How to cook khanum at home: features, recipes and reviews. Uzbek cuisine recipe: khanum

17.10.2019

Khanum- flour dish Uzbek cuisine stuffed with potatoes or minced meat, steamed. The main highlight of this excellent dish is the thinnest dough, inside of which a juicy filling is hidden. The skillful hands of Uzbek housewives make khanums various forms- these are elegant roses, and lace envelopes, and just rolls. They sell ready-made khanums with potatoes (very tasty!).

Recipes for khanum are so varied that even respected elders no longer remember whether the khanum originally contained minced meat or only potatoes. Today, opinions are completely divided: some argue that in real khanum Only potatoes are added, and if meat is added, then the khanum is transformed into. Others claim that in their family, khanum was always cooked with meat. Let's agree that the filling for khanum can be either minced meat and potatoes, or only vegetables (pumpkin, potatoes, carrots, onions and even cabbage) - the combination of the housewife's rich imagination makes it possible to prepare a wide variety of fillings.

Recipe for making khanum very similar to another recipe Uzbek dish - manti. However, a khanum is a khanum, and a manti is a manti. “The East is a delicate matter,” you understand.

Whether it’s true or false, an old man’s tale or true story, it exists legend about how it was invented khanum. The situation was very banal: the head of the family returned home unexpectedly (from war or hunting - the legend does not specify), and there was no ready-made food at home yet. The head of the family has not been seen for a long time, he is welcome and wants to please, feed him deliciously, make his favorite dish - manti, but how to cook this dish quickly? Just how long it will take to sculpt them! And then the hostess a quick fix I rolled out a sheet of dough, put all the minced meat on it and rolled it up, and after cooking I cut it into pieces - if you close your eyes, the taste is very reminiscent of manti!

Whether that housewife was lazy or, on the contrary, very smart, the recipe for the new dish became so firmly entrenched in the life of the indigenous people that khanums became an integral part of Uzbek cuisine. That housewife's name was Khanum, which is why they began to call this dish after her, and because of the ease of preparation, the dish received a second name - “lazy manti”.

How to cook khanum? Here's a simple one khanum recipe:

For the test:

For the filling:
Classic khanum made with potatoes and onions (potatoes are cut into thin strips, onions are finely chopped).
For Khanuma with meat filling you will need:

The meat filling can be used raw, or you can pre-fry it, cool it and start making khanums.

In many flour dishes of Uzbek cuisine Do not put an egg in the dough. However, sometimes an egg is still added - even here in Uzbekistan, no consensus on this score.

Number of ingredients in grams and names, various options Executions - whether the minced meat should be fried or placed raw, or whether only individual ingredients should be fried (onions, carrots) - may vary. There are as many opinions as there are regions in Uzbekistan.

As stated above, khanum forms can be completely different, therefore the cutting of the dough is different. The easiest way is the roll form. To do this, you need to roll out the dough - the thinner the better, distribute the filling evenly over the surface, put a little butter on top and roll it up. To steam everything evenly, make a few gentle turns.

Khanum is being prepared steam in a “mantyshnitsa” (caskan, double boiler) for about 40 - 45 minutes. If the filling is with meat, it is better to hold it a little longer - about 50 minutes. Before putting the khanums on the grill of the mantyshnitsa, it should first be greased with fat or oil.

The finished khanums are placed on a dish in layers: each layer is poured with tomato sauce ( tomato paste diluted with water so that the consistency is thicker than tomato juice, bring to a boil and add vegetable oil), sprinkle onion rings on top, maybe mixed with green onions and dill. It will be tastier if you pre-marinate the onion for sprinkling: cut into thin rings, dilute table vinegar in a small amount of boiled water in a separate cup, add a little salt, sugar and put the onion in it. The longer it sits, the better it will marinate (3-4 hours, maybe much less, but in this case the bitterness of the onion may still remain).

They eat khanum, like manti, with their hands. Don't be shy, it really tastes better!

Photos:

Oriental cuisine is a whole palette of incredibly tasty Asian dishes that are very popular in many countries around the world. One of the lightest, but at the same time satisfying oriental snacks is the Uzbek dish khanum or steamed dough roll with minced meat. Its recipe is simple to the point of disgrace, so even the most inexperienced young housewife can do it, but in the end the result almost always exceeds all expectations, because aromatic and juicy khanum is an excellent option not only for quick hearty dinner, but also an original holiday treat.

