Dograma

Instructions

1. 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.
2. 2 Remove the lamb and shred it into small pieces by hand while reserving the rich flavorful broth in the pot.
3. 3 Break dried chorek flatbread into small thumbnail-sized pieces by hand and spread them evenly across large serving bowls.
4. 4 Layer shredded lamb and finely diced raw onion over the bread pieces in each bowl distributing everything evenly.
5. 5 Ladle boiling hot lamb broth generously over the bread and meat layers allowing the bread to soften and absorb the rich liquid.
6. 6 Serve immediately while steaming hot allowing guests to mix the layers together before eating with spoons.