Dograma (Dograma)
Overview
Dograma is a traditional Turkmen soup of mutton broth poured over torn bread and meat. Mutton or lamb is simmered for a long time with onion and a little tomato to make a rich, fatty broth. Meanwhile freshly baked flatbread called çörek is torn into very small pieces by hand and mixed with the boiled meat, shredded off the bone, and finely sliced raw onion. Each bowl is filled with this mixture, and the hot broth is ladled over just before serving, so the bread softens but keeps some bite. It is seasoned with black pepper and sometimes served with a separate bowl of broth.
History
The name comes from a word meaning chopped or torn. Dograma is a festive dish in Turkmenistan, made for holidays, weddings and remembrance gatherings, when the women of a family sit together tearing the bread for many guests. It is closely related to other Central Asian dishes of meat and bread or noodles. Families in the countryside still make it in large pots over an open fire.
Main ingredients
Mutton on the bone, flatbread, onion, tomato, black pepper, broth. The soup is built on mutton broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Lamb soups · Tomato soups · More soups from Turkmenistan
Recipe
Method
- 12 h
Simmer the mutton with the quartered onion and tomatoes for 2 hours.
- 2
Lift out the meat, shred it and keep the broth hot.
- 3
Tear the bread into very small pieces and mix with the meat and sliced onion.
- 4
Fill bowls with the mixture and pour over the hot broth.
- ✓
Serve. About 2h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