Khanum - what is it

If you understand at least a little about the intricacies of Asian cuisine and have ever tried Uzbek manti, you will definitely say that khanum is very similar to them. This is true, because in terms of composition and cooking technology these two dishes are very similar, but there is still an obvious difference. And it lies in the form of preparation of the snack and the filling, because only seasoned minced meat is put into manti, and for khanum potatoes are often added to the meat. In addition, manti is made individually in the form of small flat cakes with a juicy filling, and the khanum is rolled into a roll.

How to cook

To come up with such a simple, but at the same time unusual oriental dish, you will need very little time and products that you almost always have in stock. experienced housewife. The preparation of khanum should begin by kneading the dough: mix flour with an egg and a small amount of water, knead a soft, elastic, not very tough dough and put it in the refrigerator for half an hour. In fact, the dough for khanum, as well as for manti, is ordinary dumpling dough.

Then you should start dressing the filling: turn a piece of meat and several onions into minced meat using a meat grinder, then season to taste with salt, spices, and dried herbs. Minced meat with onions is one of the classic options fillings for this oriental snack, but according to culinary experts, khanum should be prepared with the addition of potatoes, because this ingredient is what distinguishes the taste of a traditional oriental roll from the usual manti.

Many housewives add to meat filling and other vegetables (cabbage, paprika, carrots, pumpkin) or even make khanum completely vegetarian. After the filling is ready and the dough has stood well in the cold, you should divide it into several parts and roll it into thin layers. A thick layer of filling is laid out on the dough cakes, then each of them is carefully rolled into a roll, which is folded into a ring for ease of preparation.

A roll of dough with minced meat is steamed, and for cooking you can use any device adapted for such heat treatment - a steamer, a multicooker, a pressure cooker... If you don’t have any of these in your kitchen arsenal, you can easily build a simple imitation of a steamer from a high pan, on top of which place a colander or large sieve. The roll with minced meat is prepared for 45 to 60 minutes, then laid out on a large flat plate, cut into portions and poured with tomato or sour cream sauce.

Sauce for khanum

Another important point In the preparation of this dish there is a special sauce, which is prepared on the basis of tomato paste or sour cream. If the khanum is complemented tomato sauce, then the day after, the tomato paste is diluted with water and mixed with a small amount vegetable oil. On top of the roll, sprinkled with tomato sauce, lay onion rings and sprinkle a little chopped herbs, which gives light dish a spicy note and makes its taste more pronounced.

You can prepare this gravy differently, making its taste more delicate and softer: first fry the onions and carrots in vegetable oil, then add a few fresh tomatoes, crushed into puree or a couple of spoons of tomato paste. If the finished khanum is poured with sour cream sauce, then to prepare it, the sour cream is mixed with garlic, passed through a press, and then seasoned with ground black pepper or other hot spices to taste.

Khanum recipe

In modern cooking, there are more than a dozen different variations of this delicious oriental dish, each of which has its own arsenal of lovers. Many people prefer to cook khanum only with meat, deservedly calling such a roll “lazy manti”, others fill it exclusively with potato-meat filling, considering this option a traditional Uzbek dish, while others simply love this simple but very tasty dish, so they cook it in different ways. variations. Below are the most interesting step by step recipes of this Uzbek snack with photos.

With meat in a steamer

Time: 1 hour 36 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 202.1 kcal per 100 grams.
Cuisine: Uzbek.
Difficulty: easy.

The simplest recipe for this dish is a roll with minced meat. To minimize cooking time, you can take purchased minced meat, add a little onion to it and season with your favorite spices. If you are not sure about the quality of purchased minced meat, make it yourself from a juicy piece of fresh meat. There are two options for using meat filling for khanum - raw or fried. If you pre-fry the meat a little, the roll will cook faster.

Ingredients:

flour – 850 g;
water – 300 ml;
chicken egg – 1 pc.;
vegetable oil – 60 ml;
minced meat – 920 g;
onions – 4 pcs.;
tomato paste – 3 tbsp;
fresh greens - a bunch;
salt, spices - to taste.

