World Food Challenge

Day 93: Kyrgyzstan and Oromo

Good evening, Raffies!

Today we are going to Kyrgyzstan and enjoying some nice steamed pasta. Somehow, this country has always fascinated me, especially because all I know about Kyrgyzstan comes from the countless documentaries I watched. The landscape looks so amazing..

Anyway, Oromo is a traditional dish in Kyrgyzstan. It basically is filled and steamed pasta. For the filling, meat is commonly used with onions and occasionally some vegetables.

Apart from taking ages to roll out the pasta, the recipe was pretty straight forward.
We decided to add some pumpkin and potatoes, simply because I had some pumpkin in the freezer waiting to be used. As I had read, I accompanied my Oromo with some yogurt sauce.

After waiting for approximately 45 minutes for the Oromo to be steamed, I could finally enjoy my dinner, while watching the semifinals of the ice-hockey worldcup. Yes, I am a huge fan of ice-hockey, always have been.

But back to business, the Oromo was lovely and I really enjoyed the consistency and the flavour. It somehow reminded me of a big steamed dumpling. You should try it sometime!


4 sweet potatoes, peeled and chopped

1/2 pumpkin, peeled and chopped

1 onion, thinly chopped

1/2 kg minced lamb



For the pasta dough

5 c flour

4 eggs


Start on a working surface. Pour the flour and make a dent in the middle for the eggs. Crack the eggs in the middle and work it into a dough. Add water if needed. Shape it into a ball and set aside.

Add all the ingredients (not the pasta dough!!!) into a bowl and season with salt and pepper.

Divide the pasta dough into four and start working one ball at the time. Roll it out on a floured surface as thin as you can (approximately 2 mm).

Fill with 1/4 of the filling in the middle and roll it up into a tube. Close the extremities. Curl it up into a snail shape.

Proceed with the other three balls.

In a steamer, steam the rolls for approximately 45 minutes each. My steamer is quite small and I had to steam every single one separately.

Now serve or slice the rolls up and serve with some yogurt sauce (I made a simple garlic and herb sauce with Greek yogurt).



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