A Guide To Chekdirme

Fact: For Norwuz celebration, people serve an array of dishes, and chekdirme is one of them.

#13 in Turkmenistan

Chekdirme: Basic Information

Pronunciation

/chek-deer-meh/

Alternative Name(s)

Çekdirme

Dish Type

Stews

Course

Main course

Mealtime

Breakfast, lunch, dinner

Popular Variations

Chekdirme: Origin and Region

Origin

Turkmenistan

Continent’s Region

Central Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Chekdirme: Ingredients and Preparation

Main Ingredients

Rice, meat (usually mutton or lamb), tomato paste or tomato

Main Cooking Method

Pan-frying and boiling

Preparation Process

Meat is fried in oil, then shredded onions, tomatoes, or tomato paste are added. The meat is boiled, and rice is added.

Chekdirme: A Deep Dive

Cultural Significance

A part of the Norwuz celebration menu

Taste

Savory

Texture

Tender

Aroma

Varies based on ingredients

Color

Brown

Serving Style

On a plate

Serving Temperature

Hot

Accompaniment

Turkmen flatbread

Occasions

Festivals

Seasons

Year-round

Special Diets

Non diet-specific

Calories

Unspecified

Popularity

Turkmenistan

Popular Similar Dishes

Popular Dining Area

Local restaurants and food stalls

Chekdirme, or known as Çekdirme, is a traditional stew specialty of Turkmenistan combining rice and meat with a concoction of tomato paste or tomato, water, oil, onions, and simple spices (salt, pepper, and turmeric).

Interestingly, chekdirme combines a large amount of meat, which results in the meat being cooked in its own fat, making the stew ideal for a weakened individual.

Commonly, the meat in chekdirme is either lamb or mutton, cut into small bits for frying in a cast-iron pot called qazan. After combining with oil and onion, the mixture proceeds to be incorporated with the tomato liquid to cook the meat, then add the rice to the mixture.

To cook the rice perfectly for chekdirme, the level of water should be at around a knuckle over the rice surface and cooked at a gradually reduced temperature until the grains are cooked through.

Once you’ve gone through the features of chekdirme, let me bring you some of the plus sides and minus features of eating this stew. Then, make sure to learn more about the dish with some exciting inquiries answered.

Key Points

Chekdirme is a traditional stew of Turkmenistan.
The stew is a combination of rice, meat, and tomato-based broth.
Lamb or mutton is the preferred meat choice for chekdirme.

Chekdirme Images

Pros And Cons of Eating Chekdirme

As a festive dish of Turkmenistan, you’re bound to encounter chekdirme during special occasions. For that, it’s crucial to look into the pros and cons of eating chekdirme.

Pros

Convenience: The one-pot meal is convenient for preparation and serving, as everything is cooked together.
Economical: Chekdirme is prepared in large bulk, allowing people to consume it for many meals.

Cons

Fat level: Since chekdirmeh has a lot of meat, the fat and protein level is high when over-consumed.

While the upsides and downsides of chekdirme are interesting, there are more to meet the eyes with a few more answers for questions that people often wonder.

Chekdirme FAQs

No, the dish is flavorful but not typically very spicy. However, spice levels are easily adjusted based on personal preference.

Yes, the meat is easily replaced with plant-based alternatives, though this would be a departure from the traditional recipe.

Yes, leftover chekdirme is suited for freezing and reheating, making it convenient for future meals.

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Adam Sam

Senior Food and Drink Editor

Expertise

Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief

Education

University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
Johnson & Wales University (US) (Baking and Pastry Arts)
Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.