Recipe for “Khanum”: juicy lazy manti. How to cook khanum at home: features, recipes and reviews Oriental dish khanum

Khanum - a recipe for a hearty dish of Uzbek cuisine. Essentially it is a steamed roll of thin dough with various fillings. It tastes like manti, only preparing this dish is much easier and faster due to its simple design.

Uzbek dish khanum

This dish attracts with its simplicity and satiety. By spending very little time, you can prepare a treat that will be enough for the whole family. Many people do not know how to cook khanum in a manti cooker, but everything is quite simple here - just like manti, only due to the size of the product, the cooking time can be slightly increased. To make the dish tasty, you should adhere to the following rules:

The dough must be “rested” before work, then it will become more elastic and pliable, and will not tear when rolled out.
To prevent the product from sticking to the dish during cooking, it must first be lubricated with oil.
In the authentic version, only meat and onions are used as filling. But this dish has been supplemented and changed many times. Therefore, now for these purposes you can use any products to your taste.

Khanum dough - recipe

The dough for khanum is prepared unleavened, which requires a small amount of ingredients. When kneading, you need to remember that you do not need to add more flour, the mass should be soft. The main thing is to let it sit for a while after kneading. And to prevent it from weathering, you can wrap it in film or cover it with a napkin. You need to roll it out on a clean, dry table, dusting the surface with flour.

Ingredients:

chicken egg – 1 pc.;
flour – 1.5 cups;
water – 200 ml;
salt – 1 teaspoon.

Preparation

The flour is sifted in a heap.
Make a hole in the center, drive an egg into it, pour in water, add salt and knead well.
The resulting mass is left to rest for 15 minutes, and then further work begins.

Khanum with potatoes

The khanum recipe with meat and potatoes comes in handy when you need to prepare enough food to feed several adults in a short period of time. Dumplings or manti would take much longer. But the preparatory stage itself takes no more than half an hour. And when the product is already cooked, you can do something else.

Ingredients:

dough – 500 g;
potatoes – 800 g;
onion – 300 g;
meat – 300 g;
salt;
pepper.

Preparation

The potatoes and onions are washed, peeled and chopped.
The meat is cut into small pieces.
Mix the ingredients, pepper and stir.
Roll out the dough thinly and generously grease it with butter.
The filling is placed on top, retreating approximately 2-3 cm from the edge.
Then they add some salt and roll it into a loose roll.
Carefully place it in the steamer basket and steam the Uzbek khanum for 50 minutes.

Khanum with minced meat

Khanum, the recipe for which is presented below, is as close as possible to what was originally prepared. It was only later that they began to use various vegetables as filling. And at first, for these purposes, they took only minced meat with the addition of chopped onion mass. The specified quantity of products will yield 5 servings. Now you will learn how to cook khanum with minced meat.

Ingredients:

dough – 550 g;
minced beef – 500 g;
onion – 200 g;
butter – 50 g;
salt;
pepper.

Preparation

The onion is crushed using a meat grinder or blender.
Mix the resulting mass with minced meat, salt, pepper and stir.
Spread the filling over the entire surface of the rolled out layer.
Pieces of butter are distributed on top.
Roll the roll and fasten the edges.
Place it in the appliance basket and steam it for 40 minutes.

Khanum with pumpkin

Khanum with pumpkin, the recipe for which is presented below, is safe. But then you should not add an egg to the dough. You can grate the pumpkin using a large-tooth grater, but it is better to cut it into small cubes. Then it will look more interesting in cross-section and taste better. Now you will learn how to prepare khanum with pumpkin and onion filling.

Ingredients:

dough – 0.5 kg;
pumpkin – 500 g;
onion – 150 g;
salt – 1 teaspoon;
sugar – 1 teaspoon;
vegetable oil – 2 tbsp. spoons;
ground black pepper.

Preparation

The pumpkin is crushed.
The onion is chopped into half rings and sautéed.
Add pumpkin, salt, pepper, sugar and stir.
The resulting mass is simmered a little.
The rolled out layer of dough is greased with butter, the vegetable mixture is laid out and the roll is rolled up.
Boil it in a double boiler or pressure cooker for half an hour.

Khanum in a frying pan

Khanum in the original recipe needs to be steamed. But if there is no suitable appliance or even a pan for this, this is not a problem. Now the recipe has already undergone so many changes that it is even prepared in a frying pan. At the same time it turns out very tasty. How to cook khanum at home with meat filling and vegetables in aromatic tomato sauce, read below.

Ingredients:

dough – 800 g;
beef – 500 g;
carrots – 200 g;
onion – 400 g;
bell pepper – 2 pcs.;
ripe tomatoes – 4 pcs.;
salt;
pepper;
spices;
greenery;
vegetable oil.

