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Turkmenistan
Turkmenistan
Territory: 491.2 thousand square meters. km.
Capital: Ashgabat
Geography:
Turkmenistan - a country in Central Asia. It shares borders with Afghanistan and Iran in the south, Kazakhstan and Uzbekistan to the north, bordering the inland Caspian Sea to the west, exit to the ocean has not.
Landscape Turkmenistan mostly flat, almost 80% of the country is a plain-hilly terrain with elevation of 100 m. Almost all central and western parts of the country covered by the sands of the Karakum desert. The southern and western parts of the country occupied by an entire string of medium-high mountain ranges in the system Kopetdag Paropamiz, Greater and Lesser Balkhan, as well as the spurs of the Hissar Range and Elbrus. The highest point of the country - mountain Ayrybaba (3139 m) in the system Kugitangtau.
State system:
Turkmenistan - a presidential republic. Head of state and government - the president. Legislative power is vested in the Majlis.
Airports in the country and time of flight: Ashgabat
Weather:
The climate is continental, arid with large annual and diurnal amplitudes of temperatures, low humidity, high evaporation and low precipitation. Characterized by extreme instability in the cold season and the relatively steady hot and dry summers and mild with little snow and sometimes cold winters and short wet spring, dry autumn.
The average January temperature of -5 ° C in the north-east to +4 ° C in the Atrek. Average July temperature +28 ° C in the north-east and +32 ° C in the south. Average annual precipitation is about 80 mm in the middle reaches of the Amu Darya, 150 mm in the Karakum Desert, 200-300 mm in the foothills and intermontane valleys and over 400 mm in the mountains. For the plains typical hot dry winds and dust storms.
Language:
Official Language: Turkmen
Widespread Uzbek and Russian languages.
Religion:
The vast majority of Turkmenistan’s population is Muslim 89%. Christians make up about 9% of the population, other faiths - 2%.
Currency:
International Name: TMM
One manat consists of 100 tenge. In treatment - banknote denominations of 1, 5, 10, 20, 50, 100 and 500 manat, as well as coins of 1, 2, 5, 10, 20 and 50 tenge.
Currency can be exchanged at banks, hotels and exchange offices. There are quite extensive black market in currencies, where a clear preference for U.S. dollars, but exchange the money from private money-changers are not recommended because of the high risk of fraud.
Credit cards accepted for payment only in the Bank’s office in some large hotels and restaurants in Ashgabat, and in the offices of airlines. In the province pay them impossible.
Traveler’s checks can be exchanged only in Vnesheconombank (Commission 5%) in Ashgabat, the Turkmen National Bank and some other banks, working with them. Preference will be given checks in U.S. dollars. The province can not use checks.
Do I need a visa to travel: Yes
Customs restrictions:
At the transit exchange, there are some limitations. The local currency is prohibited as an import and export from Turkmenistan. Foreign currency can be imported without restrictions, but the amount that you bring must be registered in the declaration. Export of foreign currency from the country can be, but in the amount of no greater than that specified in the declaration.
At the entrance to Turkmenistan to complete a declaration, which should include all personal belongings including currency and valuables. Declaration should be preserved until they quit. It is strongly recommended to keep all receipts for purchased goods and in particular the receipt of currency exchange.
Import and export antiques and works of art can be, if you have permission from the Ministry of Culture. Strictly forbidden to bring: drugs, ammunition, weapons.
Exports of archaeological and art exhibits, musical instruments, jewelry, carpets can be only if there are documents proving that the items purchased legitimately. With regard to the export of carpets, then: they can be exported only if there is evidence of the Carpet Museum in Ashgabat, which must confirm that the carpet (or carpets) have no historical value. Attached to the certificate of tax payment, which depends on the value of the carpet.
Also allowed duty-free importation of persons older than 16 years: personal items in reasonable quantities, up to 200 cigarettes or 200 grams. tobacco; up to 2 liters of any alcoholic beverages (for persons over 21 years).
Representation in Russia:
Embassy
Address: Moscow, Filippovsky Lane. 22
Phone: 202-0278, 291-6591
Fax: 291-0935
Russia’s Mission:
Consular Section
Address: Ashgabat, 744005, Ashgabat, Ave. them. Saparmurat Turkmenbashi, 11
Phone: (8-10-99312) 35-70-41
Fax: (8-10-99312) 35-21-77
Line voltage: 220V
Tips:
Tipping is accepted only in major international hotels and first-class restaurants (usually their size is up to 10% of the total bill).
