Dograma: A Culinary Journey Into Turkmen Tradition

Boil fresh lamb in a large cauldron over an open fire.

Add salt to the broth; optional ingredients include onions or fresh tomatoes for flavor.

Cook the lamb until it easily separates from the bones.

Hand crush the yeast-free bread into small pieces.

Finely chop onions and mix with the crushed bread.

Wrap the bread and onion mixture and leave it to rest.

Separate small pieces of meat from the lamb and cut into fibers.

Mix the bread, onions, and meat thoroughly.

Fill a deep bowl halfway with the dry dog Rama (bread soaked in meat and onion juices).

Pour boiling lamb broth over the mixture in the bowl.

Sprinkle with black and red pepper according to taste.

Equipment Needed

Dietary