Rolls of unleavened dough with meat filling are found in cuisines of different countries and are called, respectively, differently. So, for example, in Uzbekistan a similar dish is known as Khanum, but in Kyrgyzstan a steamed roll is nothing but Oromo. Even a novice hostess can cook an oromo, and the products necessary to create this tasty and satisfying dish will not be difficult to find in the nearest store. We decided to devote today's master class to the preparation of oromo. Let's get started
You will need:
For the test:
- flour - 500 g,
- butter - 50 g,
- water - 1 tbsp.,
- chicken egg - 1 piece,
- salt to taste.
For the filling:
- minced meat - 250 g,
- potatoes - 2 pieces,
- bulb onion - 2 pieces,
- ground black pepper - to taste,
- salt to taste.
Cooking
1. Prepare the necessary products for oromo.
2. At the very beginning we will prepare the dough.
3. Beat egg with salt.
4. Melt the butter, combine with the egg.
5. Pour in water. Stir.
6. Add the sifted flour.
7. Knead the dough. We leave it to rest for an hour and a half.
8. While the dough is settled, prepare the filling.
9. Chop the onion bulb in a blender or skip through a meat grinder.
10. Peeled potatoes are ground in the same way as onions.
11. Combine chopped onion, potatoes and minced meat.
12. Salt, pepper. Stir thoroughly.
13. Roll out the dough into a layer a couple of millimeters thick.
14. The filling is distributed evenly over the entire surface.
15. Form a roll. Thoroughly close up.
16. Lubricate the steam cooking basket with vegetable oil. We spread roll. Turn on the slow cooker in “Steaming” mode. Cook oromo for 35-40 minutes.
17. After the specified time has passed, oromo can be served at the table. Bon appetit or, as they say in Kyrgyzstan, Tamagynar Tattuu Bolsun!