Preparation

Beef is passed through a meat grinder.
Finely chop half the onion.
Grate carrots.
Mix the components.
Simmer the remaining onion, cut into half rings, in the frying pan.
Add chopped pepper, chopped tomatoes, herbs, and spices.
Pour in 1 glass of water and simmer for 20 minutes.
Roll out the dough and cut it into 2 parts.
Place minced meat on each of them and roll it up.
They are cut into pieces 6 cm wide. Each piece is pinched on one side.
Place them in a frying pan, seam side down, and pour the sauce over them.
Simmer covered for half an hour.

Khanum in the oven - recipe

Khanum can also be cooked in the oven. To make it more similar to the original version, it is better to do it in foil and place it not on a dry baking sheet, but in water. Then the roll will not dry out and brown. But only when you need to remove the foil, you should be careful not to get burned by the steam. Below is a recipe for khanum with meat in the oven in foil.

Ingredients:

dough – 0.5 kg;
minced meat – 500 g;
onion – 200 g;
carrots – 1 pc.;
potatoes – 1 pc.;
butter – 50 g;
greenery;
salt;
spices.

Preparation

Vegetables are passed through a meat grinder and mixed with minced meat.
Add salt, spices, half the melted butter, chopped herbs and stir it all.
The dough is rolled out into a layer.
Lubricate it with the remaining oil.
Spread the prepared filling, not reaching 2 cm from the edges.
Roll up the roll and place it on a greased sheet of foil.
The edges are sealed with an envelope.
Place the bundle in a baking tray with water.
Bake in the oven at 190 degrees for about an hour.

Khanum in a slow cooker - recipe

Khanum, the recipe for which is presented below, turns out to be very satisfying. It can be served with sour cream, ketchup, mayonnaise or. All the preparatory work will take no more than 20 minutes, and then a little less than an hour in the slow cooker, and a delicious dinner for 5 people will be ready. The good thing about cooking khanum in a slow cooker is that you can turn on the appliance and be distracted by other things.

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 a 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. It 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 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.

This quantity of products makes 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 with 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!

Khanum is a recipe for a hearty dish of Uzbek cuisine. Essentially it is a steamed roll of thin dough with various fillings. It tastes like manti, only preparing this dish is much easier and faster due to its simple design.

Uzbek dish khanum

The dough must be “rested” before work, then it will become more elastic and pliable, and will not tear when rolled out.
To prevent the product from sticking to the dish during cooking, it must first be lubricated with oil.
In the authentic version, only meat and onions are used as filling. But this dish has been supplemented and changed many times. Therefore, now for these purposes you can use any products to your taste.

Khanum dough - recipe

Ingredients:

chicken egg – 1 pc.;
flour – 1.5 cups;
water – 200 ml;
salt – 1 teaspoon.

Preparation

The flour is sifted in a heap.
Make a hole in the center, drive an egg into it, pour in water, add salt and knead well.
The resulting mass is left to rest for 15 minutes, and then further work begins.

Khanum with potatoes

Ingredients:

dough – 500 g;
potatoes – 800 g;
onion – 300 g;
meat – 300 g;
salt;
pepper.

Preparation

The potatoes and onions are washed, peeled and chopped.
The meat is cut into small pieces.
Mix the ingredients, pepper and stir.
Roll out the dough thinly and generously grease it with butter.
The filling is placed on top, retreating approximately 2-3 cm from the edge.
Then they add some salt and roll it into a loose roll.
Carefully place it in the steamer basket and steam the Uzbek khanum for 50 minutes.

Khanum with minced meat

Ingredients:

dough – 550 g;
minced beef – 500 g;
onion – 200 g;
butter – 50 g;
salt;
pepper.

Preparation

The onion is crushed using a meat grinder or blender.
Mix the resulting mass with minced meat, salt, pepper and stir.
Spread the filling over the entire surface of the rolled out layer.
Pieces of butter are distributed on top.
Roll the roll and fasten the edges.
Place it in the appliance basket and steam it for 40 minutes.

Khanum with pumpkin

Khanum with pumpkin, the recipe for which is presented below, can be safely prepared during Lent. But then you shouldn’t add an egg to the dough. You can grate the pumpkin using a large-tooth grater, but it is better to cut it into small cubes. Then it will look more interesting in cross-section and taste better. Now you will learn how to prepare khanum with pumpkin and onion filling.

Ingredients:

dough – 0.5 kg;
pumpkin – 500 g;
onion – 150 g;
salt – 1 teaspoon;
sugar – 1 teaspoon;
vegetable oil – 2 tbsp. spoons;
ground black pepper.

