Dairy Dishes in Turkmen Cuisine

Turkmen prefer camel and sheep milk. It is used as the basis for fermented dairy products. The most known Turkmen dairy products are "agaran", "chal", "kara gurt", "telemeh", "sykman", "sargan". Cow milk is used for making creamy and melted butter, sour milk ("gatyk"), a special kind of sour milk - "suzmeh" and original cheese called "gurt"; "Peinir" cheese is made from goat's and sheep's milk. Camel milk is used for making Turkman favorite beverage "chala". Most dairy products are served with soups and main courses.

Suitli ash (dairy mash)

Put salt and sugar and washed rice in boiling water to make mash. In 20 minutes pour in hot milk and continue cooking on small fire for another 30-40 minutes. Serve with butter.