Oromo

Mix the wheat flour, egg, 220 ml water and half of the salt, and knead into a firm, smooth dough. Cover it and set aside for 20 minutes to let the gluten develop.

Cut the pumpkin and onion into very small cubes. Combine them with the ground beef, vegetable oil, cumin, the remaining salt and black pepper; the filling should be moist and evenly seasoned.

Divide the dough into two portions. Roll each one out on a flour-dusted surface into as thin a rectangular sheet as possible, almost to the point of transparency.

Spread half of the filling evenly over the first sheet, leaving a 1–2 cm border free, then roll it up tightly into a log. Shape the second roll the same way.

Grease the steamer rack with oil, arrange the rolls in a ring or coil, and brush their surface with a thin layer of oil so the dough doesn't dry out or stick.

Pour water into the bottom of the steamer, bring it to a boil, cover with a lid, and steam the oromo over medium-high heat for 45–50 minutes, until the dough is fully cooked through and the filling is done.

Without taking the roll apart, cut the hot oromo crosswise into slices 3–4 cm thick and serve immediately.