Preparation

The pumpkin is crushed.
The onion is chopped into half rings and sautéed.
Add pumpkin, salt, pepper, sugar and stir.
The resulting mass is simmered a little.
The rolled out layer of dough is greased with butter, the vegetable mixture is laid out and the roll is rolled up.
Boil it in a double boiler or pressure cooker for half an hour.

Khanum in a frying pan

Ingredients:

dough – 800 g;
beef – 500 g;
carrots – 200 g;
onion – 400 g;
bell pepper – 2 pcs.;
ripe tomatoes – 4 pcs.;
salt;
pepper;
spices;
greenery;
vegetable oil.

Preparation

Beef is passed through a meat grinder.
Finely chop half the onion.
Grate carrots.
Mix the components.
Simmer the remaining onion, cut into half rings, in the frying pan.
Add chopped pepper, chopped tomatoes, herbs, and spices.
Pour in 1 glass of water and simmer for 20 minutes.
Roll out the dough and cut it into 2 parts.
Place minced meat on each of them and roll it up.
They are cut into pieces 6 cm wide. Each piece is pinched on one side.
Place them in a frying pan, seam side down, and pour the sauce over them.
Simmer covered for half an hour.

Khanum in the oven - recipe

Ingredients:

dough – 0.5 kg;
minced meat – 500 g;
onion – 200 g;
carrots – 1 pc.;
potatoes – 1 pc.;
butter – 50 g;
greenery;
salt;
spices.

Preparation

Vegetables are passed through a meat grinder and mixed with minced meat.
Add salt, spices, half the melted butter, chopped herbs and stir it all.
The dough is rolled out into a layer.
Lubricate it with the remaining oil.
Spread the prepared filling, not reaching 2 cm from the edges.
Roll up the roll and place it on a greased sheet of foil.
The edges are sealed with an envelope.
Place the bundle in a baking tray with water.
Bake in the oven at 190 degrees for about an hour.

Khanum in a slow cooker - recipe

Khanum, the recipe for which is presented below, turns out to be very satisfying. It can be served with sour cream, ketchup, mayonnaise or tomato sauce. All the preparatory work will take no more than 20 minutes, and then a little less than an hour in the slow cooker, and a delicious dinner for 5 people will be ready. The good thing about cooking khanum in a slow cooker is that you can turn on the appliance and be distracted by other things.

Ingredients:

dough – 600 g;
minced pork and beef – 500 g;
onion – 300 g;
potatoes – 200 g;
salt, pepper, cumin;

Preparation

The meat and onions are chopped.
Combine the ingredients, add grated potatoes, salt and pepper.
Roll out the dough, apply a layer of filling and roll it up.
Transfer it to a container for steaming.
Pour 1 liter of hot water into the bowl of the device and turn on the “Steam” mode for 50 minutes.

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

Khanum is a large Uzbek steamed roll 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.

To prepare a hearty dinner, you just need to get a good recipe in advance and start the culinary process. The combination of dough and filling from potatoes, meat, mushrooms and other products, as a rule, always suits everyone. If you combine all these products, you will get a fantastic result without any problems - delicious khanum.

Khanum is an Uzbek national dish, a type of savory roll with various fillings. The most popular khanum is prepared with meat or minced meat; quite often this filling is accompanied by potatoes, pumpkin and other vegetables, and cheese. This material contains a selection of delicious recipes for making khanum.

Khanum with potatoes, mushrooms and steamed cheese – photo recipe with step-by-step description

Khanum is to some extent an analogue of dumplings and manti. Only, it’s much easier to prepare. In fact, in order not to complicate the dish with a name that refers to Uzbek cuisine, it is enough to imagine khanum as a steam roll. All household members will be delighted with the most delicate dough covering the juicy filling.

List of products:

Dough for dumplings – 300 g.
Raw potatoes – 100 g.
Canned mushrooms – 80 g.
Cheese – 50 g.
Greens - a bunch.
Table salt - to taste.

Cooking sequence:

1. First of all, you need to prepare the dough. You can buy it ready-made in a store or make it yourself. There is nothing complicated about kneading this dough, it is the simplest. You need to mix the egg with water, salt and flour. Knead these ingredients into an elastic dough.

2. Roll out the dough into a thin sheet. The surface of the table and the dough itself will have to be dusted with flour more than once.

3. Grate raw, peeled potatoes on a coarse grater. Spread the mixture onto the surface of the dough. Just leave the edges empty on all sides. To do this, it is better to immediately retreat two centimeters on each side of the flat cake.

4. Then add pieces of mushrooms and grated cheese.

5. Sprinkle all layers of filling on top with chopped herbs. Add a little salt. Carefully roll the dough and filling into a roll.

