~424 cal · 39g protein · 8g carbs · 26g fat (estimated, per serving)
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Bowl of crumbled bread and meat in broth with onion
🇹🇲 Ashgabat
Dograma is Turkmen festival food, its name meaning "to crumble." Unleavened churek bread and boiled lamb are torn and chopped by hand into tiny pieces, mixed with raw onion, then ladled over with the hot cooking broth. Communal and made without a knife at the table, it is the taste of Turkmen hospitality.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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2 lb lamb or mutton, bone-in
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3 rounds churek or unleavened flatbread
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3 onions, finely chopped
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1 tomato (optional)
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to taste black pepper
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8 cups water
Instructions
1
Simmer the lamb (or chickpeas and kombu) in the salted water for about 90 minutes until tender; keep the broth.
2
Bake or dry the flatbread until crisp, then crumble it very finely by hand.
3
Chop the boiled meat into tiny pieces and mix with the crumbled bread and raw onion.
4
Season with pepper and pile into bowls.
5
Ladle the hot broth over each bowl at the table so the bread softens.
Ashgabat celebration tradition.
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🌏 While it simmers — know your destination
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Ashgabat. A marble desert capital of bread, broth, and mutton.
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Turkmenistan. A Karakum-desert land of bread, broth, and meat.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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