Fisherman's Bowl · Fish & Dumpling Porridge
Qarma
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Cooks bone out the fish first, then stir tiny scraps of dumpling dough straight into the leftover fish broth — turning what could be fish-soup leftovers into a dish of its own.
Qarma is a thick fish porridge made by simmering fish broth, deboning the fish, and stirring in small pieces of rolled dumpling dough until it thickens into a hearty, filling bowl. It's a home-style and market dish specific to Karakalpakstan's fishing communities along the Amu Darya.
Why it's made this way: Like juweri gurtik, it reflects the delta region's fish-and-grain diet, born from a food culture built around the now-diminished Aral Sea fishery.
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Part of World of Street Food — 3248 dishes from 118 countries.
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