Cuisine:
Turkmen kitchen more kitchens than other Central Asian peoples, are characterized by a purely meat dishes, more precisely, from one dish of meat, cooked past without any admixture of other products or garnish.
Turkmens have available such national means of cooking and preservation of meat that are not found in neighboring nations, and caused by specific environmental conditions: the presence of a high temperature, hot dry winds and strong heating of sand. One of these methods, distributed by Yomud, is dried meat in the wind under the scorching sun. Very large pieces of meat with bones strung on the edge of high pole and left so for a few days. Such vyaleno-dried meat called “kakmach. Another way - Tekinskiy - based on a combination of different media. In a prepared (ie, washed and rubbed with salt and pepper) sheep or goat stomach stuffed with sliced small pieces of meat and fat so tightly that there is no more air. Then sew the stomach and buried in hot sand on the day and night to rescue and tie on a high pole. This is repeated until the conditions change as long as the stomach does not wither. Then the conclusion of his meat acquires a special sweet taste, it is not exposed to long-term deterioration. That meat is garyn (stomach).
In the modern Turkmen cuisine pure meat dishes increasingly giving way to a combined meat and cereals, meat testyanym and meat-vegetable dishes, common among other peoples of Central Asia and Kazakhstan, ie, pilaf, mantle, beshbarmak, etc. However, Turkmens have these dishes are their names, often different. This leads to the fact that often people think if it were a completely different dishes. For example, pilaf called in Turkmenistan ash, manti - Berek, beshbarmak most Turkmens - Gulak, y Tekintsi - protein, while the northern Yomud - kurtuk. Already this example shows that the Turkmen cuisine combining dishes typical of the Uzbek-Tajik and Kazakh-Kyrgyz cuisine.
Only a minority of Turkmen main dishes distinctive different technological methods and do not use neighboring peoples combination products. These are dishes of meat, cereals and meat-testyanyh ogurdzhali al, yshtykma, etli unash, gatykli unash.
As for milk, the most-used is a camel and sheep, of which mainly manufactures all kinds of dairy products with lactic acid, rennet and alcohol (yeast) fermentation followed ottsezhivaniem, off, pressing and drying. Turkmens have formed various milk Desk, dairy products are complex biochemical and chemical-physical treatment. Such, for example, the original Turkmen dairy products agaran, silent, karagurt, telemedicine, sykman, garfish.
The originality of dairy products Turkmen cuisine is caused not only peculiarity of the original product - camel’s milk, but the uniqueness of the climatic conditions of Turkmenistan - dry subtropical creating special conditions for lactic acid and yeast fermentation.
Camel’s milk and products made of it, mostly silent, more prevalent in western and south-western Turkmenistan, while in the oases to the east and south-east more likely to use sheep’s milk.
Unlike the Uzbek and Tajik cuisine Turkmen used in much smaller fruits, which is explained again and climatic conditions and in most cases, a semi-nomadic, and not an agricultural way of life of Turkmens in the past. Perhaps more likely to use radishes and tomatoes, is much less and less - pumpkin and carrots, even less - mach. The lack of vegetables in the diet is partly offset by greenery - sorrel, goosefoot Turkmen (gara Selma), Turkestan spinach (ysmanak) and tubers Kozelets (skortsenera). Of the most common apricot fruit (apricots), used not only in meat and flour, but also in fish dishes. Because melons are widely used melons, watermelons.
Set consumed spices slightly different from the Uzbek and Tajik. In addition to the indispensable onion and pepper in Yomud-pribalhantsev, Tekintsi and Saryk, with black pepper in Yomud-ogurdzhalintsev, most Turkmen are widely used mint, wild parsley, azhgon, tekintsy - buzhgun (Halle pistachio wood) for dishes of game, instead of turmeric Turkmens use saffron (especially ogurdzhalintsy) and, finally, asafoetida or its substitute - garlic. Apparently, the Turkmens are the only people within the Soviet Union, using asafoetida (chomuch) as a spice and even made of it a special seasoning - alazhu (y Yomud).
From the kitchens of other Central Asian peoples the Turkmen cuisine is also a set of fat. It is much broader than the tail melted lard, spread throughout Central Asia, Turkmenistan is used in melted butter from camel milk (Sary PT) and especially the sesame oil that Turkmens are used not only in the manufacture of meat dishes, but also flour, sweet, and fish .
