How to cook khanum in foil oven. Recipe for “Khanum”: juicy lazy manti

Today we want to tell you about a wonderful oriental dish, easy to prepare, and at the same time very tasty and satisfying. It has many names - khanum, khanuma, khanum, hunan, hunon, but the essence is the same.

Khanum are filled rolls made from the finest steamed unleavened dough. Filling options can only be limited by the owner's imagination. You can cook not only meat khanum, but also vegetarian one. In this case, it is necessary to replace the meat with chopped vegetables; eggplant, peppers, pumpkin, carrots, potatoes are suitable...

There is an entertaining Legend about the origin of Khanum. Allegedly, one Eastern woman met her husband after a long absence, wanting to quickly please him in everything: to feed him, give him something to drink and “put him to bed.” Therefore, she prepared one large dumpling with meat, and to make it filling, she added potatoes, seasoned it with spices, and served it to her beloved husband with a charming smile. It turned out simply, quickly and without much hassle, the husband was very pleased with the ingenuity of his wife, whose name, as legend says, was Khanum, hence the name of this wonderful dish.

Varieties of khanum

In eastern bazaars, this dish today is not inferior in popularity to pilaf, shurpa, lagman and manta rays. Eastern housewives prepare khanum with various fillings and dressings, putting part of their soul into this dish, therefore, as connoisseurs say, each housewife gets her own unique taste.

Khanum can be Uzbek, Kazakh, Tajik, but all varieties of this dish are united by one property - like manti, they prepare steamed khanum, using for the filling all the variety of ingredients available to the housewife. You can prepare khanum without filling. In this case, the thinly rolled dough is generously greased with sour cream, salted and sprinkled with spices.

Khanum - classic recipe

I will try to describe step by step the classic recipe for making khanum. So, we need the following set of products.

For the test:

• wheat flour 300-500 grams
• 1/3 cup water
• 2-3 tablespoons vegetable oil
• salt to taste

For filling:

• 300-500 grams of meat, it doesn’t matter what kind, the degree of grinding is also not important. Meat minced in a meat grinder or blender, or chopped by hand is suitable.
• onions (2 medium heads)
• potatoes (a couple of medium tubers)

For frying:

• large onion
• 2 tomatoes (can be replaced with tomato paste)
• garlic, greens

Preparation

Take the flour, sift it through a sieve or a special glass sieve onto a work surface, add a little salt, water and a couple of tablespoons of vegetable oil for elasticity. Knead regular unleavened dough, like for dumplings or dumplings, transfer to a plate, cover with cling film and put in the refrigerator to rest. As a rule, eggs are not added to the dough for the classic Uzbek khanum.

While the dough is cooling, prepare the filling. Finely chop the onion, mix with minced meat and add potatoes, chopped into strips. The potato straws should be small so that the cooking time of the potatoes coincides with the cooking time of the meat and onions. Since potato straws are very brittle, mix the filling ingredients very carefully with a spoon so that the potatoes do not crumble. Salt and pepper to taste, you can add aromatic oriental spices.

As mentioned earlier, steamed khanum is prepared. The dishes are not important, the main thing is compliance with the cooking technology. If you don’t have a double boiler, you can replace it with a regular colander or sieve placed over a pan of boiling water. The dish can also be prepared in a multicooker using the “steamer” mode, placing the khanum in a steaming grid and adding a glass of water, cook for 60 minutes (as we did the khanum in the multicooker).

So, we have prepared the dishes for preparing khanum, add a little salt, peppercorns and bay leaf to the water for flavor. Take the dough out of the refrigerator and roll it out thinly on a work surface that can be lightly sprinkled with flour. Let's turn on the hostess's imagination again.

The dough can be rolled out into two large and thin flat cakes, add filling and roll into rolls. You can cut several rectangles from a single layer of dough, fill them with the prepared filling and secure the edges, subsequently twisting the resulting tubes into peculiar spirals. The shapes of khanum are quite varied: spirals, envelopes, triangles and much more, the main thing is the main idea - the filling in the dough. It is also allowed to cut a large khanum rolled into a roll immediately before cooking.

