Contents:
How oromo is made
Unleavened dough is rolled into a sheet about 2 mm thick, spread with a thin layer of filling and rolled up. The roll is placed on an oiled rack in a mantovarka. One long roll may be coiled into a ring, or several shorter ones may be prepared.
Steam cooks the dish without direct contact with water. Timing depends on the roll's thickness and filling: a vegetable version may need only half an hour, while meat generally requires 40-50 minutes. The wrapper is soft immediately after cooking, so leave the oromo briefly before cutting it with a sharp knife.
Sour cream, a cultured milk sauce, hot sauce or sometimes a bowl of meat broth may be served alongside. The accompaniment depends on the filling and family custom.
Meat and vegetable fillings
A meat filling combines finely chopped lamb or beef with onion and fat. Potatoes or pumpkin increase the volume, absorb meat juices and change the texture. Pieces cut too large may not cook through inside a tightly rolled coil.
Vegetable oromo may contain potatoes, pumpkin, onion or jusai. A vegetable name does not guarantee a meat-free recipe, however: the dough may contain egg, the rack may be greased with butter or animal fat and fat-tail fat is sometimes added to the filling. Check the ingredients separately.
How oromo differs from manty
The dough and steaming method are similar, but the assembly differs. Manty are formed individually, while oromo is steamed as a whole roll and sliced before serving. A piece of oromo therefore contains more alternating layers of dough and filling.
Ask about the filling and sauce when ordering. A large oromo may be intended for several people, while a canteen may sell it already cut into pieces.
Oromo with meat and potatoes
A home recipe for 5-6 servings. It is easier to make two rolls from this quantity: they fit in the steamer more readily and cook more evenly.
Cuisine: Kyrgyz and Central Asian. Total preparation time:
Ingredients:
- 500 g wheat flour
- 210-230 ml water
- 1 tsp salt for the dough
- 600 g lamb or beef
- 500 g potatoes
- 300 g onions
- 70 g fat-tail fat or 3 tbsp vegetable oil
- salt and black pepper to taste
- oil for the steamer racks
Method:
Step 1. Combine the flour, water and salt. Knead into a firm dough, cover and rest for 30-40 minutes.
Step 2. Finely chop the meat, potatoes, onions and fat-tail fat. Add salt and pepper and mix well.
Step 3. Divide the dough in half. Roll each piece into a thin rectangular sheet about 2 mm thick.
Step 4. Spread the filling in a thin, even layer, leaving one edge clear. Roll up tightly and seal the seam and ends.
Step 5. Oil the steamer racks. Arrange the rolls in loose rings so steam can circulate around them.
Step 6. Cook above steadily boiling water for 45-50 minutes. Rest for 5 minutes, then cut into wide pieces.
Share on social media
If you found this guide useful, share it on social media. It takes a moment and helps more travellers discover the project. Thank you!
Anything to add?
Share your experience, leave a comment or suggest an improvement.