Incomparable Khanum: recipe for oriental cuisine with step-by-step photos. Khanum recipe: as you can see in the photo, this is dough with meat filling

Khanum is a dish found in cuisines different nations, including Kazakh, Uzbek, Tajik. Most often it is attributed to Uzbek cuisine, but which people learned to cook khanum first is not known for certain. But the legend associated with the appearance of this dish has reached us. According to it, one man, who had been absent for a long time, unexpectedly returned home. The wife, who knew that he loved manti, wanted to feed her husband his favorite dish, but she did not have time to cook it. Then a resourceful woman, whose name was Khanum, came up with the idea of wrapping the minced meat in Lenten flatbread and steam it. The result was a roll that tasted like manti, but was cooked on a quick fix. Since then, other housewives began making khanum. As can be seen from the legend, preparing khanum is not at all difficult, so some people even know this dish as “ lazy manta rays" In general, even an inexperienced housewife can please her family with this simple, but very satisfying and tasty dish.

Cooking features

Khanum can be prepared in the most different ways, including in a double boiler, slow cooker, in a saucepan and even in a frying pan. Of course, the cooking technology will depend on the chosen recipe. But still, there are several general principles for preparing khanum that should be followed when preparing this dish.

The dough for khanum is easy to prepare yourself. If you make it based on the recipe, it will be elastic enough to roll out thinly. However, it will be the lightest and most tender if it is kneaded in a bread machine or by hand. Using a mixer with a dough attachment will not give this effect.
The dough needs to be rolled out as thin as possible, but not so thin that it breaks.
You can not only roll the dough into a roll, but also lay it in a circle or spiral. Some housewives roll the dough, giving it the shape of roses or envelopes.
It is better to prepare minced meat for khanum at home, because if you buy it in a store, you cannot be sure of the quality of the meat used for its preparation. Traditional recipes suggest the use of minced lamb, although khanum is often prepared with beef and other types of meat. There are also recipes that do not use meat for the filling, in which case the dish is suitable for a vegetarian table.
Khanum will be tastier if you add vegetables to the filling. The best way Pumpkin, carrots, onions, and potatoes are suitable for this. By mixing different types of vegetables, herbs and seasonings, you can achieve a unique taste.
You can serve khanum with tomato or garlic sauce. The latter is prepared on the basis of sour cream or yogurt.

Before serving, the roll is cut into pieces. You can serve by arranging into portioned plates or placing on shared dish, maintaining the shape given to the roll when steamed.

Khanum with minced meat

wheat flour – 0.4 kg;
water – 125 ml;
chicken egg – 1 pc.;
beef or lamb – 0.5 kg;
onions – 0.2 kg;
butter – 50 g;
vegetable oil – 50 ml;
salt, ground black pepper - to taste;
garlic – 2 cloves;
sour cream – 0.2 l;
fresh herbs– 50 g.

Cooking method:

Sift the flour. Beat the egg and mix it with flour. Pour in half a glass cold water and a couple of tablespoons of vegetable oil. Mash everything together with a fork, then transfer it to a floured board and knead the dough. To prevent it from sticking to your hands, treat them with flour.
Divide the dough into two parts, form each into a ball. Cover with a napkin and place in the refrigerator for half an hour.
Wash and dry the meat with a napkin. Slice it up in large pieces, pass through a meat grinder.
Grind the peeled onion through a meat grinder and mix it with the chopped meat.
Add salt and pepper to the minced meat, mix thoroughly.
Remove one ball of dough from the refrigerator and roll it out thin.
Place half in the center minced meat, level it with a spoon, spreading it over almost the entire area of the dough, leaving only a small indentation from the edges.
Half butter cut into thin slices and place them on top of the minced meat.
Roll the dough into a roll.
Pour water into a frying pan or saucepan. Install on top special device for steaming or an ordinary colander. Place the roll in it, folding it into a ring.
Place the frying pan or saucepan on the stove. Steam the khanum for 30–40 minutes. All this time, monitor the water level in the pan, not allowing it to boil completely.
While the khanum is cooking on the stove, you will have more than enough time to make the sauce. To do this, finely chop the greens, pass the garlic through a press and mix it all with sour cream. Add a little salt and ground black pepper to the sauce and stir.

