Chopping (Dorgama) Recipe

Doregama or doorgama, also known as eggplant sour, is a very nutritious main dish frequently made in the Gaziantep region, which is the crown jewel of crowded festivals and weddings. This recipe, in which meat, eggplant and tomatoes are generally chopped into large pieces and combined with chickpeas, is served with hot oil with black pepper and mint.

Doğrama is consumed with bulgur pilaf and fresh green pepper in Gaziantep and its surroundings. Bulgur pilaf is known as the best accompaniment to chopped meat. We leave you with our chopping recipe, which is easy to prepare and delicious, with sour sumac, one of the most special flavors of Gazintep, and which you will love its sour taste. Enjoy your meal!

How to Make Chopping (Dorgama) Recipe?

• Place your roughly chopped beef cubes into the pot, add 4 cups of water and let it cook, covered, until it becomes soft.
• When the meat becomes soft, add the previously boiled chickpeas to the pot and continue cooking until half of the water in the pot remains.
• After the water reduces, add the diced onions, pepper and tomato paste and mix.
• Add the coarsely chopped eggplant, tomato and green pepper.
• Add lemon juice, sumac sour, 1/2 glass of water, salt and crushed garlic, and mix well.
• Cover the pot and continue cooking over medium-low heat until all the vegetables are soft.
• Before serving, add black pepper and dried mint to the heated oil and pour it into the pot on the stove and mix. Your chopping is ready, bon appetit!