Dograma — the name comes from the Turkmen word meaning "to chop up" — is special occasion food and is sometimes called the national dish of Turkmenistan. Dograma is the most traditional Turkmen dish of all and is reserved for special occasions such as Gurbanlyk, a three-day religious holiday that falls on the tenth day of the Islamic month of Zilhijje, where families, friends and neighbors visit each other and share a meal. The strong flavours of the onion and fat, together with the tenderness of the meat meld so … ( Log Out /  Add the pieces of bread to a large bowl, along with the sliced onions and a good grinding of pepper. Whilst the meat is cooking you make two simple yeast-based breads, roll it out thinly and prick it densely with a fork so that it almost has a honeycomb look to it. Dograma in cloth. Taste the broth for salt and adjust as needed. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. To cook dograma you will only need fresh mutton, onions and bread. The name of the dish comes from the word dogramak (to cut to pieces) and refers to the making of dograma, which begins with baking multiple flatbreads in a tamdyr (clay oven) and boiling fresh mutton in a large cauldron until the meat is tender enough to fall off the bones. Shepherds prepare it in the countryside where there is a lot of a saxaul and sand. Cut bones-free mutton in pieces, add salt and pepper and fry until ready. While the fragrant mixture cools down there's time to knead the dough. Uzbek Cuisine: Sabzavotli tovuq kabob (Chicken kabobs with vegetables) 3-4 chicken breasts 2 tomatoes 1L capsicum 2 onions 1 tbsp cumin seeds 1 tbsp mashed coriander seeds 1 tsp pepper Salt 1 tsp chili powder 2-3 garlic, mashed 200 grams "suzma" or drained yogurt 2-3 tbsp lemon juice. Simplicity can sometimes yield a culinary miracle. Doughnuts recipes. Mutton or beef is boiled with salt (a lot once again, but this time it didn’t overpower everything else!) Turkmen prefer mutton to all other meats. Pilaf, also called “ash,” is the jewel in the crown of Turkmenistani cuisine. Preheat the oven to 250°C (482°F). Feb 10, 2017 - Dograma is the most traditional Turkmen dish of all and is reserved for special occasions such as Gurbanlyk, a three-day religious holiday that falls on the tenth day of the Islamic month of Zilhij… This kind of dish is called "kakmach". Separately, large pots of mutton or beef simmer slowly in water with just a little chopped tomato and salt added for flavor. I thought that this could potentially be a nice refreshing dish for our Aussie summers. and a little tomato until it’s falling off the bones. Then slightly too salty hot water poured inside and the entire mixture cooks for another 5 - 10 minutes. The country was formally known as Turkmenia (which sounds like some kind of mental mind trick a batman villain might come up with, or perhaps some kind of boy band fan following). They wait for about an hour and … remove the cauldron to reveal the goldish juicy chunks of lamb. RECIPE-> Quick and easy Cinnamon Roll Bread with a cinnamon topping. I had never heard of Turkmenistan prior to this challenge. Sweet. Hot and sizzling from the fryer and dusted with sugar, nothing beats a homemade doughnut. When served strew with fried onions and greens. It apparently translates to Yogurt Soup with Rice however and I was very interested to see what this dish would taste like. It is cooked for special events - during religious holidays, rituals. If that sounds like more work than you're willing to put in at home, never fear! Cattle husbandry has resulted in the fact that meat dishes are the most important in the national cuisine. Easy to prepare, dogroma chorba is made by boiling mutton, or lamb meat, with the kidneys, heart and lungs, using salt and pepper for seasoning, while throwing in a few tomatoes. Fresh bread quickly absorbs be fragrance of meat and onion so even this "dry mix" is very tasty. They cut lamb carcass in large chunks (seven-eight pieces) and marinate it in salt, garlic and paprika. The most widespread meat dishes are: chorba, gainatma, dograma, pilav, govurma, govurdak, shashlick (kebap). Dograma. The cauldron is removed from the fire and left for another 10 minutes under the cover. Prick each bread densely with a fork and transfer to a baking sheet lined with baking paper. It’s heaven. Cut mutton in 10-15 cm strips and beat; add salt, pepper and fry in mutton fat. Serve with french fries or rice. It’s a traditional celebration dish called Dograma made up of boiled meat, onions and freshly baked bread that has been torn into small pieces. Fatty mutton is cut in pieces with bones and put into cold water with addition of onions. It’s fairly simple to make. When all chunks are in place the fire is covered with a big cauldron which in turn is buried in slightly wet sand which is carefully rammed. Going to give it a try. After that the meat inside acquires a special pleasant flavor and can be stored for long time. It is cooked for special events - during religious holidays, rituals. The second dish I decided to make however was delicious! Once golden brown, you tear all but ¼ of one of the breads into small pieces over a large kitchen cloth. Ideally the mixture is put into a cup with hot mutton broth and strewn with black pepper. (Note: Using a pressure cooker will cut the cooking time in half and make your meat even more tender and your broth richer.). I’m reading On the Noodle Road and am having a hard time imagining the dishes of Turkmenistan. Moderately fat mutton is cut in small pieces. Apparently the country is virtually closed to independent scrutiny with severe restrictions on foreign travel for its citizens. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window). Besides mutton game meat is very popular: partridges, hares, goitered gazelles. Sorry, your blog cannot share posts by email. When soup starts boiling add washed peas and cook on small fire. Finally, dograma is scooped into a bowl and covered with the hot broth for each guest to enjoy. Feb 10, 2017 - Dograma is the most traditional Turkmen dish of all and is reserved for special occasions such as Gurbanlyk, a three-day religious holiday that falls on the tenth day of the Islamic month of Zilhij… Explore. Mince mutton, onions and fat, add some salt and pepper; stir the resulting mixture and shape it in small sausages; fry them in oil and stew with onions. After that fire is boosted. Notify me of follow-up comments by email. While flatbreads are baked and cooled down mutton is cooked in a big cauldron. When the entire moisture evaporates, onions and carrots are ready. Copyright © 2011-2020 One Turkmen Kitchen. One can hardly try it in the neighboring countries' cuisines and it is actually honored by Turkmen.

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