Teaching Pishme Turkmen at home : How to prepare pishmeh in Turkmen style

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

ground meat

🥗Healthier: lean turkey

💰Cheaper: textured vegetable protein

Lean turkey reduces fat content while TVP is a cost-effective protein source.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories, while water is a budget-friendly alternative.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness with additional flavor.

In a bowl, combine 1 cup of flour, 1/2 cup of water, 1 teaspoon of yeast, and 1 teaspoon of sugar.

Mix the ingredients until a dough forms.

Knead the dough for about 10 minutes until it's smooth.

Cover the dough and let it rise for 1 hour until it doubles in size.

Boil 2 potatoes until soft, then mash them.

In a pan, sauté 1 chopped onion and 2 minced garlic cloves until golden brown.

Mix the mashed potatoes with the sautéed onions, 1 teaspoon of cumin, 1/2 teaspoon of black pepper, and chopped fresh herbs.

Roll out the dough into thin circles on a floured surface.

Place a spoonful of the potato filling in the center of each circle.

Fold the dough over the filling and seal the edges tightly.

Let the filled dough rest for 20 minutes.

Boil water in a large pot and carefully place the filled dough into the pot.

Steam the pishmeh for 15-20 minutes until cooked through.

Remove from the pot and brush with melted butter.

Sprinkle sesame seeds on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens