Oromo
Thin dough rolled around spiced lamb, onion and potato, steamed in coils and sliced at the table.
In Orto-Ayyl oromo was what the women made when guests were expected and there was time to sit. My chong apa rolled the dough so thin that you could read the pattern of the oilcloth through it, and then rolled the whole thing up like a long scarf. The smell of steamed onion and lamb on a cold day is, for me, the smell of company arriving.
Last Sunday I made it in my own Talas kitchen for my aunt, who watched my rolling with a very straight face. It is a cousin of the Uzbek and Kazakh versions; in Irad it is always lamb or beef, and I add wild mountain cumin when I have it. Aruu likes the outer spiral best, and she is not shy about saying so.
What you'll need
Oromo
Thin dough rolled around spiced lamb, onion and potato, steamed in coils and sliced at the table.
Ingredients
servings- For the dough
- For the filling
Instructions
Method
- Mix the flour, egg, water and salt, knead for 10 minutes into a smooth firm dough, cover and rest for 30 minutes.
- Mix the lamb, onions, potatoes, salt, pepper and cumin with your hands. Leave to stand while the dough rests.
- Divide the dough into 2 pieces and roll each into a thin rectangle about 30 x 40 cm. Brush with melted butter.
- Spread half the filling over each rectangle, leaving a 2 cm border. Sprinkle with dill, then roll up tightly from the long side and pinch the seam and ends closed.
- Coil each roll loosely into a spiral, or leave it straight if your steamer is long. Place on well-oiled steamer tiers.
- Steam over boiling water, covered, for 60 minutes until the lamb and potato are cooked through. Rest for 10 minutes.
- Slice into thick rounds, brush with the remaining butter and serve hot with qatiq.
With love from my kitchen in Talas,Jibek