While the rolls are being prepared, let's build a dressing station. Fry finely chopped onion, chopped tomatoes, simmer until thickened for about 10 minutes, then add salt and pepper, add garlic and herbs a couple of minutes before readiness. As a dressing, you can also use any classic sauce, for example, garlic, which is prepared by mixing the following ingredients: sour cream, herbs, garlic, spices, salt; All components are added based on culinary wishes and thoroughly ground in a blender.

Very carefully, so as not to damage the delicate dough, we place our rolls or spirals on a dish, grease with butter and generously season with frying. If you have prepared khanum in the form of a large roll, it must be cut into portions before serving.

In Uzbekistan, it is customary to sprinkle khanum with onions. To do this, you need to cut the onion into thin rings and pre-marinate it, seasoning it with a spoonful of vinegar or lemon juice, adding a pinch of salt and sugar. The longer the onion is pickled, the less bitterness remains in it; it acquires a sweetish, piquant taste, pleasantly complementing the khanum.

We invite our family. We eat khanum with our hands, it’s much tastier. I have no doubt that you succeeded. Cook, try and don’t be afraid of “tasty” experiments.

Bon appetit to you and your loved ones!

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Khanum - 9 delicious homemade recipes

Choose wonderful, proven khanum recipes on the 1000.menu 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-style 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 “rest” for about 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 - recipe with photos and step-by-step description

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.

In a pressure cooker

The traditional hunon recipe, which requires a pressure cooker, turns out especially juicy. You can prepare this recipe with any type of meat, but it is still better to take lamb with fat.

Recipe ingredients:

• Dough – 550 g.
• Lamb – 400 g.
• Garlic – 6 cloves.
• Onion – 1 head.
• Potatoes – 2 pcs.
• Tomato paste – 4 tbsp. l.
• Salt and any spices - to taste.
• Pumpkin – 200 g.

KBJU for 100g khanum roll:

• Calorie content – ​​160 kcal.
• Proteins – 10.4 g.
• Fats – 2.2 g.
• Carbohydrates – 24.6 g.

Here's how to prepare such khanum:

• Finely chop the meat. First remove all the veins so that they do not get caught in the minced meat.
• Peel the potatoes, onions and garlic and chop finely.
• Remove the skin and seeds from the pumpkin. Grate on a coarse grater or cut into very small cubes.
• Mix all the ingredients together, salt, pepper and add any types of spices that you like best.
• Roll out the dough into a very thin layer on a floured surface.
• Spread the prepared minced meat very thinly over the dough. Roll along the long side into a roll and wrap it in a ring.
• Transfer to a pressure cooker form. Pour water and turn on the device.
• Cook the recipe for 50 minutes.
• This option for cooking at home will be ideal for maintaining all the traditions of oriental cuisine. It would be correct to cut into portioned pieces directly on the table. Don't forget to serve the sauce.

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:

1. 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.
2. Use a spoon to make a small indentation in the center. Pour vegetable oil, water into it and beat in the egg.
3. 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.
4. 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.
5. Cut the onion into thin rings.
6. Mix together, add seasonings. Add salt.
7. Divide the dough into parts. Roll each into the thinnest layer.
8. Spread the filling in a thin layer. Roll into rolls.
9. You can use a multicooker for cooking. Pour water inside and install a tray with holes. Place the rolls in it.
10. 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.

Khanum with meat and cheese

Khanum, the recipe with step-by-step photos of which is given below, will be the best choice for family lunch and dinner. Such a delicacy, consisting of tender dough and savory filling, steamed in creamy sour cream sauce and under a vegetable “coat,” must be cooked in a thick-walled cauldron. Moreover, it takes about 80 minutes to create a culinary masterpiece.

Composition of ingredients

To make hearty rolls, you will need to prepare the following set of products:

• meat broth - 0.5 l;
• lamb – 500 g.
• soda (quicklime) – 15 g;
• eggs – 4 pcs.;
• flour – 500 g;
• mayonnaise – 200 g;
• processed cheese – 100 g;
• sour cream – 200 g;
• carrots – 700 g;
• onion – 1 kg;
• vegetable oil – 100 ml;
• salt, a set of favorite spices.

Instead of lamb, you can use any other type of meat, and even mixed minced meat.