Cooking method:

Sift the flour into a mound and make a well in the center.
Beat an egg into it, add half a teaspoon of salt, pour in a spoonful of vegetable oil and 200 ml of water. Quickly knead the dough, adding flour if necessary.
Wrap the finished base in plastic and refrigerate for 20-25 minutes.
Peel two onions, cut into small cubes, add to the minced meat.
Season the filling with your favorite spices, add salt to taste.
Divide the dough into four parts, roll each of them into a thin layer.
Spread the minced meat evenly onto the flatbreads, roll into loose rolls, and pinch the edges. Boil one at a time in a double boiler for about 50-55 minutes.
Meanwhile, prepare the sauce: peel the two remaining onions, cut into large half rings, and simmer a little in hot vegetable oil.
Put tomato paste, salt, spices in a frying pan with onions, add the remaining water, and boil.
Place the finished rolls on a large tray, divide into portions with a knife, pour over the sauce, sprinkle with chopped herbs.

With meat and potatoes

Time: 1 hour 43 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 210.4 kcal per 100 grams.
Cuisine: Uzbek.
Difficulty: easy.

Many connoisseurs of oriental cuisine believe that a real Uzbek khanum is a roll not only with meat, but also with potatoes. The vegetables for the filling are taken raw, and the method of chopping them does not play a special role: you can grate the peeled tubers, cut into thin strips, pass through a meat grinder or simply chop in a food processor, and then mix with minced meat and onions.

Ingredients:

flour – 2 tbsp;
water – 130 ml;
chicken egg – 1 pc.;
vegetable oil – 4 tbsp;
onions – 3 pcs.;
fatty meat – 550 g;
potatoes – 3 pcs.;
fresh tomatoes – 3 pcs.;
carrots – 1 pc.;
fresh greens - optional;
salt, spices - to taste.

Cooking method:

Combine water, egg, two tablespoons of oil and a little salt, stir. Gradually add flour, knead into a soft, manageable dough, and place in the refrigerator.
Pass the meat with one onion through a meat grinder. Peel the potatoes and cut into thin strips.
Combine the minced meat and potato strips and season to taste.
Place the chilled dough on a work surface and roll out thin.
Spread the filling evenly, roll the flatbread, and pinch the edges tightly. Steam for an hour.
Prepare the sauce: peel two onions, finely chop them, fry in vegetable oil until soft and transparent.
Grate the peeled carrots on a coarse grater and add to the onion. Fry until the vegetables are fully cooked.
Pour boiling water over fresh tomatoes, carefully remove the skin, and puree using a blender. Place the resulting tomato puree in a frying pan, add salt and spices to taste. Cook vegetable mixture over moderate heat until reduced excess liquid.
Place the finished roll on a large flat plate, serve with plenty of sauce and garnish with sprigs of fresh herbs.

With minced meat

Time: 1 hour 28 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 208.3 kcal per 100 grams.
Purpose: for lunch, dinner, to festive table.
Cuisine: Uzbek.
Difficulty: easy.

The option of cooking khanum in the oven also has the right to life - this is how the oriental roll with minced meat acquires a beautiful and incredibly appetizing crispy crust, and the inside remains just as juicy and tender. All kinds of vegetables harmoniously complement the taste of the meat in the filling, which makes the taste ready-made dish sparkle with new pleasant shades and make the roll very beautiful and bright in cut. To ensure that the dough for khanum cooked in the oven remains soft and melts in the mouth, it is better to knead it with milk, kefir or other fermented milk product.

Ingredients:

flour – 440 g;
kefir – 120 ml;
chicken egg – 1 pc.;
vegetable oil – 2 tbsp;
minced meat – 0.5 kg;
onions – 2 pcs.;
carrots – 1 pc.;
sweet paprika – 1 pc.;
tomato paste – 1 tbsp;
butter – 35 g;
sour cream – 180 g;
garlic – 3 cloves;
fresh herbs - a small bunch;
salt, seasonings - to taste.

