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Kyrgyz

Oromo

Non-vegetarian

Оромо · Oromo

Thin noodle dough spread with minced meat, onion and potato, rolled into a long coil and steamed. Sliced and served with sour cream or yogurt.

Oromo is a Kyrgyz main course from Kyrgyzstan, ready in about 1 hour 45 minutes and made with all-purpose flour and ground beef. It serves 4 and is rated intermediate to cook.

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Prep
40 min
Cook
45 min
Rest
20 min
Total
1 h 45 min
Serves
4
Level
Intermediate
Calories
691

Ingredients

4 servings

Dough

Filling

Equipment

Method

  1. Step 1

    Mix the flour, warm water and salt into a smooth, firm dough. Knead for 5 minutes, cover and rest for 20 minutes.

    • 8 min
    Hands kneading dough on a floured surface
    How it looks · Photo: Klaus Nielsen on Pexels

  2. Step 2

    Mix the beef, onion (opens in a new tab), potato (opens in a new tab), melted butter (opens in a new tab), salt, pepper (opens in a new tab) and cumin (opens in a new tab).

    • 8 min

    Food safety: Wash hands after handling raw meat.

  3. Step 3

    Roll the dough into a very thin rectangle, about 1–2 mm. Spread the filling evenly, leaving a 2 cm border, and roll up tightly into a long log. Pinch the ends closed.

  4. Step 4

    Coil the log onto an oiled steamer (opens in a new tab) rack (or cut it into pieces that fit). Steam over boiling water until the dough is set and the filling cooked through.

    Food safety: The filling should reach 71 °C in the centre.

  5. Step 5

    Slice into thick rounds and serve hot with sour cream (opens in a new tab) or yogurt.

    • 3 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Kyrgyzstan · Commonly attributedClosely related to Uzbek khanum and Kazakh kuskhanum.Also popular in Kazakhstan, UzbekistanMore food from Kyrgyzstan
Dish
Lunch · Dinner · Main courses · Dumplings
Cooking method
Steamed
Taste
savoury, mild, peppery
Diet
No nut ingredients · High-protein
All labelsNon-vegetarian · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · High-protein
Worked out from the ingredients. How labels work
Good for
Freezer-friendly
Cook more with
All-purpose flour · Ground beef · Onion · Potato · Butter · Cumin
Techniques
Boiling · Steaming · Kneading

Allergens

  • Contains: Milkfrom butter, sour cream
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

691 kcal per serving

Calculated

1 serving ≈ 389 g · recipe makes 4

Where the energy comes from

  • Protein 16%
  • Carbohydrate 52%
  • Fat 31%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy691 kcal178 kcal
Protein28.1 g7.2 g
Carbohydrate89.7 g23.1 g
Net carbohydrate84.2 g21.7 g
Sugars3.4 g0.9 g
Added sugars0 g0 g
Fibre5.5 g1.4 g
Fat23.7 g6.1 g
Saturated fat9.4 g2.4 g
Trans fat——
Cholesterol76 mg19 mg
Sodium991 mg255 mg
Salt equivalent2.5 g0.6 g
Vitamins & minerals per serving
Potassium
868 mg
Calcium
62 mg
Iron
7 mg
Magnesium
66 mg
Vitamin A (RAE)
55 µg
Vitamin C
24 mg
Vitamin D
0.1 µg
Vitamin B12
1.9 µg
Folate (DFE)
286 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: sour cream.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Dice the potato very small so it cooks in the same time as the meat.

Common mistakes

  • Rolling the dough too thick gives a heavy, doughy roll; it should be almost translucent.
  • Letting the steamer boil dry — top up with boiling water during the long steam.

Serve with

  • Serve with a tomato-onion salad (achichuk) and black pepper.

Storage

  • Keeps 3 days in the fridge; freeze uncooked rolls for up to 2 months.

Reheating

  • Re-steam slices for 8–10 minutes.

Variations

  • Khanum (Uzbekistan): The Uzbek version, often with chopped lamb and plenty of onion, served with a tomato sauce.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 5

Reviews & corrections

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