Step-by-step cooking process

Khanum will become a real culinary masterpiece if you follow these instructions during its preparation:

1. Eggs must be combined with sour cream and mayonnaise. It is worth considering that the quantities of these ingredients should be the same. So you need to pour the eggs into a glass, and noting their level, measure out the mayonnaise and sour cream.

2. The resulting mass should be combined with soda and beat with a mixer until smooth. Gradually add flour to the mixture, kneading into a tight and elastic dough. It needs to be covered with cling film and placed in the refrigerator for 15-20 minutes.
3. During this time, peeled onion (250 g) must be cut into small cubes. The meat should be washed, dried with a paper towel and passed through a meat grinder or chopped with a blender. The minced meat should be mixed with chopped onions, adding salt and spices.
4. The remaining onion must be peeled and chopped into half rings, and the carrots must be grated. The vegetable mass must be poured into heated vegetable oil and fry over medium heat for about 15 minutes. During the process, you should mix the ingredients so that they do not burn.
5. Dividing the chilled dough into 2-3 parts, you need to roll out each of them into a thin layer. The meat filling should be evenly distributed over these pieces, and then rolled up. The edges of the products must be tightly pinched.
6. You need to put ¼ of the fried onions and carrots in a thick-walled cauldron. You need to place the first roll on this pillow and cover it with the next layer of vegetables. And this should be done with all products.
7. Processed cheese must be grated and mixed with the remaining sour cream and mayonnaise. After adding broth, salt and spices to the mass, you need to pour it into a cauldron. If the liquid does not completely cover the vegetable rolls, then you need to add more meat broth or boiled water.
8. The cauldron should be covered with a lid and put on fire. It will take about 60 minutes to prepare the delicacy. after it boils.

How to serve a dish

Place the finished rolls on a serving plate, sprinkle with vegetable mixture and serve hot. This delicacy looks appetizing on its own, but if desired, it can be decorated with chopped herbs.

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:

1. First of all, knead the dough. Pour flour into a bowl. Mix with salt.
2. Pour water and vegetable oil into the well in the center and break the egg. Stir with a fork, then with your hands.
3. Then, sprinkle the table well with flour, knead with your hands.
4. Divide the homogeneous dough into two lumps, cover with cling film, and hide in the refrigerator for half an hour.
5. To make the filling, grind the beef through a meat grinder. Salt and sprinkle with spices.
6. Add finely chopped or grated onion. Mix thoroughly.
7. Roll out each lump of dough into a very thin layer, sprinkling with flour so that the dough does not stick to the countertop.
8. Spread the minced meat in an even layer, not reaching 1 cm from the edges.
9. Divide the butter into small pieces and place evenly over the minced meat.
10. Roll into a roll, sealing the ends so that the filling does not fall out during cooking.
11. Pour water into a saucepan and place a container with holes on top.
12. 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.

Khanum with cabbage

This delicacy turns out to be interesting and unusual, and also very filling and can be made for a family dinner in just 90 minutes. The dish also contains only available ingredients, so it can be prepared every day.

Composition of ingredients

You can make a hearty dish from the following set of products:

• flour – 550 g;
• egg – 1 pc.;
• water – 260 ml;
• cabbage – 1 kg;
• onion – 200 g;
• vegetable oil – 45 ml;
• butter – 50 g;
• salt, seasonings as desired.

Step-by-step cooking process

To prepare a hearty dish, you will need to follow these instructions:

1. The flour must be sifted and combined with salt. Add an egg beaten with water and vegetable oil (15 ml) into the resulting mass. From the ingredients you need to knead a stiff dough, wrap it in a ball, and send it to cool in the refrigerator for 15-20 minutes.
2. Peeled onions need to be cut into half rings. The cabbage must be chopped into thin strips.

3. Heat the remaining oil in a frying pan and add the onion into it. After frying the mixture for about 5 minutes, you need to add cabbage to it and stir. You will need to cook the vegetables until they are soft. On medium flame it will take 20-25 minutes. The container can be covered with a lid, but it is important to stir the ingredients periodically so that they do not burn. At the end, the mass should be salted and seasoned.
4. The dough must be divided into 2-3 parts. Having rolled each of them into a layer with a thickness of 3-4 mm, you need to evenly distribute the vegetable filling over these blanks, and then roll them into tight rolls. The edges of the products must be firmly glued together.
5. After greasing the bowl of a steamer or pressure cooker with butter, place the rolls in it. It is necessary to leave a small gap between each product so that they do not touch. Otherwise, the dough will stick together during the process and then break apart.
6. Steaming the products will take about 40 minutes.

