A traditional Turkmen communal dish of torn flatbread, tender mutton, onion and hot broth.
Dograma is one of Turkmenistan’s most traditional dishes and is particularly associated with communal and special-occasion meals. Bread is torn by hand and mixed with shredded meat and onion before hot broth is ladled over it.
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- Cuisine
- Turkmen
The recipe
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Ingredients
Method
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Cover mutton with water, bring to a boil, skim, add salt and simmer gently until very tender, about 2 hours. Add tomato after the first 20 minutes.
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Lift out the meat and reserve the hot broth.
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Tear the flatbread into small pieces by hand and mix with sliced onion.
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Shred the tender meat and mix it through the bread and onion.
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Portion into bowls, season with black pepper and ladle over enough hot broth to moisten generously.
Chef’s notes
Dograma depends on good broth and tender meat. Tear rather than finely chop the bread so it absorbs broth without immediately becoming paste-like.
Tips and variations
Beef can replace mutton. Use a sturdy, unsweetened flatbread if Turkmen chorek is unavailable.
Storage
Store broth, meat and bread separately for up to 3 days. Assemble only when serving.
Allergens
Contains wheat.
Always Cook with Heart. Always!
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