Carefully transfer the finished khanum to a plate, cut into pieces about 3 cm thick, place on plates and pour over sour cream and garlic sauce. In the same way, prepare khanum from the remaining dough and minced meat.

Khanum with potatoes

flour – 1 kg;
water – 0.25 ml;
vegetable oil – 60 ml;
potatoes – 1 kg;
onions – 0.5 kg;
Bell pepper(optional) – 0.5 kg;
tomatoes – 0.6 kg;
garlic – 3 cloves;
sugar – 5 g;
salt, pepper, herbs - to taste.

Cooking method:

Add a tablespoon of butter and a large pinch of salt to the sifted flour and mix. Gradually introduce water, which should be cold. Stir with a spoon, then knead the dough with your hands. If you wish, you can prepare the dough in a bread machine by adding the appropriate ingredients.
Roll the dough into a ball and put it in the refrigerator for an hour.
Peel the potatoes, wash them and cut them into very small cubes. If desired, you can even grate it using a coarse grater and then squeeze to remove excess moisture.
Finely chop the greens. It is better to take more of it, as it gives the dish pleasant taste, aroma and makes the filling brighter and more appetizing.
Mix chopped herbs with potatoes.
Peel the onions and chop them finely with a knife. Remove about a quarter of the onion and set aside for the sauce. Add the rest to the potatoes and stir.
Wash the peppers. Cut them into small cubes, after removing the seeds and stalks. Place half of the pepper pieces into the filling and stir. The remaining pepper will be used to prepare the sauce.
Remove the dough from the refrigerator and separate half. Roll out into a large layer. Place the filling in the center, stepping back a few centimeters from the edges. You need to use about half, since the recipe indicates the amount of ingredients calculated to prepare two rolls.
Pepper and salt the filling. Roll the dough into a loose log.
Prepare the second roll in the same way.
Place the rolls in the mantyshnitsa and cook for 50 minutes.
Wash the tomatoes. On each vegetable, on the side opposite the stalk, make a cross-shaped cut.
Boil the water. Dip the tomatoes into it and blanch them for 2 minutes.
Remove and cool. If you want the tomatoes to cool faster, you can immerse them in cold water for a few minutes.
Peel the tomatoes and cut into small cubes.
Finely chop the garlic with a knife.
Heat two tablespoons of vegetable oil in a frying pan, add onion, garlic and pepper. Fry, stirring, for 10 minutes.
Add tomatoes, salt, pepper and simmer the sauce over low heat for 20-30 minutes until it thickens properly.

Place each roll on separate dish, cut into small pieces and generously pour over the sauce. If desired, you can sprinkle with herbs.

Oriental cuisine is a whole palette of extremely tasty Asian dishes, which are very popular in many countries around the world. One of the lightest, but at the same time satisfying oriental snacks - Uzbek dish Khanum or steamed dough roll with minced meat. Its recipe is incredibly simple, 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 - great option not only for quick hearty dinner, but also original holiday treat.

Khanum - what is it

If you understand at least a little about the intricacies asian cuisine and have you ever tried Uzbek manti, then you can 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 preparing the appetizer and the filling, because only seasoned minced meat is put in 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 egg and a small amount 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 the traditional oriental roll from the usual manti.

Many housewives add other vegetables (cabbage, paprika, carrots, pumpkin) to the meat filling or even make the 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 you can use any device adapted for such cooking. heat treatment device - a double boiler, 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 double boiler from a tall saucepan, on top of which you place a colander or a large sieve. The roll with minced meat is prepared for 45 to 60 minutes, then laid out on a large flat plate, cut into portioned pieces and topped with tomato or sour cream sauce.

