Kyrgyzstan

Posted by worldcookproject on
Next up is Kyrgyzstan! As for most central Asian countries the cuisine Kyrgyzstan is influenced by a mix of Russian cuisine and similar to all the surroundings countries. The main meats consumed are horse, mutton and beef just like in the surrounding countries.
Here are a few facts about Kyrgyzstan:
  • Capital: Bishkek
  • Population: about 6 millions
  • Area: 199 951 km²
  • Currency: Som

For my Kyrgyz recipe I made Oromo. Oromo is a rolled pasta stuffed with pumpkin, sweet potato, lamb and a few other delicious stuff. Once it is assembled it is steamed, cut in slices and served with a yogurt and herbs sauce.

Oromo

Ingredients:

 

  • 2 1/2 cups flour
  • 2 eggs
  • 1/2 pound leg of lamb
  • 1/2 sweet potato
  • 1/4 small pumpkin
  • 1 onion
  • 3 sprigs parsley
  • 1 cup greek yogurt
  • 1 clove garlic

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Directions:

Start by making the pasta dough. put the flour on your work surface, add some salt and mix it. Create a well in the center and break the eggs in it. Beat the eggs in the well in the center. Add about 1/4 cup of water to the egg and mix. Using a fork, slowly start incorporating the flour from the sides and mixing. Once all the flour has been added to the egg, knead the dough for a few minutes until you obtain a smooth dough ball. Wrap the ball in cling wrap and let it rest in the fridge for 30 minutes.

Cut the lamb, sweet potato and pumpkin in small cubes. Dice the onion and chop the parsley.

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Cut the dough in half and roll out 1/2 the dough in very thin (2 to3 mm) a large rectangle on a well floured surface. Sprinkle half of all the ingredients for the filling on it leaving about 1 inch empty near the edges. Salt and pepper to taste. Roll the rectangle with all the ingredients inside. You will obtain a large cylinder. Seal the edges.

Repeat with the other half of dough and ingredients.

In a large pot, boil a little bit of water at the bottom. Oil a steaming basket or a large colander that fits in the pot. Put the 2 rolls in it. Once the water is boiling, set the steaming basket or the colander in the pot and cover. Let steam for 30 minutes. Keep an eye on the water level from time to time and make sure you add some water at the bottom if you are running out.

Prepare the yogurt sauce, take a cup of greek yogurt, add a little bit of chopped parsley in, salt and pepper and clove of chopped garlic in it. Stir well.

After 30 minutes, take the rolls out and cut them in 1 inch slices to serve along with the yogurt sauce.

Тамагыңыз даамдуу болсун!

 

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