6. To prepare this treat you will need a double boiler. Steam the roll for 40 minutes.

7. Steamed roll - khanum can be eaten.

How to cook khanum with meat at home

Khanum is a national dish of Uzbeks, consists of dough and filling, often steamed. Modern housewives from other countries have already tried this dish and modernized it. In particular, the following recipe suggests using pork as a filling, rather than lamb, as in the original.

Products for the test:

Premium flour - approximately 600 gr.
Vegetable oil – 2 tbsp. l.
Salt – ½ tsp. (or a little less).
Water – 300 ml.
Chicken eggs – 1 pc.

Products for filling:

Pork, fillet – 500 gr.
Onions – 2-3 pcs.
Salt, seasonings.
Water – 30 ml.

Algorithm:

Preparation is carried out in several stages. So, the first one is kneading the dough. Everything is primitively simple. In a deep container, mix flour with salt.
Use a spoon to make a small indentation in the center. Pour vegetable oil, water into it and beat in the egg.
Knead from the edges to the center until the dough takes up all the flour. Leave the dough for a while, covered with cling film (can be in the refrigerator). Stir again.
The next step, while the dough is “resting,” is preparing the filling. Cut the pork into thin pieces, or even better, turn it into minced meat.
Cut the onion into thin rings.
Mix together, add seasonings. Add salt.
Divide the dough into parts. Roll each into the thinnest layer.
Spread the filling in a thin layer. Roll into rolls.
You can use a multicooker for cooking. Pour water inside and install a tray with holes. Place the rolls in it.
Select the “Steam” mode. Time - about half an hour.

Serve immediately, without waiting for it to cool, decorate the khanum well with herbs, and serve sour cream separately.

Recipe for khanum with minced meat

Khanum, in which the filling is made from minced meat, is considered the simplest and fastest. At the same time, the dish is very satisfying and will definitely appeal to the male half of the family. It needs to be cooked in a double boiler.

Products for the test:

Water – ½ tbsp.
Chicken eggs – 1 pc.
Vegetable oil – 3 tbsp. l.
Salt is on the tip of the knife.
Flour – 2.5 tbsp.

Filling:

Minced beef – 0.5 kg.
Onions – 2-3 pcs.
Salt, seasonings.
Butter – 50 gr.

Algorithm:

First of all, knead the dough. Pour flour into a bowl. Mix with salt.
Pour water and vegetable oil into the well in the center and break the egg. Stir with a fork, then with your hands.
Then, sprinkle the table well with flour, knead with your hands.
Divide the homogeneous dough into two lumps, cover with cling film, and hide in the refrigerator for half an hour.
To make the filling, grind the beef through a meat grinder. Salt and sprinkle with spices.
Add finely chopped or grated onion. Mix thoroughly.
Roll out each lump of dough into a very thin layer, sprinkling with flour so that the dough does not stick to the countertop.
Spread the minced meat in an even layer, not reaching 1 cm from the edges.
Divide the butter into small pieces and place evenly over the minced meat.
Roll into a roll, sealing the ends so that the filling does not fall out during cooking.
Pour water into a saucepan and place a container with holes on top.
Place khanum with minced meat in it. Cook for a little over 40 minutes.

Serve hot, with sour cream or sauce. For beauty, you can sprinkle the dish with finely chopped herbs.

Homemade khanum with pumpkin

Not everyone likes meat, so a recipe for khanum appeared, the filling of which is made from pumpkin. The dish, firstly, is very healthy thanks to such a filling, secondly, it is tasty, and thirdly, it looks very festive.

Products:

Premium flour – 3 tbsp.
Water – 1 tbsp.
Chicken eggs – 1 pc.
Salt.

Filling ingredients:

Pumpkin – 500 gr.
Onions – 2 pcs.
Sugar and salt - 1 tsp each.
Vegetable oil – 2 tbsp. l.
Seasonings, such as ground pepper.

Ingredients for the sauce:

Sour cream – 200 gr.
Chopped greens – 1 tbsp. l.
Garlic – 1 clove.
Salt.
Spices.

Algorithm of actions:

Stage one - kneading unleavened dough. To do this, mix salt and flour in a deep container. Beat the egg into the well, mix with the flour, add water, and knead into a very stiff dough. Leave it for a while.
Start preparing the filling. Peel the raw pumpkin. Rinse. Cut into cubes.
Onion - in half rings, very thin.
Sauté the onion lightly in oil, add the pumpkin and continue simmering.
Add spices, salt and sugar. There is no need to bring it to full readiness.
Remove from heat. The filling should cool down.
While the vegetables are cooling, you can roll out the dough. The layer is very thin.
Place pumpkin cubes and onions on it, not reaching the edges. Roll up the roll.
Steam in a manti container or use a multicooker.
Grease the pan with oil and leave in the “Cooking” mode for 30 minutes.

Serve slightly chilled and cut into portions.