Polydish city guide

Best Orama (dish) in New York

“A spiral of dough wrapped around potato, meat, and fat—steamed until tender in a circle.”

What the real thing tastes like

Orama (Kazakh: орама), (Kyrgyz: оромо, Mongolian: ороомог, Bashkir: ханума, romanized: xanuma) is a traditional-steamed pie made in Central Asia, especially among the Kazakh, Kyrgyz, Uzbeks, Bashkirs and the Mongolians. The name comes from a nominalisation of the word "to roll"/"to wrap", referring to how the food is made. The dough for oromo is made from flour, water, and salt. It is kneaded and rolled thin, and a filling is spread over it. The filling may contain minced potatoes, minced meat, animal fat, and sometimes minced pumpkin or some other vegetable. The dough is then rolled around the filling in sections to create a long, thin wrap. The wraps are laid in a circle in steamer pots and steamed.

0 voices, one story

Orama is a steamed spiral of dough and filling that travels across the Central Asian steppe—from Kyrgyz yurts to Kazakh kitchens to Mongolian tables. The name itself tells you how it's made: you roll, you wrap, you spiral potato or meat or fat into a thin sheet of dough, then coil it into a circle and let steam do the work. It emerges tender, the filling warm and bound together by its own rendered fat.

Order it here when it has

made from simple pantry staples
slow-steamed method
flexible filling variations
cross-cultural tradition

Walk away when you see

Restaurant-level rankings for New York land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —

Orama (dish) on Polydish →