What can I add?

To make the filling more aromatic and satisfying, you can add champignons to it. The mushrooms should be peeled and cut into slices, and then fried along with the cabbage. For the indicated volume of products, 150-200 g is enough.

How to serve a dish

The finished khanums should be placed on a serving plate, cut into pieces and served while still hot. The delicacy can be topped with sour cream or ketchup, and sprinkled with fresh herbs for decoration.

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:

1. 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.
2. Start preparing the filling. Peel the raw pumpkin. Rinse. Cut into cubes.
3. Onion - in half rings, very thin.
4. Sauté the onion lightly in oil, add the pumpkin and continue simmering.
5. Add spices, salt and sugar. There is no need to bring it to full readiness.
6. Remove from heat. The filling should cool down.
7. While the vegetables are cooling, you can roll out the dough. The layer is very thin.
8. Place pumpkin cubes and onions on it, not reaching the edges. Roll up the roll.
9. Steam in a manti container or use a multicooker.
10. Grease the pan with oil and leave in the “Cooking” mode for 30 minutes.

Serve slightly chilled and cut into portions.

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.
• Purpose: for lunch, dinner, holiday table.
• 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.

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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:

1. Sift the flour into a mound and make a well in the center.
2. 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.
3. Wrap the finished base in plastic and refrigerate for 20-25 minutes.
4. Peel two onions, cut into small cubes, add to the minced meat.
5. Season the filling with your favorite spices, add salt to taste.
6. Divide the dough into four parts, roll each of them into a thin layer.
7. 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.
8. Meanwhile, prepare the sauce: peel the two remaining onions, cut into large half rings, and simmer a little in hot vegetable oil.
9. Put tomato paste, salt, spices in a frying pan with onions, add the remaining water, and boil.
10. Place the finished rolls on a large tray, divide into portions with a knife, pour over the sauce, sprinkle with chopped herbs.

Tips and tricks

Khanum will appeal to those who love manti, dumplings and chebureki. The dough is prepared fresh and very cool.

• To make the dough more tender, you need to add a couple of tablespoons of vegetable oil.
• The water should be cold, then the kneading process will be easier.
• It is recommended to use meat or minced meat as a filling.
• Mixed filling options are popular - minced meat with mushrooms, potatoes, pumpkin.

There is room for experimentation, so you can safely begin culinary exploits!

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 piece;
• vegetable oil – 3 tbsp. l.;
• water – ½ cup;
• salt to taste.

The dough for khanum is kneaded as follows:

1. Sift the flour and mix with the rest of the ingredients.
2. Knead the dough well until firm and elastic.
3. 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:

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

How to cook khanum correctly

1. 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.
2. Place the minced meat evenly on the flatbread, retreating up to two centimeters from the edges.
3. Then, carefully pinching the edges to prevent juice from leaking out, roll up the roll.
4. 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.
5. 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.
6. You can prepare several smaller flatbreads, then you will get small rolls.
7. 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.
8. Pour the sauce over the finished khanum and serve.

How to cook "Khanuma dish"

Prepare ingredients for dough and filling. I pre-twisted the meat in a meat grinder with the addition of a piece of lettuce. In my opinion, the combination of pork and beef is just perfect for this recipe. I didn’t list garlic in the ingredients, it’s a personal preference, if you like it, put one clove in the minced meat.

Sift the flour into a deep bowl, make a well in the center, beat in the eggs, add butter, salt and water.

Knead the dough. Knead thoroughly for at least 10 minutes until the dough is elastic and dense. Wrap it in a bag and leave it to rest for 30-40 minutes. The bag can be greased with oil or sprinkled with flour to prevent the dough from sticking. But from experience I will say: if the dough is kneaded well, it does not float or stick.

I prepared the minced meat in advance from meat and lard, all that remains is to add finely chopped onions and pumpkin, garlic (optional). Salt and spices to taste.

