The politics of Turkmenistan nominally takes place in the framework of a presidential republic, whereby the President of Turkmenistan is nominally both head of state and head of government. However, as of 21 January 2023 a "national leader" was appointed who chairs an independent People's Council (viz.) with authority to amend the constitution, and who exercises supreme political authority. No true opposition parties are allowed; every registered political party supports the third and current President Serdar Berdimuhamedow. The country is frequently described as a totalitarian state.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Turkmens are a Turkic ethnic group native to Central Asia, living mainly in Turkmenistan, northern and northeastern regions of Iran and north-western Afghanistan. Sizeable groups of Turkmens are found also in Uzbekistan, Kazakhstan, and the North Caucasus. They speak the Turkmen language, which is classified as a part of the Eastern Oghuz branch of the Turkic languages.
Bulgarian cuisine is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with its neighboring countries, in particular with Turkish and Greek cuisine.
Belarusian cuisine refers to the culinary traditions native to Belarus. It shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, based predominantly on meat and various vegetables typical for the region.
Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle.
Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, African and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary diversity were the migrations of Uyghur, Slav, Korean, Tatar, Dungan and German people to the region.
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.
Uzbek cuisine shares the culinary traditions of peoples across Central Asia. Grain farming is widespread in Uzbekistan, making breads and noodles an important part of the cuisine, which has been described as "noodle-rich".
Vorschmack or forshmak is an originally East European dish made of salty minced fish or meat. Different variants of this dish are especially common in Ashkenazi Jewish and Finnish cuisine. Some varieties are also known in Ukrainian, and Russian cuisine, as well as cuisines of several countries within the Western cultural circle, like those of Poland and Germany.
Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated or controlled areas.
Gurbanguly Mälikgulyýewiç Berdimuhamedow is a Turkmen politician and former dentist who is currently the Chairman of the People's Council of Turkmenistan. He previously served as the 2nd President of Turkmenistan from 2006 to 2022, when he entered into a power-sharing arrangement with his son, Serdar, the current president.
Moldovan cuisine is a style of cooking related to the people of Moldova. It consists mainly of ingredients such as various meats, potatoes, cabbage, and a variety of cereal grains. The local cuisine is very similar to Romanian, and also draws inspiration and elements from other cuisines in the region, including Greek, Polish, Ukrainian, and Russian, with a great influence left by the Ottoman cuisine.
The Academy of Sciences of Turkmenistan is a state body in Turkmenistan founded in 1951, which is responsible for the implementation of Turkmen scientific and technical policy. The academy was closed under president Saparmurat Niyazov and reopened by his successor, Gurbanguly Berdimuhamedow.
Algerian cuisine includes multiple flavors and influences, reflecting the country's history and position at the crossroads of the Mediterranean.
A tandoor is a large vase-shaped oven, usually made of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoor is predominantly used in Western Asian, Central Asian, South Asian, and Horn of Africa
Tandyr nan is a type of Central Asian bread cooked in a vertical clay oven, the tandyr or tandoor. It is circular and leavened with yeast, and typically has a crisp golden surface. They are often decorated by stamping patterns on the dough, and can be topped with ingredients like sesame seeds, nigella seeds, or thinly sliced onion.
Mordovian cuisine is the traditional cuisine of the Mordovians, who now live in Mordovia and surrounding areas. It consists of a variety of dishes, based on geographical, cultural and climate features of the region, with fish traditionally featured heavily.
The cuisine of Odesa in Ukraine is influenced by cultures of various regions, including Ukrainian, Russian, Jewish, Georgian, French, German, Italian, Armenian, Uzbek, Bulgarian, Moldovan, and Greek cultures. However, many recipes are indigenous to Odesa, with fusion cuisine being common.
Pontic Greek cuisine consists of foods traditionally eaten by Pontic Greeks, a Greek-speaking ethnic minority that originates from the southern shore of the Black Sea in modern Turkey. Their cuisine has been heavily influenced by the migration of different ethnic groups to the Pontos. Because of the Pontos' remote location, Pontic Greek cuisine has many differences from other Greek cuisines. According to Achillefs Keramaris et al., "Pontic Greek traditional cuisine is diverse and simplistic, incorporating traditions from mountainous and coastal regions, ancient Greece, nomadic regions, and influences from Russian, Turkish, Laz, Hemshin, and Armenian cuisines."
