Dograma (Turkmen Torn Bread in Mutton Broth)
In short: Torn flatbread mixed with shredded mutton and onion, moistened with fatty broth and served in a bowl of hot broth. A Turkmen feast dish. It takes about 2 h 50 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 2 h 10 min
- Resting
- 1 h 20 min
- Total
- 2 h 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 550 kcal
Dograma comes from a word meaning to cut into pieces, and it is the dish Turkmen families prepare for festivals and for guests. Dense, dry flatbread is torn into small pieces and mixed by hand with shredded boiled meat and raw onion, then moistened with fatty broth and left to soak. Bowls are filled with the mixture and topped with more steaming broth. It is rich, salty and peppery.
Instructions
- Put the meat in a large pot, cover with the cold water and bring to a boil. Skim the foam for 10 minutes, then simmer gently for 20 minutes. Add the tomatoes and salt and simmer for 1 1/2 hours more, until the meat is very tender.
- Meanwhile, mix the flour, yeast, salt and warm water and knead for 8 minutes. Cover and let rise for 1 hour.
- Divide the dough into two pieces and roll each into a round about 1.5 cm (1/2 in) thick. Prick all over with a fork and brush with water.
- Heat the oven to 250°C (480°F). Bake the breads for 15 to 18 minutes until golden and firm. Cool completely, then leave to dry for 20 minutes.
- Lift the meat out of the broth and keep the broth hot. Remove the bones and chop the meat finely.
- Tear the bread into 2 cm (3/4 in) pieces in a large bowl. Add the onions and half the meat, drizzle with 4 tablespoons of the fatty broth and mix well by hand.
- Cover with a cloth and let stand for 20 minutes. Divide among bowls, top with the remaining meat, ladle on the hot broth and sprinkle with black pepper.
Tips
- The bread should be dry and dense. If you use store-bought flatbread, dry it in a 150°C (300°F) oven for 15 minutes first, or it will turn to paste in the broth.
- Skim the surface of the broth well, but keep a few tablespoons of its fat for moistening the bread. That fat gives dograma its flavor.
Questions and answers
Can I make dograma ahead?
Cook the meat and broth up to 2 days ahead and bake the bread the day before. Assemble within an hour of serving, or the bread becomes mushy.
What is dograma served with?
Usually nothing but extra hot broth and black pepper, with green tea alongside.
Can I use beef or chicken?
Beef shank works, but it needs about 1 hour longer than lamb to become tender. Chicken will taste lighter, and thighs need only about 45 minutes.
How long does it take to make Dograma (Turkmen Torn Bread in Mutton Broth)?
About 2 h 50 min in total: 40 min of preparation and 2 h 10 min of cooking.
How many calories are in Dograma (Turkmen Torn Bread in Mutton Broth)?
About 550 kcal per serving, with 29 g of protein, 66 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 550 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 66 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