Sauce for khanum

Another important point in preparation of this dish – special sauce, which is prepared on the basis of tomato paste or sour cream. If the khanum is complemented tomato sauce, then the tomato paste is diluted with water and mixed with a small amount of vegetable oil. Rings are placed on top of the roll, sprinkled with tomato sauce. onions and sprinkle a little chopped greens, 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 tablespoons 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 flavored with black ground 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 fans. Many people prefer to cook khanum with only meat, deservedly calling such a roll “lazy manti”; others fill it exclusively with potatoes. 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 variations. Below are the most interesting step-by-step recipes for 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 juicy piece 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 experts oriental cuisine They 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 straws, 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, fry in vegetable oil until soft and transparent.
Grate the peeled carrots on a coarse grater and add to the onion. Fry until full readiness vegetables
Fresh tomatoes Pour boiling water over, carefully remove the skin, puree using a blender. Received tomato puree Place in a frying pan for frying, add salt and spices to taste. Hold it vegetable mixture over moderate heat until excess liquid evaporates.
Ready roll place on a large flat plate, serve, after pouring plenty of sauce over it and garnishing 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 of the finished dish sparkle with new pleasant shades and makes 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 warmed up into a deep bowl room temperature kefir, add half a teaspoon of salt and oil, beat in the egg, shake with a fork.
Add flour in parts, knead soft, plastic 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.
Peel the carrots and sweet peppers and 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 thin flatbread, 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 dough and filling for manti, due to lack of time for modeling, turned classic small flatbreads into 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:

Mix water, a spoon of vegetable oil, salt and flour elastic dough, 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. Mistresses who love all kinds culinary experiments, they prepare khanum even for dessert, simply replacing the meat filling with sweet fruit or curd and sprinkling the top of the product powdered sugar or watering 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 roll, 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 steaming 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 ready dessert cut into pieces, sprinkle generously with strawberry sauce.

Khanum is a very simple dish, but in order for your roll to turn out as close as possible to the oriental original, remember a few secrets of preparing this hearty dish. 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 it is worth pouring a little into the minced meat. hot water, and then beat it well.
If you are preparing an unsweetened version of khanum, be sure to add a bay leaf and a couple of peas to the water for steaming allspice or dried herbs - 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

Choose wonderful proven khanum recipes on the website resource. Try variations with mushrooms, minced meat from different types meat, fragrant herbs, potatoes and other vegetables. Give it unique taste using aromatic spices and seasonings. The abundance of options for preparing this roll will delight the whole family more than once.

Khanum is a large steamed roll in Uzbek style with with a variety of fillings. The dough for it is the same as for dumplings or manti. In fact, this is a huge juicy manta ray. And the variety of content has no boundaries at all. Meat - minced or minced, with or without fat, vegetables - whatever your heart desires, herbs and spices - as you please! There are a great number of variations, and in each case the result is an incomparable dish.

The five most commonly used ingredients in khanum recipes:

Interesting recipe:
1. Sift flour into a dough bowl.
2. Dissolve salt in water, add vegetable oil. Pour the water-oil mixture into the flour. Beat in the egg.
3. Knead into a thick, elastic dough. Cover with cloth or film. Let it “rest” for 20 minutes.
4. Add chopped onion to the minced meat.
5. Finely chop the potatoes and carrots or pumpkin (according to personal preference).
6. Mix vegetables with minced meat and onion.
7. Add some salt and pepper. Don’t forget to season with cumin - a spice with a wonderful aroma!
8. Roll out the dough thinly. Lubricate its surface with oil.
9. Lay out the filling mixture. Spread evenly over dough.
10. Roll up a roll. Carefully pinch the edges.
11. Steam for 40 to 50 minutes.
12. Grease the finished khanum with butter.
13. Serve with sour cream or tomato sauce.

Five of the most nutritious khanum recipes:

Helpful Tips:
. If you add a little salt to the water, the formation of steam will be more intense and the khanum will cook faster.
. The roll can be filled with other vegetables: zucchini, eggplant, tomatoes. The dish with the addition of mushrooms turns out amazingly tasty.

Khanum is a steamed dough roll with filling, in another way you can say that these are lazy manti. At first glance, it seems that this dish is complicated, but in fact it is quite easy to prepare, although it is time-consuming. Khanum is made with with different fillings- both meat and vegetable, and today we will prepare khanum with minced meat and vegetables.

Ingredients:

dough

1 egg + water = 1 glass 250 ml
480 g flour
1 tsp. salt
2 tbsp. l. vegetable oil

filling

650-700 g mixed minced meat
300 g onion
1 carrot (110-120 g)
3 potatoes, 100 g each
100-120 g cheese
60-70 g butter
any greens

Preparation:

First, let's prepare the dough for khanum with minced meat. I must say that it is simplest and easiest to prepare, which is what I usually do when I prepare khanum with any filling, dumplings or dumplings. But not everyone has a bread machine, so today I will prepare the dough by hand from the same ingredients as for the bread machine.

