A festive dish of finely shredded flatbread soaked in rich lamb broth with tender pieces of boiled lamb and onion, served communally at celebrations.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large communal bowl
Garnishes: raw onion, black pepper
Accompaniments: green tea
Instructions
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1
Boil lamb shoulder in salted water for two and a half hours until the meat is completely tender and falls off the bone easily.
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2
Remove the lamb and shred it into small pieces by hand while reserving the rich flavorful broth in the pot.
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3
Break dried chorek flatbread into small thumbnail-sized pieces by hand and spread them evenly across large serving bowls.
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4
Layer shredded lamb and finely diced raw onion over the bread pieces in each bowl distributing everything evenly.
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5
Ladle boiling hot lamb broth generously over the bread and meat layers allowing the bread to soften and absorb the rich liquid.
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6
Serve immediately while steaming hot allowing guests to mix the layers together before eating with spoons.
Did You Know?
Dograma is the quintessential Turkmen celebration dish and no wedding feast is considered complete without it.
Chef's Notes
Equipment Tips
- large pot
- serving bowls
- sharp knife
Garnishing
raw onion, black pepper
Accompaniments
green tea
The Story Behind Dograma
Dograma is the national ceremonial dish of Turkmenistan, deeply rooted in nomadic pastoral traditions. The practice of shredding bread into broth dates back centuries when Central Asian herders needed hearty communal meals that could feed large gatherings efficiently. The dish remains the centerpiece of Turkmen weddings, holiday feasts, and religious celebrations, prepared in enormous quantities and served in communal bowls.
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