Turkmen Dograma (Lamb and Torn Flatbread)

Turkmen dograma is a ceremonial shared dish of tender lamb, torn flatbread, thin onion, and aromatic broth. The bread absorbs the savory juices while the lamb stays rich and irregular.

Simmer bone-in lamb until tender, reserve the broth, then combine the shredded meat with torn flatbread and onion just before serving.

Let the lamb cool enough to handle before shredding, and add broth gradually so the bread is moistened without becoming soggy.

Serving Suggestions

Serve the dograma on a broad platter with extra warm broth, sliced onion, and strong black tea.

Recipe Notes

The lamb and broth can be prepared a day ahead. Assemble the bread and meat shortly before serving for the best texture.

Turkmen Dograma (Lamb and Torn Flatbread)

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Tender lamb and torn flatbread mixed with raw onion and moistened with clear lamb broth.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Turkmen

Calories: 640

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Lamb Broth

• 2 1/2 lb bone-in lamb shoulder or neck cut into large pieces
• 1 medium yellow onion quartered
• 1 medium carrot cut into large pieces
• 1 medium red bell pepper quartered
• 2 medium tomatoes quartered
• 2 tsp kosher salt plus more to taste
• 8 cups water or enough to cover

Dograma

• 2 large dense unleavened flatbreads petir chorek or sturdy flatbread
• 1 medium yellow onion sliced very thin
• 1 tsp ground black pepper plus more to taste
• 1/2 cup reserved lamb broth warm
• 1/4 cup fresh parsley chopped, optional

Equipment

• Large stockpot
• Large platter
• Chef’s knife
• Tongs
• Fine-mesh skimmer

Method

 

Simmer the Lamb:

1. Place the lamb, quartered onion, carrot, bell pepper, tomatoes, salt, and water in a stockpot. Bring to a gentle simmer and skim any foam.
2. Cover partially and simmer for 2 1/2 to 3 hours, until the lamb is very tender and the broth is fragrant. Transfer the lamb to a tray and strain the broth, reserving at least 1/2 cup.

Shred and Assemble:

1. When the lamb is cool enough to handle, pull it into irregular bite-size pieces and discard bones and excess connective tissue.
2. Tear the flatbread into rough pieces and toss it with the lamb, sliced onion, black pepper, and parsley on a broad platter. Spoon over the warm broth a little at a time, turning gently until the bread is moistened but still has texture.

Serve:

1. Rest the assembled dograma for 5 minutes so the bread absorbs the broth. Serve warm with extra broth on the side.

Nutrition

Calories: 640kcalCarbohydrates: 49gProtein: 39gFat: 30gSaturated Fat: 12gCholesterol: 125mgSodium: 880mgFiber: 4gSugar: 6g

Notes

• Use sturdy flatbread that can absorb broth without dissolving.
• Dograma is best assembled close to serving time so the bread remains pleasantly textured.