Cooking method:

Pour kefir warmed to room temperature into a deep bowl, add half a teaspoon of salt and butter, beat in the egg, and beat with a fork.
Add flour in parts and knead into a soft, pliable dough. Place in a plastic bag and place in the refrigerator for half an hour.
Peel the onion, pass one onion through a meat grinder and mix into the minced meat, cut the other two into half rings.
Season the meat filling with salt and spices to taste.
Carrots and sweet pepper peel, cut into thin strips.
In a frying pan heated with butter, first fry the onion, then the carrots and paprika. Add tomato paste to the vegetable mass and heat everything together a little.
Roll out the prepared dough into a thin flat cake, first place a layer of meat filling on it, then a layer of vegetable filling. Pry the flatbread from the bottom and wrap it loosely.
Grease a baking dish with any fat and place the workpiece on it. Bake at 180 degrees for 40-45 minutes. To prevent the dough from drying out during baking, the top of the roll should be periodically sprinkled with water.
Prepare a sauce from sour cream, chopped garlic and chopped herbs, pour it over portions of the appetizer before serving.

How to cook khanum in a pressure cooker

Time: 1 hour 47 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 201.8 kcal per 100 grams.
Purpose: for lunch, dinner.
Cuisine: Uzbek.
Difficulty: easy.

The traditional Uzbek recipe for this delicious dish involves boiling the stuffed roll in a mantovarka (mantyshnitsa), hence the second name for khanum - lazy manti. The origin of this oriental dish is explained by a folk legend, which says that one inventive Uzbek housewife named Khanum, having once prepared the dough and filling for manti, due to lack of time for modeling, turned classic small flatbreads into a huge roll. Since then, juicy steamed khanum has become another national treasure Uzbek cuisine.

Ingredients:

flour – 0.7 kg;
water – 165 ml;
salt – 2/3 tbsp;
vegetable oil – 1 tbsp. + 30 ml;
minced meat – 650 g;
onions – 6 pcs.;
potatoes – 6 pcs.;
tomato paste – 75 g;
salt, spices - to taste.

Cooking method:

Knead an elastic dough from water, a spoon of vegetable oil, salt and flour, and keep in the refrigerator for half an hour.
Peel the onion, chop four onions into small cubes, mix with minced meat, and cut two into half rings and leave for gravy.
Grate the peeled potatoes on a coarse grater, add to the meat and onion mixture, and stir.
Roll out the dough into a thin layer, spread the filling evenly on it, add salt, sprinkle with your favorite spices, and roll up.
Place the formed workpiece in a pressure cooker, having previously greased the sheet with oil. Cook for 40-45 minutes.
Fry the remaining two onions, cut into half rings, in vegetable oil until golden, add tomato paste and 100 ml of water, simmer over low heat for 2-3 minutes.
Divide the finished roll into portions, pour sauce over it before serving, and garnish with fresh herbs.

In a slow cooker

Time: 1 hour 25 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 245.7 kcal per 100 grams.
Purpose: for dessert.
Cuisine: Uzbek.
Difficulty: easy.

The technology for preparing this dish in a slow cooker completely replicates the recipe using mantyshnitsa. The only difference is that when preparing a roll in a multicooker, it is placed on a steaming rack and boiled using a special program. Housewives who love all sorts of culinary experiments prepare khanum even for dessert, simply replacing the meat filling with sweet fruit or curd and sprinkling the top of the product with powdered sugar or drizzle with berry syrup.

Ingredients:

water – 350 ml;
chicken egg – 3 pcs.;
salt - a pinch;
flour – 800 g;
cottage cheese – 280 g;
sugar – 6 tbsp;
semolina – 1 tbsp;
vanillin – 1 g;
butter – 40 g;
fresh strawberries – 200 g.

Cooking method:

Heat the water to 45-50 degrees, add one beaten egg and salt. Add flour and knead into a soft, pliable, moderately stiff dough. Refrigerate for a quarter of an hour.
Mix cottage cheese with the remaining two eggs, half the sugar, semolina, and vanilla.
Roll out the dough into a thin flat cake and place the filling on top.
Cut the butter into small pieces and place them on top of the cottage cheese.
Wrap the flatbread with curd filling into a roll and pinch the edges tightly. Place on a steamer rack.
Pour 3 glasses of water into the multicooker bowl, place the stand with the roll, turn on the steam mode, and set the timer for 45 minutes.
Wash the strawberries, dry them, puree them in a blender, and then mix them with sugar and leave until it is completely dissolved.
Before serving, cut the finished dessert into pieces and sprinkle generously with strawberry sauce.

