Book of Days Tales

Today is Independence Day in Turkmenistan, formerly known as Turkmenia, one of the Turkic states in Central Asia. Turkmenistan is bordered by Kazakhstan to the northwest, Uzbekistan to the northeast and east, Afghanistan to the southeast, Iran to the south and southwest, and the Caspian Sea to the west. Present-day Turkmenistan covers territory that has been at the crossroads of civilizations for centuries. In medieval times Merv (today near Mary) was one of the great cities of the Islamic world, and an important stop on the Silk Road, used for trade with China until the mid-15^th century. Annexed by the Russian Empire in 1881, Turkmenistan later figured prominently in the anti-Bolshevik movement in Central Asia. In 1924, Turkmenistan became a constituent republic of the Soviet Union, Turkmen Soviet Socialist Republic (Turkmen SSR). It became independent upon the dissolution of the Soviet Union in 1991.

Turkmen cuisine, is similar to that of the rest of central Asia. Plov (pilaf) is the staple, everyday food, which is also served at celebrations. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven. Manti are dumplings filled with ground meat, onions or pumpkin. Here is a recipe for shurpa, a meat and vegetable soup.

Ingredients

¼ cup olive oil
1½ pounds stewing lamb, cut into 1-inch chunks
1 cup onions, chopped
10 cups beef stock
1 large turnip, peeled and cut into a ½-inch dice
1 large zucchini, cut into a ½-inch dice
2 carrots, peeled and cut into a ½-inch dice
2 green bell peppers, cored, seeded, and cut into strips
1½ pounds tomatoes, peeled, seeded, and chopped (or use canned tomatoes, chopped)
1½ tsp cumin
½ tsp hot pepper flakes
1 tsp ground coriander
1 lb cooked chickpeas
salt
3 tbsp white vinegar
½ cup chopped fresh cilantro

 Instructions

Heat the oil over high heat in a Dutch oven and brown the meat and onions thoroughly. Add the stock, bring to a boil, then cover and simmer gently for about 1 ½ hours, or until the meat is tender. Refrigerate overnight.

When ready to prepare the soup, remove the layer of congealed fat and return to a boil. Add the vegetables, chick peas, and seasonings (except for the vinegar and cilantro), cover and simmer until the vegetables are cooked (20-30 minutes).

Remove from the heat, stir in the vinegar, and cover and let stand for 15 minutes. Serve in deep bowls with a generous garnish of cilantro.