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For force-meat:

  • 1 kg of mutton
  • 4 onions
  • 100 g of fat of tail
  • a tea-spoon of black ground pepper
  • salt to taste

For dough:

To oil the kaskan:

  • 2 table-spoons of oil.


  1. Dough and force-meat are made like for manly with meat. The dough is rolled in a large thin layer not less than 50 cm in diameter, then it is cut across in 2 or 3 parts on each of which force-meat is put and the edges are stuck together by a pinch. By its peculiar shape orama resembles collared Beef; it is put by one on the kaskan's gratings and steamed for 40–50 minutes.
  2. The ready orama is cut in large pieces and served with broth or sauce.