Khanum is a very simple dish, but to ensure that your roll turns out as close as possible to the oriental original, remember a few secrets of preparing this hearty meat snack:

For traditional Uzbek khanum, it is preferable to choose fatty meats - lamb, beef, pork. If your minced meat turns out to be low-fat, add a little chopped lard or a couple of tablespoons of melted fat to it.
To make the meat filling more juicy and tender, when kneading, pour a little hot water into the minced meat and then beat it thoroughly.
If you are preparing an unsweetened version of khanum, be sure to add a bay leaf, a couple of allspice peas or dried herbs to the water for steaming - then the dish will turn out not only tasty, but also very aromatic.
In order for the finished khanum to be easily removed from the stand for steaming, before cooking it must be greased with fat - vegetable oil or butter.
Use only refined and deodorized vegetable oil for frying, sauce and greasing the pan, so that in the end the taste and aroma of the dish is not interrupted by the taste of oil.
If you add potatoes to the filling, do it immediately before forming the roll, otherwise the vegetable may darken and spoil appearance ready-made snack.

Video

Women can be seen selling food. And this is not low-quality fast food, but homemade dishes: cakes, sweets, various snacks, samsa, and, of course, khanum. This is a masterpiece of oriental cooking, which is so easy to make that even an inexperienced housewife can cook it. At the same time, it is tasty and interesting dish can perfectly decorate and complement your holiday table.

This dish belongs to the Uzbek national cuisine. There are many options for preparing this dish, as well as many alternative names: khanum, hanon, hunan, hanim, hunan. In composition, it resembles the universally popular manti, with the only difference being that the finished khanum resembles a roll, rather than molded pieces. How to cook

The Legend of Khanum

There is a legend about the origin of this dish. This is more of a joke, but still. One Uzbek woman knew about her husband’s return from the war. However, her good mood gave way to concern and sadness, as her husband was very fond of manta rays.

Since the woman wanted to meet her husband with a pleasant surprise, but physically she could not have time to make manti, she simply rolled out the dough and filled it with filling. And so khanum appeared, which became a popular national dish.

What is it?

How to cook khanum? To do this you will need dough, filling and cooking utensils. It is prepared in a special pressure cooker. If you don't have one, you can use a double boiler. The dough is prepared in the same way as for dumplings or manti - flour, water, salt and egg. It should be kneaded, covered with a napkin and left to stand for about an hour.

The filling for khanum is formed in the same way as for pizza - you can take whatever is in the refrigerator. The classic filling for this dish is meat with onions and potatoes. You can also put meat with cabbage and carrots, onions, pumpkin, or just meat with pieces of fat. You can also cook vegetable khanum. The basic rule is to finely chop the vegetables or grate them on a fine grater.

As you might guess, everything is done at your discretion. Combinations can be very different: cabbage with onions and carrots, pumpkin, onions, potatoes, onions, cauliflower with herbs, bell pepper with eggplants and so on. Vegetable filling can be added either raw or lightly fried in oil. You can cook khanum in a double boiler according to the recipe without filling. For this option, the dough is generously greased with sour cream and rolled into a roll.

To make the meat filling, you can mince the meat or cut the meat into small cubes. For juiciness, fat tail fat or lard is added to it. You can grind the potatoes and onions through a meat grinder or grate them. In some cases, potatoes are cut into small cubes. Don't forget to add salt, pepper and spices.

What is the main secret?

The dough is divided into pieces and each of them is rolled out into a thin layer. The thinner the dough, the better the khanum will be. The filling is laid out on the prepared layer, and the workpiece is wrapped in a roll. In turn, it is rolled into a ring and then steamed for 45-60 minutes, depending on the contents of the filling. The pressure cooker or steamer grid must be greased with oil, otherwise the roll will stick to the bottom. Its upper part is sprayed with water.

How to cook khanum if you don’t have a pressure cooker or a double boiler? A simple saucepan and colander can help. In this case, the khanum is placed in a colander, placed in a pan of boiling water and covered with a lid.

