Oromo with chicken and potatoes
Composition / ingredients
12
Servings:
Cooking method
Prepare the dough. Leave 20 grams of oil to lubricate the pancake, combine the remaining ingredients and knead a homogeneous thick dough. Let it stand for 15 minutes.
Meanwhile, prepare the filling. Chop the meat, potatoes and onions into a homogeneous minced meat. Add salt, pepper, and mix.
With the finished filling and dough, start assembling the oromo. Roll out the dough into a thin wide pancake. Place the minced meat on top, retreating from the edge of the pancake by 1.5-2 cm
.
Then wrap everything in a non-thick roll, pinch the edges.
Keep steamed for about an hour until fully cooked.
Oromo is ready. Cut into portions and serve with sour cream or your favorite sauces. A very nutritious and delicious dish, bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