For this test it is important to comply the following proportion- for 1 glass of liquid (egg with water) you need to take 3 of the same glasses of flour, and it doesn’t matter whether the glass is 200 or 250 ml. I use a 250 ml glass, so in the recipe I indicated the weight of flour as 480 g. Vegetable oil is added to make the dough more elastic. This quantity of products yields about 700 g of dough, which is enough to prepare three khanums with minced meat and vegetables.

Break a medium-sized egg into a 250 ml glass and fill to the top cold water from the filter.

We measure out three identical glasses of flour or simply weigh it on a scale. Sift the flour.

Pour the mixture into a large cup and, adding flour in parts, knead the dough.

Mix first with a spoon, then, when the dough has become thick, put it on a table sprinkled with flour and continue kneading with your hands. You need to knead for a long time, at least 7-8 minutes, then the dough will be homogeneous and elastic.

Wrap the dough in a bag or cling film and put it aside so that it can rest and become even more elastic.
In the meantime, let's prepare the filling for the khanum. Grind the meat and onions in a meat grinder.

If you use ready-made minced meat, you can simply chop the onion finely.
Three carrots on a coarse grater, finely chop the greens and add everything to the minced meat.

Salt, pepper and mix. The minced meat for khanum is ready.

If desired, you can add any dry seasonings, ground coriander, for example, or ready-made seasoning for meat.
Ready minced meat from the store is usually too thick. You need to add a little water or milk to it, literally 1/4 or 1/3 cup, so that the minced meat in the finished khanum is juicy.
I usually always add milk to the minced meat when I cook dumplings. But this recipe uses a lot of onions, when chopped in a meat grinder it gives a lot of juice, as a result my homemade minced meat and it turns out quite juicy and I don’t add any liquid.
You will also need potatoes for the filling. We clean it, but for now we keep it in water so that it does not darken. In fact, khanum turns out even tastier and more beautiful in cut if you add pumpkin rather than potatoes. But now it’s not the season for pumpkin, so we’ll do without it.

Let's start preparing khanum with minced meat and vegetables. Dust the work surface with flour. Separate the third part of the dough and roll it into a thin layer approximately 1-1.5 mm thick.

Grease the rolled out dough with melted butter and distribute a third of the minced meat evenly over the surface.

Cut one potato into small cubes and place on top of the minced meat. Top with three cheeses on a coarse grater.

We roll the khanum into a loose roll, pinch the ends and turn them under.

Roll the roll into a horseshoe shape.

If you are not going to cook all the khanums at once, you can freeze them. I put this “horseshoe” on a board, wrap it in a bag and put it in the freezer. If necessary, frozen khanum with minced meat is placed in a double boiler and cooked in the usual way.
Of course, the most convenient way to cook khanum is in a mantnitsa (or a mantovarka, or a mantyshnitsa - I don’t know what to call it more correctly 🙂), you can cook all three khanums in it at once. I don’t have one, and there’s no need to cook everything at once, so I calmly make do with an old Soviet double boiler; I think many people have one.

Due to the design of the steamer, I use strips of parchment, otherwise the finished khanum may tear at the joints when you remove it. In addition, I grease the mold vegetable oil, and put a few peas of allspice and two bay leaves into the water.
Place the khanum with minced meat in a steamer, close the lid and cook for 40-50 minutes.

In the meantime, let's prepare a delicious spicy tomato sauce. For this large tomato cut in half and then cut into three on a coarse grater, holding it by the skin. We throw away the skin, and to the resulting tomato mass add a large clove of garlic, passed through a press, adjika on the tip of a teaspoon, salt to taste and mix. There is no tastier sauce for khanum or dumplings!

Place the finished khanum with minced meat and vegetables on a plate, brush with melted butter and sprinkle with any herbs.

I highly recommend making this delicious dish, it really is not difficult to prepare.

I bid you farewell for today. Good luck everyone and have a nice day!
Always have fun cooking!

Smile! 🙂

Khanum (khanum) are often called “lazy manti”. This dish is also prepared from dough and meat, vegetables, and is also steamed, but requires less effort. There is no need to make one-piece products, just roll a roll with a juicy filling.

Here are homemade step-by-step recipes for khanum with the three most popular fillings.

