Dograma recipe

Boiled lamb, raw onion and hand-crumbled tamdyr bread mixed together and moistened with the lamb broth, the Turkmen dish of religious feasts.

2 hours and 30 minuteseasy6 ingredients

Ingredients

• 500 g chorek flatbread
• 1000 g lamb on the bone
• 3 onions
• 1 tbsp salt
• 1 pinch black pepper
• 2500 ml water

How to make Dograma

1. Put 1 kg of lamb on the bone (shoulder or ribs) in a large pot or kazan, cover with 2.5 litres of cold water, add 1 tablespoon of salt and bring to the boil, skimming the foam.
2. Simmer over low heat for about 2 hours, until the meat comes away from the bone by itself.
3. Meanwhile take 500 g of chorek, the dense unleavened tamdyr bread, and crumble it by hand into small pieces into a wide bowl; if you cannot get chorek, use a dense unleavened flatbread.
4. Slice 3 onions very finely and mix them into the crumbled bread with a few pinches of black pepper.
5. Lift the lamb out, strip the meat from the bones and tear or chop it into small pieces.
6. Mix the meat thoroughly into the bread and onion; meat and onion should make up about a third of the mixture.
7. Serve in bowls, dry or ladled over with the hot broth to taste, so each person moistens the dograma as they like.

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