Oromo with pumpkin

Oromo with pumpkin

Category: Vegetable and fruit dishes

Kitchen: uzbek

Ingredients
Pita	2 sheets
Pumpkin	200-300 g
Bulb onions	1 PC.
Kumin	0.25 tsp
Salt	0.25 tsp
Sugar	1 tsp
Butter (vegetable)	30-50 g
Carrot	1-2 small

Cooking method

Pumpkins, carrots and onions need to be cut into small print according to the rules, but I am lazy for such a feat and rubbed everything with a combine.

Add salt and sugar to the resulting mass and mix well, even mash until juicy.
Next, you need to add cumin to the mass. Ideally it should be a powder, but I had grains, seeds. Not to be confused with cumin! This is precisely cumin, or zira.
Grease a sheet of pita bread with melted butter, spread half of the filling evenly.

Roll lavash, cut into 3 parts, put in a double boiler basket and grease with oil on top.

Steam for 25-30 minutes, put on a dish.

Cut the oromo into slices and serve.
This is unexpected WOW!

The dish is designed for

Enough

Cooking program:

Steamer, handles

Note

In fact, it is a well-known khanum, very widespread in Central Asia. Khanum is prepared with a variety of fillings, both meat and vegetable.
Sometimes this dish is called oromO (translated from Kyrgyz roll, wrapped).
The dish is very tasty, I myself did not expect from a strange combination of pumpkin, onion, cumin ... Moreover, I had a dry, non-juicy pumpkin on the verge of dying.
The next times I took a more delicious sweet pumpkin and it tasted even better. Moreover, it is delicious both warm and cold.

For this dish, I advise you to take pita bread not thin-paper, but thicker, like homemade. The size of the lavash sheet is about 30x30 cm.

An excellent dish for fasting, if you replace butter with a delicious vegetable oil, for example, nut or pumpkin.

The dish is very tasty, I myself did not expect from a strange combination of pumpkin, onion, cumin ...

So for manti, they also prepare such a filling, I really like this combination!
Is it just a variation of lavash, or is this dish in an authentic version made from lavash?
Great! I will definitely cook it, thank you, Svetochka!

[Rada-dms]

Rada-dms, well, manti is somehow not at all popular with us, we are here more and more on dumplings ... I have never eaten manti.
By chance, a video in an incomprehensible language with this dish came across on YouTube, I translated it with subtitles. They cooked it from lavash, I just repeated it.
Delicious!

[Svetta]

Svetta, I also have dumplings! This is my favorite dish!

By chance, a video in an incomprehensible language with this dish came across on YouTube, I translated it with subtitles.

And for this, thank you very much!

[Svetta]

Pumpkins, carrots and onions need to be cut into small print according to the rules, but I am lazy for such a feat and rubbed everything with a combine.

Svetta, and there are no carrots in the recipe !?

[Svetta]

Svetta, and there are no carrots in the recipe !?

added

Sveta, but how is it in small print? Cube? Or straws?

[Natasha]

Natasha, there was a tiny little cube. I am not capable of such a feat, so our FSE graters.)))

Well, right! Moreover, the pita will absorb excess liquid and it will only get better.

Svetik, thanks for sharing a treat
I will definitely do it, I still have a lot of sweet kabatykva. This is my pumpkin dusty with zucchini, so sweet

Is it just a variation of lavash, or is this dish in an authentic version made from lavash?

In an authentic version, this is made from ordinary dough, like manti or dumplings. There are no lavash in Central Asia, it is Caucasian bread.

[tatyana1]

tatyana1, in the video that I watched, it was cooked from lavash! Moreover, the video was either in Uzbek, or even in some other language, since the responses in the comments were also not in Russian.
If they sell lavash in a nearby store, this does not mean that I live in the Caucasus.)))

If they sell lavash in a nearby store, this does not mean that I live in the Caucasus.)))

I'm not talking about that, the question was about authenticity. And in my next store they sell lavash, and I don't live in the Caucasus either. But she lived in Central Asia, but only learned about the existence of lavash when she moved to Russia. Oromo was made from dough there, at least 25 years ago.
Your version with lavash is also great, you don't need to knead the dough, it's quick and tasty.

[Tatyana]

Tatyana, yes, I understand that if exactly according to all traditions, then thin unleavened dough should be made on khanum-oromo. It was just that the video showed it with lavash, which bribed me. A very quick option, very tasty. In general, I often use lavash, so I did it right away.

I made such a lean roll from thin dough, and for the filling - onions, carrots can be fried a little, you can also do it with beets, but I wouldn't have guessed it myself))) thanks for the idea!

[Marina]

Marina, do it, lavash is very relevant here.