It is customary to cut the finished roll into pieces, place it on a dish, pour over the sauce and sprinkle with chopped herbs. As a rule, tomato or cream sauces are made for khanum. For the first option, you need to fry the onions and carrots until golden brown, add tomatoes (or tomato paste) and simmer for about 5-10 minutes. IN cream sauce Traditionally, pepper and grated garlic are added.

How to cook khanum: classic recipe

As already noted, the Uzbek khanum is very similar in filling and culinary technology to the familiar manti. This is partly true, especially since the recipes for these dishes are somewhat similar. And some even call the Uzbek khanum “lazy manti”. But this is not entirely true, because a too lazy person does not make khanum.

To prepare classic khanum, you will need the following ingredients.

For the test:

Wheat flour - 640-690 grams.
Water - 225 ml.
Refined vegetable oil - 110 grams.
Salt - 10 grams.

For filler:

Minced meat or meat - 1.2 kg.
Onion - 650-800 grams.
Fat or oil - 200 grams.
Cumin - to taste.
Ground black pepper - to taste.
Salt to taste.
Refined vegetable oil.

How to prepare the dough?

Heat about a glass of water, dissolve salt in it, add vegetable oil. Then sift the flour, add it in small portions to the liquid mixture, stirring constantly. Initially, you need to do this with a spoon until the mass is thick. After this, place the dough on a floured surface and knead it with your hands, adding flour. You should achieve a dense and elastic dough consistency. You need to knead for a long time, and the whole process will take you at least twenty minutes. Then place the dough in a cool place for at least one hour, covering it with a clean towel.

It is very convenient to prepare such dough in a baking machine, since all the ingredients will be mixed evenly and thoroughly without your participation.

Preparing the filling

While the dough is resting, prepare the filling. To do this, wash and dry the meat (lamb in the original). After this, you need to cut it into very small cubes with a sharp knife, or grind it into minced meat. Add pre-chopped onions, fat or well-chilled oil to it. Add salt to taste, black ground pepper, crushed cumin, mix everything very thoroughly.

Formation

How to prepare khanum at home? The chilled dough should be cut into pieces (this amount should make four pieces), and each of them should be rolled out on a flat surface to a thickness of about one millimeter. The thinner you make this layer, the tastier the finished dish will be.

The filling is divided visually according to the number of pieces. Then it is laid out on the surface of each layer, slightly retreating from the edges. Fold the dough and filling into a roll, roll it into a ring and carefully seal the edges to prevent loss of juices during cooking. How to cook khanum in a pressure cooker? The dish is steamed for forty-five minutes.

Serve the dish hot, pre-cut into slices and place on the dish. You can serve the sauce of your choice separately. Bon appetit!

Improved version

Above is how to cook khanum with minced meat or meat in a classic form. In addition, the dish can be made in an original way. The filling for Uzbek khanum is different: vegetables or meat. There are also differences in how the filling is cut. For example, in Tashkent the filling for khanum is often cut into small strips, and in the Fergana region - into cubes. In Tashkent, housewives also add grated carrots to the filling, making it brighter and more distinctive.

This can be done in the form pink flowers. It is called “gul-khanum”, which is translated from Uzbek as “colored khanum”.

For one kilogram of dough you should take approximately 350-400 grams of flour, salt (to taste), 1 egg, water, 1-2 tablespoons of vegetable oil.

For the filling you need onions (about three medium heads), potatoes (two or three root vegetables), meat (500 - 600 grams), 45 grams of lamb fat (for juiciness), a little salt, black and red pepper to taste.

For the second type of filling you will need onions (two small or one large onion), tomatoes (two, cut in halves), aromatic herbs (dill, parsley, green onions to taste), garlic (two or three cloves). You can add coriander and apply another culinary secret: use cumin (cumin) - the highlight of oriental dishes! How to prepare this type of khanum?

Cooking colored khanum

How to prepare this filling? You need a deep bowl in which you should chop the onion, salt it and mix. Then add chopped potatoes, minced meat and mix again.

Then make the second filling. Fry the diced onion until almost done, add the tomatoes and simmer for another 10 minutes. Just before it's ready, add chopped green onions, dill and parsley. Don't forget about coriander and cumin too.

The recipe for making khanum of this type is no different from the classic one. Use two dough pieces for each type of filling. Uzbek khanum This type is prepared for 45-60 minutes in a mantyshnitsa or in a double boiler. Cut the finished product into pieces and place on a dish, alternating two types with each other. It will look like flower petals.