Khanum - general principles of preparation

Uzbek khanum is always prepared from unleavened dough. And it is very important to roll it out thinly. Only in this case will the inner layers of the roll be saturated with the juices of the filling, making it very tender and pleasant to the taste. The dough can be kneaded with water, milk, or using brewing technology. Below, step-by-step khanum recipes describe all this in detail. Ready dough you need to lie down, then they roll it out, lay out the filling, and roll it into a roll.

The most popular types minced meat:

Meat with onions and carrots;

Meat with potatoes, onions, carrots;

Vegetable mix.

The finished roll is transferred to a tray from a special pressure cooker (mantyshnitsa) or a double boiler is used; a small roll can be prepared in a slow cooker. It is important that the surface is lubricated, otherwise problems may arise with removing the khanum. Steam the roll for 30 to 45 minutes.

The khanum is laid out on a flat plate and greased with oil or fat on top. The dish is cut crosswise, like a regular roll. A small bowl of tomato sauce or vinegar is usually placed in the center.

Meat khanum: step-by-step recipe

For the filling you can use any type of meat: lamb, pork, beef, add poultry if desired. If the meat is not fatty, then additionally add a small piece of lard or fat tail. The dough in this step-by-step khanum recipe is the simplest, made with water and oil.

Ingredients

100 ml water;

Spoon of butter;

Salt and flour (3-3.5 cups).

For filling:

500 g meat;

Carrot;

2 onions;

2-3 tablespoons of fat or oil;

Preparation

1. It’s better to start by preparing the dough, as it needs to rest. Otherwise, you won’t be able to roll out the layer thinly. Add 0.3 tsp to the egg. salt, shake, pour in water at room temperature and add a spoonful of oil. You can knead the dough without it, but fat will make the dough more elastic and easier to work with.

2. Stir, add flour. This amount of liquid will take about three glasses. Knead the dough until the piece no longer absorbs flour. Place the lump in a bag for 30-40 minutes.

3. Peel two large onions and cut into cubes. Peel the carrots too, grate them coarsely or chop them with a knife.

4. Heat oil or fat in a frying pan, add vegetables and fry over medium heat. No need to strive Brown, just lightly fry until the onion becomes transparent. Turn off the stove and cool.

5. Grind the meat through a meat grinder with a large wire rack. Can be chopped with knives. Fine minced meat is not used for khanum.

6. Add salt and pepper to the meat. You can introduce other spices, for example, cumin, curry, saffron. Choose according to your taste, pour in and stir thoroughly.

7. Take out the dough, roll it out into a large and thin flat cake. If the steamer tray is small, it is better to cook two rolls. In this case, we divide everything in half. We make an elongated cake, something between an oval and a rectangle.

8. Lay out the minced meat, spread it in an even layer, leaving the edges untouched, about 1 cm.

9. Sprinkle the cooked vegetables from the frying pan on top of the meat; they can also be additionally flavored with spices, since onions and carrots have a sweetish taste.

10. Carefully lift the nearest edge and roll up a long roll with the filling. Take your time, the filling should not bunch up, but you don’t need to make the roll too tight.

11. Carefully transfer the formed khanum roll to the pallet. We lay it out in a circle, trying not to completely cover the holes through which the steam will pass.

12. Pour water into a saucepan or steamer tray and bring to a boil. Add a bay leaf and a few peppercorns.

13. Install the khanum. Cover.

14. Steam for 40-45 minutes.

15. Take out the roll and transfer it to a flat dish. Serve with tomato sauce, herbs, lecho, cut into pieces.

Khanum: step-by-step recipe with potatoes and meat

In this step-by-step recipe for khanum, not only the filling changes, but also the composition of the dough. Let's knead it without eggs and with milk. It will turn out softer and more pleasant to the taste.

Ingredients

120 ml milk;

2 tbsp. l. oils;

0.3 tsp. salt;

For filling:

250 g meat;

50 g lard;

2 carrots;

2-3 potatoes;

2 onions;

Spices, a little oil.

Preparation

1. Add salt and butter to milk at room temperature and dissolve. Add the sifted flour and begin to mix the mixture with a spoon. As soon as it becomes difficult to rotate, remove the spoon and transfer the mixture to a floured table. Make a tough and elastic dough. Turn the bowl over, cover the lump, let it “rest”

2. Twist the meat with lard. Since this step-by-step khanum recipe involves potatoes, additional fat is needed, otherwise the minced meat will turn out to be dry.

