Chef and author Gyulshat Esenova describes how the desert climate of her native Turkmenistan shaped traditional Turkmen food, such as lamb cutlet. 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 […]
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Chef and author Gyulshat Esenova describes how the desert climate of her native Turkmenistan shaped traditional Turkmen food, such as lamb cutlet.
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 U.S.
Excerpt from ‘Sachak’
Lamb Cutlet
Kakmaç
Serves 2
Reprinted with permission from SACHAK: Traditional Turkmen Recipes In A Modern Kitchen, by Gyulshat Esenova. Copyright © 2021.
This article was originally published on WBUR.org.
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