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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 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. The bread is then torn into small pieces – a task that usually involves the entire family – and mixed with slices of onion and shredded meat.

Finally, Ddograma is scooped into a bowl and covered with the hot broth for each guest to enjoy.

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