The existence of the Turkmen national fish dishes, created by the Caspian Yomud-ogurdzhalintsami, contrast sharply with the Turkmen cuisine in general from other Central Asian cuisines. Even Karakalpaks living on the banks of the Amu Darya and Syr Darya, fish dishes are found more or less sporadically. And ogurdzhalintsev they occupy a central place in the kitchen. It is important to emphasize not only what is unusual in itself a product, rare in Central Asia, but that technology is making it special.
Turkmen-ogurdzhalintsy fish have adapted to the traditional Central Asian technology (eg, roasting on a spit or in perekalennom oil in Kazan, Russia), as well as the traditional Asian plant products - sesame seeds, rice, dried apricots, raisins, pomegranate juice, which from the standpoint of the Europeans, absolutely not combine with fish. The result is a bizarre mix, giving thanks to carefully thought-out proportions of basic products and skillful combination of spices and fats new, pleasant and unexpected flavor effects.
The main condition for the preparation of the Turkmen of fish dishes is the presence of very fresh, the best fresh fish: only of fish can be organically combined sweet-sour condiment range: this question of the kinds of fish has been more or less secondary. Sami ogurdzhalintsy used primarily sturgeon, stellate sturgeon, as well as sea and river perch, catfish, mullet, carp and Kutum.
Red fish in the Turkmen kitchen most often used for cooking kebabs (sturgeon ball), as well as kavurdaka (sturgeon gavurdak). It is completely preserved, the same technology as for meat. For sturgeon fish ball slices, pre-salted and interleaving on the rod (skewer) with onion rings, roasted over coals. For sturgeon gavurdaka, as for a kavurdaka, small pieces of fish released from the bones, roasted in its own fat (specially cut from the ventral portion) in a cauldron, sometimes with a small addition perekalennogo sesame oil, after laying in clay jugs pour melted fat-fat.
Other fish dishes - gaplama, chome, sturgeon b `erek, Balıklı yanahly Al - are much more complex combinations of products and methods of processing. Some of them resemble the cooking pilau and manti, ie, products with meat, while others have no analogues among the meat dishes, as well as speed of cooking fish over meat dictates a particular technology.
Ogurdzhalintsy usually subjected to pre-fish mixed modes and heat, treatment. For example, fish vyalyat, and then roasted, with salt and treated with acid, and then tomyat or fried, or boiled, and then tomyat and treated with acid. The main objective of these operations is to adjust the fish to sweet, sour and sweet-sharp range of related products and spices.
Most of the Turkmens, especially neighboring Uzbekistan and Tajikistan, ie, in the eastern and central regions of Turkmenistan, closer to his kitchen to the peoples of these republics.
Differences in traditional dishes and tastes of the Caspian Turkmen and Turkmen from the eastern districts of the republic can be seen from the following example. When tekintsy eat beef, then, if it pleases them, they say: “How delightful, as lamb”. When ogurdzhalintsy eat lamb, they praised her in his own way: “How delightful - just like a sturgeon!”
It is known that the Turkmen, like the other peoples of Central Asia, drink lots of tea, but tekintsy, Saryk, mereny drink green tea as their immediate neighbors - the Uzbeks, and Yomud-pribalhantsy and ogurdzhalintsy - black tea, as the Kazakhs. This black tea they drink fresh camel milk, which the tea as a “sealed”, and then briefly put on the coals. Such use milk instead of water for brewing tea largely due to the fact that the water in areas of habitat Yomud too salty and hard.
As for sweets, then the Turkmens are essentially the same as that of the Uzbeks, but their range is essentially a tocsin and bekmesam (doshabam) of watermelon and less of grape juice. The only proper national Turkmen sweetness is a special type of mass halva prepared from roots of lily plants cherries (chyrysh) - from which Yomud extracted gum tragant and cook from it in combination with vegetable juices (grape, watermelon, melon, etc.) and spices povidloobraznuyu mass.
KUKING.NET
Shopping:
Most outlets of the country prices are rigidly fixed, but in the bazaars and in private shops agreed to bargain - with a certain ability to bring down the price at times quite easily. Foreigners often pay for goods or services substantially more than locals.
Office hours:
Banks are open from Monday to Friday from 09.30 to 17.30.
Country code: +993
Geographic domain name is the first level:. Tm
Emergency numbers:
Ambulance and Rescue Service uniform - 03.