Traditional Turkmen recipes in the first of its kind book in the US

Chef and Author Gyulshat Esenova describes how the desert climate of her native Turkmenistan has shaped traditional Turkmen food, such as lamb chops.

Esenova is the author of “Sachak: Traditional Turkmen Recipes In A Modern Kitchen”, which she describes as the first cookbook of Turkmen recipes published in the US

Excerpt from ‘Sachak’

By Gyulshat Esenova

Lamb chopkakmac

A lamb chop from “Sachak: Traditional Turkmen Recipes in a Modern Kitchen.” (Courtesy of Gyulshat Esenova)

Serves 2

  • 4 lean lamb chops or 1 lb. lamb loin, thinly sliced ​​against the grain and cut into 4 pieces
  • 1 1/2 tablespoons tallow (or 50 g sheep fat, chopped)
  • 1 medium yellow onion, peeled, thinly sliced
  • 1/2 bunch parsley/1/2 cup/10g, leaves only, finely chopped
  • 1/2 bunch scallions/3 each, sliced
  • 1/2 bunch cilantro/1/2 cup/10g (optional), chopped
  • Kosher salt
  • Freshly ground black pepper

  1. In a large frying pan, heat 1 1/2 tbsp tallow (or pour in sheep fat, remove the crackling).
  2. Cover the sliced ​​lamb with plastic wrap and flatten on both sides.
  3. Season with salt and pepper.
  4. Bake for 2 minutes, flip and cook for a further 2 minutes.
  5. Place the kakmaç on a plate and serve with chopped herbs and onion on the side.

Reprinted with permission from SACHAK: Traditional Turkmen Recipes in a Modern Kitchen, by Gyulshat Esenova. Copyright © 2021.

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