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Chekdermeh is a colorful and savory rice dish from Turkmenistan, made with tender lamb or beef, rice, vegetables, and aromatic spices. It is traditionally prepared for family gatherings, celebrations, and special occasions. This dish is hearty, energy-boosting, and full of flavor, perfect for lunch or dinner.
TurkmenDinner, Festive, Lunch, Main Course, Special Occasion1 hr 50 minServes 4897 kcalGluten-freeDairy-freeEgg-freeLow-SodiumHigh FiberRenal
Chekderme is one of the best-known traditional dishes of the Turkmen people of Iran, especially in Golestan Province and the Turkmen Sahra region. It is traditionally made with lamb and rice, cooked together with tomatoes, tomato paste, onion, and spices. Traditionally, Chekderme is cooked in a heavy cast-iron pot called a Qazan, which is an important part of Turkmen cooking culture.
Turkmen fried dough — wheat dough cut into squares or diamonds and deep-fried into crisp golden bites. The Turkmen celebration sweet, served with butter, jam or honey and milk tea.
