Dograma is a traditional Turkmen (from Turkmenistan) recipe for a classic all served in a tomato and mutton stock. The full recipe is presented here and I hope you enjoy this classic Turkmen version of: Dograma.
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Dograma — the name comes from the Turkmen word meaning 'to chop up' — is special occasion food in Turkmenistan and is sometimes referred to as the country's national dish. Huge amounts are made for religious holidays and other celebrations, and preparing it can be an all-day affair.
Ingredients:
1.25kg Mutton, lamb or beef stewing meat, cubed
3l Water
3 Tomatoes, de-seeded and chopped
1 tbsp Salt
4 pita-style breads
3 Onions, thinly sliced
Salt and freshly-ground black pepper, to taste
Method:
Combine the meat, water, tomatoes and salt to a large pot and bring to a boil. Skim off any scum that rises to the surface, then reduce heat to medium, cover and simmer for 1 to 1 1/2 hours, or until the meat is cooked through and tender.
Whilst the meat is cooking, cut or tear the pita bread into small (12mm) pieces. Add the pieces of bread to a large bowl, along with the sliced onions and a generous grind of black pepper. Toss and set aside to rest so the flavours have a chance to meld.
Remove the cooked meat from the stock with a slotted spoon. Use clean hands or a fork to shred the meat. Add the meat to the bowl with the bread and onion mixture and toss well to combine.
Pour the hot meat stock over the mixture in the bowl, and then cover the bowl with a towel or clingfilm (plastic wrap) then set aside to rest for 20 to 30 minutes to allow the flavours and textures to develop.
