Khanum - recipe with photos and step-by-step description. How to cook khanum at home: features, recipes and reviews How to cook the Uzbek dish khanum

If you love manti, but want to reduce the preparation time, prepare a lazy dish. The khanum recipe differs from manti only in the form of the preparation. Instead of one-time products, you will need to roll one juicy roll.

The dish under discussion is based on unleavened dough, and an important condition is its thin rolling. This is necessary so that the layers inside the workpiece are saturated with the juice of the filling. As a result, the simple khanum dish will turn out tender with a delicate taste. After you have prepared the dough, be sure to let it rest, only then roll it out and fill it with delicious filling.

Then the workpiece is rolled into a tight roll and cooked for about half an hour.

How to cook in a slow cooker

You can use any meat for cooking. If using a lean product, it is recommended to take a small amount of lard.

Components:

onion – 230 g;
salt;
pepper;
carrots – 230 g;
water – 20 ml;
pork – 350 g;
non-fragrant oil - 1 tsp;
flour – 225 g;
cream – 210 ml;
vegetable oil – 1 tsp;
egg – 1 pc.

Execution technology:

Chop the onion into cubes. Fry for 4 minutes. Add grated carrots. Fry. Pour in the cream. Add some salt. Sprinkle with pepper. Put it out.
Salt the flour. Pour in the egg and water. Knead. Let it lie for half an hour under the film. Roll. The layer must be thin.
Chop the meat. Throw into a meat grinder. Grind and mix with three spoons of sauce. Add some salt. Mix.
Place the filling onto the layer. Roll up a roll.
Pour water into the bowl. Place the steamer insert. Coat with oil. Place the roll. Seal the edges.
Set the “Steam” program, cooking the khanum in the multicooker for forty minutes.
Cut the finished dish and pour the sauce over it.

Traditional Uzbek dish khanum in a pressure cooker

The roll is great for lunch or dinner. The amazing aroma captivates from the first seconds. By following simple recommendations you can surprise your family with a unique taste.

Components:

butter – 55 g;
flour – 410 g;
water – 130 ml;
greens – 45 g;
sour cream – 200 ml;
egg – 1 pc.;
garlic – 3 cloves;
lamb – 550 g;
onion – 220 g;
black pepper;
salt;
non-fragrance oil – 55 ml.

Execution technology:

Chop the greens. Pour flour into a sieve. Then sift carefully. Pour in the egg. Add water and sunflower oil. Knead. The mass should not stick to your hands.
Roll two balls. Cover with film and hide in a cool place.
Chop the meat. Send to a meat grinder. Add chopped onion. Grind. Add some salt. Sprinkle with pepper. Mix.
Roll out the first ball. This must be done as thinly as possible. Place half of the prepared meat mass. Spread over the entire surface, leaving a little free space around the edges. Cut the butter and put half of it on the minced meat. Sprinkle with some of the herbs. Roll it up. It should be a roll.
Place the workpiece on the base of the pressure cooker. Seal the edges tightly together, otherwise the dish will fall apart during cooking.
Cook for 40 minutes. Repeat the process with the remaining products.
Grate the garlic cloves. Add sour cream. Sprinkle with pepper. Mix. Add greens. Add some salt. Stir. Water the khanum.

With minced meat and potatoes in the oven

Try to prepare a hearty meal with meat and potatoes that will please the entire household.

Components:

greenery;
tomatoes – 550 g;
flour – 950 g;
garlic – 4 cloves;
pepper;
water – 240 ml;
potatoes – 950 g;
salt;
vegetable oil – 55 ml;
sugar – 5 g;
onion – 450 g;
sweet pepper – 450 g.

