Oromo

Ingredients

• 500 g plain flour, plus extra for rolling
• 250 ml warm water
• 1 tsp salt for the dough
• 1 egg
• 500 g lamb or beef, finely chopped by hand
• 100 g lamb fat, finely diced
• 3 onions, finely chopped
• 2 potatoes, coarsely grated
• 2 tsp cumin seeds, crushed
• 1 1/2 tsp black pepper
• 2 tsp salt for the filling
• 3 tbsp sunflower oil for brushing
• thick yogurt or a tomato and onion sauce, to serve

Before you cook

• Chop the meat by hand into small pieces rather than mincing it, so the filling keeps its texture.
• Chop the onions finely and grate the potatoes coarsely, then squeeze the potato dry in a cloth.
• Mix the meat, fat, onion, potato, cumin, pepper and salt together in a bowl.
• Brush the tiers of a steamer with oil so the coil will not weld itself to the metal.

Steps

1. Mix the flour, salt, egg and warm water into a firm dough and knead for 10 minutes until smooth.
2. Cover the dough and rest it for 30 minutes.
3. Cut the dough in half and keep one half covered.
4. Roll the first half out on a floured surface into a rectangle roughly 40 cm by 50 cm and about 2 mm thick.
5. Brush the whole sheet lightly with oil.
6. Spread half the filling over the sheet in a thin even layer, leaving a 2 cm border along the far edge.
7. Roll the sheet up loosely from the long side into a long rope, keeping it slack so the steam can move.
8. Coil the rope into the oiled steamer tier, starting in the centre and spiralling outwards.
9. Roll, fill and coil the second half of the dough into the second tier the same way.
10. Set the steamer over rapidly boiling water and steam for 45 minutes with the lid on.
11. Lift the tiers off and let the coils sit for 5 minutes so they firm up.
12. Slide each coil onto a board and cut it into thick slices with a sharp knife.
13. Serve the slices with cold thick yogurt spooned alongside.