Döğme pilaf (Tunceli pounded wheat pilaf with lamb)
Ingredients
- 325 gPounded wheat (dehulled wheat berries)
- 84.5 gChickpeas
- 1,001 gWater
- 500 gBoneless mutton
- 10 gSalt
- 86.4 gButter
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water50%
- Boneless mutton25%
- Pounded wheat (dehulled wheat berries)16%
- Butter 4%
- Chickpeas 4%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Rinse the döğme and the chickpeas, then soak them separately in water overnight.
Cut the meat into 4 cm cubes and sear it in a pot.
Once the meat has released its juices, add the döğme and chickpeas to the pot. Cook for about 90 minutes, until the meat, döğme and chickpeas are tender.
1 h 30 minTop up the liquid with hot water to 4.5 cups, then stir in the salt.
Keep cooking for about one more hour, until the döğme is soft and has swollen.
1 hDrizzle the melted butter over the pilaf.
Cover with a clean cloth and rest for 20 minutes, then transfer to a serving plate.
20 min
Where this recipe comes from
From a published work: quantities come from Yüksel Işık, Tunceli Mutfağı (2012); the method is written in our own words.
- Yüksel Işık, Tunceli Mutfağı (2012)Accessed: November 4, 2026
Last changed: November 1, 2026