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

You need to enable JavaScript to vote

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

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

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

Ingredients:

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

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

You can start cooking by preparing the dough. For this:

1. Sift the flour into a separate bowl.

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

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

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

You need to knead with special care.

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

6. Thinly slice the onion, dividing it into two halves.

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

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

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

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

10. Season with ground black pepper to taste.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

I hope I didn’t bore you with the detailed photo recipe - I tried not to miss a single important detail. If you missed anything, you can always correct it or add it in the comments below, for which I will be infinitely grateful, or give me a star rating for my diligence. 🙂 By the way, if you want to try more equally delicious dishes of oriental origin, you can stop by.

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

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.

Description

Khanum with meat and potatoes- a traditional recipe for this oriental dish. Preparing khanum is very simple, because it practically does not require any preliminary preparations. The same manti is much more complicated to prepare, but the taste of these dishes is very similar. Today we will prepare khanum according to the simplest recipe in a double boiler. To create the filling, we will also use potatoes along with meat: this practice is widely used in many oriental cuisines. All because such khanum turns out to be even more satisfying.

A step-by-step recipe with photos will very simply and easily tell you how to cook khanum with meat and potatoes. You can choose absolutely any meat for this delicious stuffed roll: lamb, beef or pork. You can even make khanum with chicken fillet. The specified spices and ketchup will make the filling satisfying and unusual in taste. This dish, created at home, will definitely please your loved ones. Let's start cooking.

Ingredients

(180 ml)
(70 ml)
(1 PC.)
(1 tsp for dough + 1 tsp for filling)
(1 tsp)
(1 tbsp.)
(3-4 tbsp.)
(500 g)
(medium, 2 pcs.)
(2 pcs.)
(1 tbsp.)
(1/2 tsp)
(1/2 tsp)
(1/2 tsp)
(taste)
(taste)

Cooking steps

First, let's prepare the dough, because it needs time to brew. In a deep bowl, mix slightly heated milk in the indicated volume, add salt and sugar, carefully add a few tablespoons of flour and mix the ingredients thoroughly. After this, pour oil into a bowl and break one chicken egg, mix again.

Also, bring the indicated volume of water to a boil and pour it into a bowl in portions, stir. Add the rest of the flour and begin the process of kneading the dough.

We should get a fairly stiff and dense dough, which we will wrap in cling film and leave in the refrigerator for at least 20 minutes so that it settles.

During this time we will have time to prepare the filling for the khanum. The minced meat can be lamb or beef; you can mix it if you wish. Pour the minced meat into a deep bowl. Peel the onion and chop it very finely with a sharp knife. We send the onion slices to the meat. At the same stage, add all the spices and a tablespoon of ketchup to the minced meat. Mix the ingredients thoroughly.

We wash and peel the potatoes, then cut them into small cubes as shown in the photo.

Green onions, parsley or cilantro are suitable as greens. Thoroughly wash the selected greens and chop them.

During this time, the dough has infused sufficiently, so we take it out of the refrigerator and cut it into 2-3 parts. Roll out the first piece of dough into a thin and round layer. Spread the meat filling on top of it in an even, even layer. We also distribute chopped potatoes over the dough.

The final layer will be chopped greens.

Carefully wrap the dough into a tight roll and carefully seal all the edges so that the khanum does not lose its shape during cooking.

Place the roll in a steamer pan, which we grease with vegetable oil in advance. Cook khanum for 40-50 minutes.

The finished dish is served only hot with any sauces. Khanum with meat and potatoes is ready.

Khanum is a very tasty dish reminiscent of manti. The recipe for making khanum, a widespread dish in oriental cuisine, will not pose any difficulties even for novice cooks. To prepare it, just knead the dough, make minced meat and prepare a steamed roll from these ingredients. We will tell you how to prepare khanum quickly and tasty, so that the finished dish will certainly please your loved ones and guests.

How to prepare dough for khanum

The preparation of this oriental dish must begin with kneading the dough.

For this you need the following ingredients:

flour – 2 cups;
egg – 1 pc;
vegetable oil – 3 tbsp. l.;
water – ½ cup;
salt to taste.

The dough for khanum is kneaded as follows:

Sift the flour and mix with the rest of the ingredients.
Knead the dough well until firm and elastic.
Cover the dough with a napkin and leave to stand for 30 minutes.

How to prepare filling for khanum

To prepare khanum, you can use any meat that is available or that you like best. To make the khanum tasty, it is important to prepare the minced meat correctly, because it is the basis of the dish.

