Oromo (steamed meat roll)
A Kyrgyz recipe for making a steamed meat roll. The filling can be made from lamb or beef with the addition of tail fat or other available fat, while the dough is a simple unleavened dumpling dough. Oromo can be prepared in a steamer or a multicooker.
Prepare the ingredients for oromo - the steamed meat roll.
Ingredients (for 4 servings)
For the filling:
Lamb - 500 g
Fat - up to 150 g
Potatoes - 1-2 pcs.
Onion - 0.5-1 pcs.
Salt - 2 pinches
Ground pepper, mix - to taste
For the dough:
Wheat flour - about 500 g
Water - 200 ml
Chicken egg - 1 pcs.
Salt - 1 pinch
How to prepare the steamed meat roll:
It is easier to chop the meat for the filling using a meat grinder with a coarse mesh.
Cut the meat, fat, onion, and potatoes into pieces suitable for loading into the meat grinder.
Grind the ingredients in the meat grinder.
Add salt, a mixture of ground peppers or spices "For lamb." Mix the chopped meat, fat, onion, and potatoes together with the spices.
To prepare the dough, combine the flour, egg, water, and salt and knead a stiff dough. The amount of flour may vary.
Cut off half of the dough and roll it out into a thin rectangular layer.
Place a layer of filling made from half of the meat mixture with vegetables on the surface of the dough.
Roll the dough with the filling into a roll. Cook the oromo in a steamer or multicooker on the appropriate setting for 40 minutes.
From the specified ingredients, you will get two such rolls.
Oromo is served cut into pieces with meat broth in a bowl. Sour cream is a suitable sauce for the meat roll, and it is also very tasty to drink this lamb dish with aromatic green or herbal tea.
Kyrgyz cuisine