Execution technology:

Pour oil into flour. Add some salt. Stir. Pour in water. Knead. Place in the refrigerator. Leave for an hour, pre-wrapped in a bag.
Chop the potatoes. Chop the greens. Mix.
Chop the onion. Set aside a little for the sauce, and add the remaining amount to the potatoes. Stir.
Chop the pepper. Send some to the potatoes. Mix.
Roll out half of the dough. Place half of the filling. Sprinkle with salt. Spice up. Roll up a roll. Form the second blank.
Pour boiling water over the tomatoes. Remove the skin. Slice.
Pour oil into the pan. Place chopped onion. Add chopped garlic cloves and sweet pepper. Fry.
Place tomatoes. Add some salt. Sprinkle with pepper. Simmer for 25 minutes. The mass should become thick.
Place the blanks in foil. Raise the edges but leave space in the center.
Pour water onto a baking sheet. Place the blanks in foil. Simmer in the oven (180 degrees) for 25 minutes. Pour over the sauce.

How to make with pumpkin

The original pumpkin base will delight your guests.

Components:

non-fragrant oil - 3 tbsp. l.;
red pepper;
onion – 260 g;
flour – 460 g;
pumpkin – 260 g;
salt;
duck meat – 450 g;
water – 230 ml;
egg.

Execution technology:

Pour flour into the water. Pour in the egg. Add some salt. Knead. For plasticity, cover with a bag and set aside for an hour.
Chop the pumpkin pulp. Chop the meat and put it in a meat grinder. Grind.
Chop the onion. Mix with duck. Add pumpkin. Add salt. Sprinkle with pepper. Mix.
Roll out the dough. Spread the filling. Twist. Place the roll in the pressure cooker. Seal the edges. Cook for half an hour. Sprinkle with spices.

Filled with meat pieces

Most often, khanum is made with minced meat, but we suggest preparing another tasty variation of the filling, which uses chopped meat. When prepared correctly, the filling will be juicy, soft and flavorful.

Components:

lean dough – 450 g;
meat seasoning – 1 teaspoon;
potatoes – 260 g;
onion – 160 g;
salt;
cheese – 170 g;
olive oil;
pork – 450 g.

Execution technology:

Chop the meat. Sprinkle with spices. Add chopped onion. Mix.
Roll out the dough into a rectangle. Trim the edges. Distribute the meat pieces. Add some salt. Cover with finely chopped potatoes. Add some salt. Grate the cheese and sprinkle the workpiece.
Twist. You will get a roll. Seal the edges.
Coat the pan with oil. Place the workpiece. Pour water into the multicooker. Place the tray into the bowl.
Set the “Soup/Boiling” mode for 60 minutes.

Khanum with cheese and mushroom sauce

In the proposed recipe we will reveal the nuances of preparing a dish with mushrooms.

Components:

water – 85 ml;
non-fragrant oil - 1 tsp;
cheese – 65 g;
salt;
cabbage – 100 g;
champignons – 120 g;
cream – 6 tbsp. spoon;
sour cream – 5 tbsp. l.;
flour – 1.5 mugs;
garlic – 2 cloves;
minced meat – 240 g;
onions – 2 pcs.;
boiled egg;
spices.

Execution technology:

Salt the flour. Pour in water. Knead. Cover with a bag. Set aside for an hour.
Chop the cabbage and boil for three minutes in salted water. Drain the liquid.
Fry one chopped onion in butter. Mix with cabbage. Add grated egg. Add some salt. Sprinkle with pepper.
Grate the remaining onion and add to the minced meat. Chop the garlic cloves. Add with salt to the minced meat. Sprinkle with spices. Stir.
Roll out the dough. The layer must be thin. Distribute the minced meat. Spread the cabbage filling. Roll up the roll.
Coat the pressure cooker with oil. Lay out the roll. Place bay leaves and peppercorns in water. Add some salt. Place the grid with the workpiece. Boil for 40 minutes.
Chop the mushrooms. Heat a frying pan with oil. Add chopped onion. Fry. Add some salt. Sprinkle with pepper. Pour in sour cream, then cream.
Grate the cheese. Add to sauce. Simmer for three minutes. The cheese shavings should be completely dissolved. Pour over the finished khanum.

Lenten recipe

A wonderful vegetable preparation option that is suitable for eating on fasting days.

