👨‍🍳 Instruktioner

1. 1

   In a bowl, combine flour and salt. Gradually add water to form a firm dough. Knead for about 5-7 minutes until smooth. Cover and let rest for 20 minutes.

   💡 Proffstips: The dough should be firm but pliable.
2. 2

   In another bowl, mix the minced meat with chopped onions, minced garlic, cumin, black pepper, and vegetable oil. Mix well.

   💡 Proffstips: Ensure the meat mixture is evenly seasoned.
3. 3

   Roll out the dough on a lightly floured surface into a large, thin rectangle.

   💡 Proffstips: Aim for a thickness of about 2-3 mm.
4. 4

   Spread the meat filling evenly over the dough rectangle, leaving a small border.

   💡 Proffstips: Distribute the filling as uniformly as possible.
5. 5

   Carefully roll up the dough tightly, like a Swiss roll, starting from one of the longer sides.

   💡 Proffstips: Press gently to ensure the filling is enclosed.
6. 6

   Cut the rolled dough into 1.5-inch thick slices.

   💡 Proffstips: Use a sharp knife for clean cuts.
7. 7

   Prepare a steamer. Arrange the oromo slices in the steamer basket, ensuring they don't touch each other as they will expand.

   💡 Proffstips: You can line the steamer basket with parchment paper or cabbage leaves to prevent sticking.
8. 8

   Steam for 25-30 minutes, or until the dough is cooked through and the meat is fully cooked.

   💡 Proffstips: Check for doneness by inserting a toothpick; it should come out clean.
9. 9

   Serve the oromo hot, drizzled with melted butter. It can also be served with a side of sour cream or yogurt.

   💡 Proffstips: The melted butter adds richness and moisture.