Kyrgyz Oromo

A delicious, steamed rolled dough filled with seasoned meat, onions, and potatoes. Oromo is a beloved dish in Kyrgyz cuisine, known for its delicate layers and rich, juicy flavor.

Some say the secret to perfect Oromo lies in rolling the dough as thin as a silk scarf, while others believe it’s best enjoyed when shared with family.

Ingredients

For the Dough:

• 3 cups all-purpose flour
• 1 cup warm water
• 1 tsp salt
• 1 tbsp vegetable oil

For the Filling:

• 1 lb ground beef or lamb
• 2 large onions, finely chopped
• 2 medium potatoes, grated
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin (adds deep aroma!)
• 2 tbsp melted butter or oil (for extra juiciness)

Recipe Instructions

Preparing the Dough:

1. In a bowl, mix flour, salt, and warm water to form a soft, elastic dough.
2. Knead for about 5 minutes, then cover and let it rest for 30 minutes.

Preparing the Filling:

1. In a bowl, mix ground meat, chopped onions, grated potatoes, salt, black pepper, and cumin.
2. Add melted butter or oil to keep the filling moist.

Assembling the Oromo:

1. Roll out the dough into a thin rectangular sheet.
2. Evenly spread the filling over the dough.
3. Carefully roll the dough into a tight log like a cinnamon roll.
4. Gently twist the log into a spiral or leave it long.

Steaming the Oromo:

1. Place the rolled Oromo into a steamer basket.
2. Steam for about 40-50 minutes until fully cooked.

Serving:

1. Carefully remove the Oromo and slice it into rounds.
2. Serve hot with sour cream, yogurt, or fresh herbs.

Enjoy your Kyrgyz Oromo—soft, juicy, and full of comforting flavors!