To oil the kaskan:
- 2 table-spoons of oil.
- 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.
- The ready orama is cut in large pieces and served with broth or sauce.
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