Uzbeks are often asked not only how to prepare khanum, but also how to eat it. True fans of this dish claim that when using knives and forks, the true taste is lost. Therefore, in Uzbekistan, khanum is traditionally eaten with hands.

How many times have I prepared khanum, and still every time I want to improve the recipe more and more and make it even tastier. Recently, I stopped adding eggs to the dough when preparing manti and khanum. The dish is still steamed, no need to worry that the dough will fall apart. And at the end we get the softest and thinnest dough, which makes our dish tastier and more tender, and for me it is very important that the dough turns out thin and melts in the mouth.

It is important to maintain certain proportions in oriental dishes. Onions and potatoes are never twisted in a meat grinder, not grated, but only chopped. Ideally, the meat should also be chopped. The number of additives to meat is almost the same. There should always be a lot of onions for juiciness, and not just one onion. In Uzbekistan, they put as much onion as meat. Here they kill two birds with one stone - this is a significant saving for large families and the special taste of the dish. And the onion is cut into thin strips, which helps it cook faster, prevents the minced meat from sticking together and does not irritate even ardent onion-lovers.

To prepare khanum with meat and potatoes, we will take the products according to the list.

Combine salt and flour. Add warm water.

Knead soft dough. It is important that the dough does not stick to your hands. Let it ripen under the film while the filling is prepared.

Cut the beef or lamb into small cubes or strips. I try to grind it harder. Do the same with fat. What does cutting by hand do? But after cooking, the minced meat does not stick together in a lump, but crumbles, and its juiciness is preserved. It’s really tastier than twisting it in a meat grinder, it’s been tested many times.

Finely chop the potatoes. I have it young and very tender, I allowed myself not to cut it too finely, it will still have time to get ready. In general, potatoes are cut into the smallest cubes that can be cut. It doesn't take long, there's nothing scary. Everything is done quickly.

Cut the young onion into thin strips, half rings or quarter rings.

Combine all the ingredients of the minced meat. Add spices, salt and mix well with your hands. This is important! During this kneading, the onion is crushed and releases its juice to the meat, and all the components have time to “make friends.” When adding salt, keep in mind that the potatoes will take up a lot of it. That is, you need to add a little more salt than usual. If there is no fat in the minced meat, then you can pour in a couple of tablespoons of odorless vegetable oil.

Divide the dough into two parts. Roll one of them into a very thin flat cake, lightly grease the surface with vegetable oil.

Spread out half the minced meat.

Roll it up, pinching and tucking the edges.

Place the resulting roll on the mantyshnitsa tier, not forgetting to grease it with vegetable oil first.

From this quantity of products you get 2 khanum rolls. Cook khanum in a mantyshnitsa with constant boiling water for 45 minutes. The surface of the finished khanum can be greased with any oil, if desired.

Serve khanum with spicy red sauce. I have spicy homemade adjika. But you can dilute tomato paste boiled water, add garlic, salt, sugar, herbs, spices, and it will also turn out great.

Khanum with meat and potatoes turned out tasty and juicy. The dough is thin and tender. Bon appetit!

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Greetings friends! Khanum is one of the most delicious oriental dishes. At its core, it is a huge and juicy manta ray. It is easy to prepare - minimal labor costs, unlike those that need to be sculpted from cut pieces of dough. And the taste is no different. The dish turns out to be very satisfying, appetizing and aromatic, especially if you add spices, in particular, cumin and black pepper are ideal.

You can also get creative with the fillings. This photo recipe shows khanuma with minced meat, potatoes, onions and carrots, and at the very bottom of the article, as is customary on this site, there is a video recipe, but only with pumpkin instead of carrots. Pumpkin changes the taste, making the dish even juicier. Or you can not add carrots or potatoes at all, limiting yourself to just minced meat and onions - it will also be amazingly tasty. Or, make simple pumpkin manti - a juicy and very healthy snack.