To get started, take the following ingredients:

meat – 0.6 kg;
onions – 0.3-0.5 kg;
spices, pepper, salt.

Now let's start preparing the minced meat:

Grind the meat in a meat grinder.
Finely chop the onion.
Mix the ingredients, add spices and salt to taste.
Mix the minced meat thoroughly.
To make the minced meat more juicy, you can add boiled water.

How to cook khanum correctly

Sprinkle the table with flour and roll out the dough on it in the form of a large flat cake. The flatbread can be shaped as desired: rectangular or round.
Place the minced meat evenly on the flatbread, retreating up to two centimeters from the edges.
Then, carefully pinching the edges to prevent juice from leaking out, roll up the roll.
Place the khanum on a sheet greased with vegetable oil and place in a double boiler for 40-50 minutes. For heat treatment, you can also use a pressure cooker. In the absence of special cooking utensils, an ordinary saucepan and a colander will do, and you’ll get about the same effect.
The readiness of the dish can be checked by the state of the dough: if it does not stick to your hands, then the khanum is already ready.
You can prepare several smaller flatbreads, then you will get small rolls.
If you have prepared several rolls, then when serving, before putting the khanum on the dish, carefully bite into the roll and drink the broth from it.
Pour the sauce over the finished khanum and serve.

How to prepare sauce for khanum

It is better to serve khanum with sauce, which is very easy and quick to prepare:

Fry finely chopped onions in a frying pan with vegetable oil.
Remove the skins from the tomatoes and finely chop them.
Boil together with onions until thick.

We told you about a classic recipe with traditional filling, but you can also use vegetables instead of minced meat. Show your imagination and prepare khanum according to your unique recipe.

To prepare the dough, you need to sift the flour, make a hole in the center of the slide and add 1 egg there, add salt and start mixing. As soon as the egg is mixed (there is no dough as such yet), we begin to add water, which may not be boiled (the product will still cook in the end), add water until the dough begins to resemble soft plasticine and we adjust the elasticity of the dough by adding flour. That's it, the dough is ready. Cover it with a damp towel for 20 minutes.
Filling:
chop the onion, put it in a deep bowl, add salt and mash, add minced meat and mix well. To all this add the potatoes cut into strips and mix GENTLY. The filling is ready.
Refueling:
Cut the onion into cubes, fry it in butter and vegetable oil until almost ready, add the tomatoes and simmer for another 10 minutes, 3 minutes before readiness add the chopped dill and parsley.
At the very end, put the dressing on the product and only then freshly chopped green onions

I prepared vegetable oil and a pressure cooker. for convenience, pour oil into a cup.. we will need it more than once

for the dough I needed one such sieve-cup of flour, about 300 g

put the pressure cooker on the fire after salting it

prepare the work surface. lightly sprinkle with flour

this is how much dough I got (unfortunately, I didn’t take a picture of the preparation of the dough itself, I forgot, but it needs to be prepared like for dumplings and manti - all the flour in the center of a large bowl, ONE egg in there, salt and water according to the eye, the dough should be plastic)

The entire dough was divided into 3 parts. Place 1/3 on the work surface. the remaining two pieces are waiting for their turn under a clean, damp towel

roll out the dough to medium thickness, it should not be thick so that you don’t end up eating only it and not thin so that it doesn’t tear in the process

cut the dough into 3 equal strips approximately 15 cm wide

cut off the excess to get rectangles like this

Add onion, cut into strips, not large, rather small, to the prepared minced meat and mix

the potatoes should also be cut into strips, always by hand, their size should be like this in the photo

mix the potatoes with the minced meat and onions.. under no circumstances mix the minced meat, onions and potatoes at the same time.. when mixing the minced meat and onions we use force, and this force can break the potatoes if done at the same time, so first the minced meat and onions, then only potatoes

Place the filling on the dough like this

According to the recipe, we grease it with oil around the perimeter, BUT I don’t recommend doing this.. it’s better to lightly grease it only on top and to the middle on the sides

we blind the edges like this

and fold it

this is how the rose turned out

this size

fill the pressure cooker disk. (rolled out in 2 steps) and place it on the bottom of the pressure cooker. The disadvantage of this dish is that only one disk can be cooked at a time. The roses are large and each subsequent disk (as in traditional manti) can crush the roses.

the water has boiled

place and close the lid. time 40-45 minutes