[Svetta]

Svetta, yes, now I will fry lavashiks with such a filling)) I like crispy ... by the way, maybe someone will come in handy - in a post for filling in pita bread, make chopped fresh tomatoes with herbs and fry them

Sveta, thanks for the recipe, came in handy.
Lavash was just not bored. I decided to sauté the onions, I doubted that they would smell my boiled ones.
I took the pumpkin out of the freezer, thawed it a little and chopped the pieces with a blender.
I cut the rolls into 4 parts, so that it would be more convenient to fold them into a double boiler. I smeared it with lean mayonnaise and did not add sugar, I have a lot of carrots in the dish for eaters and it is terribly sweet. I sprinkled more Zira through the mill, we love it.
Otherwise, everything is strictly according to the recipe. Everyone liked it very much.
I was a little worried if they would eat, yeah, dare to distill everyone. I will repeat.

Quick-photo for fixing the fact, two pieces are already on the plates.

[Marina]

Marina, thanks for preparing, the report is wonderful! I'm very glad that they appreciated your fussy and swept everything. May it be delicious for you)))

Sveta, it was very tasty, but for me it was unexpected. Well, usually you imagine something in your head about the dish you are preparing, but here I could not determine in advance how it would turn out, I trusted your WOW and I am very glad.

it was very tasty, but for me it was unexpected. Well, usually you imagine something in your head about the dish you are preparing, but here I could not determine in advance how it would turn out, I trusted your WOW and I am very glad.

Here! Gold words! That's exactly what I thought when I first cooked it!

Now I will know that you can cook with pita bread.

And I will not have pictures, only praises. Tasty, simple, unusual, unexpected. Did it without carrots, replaced with pumpkin. 12 minutes in a pressure cooker for steam. Served with a little sour cream. The second roll is getting cold, let's try it cold. The lavash was thin, so the finished dough looked like dumplings. In short, delicious, thank you.

[Natasha]

Natasha, glad I appreciated the dish. Next time, I advise you to add carrots and take thicker pita bread, it will taste completely different.

Light, go and take it apart, that pita. Today it is thick, tomorrow it will be rolled out thinner. And I'll take into account the carrots.

[Natasha]

Natasha, I do not take homemade, but in the store, it is always the same. We sell ILONA brands, there are 2 sheets in a package, the most delicious and the thickness is right.

[Svetta]

Svetta, I liked the dish, today I cooked it again and again a lean version. Tasty, satisfying and easy to cook, what more could you want? Wonderful.

[Marina]

Marina, I see that the recipe stuck, it's great!

[Svetta]

Svettayes, stuck

[Svetta]

Svetta, I really want to try your super-fast version, I even bought a lavash-napkin (I used to bypass a thick one, baked not in a tandoor, but on a drum ...) but it turns out that there is a place for everything in nature
The question is - in the photo, the filling is somehow not enough for the eye, with bald spots ... I want an even layer and I want to get thicker ... but I doubt it ... is it worth increasing the filling ... I didn’t like pasta by itself, and therefore doubts). Do you think it's worth increasing the filling or ...

[Irina]

Irina, if you increase the filling, then only by 50% IMHO. Lavash after a double boiler becomes somehow different, thinner, or something. The streaks in the filling overlap when rolled, so that's okay. And a large quantity of filling after cooking and cutting into pieces can simply fall out when eaten.
Try to increase it a little, then you will adjust for yourself. Tell me about it, okay?

[Svetta]

Svetta, thanks, I will try to increase it a bit, I will definitely write

[Svetta]

Svetta, I've done Oromo with pumpkin twice already. A lot of your pumpkin remains, you need to attach it. Because the pumpkin porridge is already boring, and I don't really like pastries with pumpkin. These rolls turned out to be the perfect option for me!
No photos, I didn't. But I make 2 passes in the steam basket, I cut the lavash into 4 parts. Now the pumpkin has just been peeled, and one package of spinach lavash remains, maybe I'll do it tomorrow.
2 more huge guitars pumpkin remains in stock.
Only the carrots are over, and now it's a problem to go to the city for carrots.
Now for the filling - I lay out the fillings much more, without gaps, in a good layer. Nothing bad happens. Yes, it falls out a little but not fatal. We eat for 2 days, on the second day I warm up in the microwave.
Thank you for bringing this recipe, it is just right for me!

[Nelya]

Nelya, from you gratitude is doubly pleasant, knowing your picky husband. I am very glad that the recipe stuck with you and you like it. And the pumpkin is useful.

Yes, Svetik, that is, that is! When I did it for the first time, I doubted and thought what I would do for myself if he refused. But no, I ate with pleasure, even instead of bread. I just limited bread, I rarely bake it, and there is nowhere to buy. I opened a jar of cream cheese, and with this cheese they ate both cheeks!
Walked around our local shops, no lavash. It's good that I bought it in Silpo earlier. We will eat the rest of this pack and until the next sortie to Silpo.

Svetta, I have your Oromo for dinner tonight!
Only today I changed the filling a little. At first I made it strictly according to the recipe. Then I thought about it and added grated cheese, 2 eggs, a spoonful of mayonnaise and garlic paste to the filling.

And this is the filling. Filling lined with a thick layer

[Nelya]

Nelya, you wrapped it up interesting! And how does it taste? However, why ask, and everything is clear)))