Dograma

Name: Dograma
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Ingredients: 700 g lamb shoulder; 2 l water; 1 onion, halved; 2 tsp salt; ½ tsp black pepper; 12 slices crusty bread / baguette; 1 onion, very finely chopped; 2 tomatoes, finely chopped; 10 g coriander leaves, chopped (optional)

Non-vegetarian

Torn pieces of Turkmen bread mixed by hand with shredded lamb, raw onion and tomato, then soaked in hot lamb broth. A festive dish closely tied to Gurban Bayram.

Dograma is a Turkmen main course from Turkmenistan, ready in about 2 hours 25 minutes and made with lamb shoulder and crusty bread / baguette. It serves 6 and is rated easy to cook.

Start cooking

No licensed photograph of this dish yet.

Prep: 25 min
Cook: 2 h
Total: 2 h 25 min
Serves: 6
Level: Easy
Calories: 530

Ingredients

6 servings

700 g Lamb shoulder (opens in a new tab)Boneless weight; meat on the bone gives a richer broth.Swap: Beef chuck
2 l Water (opens in a new tab)
1 (110 g) Onion (opens in a new tab), halvedFor the broth.
2 tsp (12 g) Salt (opens in a new tab)
½ tsp (1 g) Black pepper (opens in a new tab)
12 slices (420 g) Crusty bread / baguette (opens in a new tab)Day-old tandoor bread (chorek) is traditional; any firm white bread works.Swap: Pita bread (Use about 6 pita breads.)Contains wheat, gluten
2 (240 g) Tomatoes (opens in a new tab), finely chopped
10 g Coriander leaves (opens in a new tab), chopped (optional)

To mix

1 (110 g) Onion (opens in a new tab), very finely choppedRaw, for mixing with the bread.

Equipment

Stockpot / large pot (opens in a new tab)

Method

1
Step 1
Put the lamb in a large pot with the cold water, bring to the boil and skim. Add the halved onion (opens in a new tab), lower the heat and simmer until very tender. Add the salt and pepper (opens in a new tab) towards the end.
- 115 min
- low heat
- Stockpot / large pot (opens in a new tab)
Food safety: Wash hands and boards after handling raw meat.
2
Step 2
While the meat cooks, tear the bread into small pieces about the size of a fingernail — traditionally a job for the whole family.
- 15 min
3
Step 3
Lift out the meat, shred or chop it finely and mix it with the bread, raw onion (opens in a new tab) and tomato (opens in a new tab) in a large bowl.
- 8 min
How it looks · Photo: Christina & Peter on Pexels
4
Step 4
Divide among bowls and ladle over plenty of hot broth so the bread soaks it up. Scatter with cilantro (opens in a new tab) and serve.
- 2 min
How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin: Turkmenistan · Commonly attributedMore food from Turkmenistan
Dish: Lunch · Dinner · Main courses · Soups
Cooking method: Boiled, Simmered
Taste: savoury, mild, rich
Diet: Dairy-free · No nut ingredients · High-protein
All labels
Non-vegetarian · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for: Festive & celebration · One-pot · Uses leftovers
Cook more with: Lamb shoulder · Crusty bread / baguette · Onion · Tomato
Techniques: Boiling · Simmering

Allergens

Contains: Wheatfrom crusty bread / baguette
Contains: Glutenfrom crusty bread / baguette
May contain: Sesamefrom crusty bread / baguette

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

530 kcal per serving

Calculated

1 serving ≈ 599 g · recipe makes 6

Where the energy comes from

Protein 20%
Carbohydrate 31%
Fat 48%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	530 kcal	89 kcal
Protein	27.2 g	4.5 g
Carbohydrate	41.7 g	7 g
Net carbohydrate	39 g	6.5 g
Sugars	5.8 g	1 g
Added sugars	0 g	0 g
Fibre	2.7 g	0.4 g
Fat	28.5 g	4.8 g
Saturated fat	11.9 g	2 g
Trans fat	1.4 g	0.2 g
Cholesterol	70 mg	12 mg
Sodium	1283 mg	214 mg
Salt equivalent	3.2 g	0.5 g

Vitamins & minerals per serving

Potassium: 538 mg
Calcium: 95 mg
Iron: 4.1 mg
Magnesium: 57 mg
Vitamin A (RAE): 33 µg
Vitamin C: 8 mg
Vitamin D: 0.2 µg
Vitamin B12: 2.2 µg
Folate (DFE): —

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: coriander leaves.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Use bread that is a day or two old so it holds its shape in the broth.

Common mistakes

Pouring the broth over too early — mix and soak only at the table or the bread turns to porridge.

Serve with

Serve with green tea and fresh vegetables.

Food safety

Cool broth and meat quickly and refrigerate within 2 hours; bring the broth back to a full boil before serving.

Storage

Keep broth and meat in the fridge for 3 days; mix with bread only when serving.

Reheating

Bring the broth back to the boil before pouring over the bread.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 27 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Lamb shoulder700 g
Crusty bread / baguette12 slice · 420 g
Tomato, finely chopped2 piece · 240 g

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

Gutap
Turkmen · 1 h 25 min · 597 kcal
Ichlekli
Turkmen · 2 h · 543 kcal
Lagman
Uzbek · 2 h 10 min · 808 kcal
Bariis iskukaris
Somali · 2 h · 609 kcal