Yarma

Smooth and creamy yarma for a simple meal.

Adam Sam

By Adam Sam

Lastest Updated May 27, 2024
Verified by A-Z Cuisines Team
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Home » Dishes A-Z » Yarma

Fact: Turkmen eat yarma at the Islamic New Year to wish for an abundant year.

Flag of Turkmenistan#10 in Turkmenistan

Basic Information

Yarma: Basic Information

Pronunciation

/yar-mah/

Alternative Name(s)

Ýarma

Dish Type

Porridge

Course

Main Course

Mealtime

Lunch, Dinner

Popular Variations

No
Origin and Region

Yarma: Origin and Region

Origin

Turkmenistan

Continent’s Region

Central Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified
Turkmenistan Map
Ingredients and Preparation

Yarma: Ingredients and Preparation

Main Ingredients

Cracked wheat, mutton, lamb fat or vegetable oil, and onions

Main Cooking Method

Simmering

Preparation Process

Sautéing boiled mutton with onions, adding the cracked wheat and water, and simmering
A Deep Dive

Yarma: A Deep Dive

Cultural Significance

Traditional Turkmen comfort food

Taste

Savory

Texture

Creamy

Aroma

Rich

Color

Light brown

Serving Style

In a bowl

Serving Temperature

Hot

Accompaniment

Traditional Turkmen dishes

Occasions

Festivals

Seasons

Year-round

Special Diets

Non diet-specific

Calories

Unspecified

Popularity

Turkmenistan

Popular Similar Dishes

  1. Kinche
  2. Harees

Popular Dining Area

Local households

Yarma, or ýarma, is a traditional porridge made from cracked wheat in Turkmenistan. Cracked wheat, also known as wheat groats, is a staple food in the Central Asian nation.

Yarma Overview

Traditionally, yarma is made from cracked wheat, onions, finely chopped mutton, and sheep fat, but some modern recipes replace the last one with vegetable oil. The hearty porridge is a popular choice for daily meals and special occasions, such as the Islamic New Year.

Continue reading, and I will show you the pros and cons of yarma, the questions people usually ask about the porridge, and dishes comparable to it.

Key Points

  • Yarma is a porridge made from cracked wheat and flavored with mutton in Turkmenistan.
  • Yarma has a rich taste and a creamy texture.
  • Yarma is a nourishing dish suitable for many occasions.

Pros and Cons of Eating Yarma

Below are the notable advantages and disadvantages of yarma:

Pros

  • Nutritional Content: Yarma provides a large amount of healthy carbs, fat, and protein.
  • Taste: There is a harmonious blend of savoriness, fattiness, and starchy sweetness in yarma.
  • Digestive Benefits: As a hot porridge, yarma is excellent for aiding digestion and promoting gut health.

Cons

  • Allergens: Some people might be allergic or intolerant to wheat or gluten in yarma.
  • Caloric Intake: Yarma can lead to excessive calories if consumed in large quantities without monitoring portion sizes.

You’ve learned about the pros and cons of yarma, but don’t stop there; check out the FAQs as well!

Yarma FAQs

Yes, yarma can be cooked with bulgur instead of cracked wheat, but the cooking time needs adjusting because bulgur is pre-cooked and takes less time than cracked wheat. It requires roughly an hour to cook cracked wheat and about 20 minutes for bulgur.

Yes, yarma is generally healthy because its main ingredient is cracked wheat, which is rich in essential nutrients like fiber, vitamins, and minerals. Meanwhile, mutton is a wholesome type of red meat that contributes protein and more minerals. Of course, yarma should be consumed in moderation for the most health benefits.

No, yarma doesn’t require many spices. Basic seasonings like salt and pepper are sufficient.

Yes, yarma is a significant dish with many centuries of history in Turkmen culture. Locals usually serve it at the Islamic New Year to hope for an abundant year.

  1. Explore Most Popular Central Asian Dishes
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Adam Sam

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)
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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.

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