Pasta & rice
Oromo
Steamed stuffed dumplings from Central Asian cuisine, close to manti, filled with lamb, onion and pumpkin. They are cooked slowly in a steamer and eaten very hot with a little broth.
Ingredients
Ingredients
Pâte
Farce
Spices & seasoning
Optional extras
On the side
Nutrition facts
1,142 kcal per serving
- Protein
- 67.1 g
- Carbohydrates
- 146.9 g
- of which sugars
- 9.6 g
- Fat
- 28.6 g
- Fiber
- 9.4 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Mix the flour, egg, lukewarm water and a pinch of salt until you get a smooth dough. Cover and let rest for 30 minutes.
- Finely chop the lamb and thinly slice the onions, then grate the pumpkin.
- Mix the meat, onions, pumpkin, salt, pepper, cumin and oil to make an even filling.
- Roll the dough out very thin and cut out squares of about 10 cm.
- Place a spoonful of filling in the center of each square, then bring up the edges and pinch them together, leaving the top open like a little pouch.
- Oil the steamer basket and arrange the oromo in it, close together but not touching.
- Steam for 40 minutes over medium heat, until the dough is translucent and the filling is well cooked.
- Serve very hot with yogurt and fresh dill.
Variations and tips
Potato version. Replace the pumpkin with 250 g of grated potatoes for a softer filling.
More ideas
Naryn (naryn-kuyrdak)2 h 10 · 4 serv.Kuyrdak (kuirdak)1 h · 4 serv.Dimlama (dymdama)1 h 35 · 4 serv.Chakapa1 h 35 · 4 serv. · budget-friendlyChochoto (lamb stew with green onions)1 h 30 · 4 serv. · budget-friendlyChorpo ashi (chorbo ash)2 h 10 · 4 serv. · budget-friendlyChichkebek (Kyrgyz lamb skewers)45 min · 4 serv.Chigirtma1 h · 4 serv.
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Original Ecomely recipe.