Turkmen cuisine

Turkmen cooking is desert and herding food: mutton, unleavened flatbread, camel milk and few vegetables.

Chal, soured camel milk, is drunk in the summer desert and is sharper than kumys. It is still made in leather skins.

The tamdyr, a clay oven sunk into the ground, works in every yard. Çörek is baked in it and meat roasted in whole pieces.