Orama

Ingredients

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:

• 500 g of flour
• a cup of water or broth
• a tea-spoon of salt

To oil the kaskan:

• 2 table-spoons of oil.

Procedures

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.