Un tè pronto per qualcuno, nel Registan di Samarcanda. E un oromo che ci viene servito in un ristorante.
Il
dubbio si scioglie: lo tecnica strudel arriva dall'Asia Centrale, con tutto un insieme di
piatti fatti di sottilissime paste farcite e riavvolte su se stesse o sovrapposte; mangiamo questo piatto, l'oromo, in un ristorante uzbeko; qui
la pasta si stende sottilissima, si avvolge, si riempie di poca carne, di molta verza parecchio agliata,
cumino, dragoncello, e viene cotta a vapore. Accanto c'è yogurt
acidulo, pomodoro, cetriolo. Si chiama oromo, ed è proprio
fatto come uno studel; lo dicono parente del manti, un manti lungo; lo ritroviamo altrove in Asia Centrale.
In www.sras.org c'è la sua descrizione, che riporto; nel link c'è anche una ricetta. Si fa il più delle volte con carne, ma ci sono anche versioni vegetariane.
Oромо is most often associated with the peoples of Kyrgyzstan, Kazakhstan, Uzbekistan, Tajikistan, and Tatarstan.
The name оромо is a noun version of the Kyrgyz verb, ороо, which means "to roll." Oромо starts
off with a large, flat sheet of dough. It is spread with filling and
rolled into a tube which is then steamed and served in severed portions.
Oромо is a standard, everyday dish. It is usually eaten
with the hands in Kyrgyzstan, which is messy but traditional for many
Kyrgyz dishes. The Kyrgyz are a traditionally nomadic people for whom
travelling light was a priority. Thus, food is often eaten from a common
plate and silverware is generally viewed as optional.
Oромо can be served with a variety of sauces. A common
sauce has fresh tomatoes with spices, finely chopped greens, and yoghurt
(or sour milk). Another popular sauce is a mix of fresh tomatoes,
vinegar, and horseradish.
Oромо is prepared in a special tiered steamer called a мантоварка (mantovarka). The мантоварка derives its name from манты,
a Central Asian meat dumpling. It has a pan for boiling water, several
perforated tiers above it to hold the food in the steam the boiling
water emits, and a tight lid. The most important aspect of мантоварка is
that the lid closes tightly. Be sure to lightly grease the tiers so
that the оромо does not stick.
Oромо is quite similar to манты, which are smaller packets of dough stuffed with the same type of filling and steamed in the same manner. However, манты requires folding many individual portions while оромо requires rolling a single tube. For this reason, оромо is sometimes also refered to as "ленивые манты."
There are many varieties of оромо,
depending on the seasonal ingredients available. Kyrgyz families
typically make the filling from meat and fat with rice and seasonal
vegetables being optional additions. Vegetarian varieties, however, do
exist – which might be surprising considering how meat-and-fat-heavy the
traditional Kyrgyz diet is. These vegetarian options will often include
only rice and/or the typical vegetables that go into оромо. Sweet
and/or starchy vegetables are typically preferred - including pumpkin,
potatoes, sweet potatoes, squash, and sweet peppers.
Nella foto sotto, di sras.org, anche il cestello per la cottura a vapore. Si vedono carne, verza, zucca.
Ecco i cestelli in vendita su
ebay come Dumpling Steamer Stainless Steel 6pc Oriental Uzbek Mantovarka Мантоварка Манты