All that remains is to simply roll everything into a roll and put it in a double boiler or pressure cooker, depending on what is available. I prefer an electric steamer, it is more convenient, smaller and more functional. Well, first things first. You won’t need a lot of ingredients for this truly worthy dish, see for yourself:

Ingredients:

Two glasses of flour
Cold water - 100 ml.
Vegetable oil - 50ml (2 tbsp. spoons).
Minced meat - 700g.
Onion - 2-3 heads
Potatoes - 3 pcs.
Butter, for greasing.
Salt, pepper, to taste.
You can add pumpkin (which we will do)
Zira - 2 tsp.
Carrots - 1 piece, or pumpkin, equivalent

By the way, it will be much better and juicier if, instead of minced meat, you make finely chopped meat. This is a very special taste, in the east it is considered aerobatics, and is done for the most valuable guests. Especially if it is fatty meat - fresh lamb, with the addition of pieces of fat tail fat. Precisely pieces of fat tail fat, preferably lamb. The most delicious puff pastries are made in the same way, only the meat for them is cut a little larger.

You can start cooking by preparing the dough. To do this:

1. Sift the flour into a separate bowl.

2. Dissolve half a teaspoon of salt in half, that is, in 100 grams of water.

3. In the same glass, and in the same water, add 2 tablespoons of vegetable oil.

4. Pour the salt-oil-water mixture into the flour and knead the dough.

You need to knead with special care.

5. Let the dough rest, covering it with a thick cloth or waffle towel. And let's start with the filling.

6. Slice thinly onions, dividing it into two halves.

Mash and squeeze it a little to release a little juice.

7. And add the onion to the minced meat, to the filling.

8. Cut carrots or pumpkin into small cubes - whatever you want most at the moment, and also add to the filling.

9. We do the same with potatoes - cut them into cubes, slightly larger than carrots, and add them to the bowl with meat, carrots and onions.

10. Season with ground black pepper to taste.

11. Don’t forget about cumin - a spice with a magical aroma! It is enough to add 2 teaspoons.

Be careful! Zira is sold, although very rarely, in stores, in standard sealed bags such as for bay leaves, peppercorns, and other spices. But more often, they are brought by visiting traders, usually located in street tents, and selling spices by weight. Here you need to keep in mind that some, rare evil spirits, sniff ordinary cumin under the guise of cumin. Cumin is not cumin, and you need to keep in mind that cumin can completely ruin not only the taste, but also the aroma of food.

12. Mix this whole thing thoroughly. And let's do the dough.

13. Divide a piece of dough into two equal parts, but this depends on what kind of steamer you have. Mine is small and two-story, so we divide it into two parts. If you have a large one, as my son, who is just learning to speak, says - atOnnyanya (huge), then you don’t have to divide it, but make one, large khanuma, but how - look further.

14. Grease the table or cutting board where we will roll out the dough with a thin layer of vegetable oil.

15. Roll out the dough thinly, about 2 millimeters thick, but here it is important to roll it out evenly, because you understand, where it is thinner, it will tear.

16. Thinly grease the sheet of rolled out dough with vegetable oil.

and rub evenly over the entire area. Grind it, not spread it - there shouldn’t be a lot of oil.

17. Spread the filling evenly, and, from absolutely any edge, begin to wrap it into a roll.

18. Be sure to seal the ends so that the juicy juice does not leak out!

19. Finally glue the edges of the dough, thereby tightly sealing the contents of the roll.

20. After greasing the bottom of the steamer with oil, carefully place the khanuma into it. If you have a round pressure cooker, then after making one large roll, lay it around the central handle, connecting the ends, and in addition to the roll, you will get a large and tasty bagel.

21. This is my small but reliable steamer. The timer is set to 55 minutes. But the steamer is different from the steamer, so it can be prepared earlier, for example in 40 minutes. It’s the same with a pressure cooker, which is installed on the stove, depending on the intensity of the fire.

22. When ready, aromatic, generously grease with delicious butter, and you can serve!

I hope I haven't bored you detailed photo recipe - I tried not to miss a single important detail. If you missed anything, you can always correct it or add it in the comments below, for which I will be infinitely grateful, or give me a star rating for my diligence. 🙂 By the way, if you want to try more of the same delicious dishes of eastern origin, you can take a look.

P.S. I forgot, they also make khanum with cabbage, with grass, not that kind, but a very useful one, the name of which is shepherd’s purse. In general, vegetarians also have a place to roam here! Bon appetit!