3. Peel the onions, grate the carrots.

4. B large frying pan pour 3-4 tablespoons of oil, set to heat, add prepared vegetables, fry for two minutes. Add some salt.

5. Peel the potatoes. There is no need to pre-boil the tubers. Cut into small cubes of 4-5 millimeters.

6. Mix potatoes with minced meat. Add salt and pepper.

7. Put water on the stove, add spices, wait for it to boil.

8. Roll out the rested dough into a very thin layer. We distribute the minced meat filling with potato pieces over it.

9. Place the next layer of fried vegetables on the meat.

10. Raise the ends of the dough and twist the roll.

11. Transfer to a greased tray. Place the seam side down so that it is sealed under the weight of the roll. juicy filling didn't leak.

12. Place the steamer tray over boiling water and close with a tight lid.

13. Khanum with potatoes and meat also takes about 35-40 minutes. Exact time depends on the thickness of the roll, as well as the meat used. If it is beef, then it is better to hold it a little longer.

14. Ready dish transfer to a large flat plate. It is advisable to grease the top of the roll. To do this, you can use the fat from the frying pan in which the vegetables were fried, or simply walk over a hot surface with a piece of butter.

15. Decorate the khanum with fresh herbs and serve.

Vegetable khanum: step-by-step recipe with pumpkin and potatoes

Another step by step recipe Uzbek khanum, but only with vegetable filling. No meat is added to it; the dish can be used for fasting or included in the diet of vegetarians. The dough will be kneaded using the choux technology. It can be easily rolled into a thin layer, but at the same time it is very tender and soft.

Ingredients

1.3 tbsp. water;

2 tablespoons of oil;

0.5 tsp. salt;

Filling for khanum:

200 g pumpkin;

200 g onion;

50 g butter;

2 potatoes;

1-2 carrots.

Preparation

1. Measure required quantity water, add oil, salt, put on the stove. It is convenient to brew and knead in a saucepan with low sides. Bring the mixture to a boil.

2. Turn off the stove, add a heaping glass of flour and stir quickly. Cool until warm, continuing to stir. You can add an egg to the warm mixture; there is also a recipe for this dough. But you can’t add an egg to the freshly brewed mixture; the white will seize in flakes.

3. Add flour, knead very stiff dough until smooth. Put it in a bag, put it in the refrigerator for half an hour, let it sit.

4. Peel all the vegetables, cut the carrots into strips and onions into cubes.

5. Melt 50 grams of butter in a frying pan, lightly fry the cooked vegetables over medium heat. Or we take any fat. For Lenten version You can use vegetable oil.

6. Cut the pumpkin into small cubes. The recipe indicates the weight of pure pulp without peel. Pour into a bowl.

7. bell pepper wash, remove the seeds with the inner flaps, cut everything else into small pieces, add to the pumpkin.

8. Add cooled vegetables with oil from the frying pan.

9. Lastly, peel the potatoes and cut into cubes. There is no need to do this in advance, as it may darken.

10. Place water and bring to a boil.

11. Remove from the refrigerator choux pastry, divide into two parts.

12. Sprinkle the table with flour and roll out one large flat cake.

13. Now vegetable filling You can add salt, season with spices, and add chopped herbs if desired. If you do this earlier, the vegetables will begin to release juice and lose their taste. Stir.

14. Lay out half minced vegetables onto a flat cake, level it out. We reserve the second part for the second piece of dough.

15. First we roll up one khanum and place it on a pallet. Then we also roll out the dough, lay out the filling, and roll another roll. Transfer to a second tray.

16. Place over boiling water, cover, cook for 30-35 minutes.

17. Vegetable khanum also needs to be greased with oil, you can sprinkle with herbs. This dish is served with sour cream sauces, but some people like to use it with ketchup or horseradish.

There is no need to roll very thick rolls; it is important to consider the height of the steamer tray or pressure cooker. There should be space between the khanum and the next circle or lid so that steam can circulate freely.

If you add a spoonful of salt to a pan of water, the steam will be more intense and the dish will cook faster and more evenly.

Khanum can also be cooked with other vegetables, for example, zucchini, eggplant, and tomatoes. The roll with the addition of mushrooms is very tasty and aromatic.