Turama

Cover the bone-in meat with 2.3 L of cold water, bring to a boil and skim off the foam. Add salt and simmer over low heat for 2 hours until tender.

Knead a stiff dough from flour, an egg, 110 ml of water and a pinch of salt. Cover and let rest for 30 minutes.

Roll the dough out into a sheet 5 mm thick and cut into pieces about 3×3 cm.

Remove the meat and take it off the bones. Strain the broth and return it to the heat. Cook the dumplings in the boiling broth for 5–7 minutes until done and lift them out with a slotted spoon.

Finely chop the meat and dumplings with a knife and mix together. Skim the fat from the top of the broth into a bowl.

For the duzlyk, slice 2 onions into thin half rings, mix with 2 tbsp of the skimmed fat and pour over a ladleful of hot broth.

Put the meat and dumplings on a large shared platter, ladle over some hot broth and serve with the duzlyk and broth in small bowls.