meat cubes, and lemon and onion slices in a large bowl. Remove the leaves from the dill and parsley stems, chop up the hard stems (the leaves will be used later on), and toss them into the bowl. Add the salt, black pepper, red pepper flakes and 5 tablespoons of vinegar. Mix thoroughly with your hands. Cover the bowl, and allow to marinate overnight in a cool place.
2. Build a hot charcoal fire in a grill. Thread the meat cubes tightly onto the skewers, and grill, turning frequently, until the meat is cooked throughout. If your fire gets too strong, drizzle some vinegar-added water over the skewers from time to time.
3. Chop up the dill and parsley leaves, and sprinkle them over the kebabs along with the chopped spring onion. Drizzle with 1 tablespoon of vinegar. Serve with flatbread or rice pilaf.

Source: One Turkmen Kitchen, http://www.turkmenkitchen.com/en/shish-kebab/