Components:

non-fragrant oil - 2 tbsp. l.;
water – 1 cup;
pepper;
vegetable oil – 2 tbsp. l. For filling;
onion – 340 g;
starch - 1 tbsp. spoon;
green onions – 45 g;
flour – 470 g;
salt;
potatoes – 950 g.

Execution technology:

Salt the water. Pour in the oil. Add starch. Cover with flour. Knead.
Chop potato tubers. Chop the onion. Chop the greens. Mix. Pour in oil, stir.
Roll out the dough. Place the filling. Collapse. Place in a pressure cooker. Cook for 45 minutes.

Execution technology:

Pour flour into the water. Add some salt. Knead. Leave for half an hour.
Cut the meat piece. It tastes better if the straws are thin in size. Chop the fat. Mix. Chop the onion. Mix. Throw in the cumin. Sprinkle with pepper. Add some salt. Mix.
Roll out the dough. Cut into long strips. Place minced meat in the center of each. Fold lengthwise. Pinch the opposite edges. Collapse. It should look like a rose. Repeat the process with the remaining products. Place the preparations in the pressure cooker for 40 minutes.

Don't roll the roll too thick. You should take into account the height of the pressure cooker. There should be space between the workpiece and the lid for steam to circulate.
For faster and more even cooking, add salt to the water.
You can change the taste of the snack with the help of vegetables. You can add eggplants, tomatoes and zucchini to any of the proposed cooking options. Mushrooms add flavor to the dish.

1 Take a deep bowl and sift flour into it. Make a well in the flour and pour it in cold water, sunflower oil, add a pinch of salt. Knead the dough, adding flour as necessary. The dough should be quite stiff.
2 Cover the dough with film and place it in the refrigerator for 1 hour.
3 While the dough is chilling, prepare the filling. To do this, wash the meat and chop it. The smaller the pieces, the better. Do the same with fat tail fat.
4 Chop the onion and add it to the meat. Remember to let the meat release some juice, add salt and spices.
5 Peel the potatoes and cut them into small cubes. Add potatoes to meat.
6 Remove the dough from the refrigerator and divide it into two parts. Roll them into thin layers.
7 Divide the filling into 2 parts and place it in a thin layer on the dough, leaving the edges free. Roll the dough into a log and pinch the edges. Brush the rolls with melted butter.
8 Place the roll in a steamer and cook the khanum for 45–60 minutes. If you have a slow cooker, you can use it to prepare khanum.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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 - 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 is an excellent option not only for a 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 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, which an experienced housewife almost always has in stock. 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 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 placed 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 khanum is supplemented with tomato sauce, then the tomato paste is diluted with water and mixed with a small amount of vegetable oil. On top of the roll, sprinkled with tomato sauce, lay onion rings and sprinkle a little chopped herbs, which gives the dish a light piquant 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 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, 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 excess liquid evaporates.
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.
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 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 of 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 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, 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 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, 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.

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Discuss

What is khanum - step-by-step recipes for cooking in a double boiler or multicooker with photos

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. 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.

Khanum- flour dish Uzbek cuisine stuffed with potatoes or minced meat, steamed. The main highlight of an excellent dish is the finest dough, inside of which a juicy filling is hidden. The skillful hands of Uzbek housewives make khanums of various shapes - these are graceful roses, lace envelopes, and simply 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. We 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 established in the life of the indigenous people that khanums became an integral part 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 filling:
Classic khanum made with potatoes and onions (potatoes are cut into thin strips, onions are finely chopped).
For Khanuma with meat filling required:

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.

The number of ingredients in grams and names, different execution options - whether the minced meat should be fried or put raw, or 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 on top butter 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 is diluted with water so that the consistency is thicker than tomato juice, brought to a boil and vegetable oil is added), sprinkled with onion rings on top, you can mix with green onions and dill. It will be tastier if you pre-marinate the onions for sprinkling: cut into thin rings, in a separate cup in a small amount boiled water dilute table vinegar, add a little salt, sugar and put onions 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!

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