Petir Çörek

This is traditionally made for weddings and other celebrations.

Ingredients;

2 kg flour
Water
Salt to taste

1. Mix the flour, salt and enough water to make a somewhat stiff dough. Knead well, then let rest 10-15 minutes. Divide into pieces, and roll out into ovals or circles with an oklava.
2. Prick the tops with a dürtgüç or a fork.
3. Spread yogurt or ayran over the tops for baking.

This can be cooked in a regular oven if there is no tandır.

Note: Another version is made with the addition of 250 gr melted margarine to the dough. This is called yağlı petir.

Türkmen Pilavı (Turkmen Pilaf)

Ingredients:

4 c rice
½ kg boneless meat
1 c vegetable oil
4 medium onions, chopped
½ kg carrots
Salt to taste

1. Cut the meat into cubes, wash in cold water and mix with salt. Cut the carrots into matchstick size pieces.
2. Heat the oil and brown the meat well. Add the chopped onion, and when they are transparent, add the carrots and cook all together on low heat. When the carrots have softened, add boiling water just to cover, and simmer 15 minutes more.
3. Pick through the rice for stones and bad grains, wash with cold water, and put into the boiling pot. Add water to 2 finger widths over the top of the rice.
4. Bring to a boil and cook until much of the water has been absorbed; add salt before it is absorbed. When it has been absorbed, cover the pot tightly and reduce heat to low. After 10-15 minutes, stir just the surface, and cover again. Remove from heat and allow to stand 20 minutes.

Note: This is one of the very old and truly delicious Turkmen dishes. It is prepared for Nevruz, religious festivals, weddings and other celebrations. It may also be made from chicken. When made for special occasions, raisins or dried apricots may be added. The rice should be of good quality for this pilaf.

Semeni (Sprouted Wheat Pudding)

This is made especially for Nevruz but also may be prepared in fall and winter.

Ingredients:

1 kg whole wheat
5 kg flour
5 lt water

1. Pick through the wheat, wash it well, and let stand in water overnight.
2. When the wheat has swelled, divide among bowls. Rinse with water every day for 6-7 days, until it has sprouted and has grown an inch and a half or two inches.
3. Pound the sprouted wheat in a large mortar and pestle. If this is not possible, then run it through a meat grinder at the finest setting.
4. The wheat should now be a paste. Squeeze out and reserve the liquid. Pound or grind the wheat once more, and squeeze again, reserving the liquid. Discard the wheat pulp.
5. Place fresh water into a pot. In another pot, mix 2.5 lt of the water from the wheat, with the flour.  Add the flour gradually so that it will not lump. Figure 5-6 kg flour for 1 kg pounded wheat.
6. Mix this well on medium heat, then reduce heat and simmer, stirring.
7. When the mixture has begun to brown, add some fresh water. Boil for 10-15 minutes, stirring to keep it from burning. Serve cold.

Sources: Kâmil Toygar-Nimet Berkok Toygar, Sister Cuisines: Examples of Dishes from the Turkic World – Azerbaijani, Kazakh, Kirghiz, Uzbek, Turkmen, Takav Press, No. 222, Ankara, 1997