Yarma Ash

Name: Yarma Ash
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Turkmen
Ingredients: 300g crushed wheat or bulgur; 300g lamb, diced; 1 large onion, diced; 2 tbsp butter; 1.5L water; 1 tsp salt; 1 tsp black pepper; 1 tsp cumin; Fresh dill for garnish

Ýarma aş (YAHR-mah ahsh)

Crushed Wheat Porridge

⏱ Prep Time 2 hours

📈 Difficulty Easy

👥 Servings

🔥 Calories 380 kcal

A thick nourishing porridge of crushed wheat simmered with lamb and onions until creamy, served as a sustaining winter meal.

Nutrition & Info

Protein 20.0g

Carbs 48.0g

Fat 12.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

large heavy pot wooden spoon ladle

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: butter, fresh dill

Accompaniments: chorek flatbread

Ingredients

300g crushed wheat or bulgur
300g lamb, diced
1 large onion, diced
2 tbsp butter
1.5L water
1 tsp salt
1 tsp black pepper
1 tsp cumin
Fresh dill for garnish

Instructions

1
Brown diced lamb in butter in a heavy pot until golden on all sides then add onion and cook until softened.
2
Add water, salt, and cumin then bring to a boil and reduce heat to simmer for thirty minutes until the lamb is tender.
3
Add crushed wheat to the pot stirring well and continue cooking on very low heat for forty-five minutes stirring frequently.
4
The porridge is ready when the wheat has broken down into a thick creamy consistency and the lamb is falling apart.
5
Season with additional salt and pepper to taste then let the porridge rest covered for ten minutes off the heat.
6
Serve in deep bowls with a generous knob of butter and fresh dill scattered on top.

💡

Did You Know?

Yarma ash was the traditional food of Turkmen shepherds who carried crushed wheat on long journeys across the Karakum Desert.

Chef's Notes

Equipment Tips

large heavy pot
wooden spoon
ladle

Garnishing

butter, fresh dill

Accompaniments

chorek flatbread

The Story Behind Yarma Ash

Yarma ash represents the ancient grain-based cuisine of settled Turkmen communities, where crushed wheat was a dietary staple alongside the meat and dairy of nomadic life. This porridge bridges the agricultural and pastoral traditions of Turkmen culture, creating a hearty meal that sustained families through harsh Central Asian winters.

🕐 Traditionally enjoyed breakfast or cold weather meal 📜 Origins: Ancient agricultural

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