Turkmenistan's Culture
The culture of the Republic of Turkmenistan is significantly different from the cultural practices and traditions of neighboring states.
Turkmens are nomadic tribes, in their long history of existence, they have traveled a lot, and this has very much influenced their image and lifestyle.
The main cultural values of the people of Turkmenistan are the traditions and customs of the Turkic people called Oguz.
Oguz's national traditions may be reflected in folklore, music, literature, painting, sculpture, and arts and crafts.
The most known work is considered the national epic of the Oghuz, called "Oguz-name." The national epic was passed down orally from one generation to another, and it was decided to burn only in the 16th century.
The poem "Kitabi Dede Gorgud" reflected the life and lifestyle of pre-Islamic tribal nomadic people and the development of such religions as Islam in the early 11th and late 12th centuries.
When the people embraced Islam in Central Asia, they began to spread the Arabic language. The national Turkmen literature developed in the All the greatest and most famous writers and poets of the Republic of Turkmenistan wrote in the Chagatai language in the 18th century.
In the 19th century, Sufism began to decline, and this is very much reflected in the art of literature. Works by poets and painters began to acquire political overtones.
The spoken language is Turkmen, developed based on the Turkic languages, or to be more precise, based on the Western Oguz dialects. At the end of time, the Turkmen language had a large influence, as did the old Uzbek and Kipchak languages.
Literary Turkmenistan was formed in the 20th century, and in the 21st century, it was decided to transfer to the Latin script.
Turkmen cuisine is the country's national dish.
Turkmens, since ancient times, have preferred meat, especially lamb. In addition, they eat considerable amounts of chicken meat.
As a rule, in the Republic of Turkmenistan, people prepare all meals with sesame oil and mutton fat. Small pieces of meat are fried in fat over an open fire. This dish is prepared in advance and then used for the preparation of the meat.
Turkmens like mountain goat meat, which is cooked in the tandoor or on the coals.
In the Republic of Turkmenistan, there are national dishes that are found in Uzbekistan, Tajikistan, and Kazakhstan, and there are also dishes that are not found in any other country.
For instance, Turkmens prefer dried meat, which they jerk under the sun in the wind (kachmach). Garyn is a sheep's stomach, which is rubbed with spices. It stuffed with finely cut pieces of bacon and meat. The stomach was sutured, and then it was buried for 24 hours in pre-heated sand.
Very popular are soups in Turkmen cuisine as well as dishes, namely
• govurma is roasted lamb.
• Garyn's sausages;
• Berek-Manti
• govurlan-et-a dish of lamb with tomatoes";
• ishlekli-pies, the round shape of the onions and meat;
• heygenek-an omelet stuffed with meat;
• Kebabs, such as shish kebabs, and so forth.
The main cultural values of the people of Turkmenistan are the traditions and customs of the Turkic people called Oguz.
Oguz's national traditions may be reflected in folklore, music, literature, painting, sculpture, and arts and crafts.
The most known work is considered the national epic of the Oghuz, called "Oguz-name." The national epic was passed down orally from one generation to another, and it was decided to burn only in the 16th century.
The poem "Kitabi Dede Gorgud" reflected the life and lifestyle of pre-Islamic tribal nomadic people and the development of such religions as Islam in the early 11th and late 12th centuries.
When the people embraced Islam in Central Asia, they began to spread the Arabic language. The national Turkmen literature developed in the All the greatest and most famous writers and poets of the Republic of Turkmenistan wrote in the Chagatai language in the 18th century.
In the 19th century, Sufism began to decline, and this is very much reflected in the art of literature. Works by poets and painters began to acquire political overtones.
The spoken language is Turkmen, developed based on the Turkic languages, or to be more precise, based on the Western Oguz dialects. At the end of time, the Turkmen language had a large influence, as did the old Uzbek and Kipchak languages.
Literary Turkmenistan was formed in the 20th century, and in the 21st century, it was decided to transfer to the Latin script.
Turkmen cuisine is the country's national dish.
Turkmens, since ancient times, have preferred meat, especially lamb. In addition, they eat considerable amounts of chicken meat.
As a rule, in the Republic of Turkmenistan, people prepare all meals with sesame oil and mutton fat. Small pieces of meat are fried in fat over an open fire. This dish is prepared in advance and then used for the preparation of the meat.
Turkmens like mountain goat meat, which is cooked in the tandoor or on the coals.
In the Republic of Turkmenistan, there are national dishes that are found in Uzbekistan, Tajikistan, and Kazakhstan, and there are also dishes that are not found in any other country.
For instance, Turkmens prefer dried meat, which they jerk under the sun in the wind (kachmach). Garyn is a sheep's stomach, which is rubbed with spices. It stuffed with finely cut pieces of bacon and meat. The stomach was sutured, and then it was buried for 24 hours in pre-heated sand.
Very popular are soups in Turkmen cuisine as well as dishes, namely
• govurma is roasted lamb.
• Garyn's sausages;
• Berek-Manti
• govurlan-et-a dish of lamb with tomatoes";
• ishlekli-pies, the round shape of the onions and meat;
• heygenek-an omelet stuffed with meat;
• Kebabs, such as shish kebabs, and so forth.
