Add the meat to the bowl with the bread and onion mixture and toss well. Add 1 tablespoon of salt and mix well with your hand. The dish is very ancient also was considered as an integral part of sacrifices rituals. I was surprised that I could just eat this meal after meal for several days and not get sick of it – cold or hot, it didn’t seem to matter. Chorek is manually crumbled in small pieces. Create a free website or blog at WordPress.com. Homemade Noodles. Hot and sizzling from the fryer and dusted with sugar, nothing beats a homemade doughnut. Whats4Eats | The issue I had with this dish was the amount of salt in it. The Turkmen government banned all satellite dishes in the country in 2015 in an attempt to block access to independent international media outlets. Toss in the onion slices. Sweet. Then they leave it is soak for awhile and kept waiting until the saxaul turns into coals. It apparently translates to Yogurt Soup with Rice however and I was very interested to see what this dish would taste like. Sheep kidneys, liver, lungs and heart are carefully washed, cut in strips and fried in tail fat, salted and semi-cooked. Your email address will not be published. Post was not sent - check your email addresses! Stuffed Peppers. All rights reserved. Boiled mutton is to be separated in filaments, mixed with chorek and onion crumbs. It’s heaven. It’s thicker than I imagined it to be but could be quite delicate were it not for the saltiness. Change ), You are commenting using your Facebook account. Brush the breads with water and bake on the middle rack of the oven until golden brown, 15-18 minutes. Put the meat and water in a stockpot and bring to a boil over high heat. I think I will attempt this one again, but cut the salt content down dramatically (possibly completely) and see what the final result is then. It’s best to leave it wrapped in the cloth for 20-30 minutes to allow the bread to absorb the flavour of the meat and onion. Then follow chopped thinly cut carrots. Now the deletions dograma is ready. 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). The idea is to get quite a fatty piece and skim off the scum when it boils. 1. Mutton or beef is boiled with salt (a lot once again, but this time it didn’t overpower everything else!) Fresh bread quickly absorbs be fragrance of meat and onion so even this "dry mix" is very tasty. I had never heard of that either. Besides, they use a lot of chicken meat and do not eat horse meat and pork at all. Preheat the oven to 250°C (482°F). Human rights defenders and other activists face the constant threat of government reprisal and many who have been arrested are believed to have been tortured and sentenced to imprisonment (many of them without a court decision). Especially honored and most traditional dish in Turkmenistan, dograma is an original Turkmen dish that has no alternatives in cuisines of neighboring countries. The strong flavours of the onion and fat, together with the tenderness of the meat meld so brilliantly together to make a well rounded meal. Remove the cooked meat from the broth with a slotted spoon. 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. Pour the hot meat broth over the mixture in the bowl, and then cover the bowl with a towel or plastic wrap and set aside to rest for 20 to 30 minutes to allow the flavors and textures to meld. Food and Drinks. Use clean hands or a fork to shred the meat. Turkmen prefer mutton to all other meats. Doughnuts recipes. They wait for about an hour and … remove the cauldron to reveal the goldish juicy chunks of lamb. Afterwards this mixture is to be wrapped in gauze and left for a while. Copyright © 2020 | Whats4eats.com | Brad Harvey | All rights reserved. Fatty mutton is cut in pieces with bones and put into cold water with addition of onions. Separately, large pots of mutton or beef simmer slowly in water with … You finely chop the meat on top of the remaining bit of bread, using it like a chopping board. 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. Add the pieces of bread to a large bowl, along with the sliced onions and a good grinding of pepper. It is not absolutely so. Divide the dough into 2 equal pieces and roll each piece between your palms into a ball. In the meantime, mix all the bread ingredients together in a large bowl and work to a dough. "Govurma" is considered one of delicious dishes eaten both cold and hot. ( Log Out / After that the meat inside acquires a special pleasant flavor and can be stored for long time. Pilaf. To see any recipe ingredients and instructions just simply click on the TITLE of the recipe you wish to see! Dograma may also be eaten dry with tea. Clean Eating Pizza Recipes. Apparently this is a communal task with many members of the family taking part. 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). It is a well known fact that central Asian people consider pilav the King of feasts. ( Log Out / Change ), You are commenting using your Twitter account. The city was called Merv, an important stop on the Silk Road, and incidentally the name of an Australian cricketer with an amazing handlebar moustache. Sorry, your blog cannot share posts by email. At this point, dograma is ready but will taste better if left wrapped in the cloth for 20-30 minutes to let the bread absorb the flavor of the meat and onion. Ideally the mixture is put into a cup with hot mutton broth and strewn with black pepper. Cut the meat into mouthful chunks. Unfortunately the reason I have never heard of it seems to be because Turkmenistan is also one of the world’s most repressive countries according to Humans Rights Watch. No yeast required! About | Over a large kitchen cloth, tear the bread into small pieces (leave a ¼ of one bread for later). To serve, scoop some dograma into a bowl, add black pepper to taste and ladle in enough hot broth to barely cover the dograma. The further process of dograma cooking is a collective creativity of the entire family and invited neighbours. Serve with french fries or rice. For the broth: 1½ kg mutton or beef with fat and bones; 5 l water; 2 tablespoons salt It is cooked for special events - during religious holidays, rituals. You then add garlic, parsley and dill, sprinkling with red pepper flakes and dried mint. Dograma, a simple and nourishing stew of shredded meat, bread and onions from Turkmenistan, is one of those miracles. Huge amounts are made for religious holidays and other celebrations, and preparing it can be an all-day affair. 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… Change ). The second dish I decided to make however was delicious! For example Turkmen dry meat in the wind under the scorching sun. Cut mutton in 10-15 cm strips and beat; add salt, pepper and fry in mutton fat. A huge thanks. RECIPE-> Quick and easy Cinnamon Roll Bread with a cinnamon topping. After that fire is boosted. I’m a turkmen but don’t know how to cook and after I read this article, I think I can makeit. The Tekins (one of Turkmen nationalities) cook "garyn". "Govurma" is used as a basis for subsequent preparation of various dishes. Cut bones-free mutton in pieces, add salt and pepper and fry until ready. When the meat is falling-off-the-bone tender, it is shredded by hand and mixed with the bread and onions, along with a good grinding of pepper. When the carefully fried slices of meat acquire appealing gold-brownish tint, chopped onions is put in the cauldron. Besides mutton game meat is very popular: partridges, hares, goitered gazelles. 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.