Mix well, the minced meat is ready.

Divide the dough and filling into two parts. Roll out a piece of dough on the table as thin as possible.

Distribute the minced meat, stepping back a little from the edges.

Carefully and slowly, roll the roll. Fix the edges well so that the meat juice does not “run away” during cooking.

Roll the khanum into a crescent shape. Grease the steamer sieve well with vegetable oil. Carefully transfer the khanum and turn on the “Steam” mode for 45 minutes. Don't forget to pour water into the multicooker pan!

Khanum is ready! Pour it generously with butter and cut into portions. Serve hot!

Khanum in a manti cooker: recipe with step-by-step photos - easier to cook than manti

Good afternoon dear friends!

Yesterday we cooked khanum in a pressure cooker - the most delicious dish from Uzbek cuisine. This dish is as popular in Uzbekistan as manti, lagman, samsa and pilaf. You can easily buy khanum at large oriental bazaars and have a hearty snack.

What is khanum? This is a steamed roll of dough like for manti or dumplings with different fillings. It can be minced meat, pumpkin, potatoes, cabbage, onions... This dish is prepared like manti in a special pan with tiers - a manto cooker. It is also called mantyshnitsa, manty-kaskan.

Mantovarka tiers

The whole beauty of khanum lies in the thinnest dough with a juicy and appetizing filling.

Khanum is easier and faster to cook than the same Uzbek manti. For many housewives, it is easier to make several rolls than to stick several dozen manti. Therefore, the khanum was given another name - “lazy manti”.

Today in the article:

Description of preparation:

How to prepare the Hanuma dish?
See my recipe, I will try to tell and show everything in detail so that everything turns out delicious for you! But first I want to say that khanuma is a steamed roll made from unleavened dough; the filling can be meat or with the addition of vegetables (including pumpkin). Who will say that it looks like lazy manta rays, you are right! The ingredients are the same, they are distinguished only by the method of serving. The steamed roll is cut into portions and served. Good luck! Purpose: For lunch / For dinner / Inexpensive Main ingredient: Meat / Dough / Minced meat Dish: Hot dishes Geography of cuisine: Eastern

How to prepare tender and thin dough for khanum - recipe with photo

Khanum, like dumplings, dumplings, manti, begins to be prepared with dough. The dough should be soft, elastic and tender.

I prepared the dough without eggs in warm water with butter. Thin and soft, the dough rolled out perfectly for rolls. From kg of flour I got 6 rolls.

I would like to note that I also took the ingredients for the khanum filling based on a dough of 1 kg of flour.

• Wheat flour - 1 kg;
• Warm water - 400-450 ml;
• Salt - 1 tbsp. l.;
• Vegetable oil - 2 tbsp. l.

Sift the flour in a heap onto a clean table.

Make a hole in the center of the flour slide.

Pour warm water into the jug. Dissolve salt and oil in water.

Pour water in a thin stream into the hole made of flour.

Using a tablespoon, begin to carefully combine the flour and water. We try to prevent water from pouring out of the hole.

From the sides of the flour slide, pour flour into the hole and knead the dough.

Knead the dough with both hands until it becomes smooth and soft and has a uniform consistency.

There is no need to add a lot of flour - the dough should be as soft as an earlobe. If the dough is too steep, it will be difficult to roll it out into a thin layer of 1.5-2 mm.

We put the dough under a bowl or in a bag so that it does not dry out and proceed to the fillings.

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, holiday 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:

1. 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.
2. 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.
3. Peel the onion, pass one onion through a meat grinder and mix into the minced meat, cut the other two into half rings.
4. Season the meat filling with salt and spices to taste.
5. Peel the carrots and sweet peppers and cut into thin strips.
6. 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.
7. 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.
8. 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.
9. Prepare a sauce from sour cream, chopped garlic and chopped herbs, pour it over portions of the appetizer before serving.

Khanum stuffed with potatoes - recipe with photo

• Potatoes - 2-3 pcs.;
• Onions - 1 pc.;
• Salt - to taste;
• Spices - cumin (cumin), coriander seeds, black and red pepper.

Peel the potatoes and wash them. Cut into cubes measuring 1x1 cm and place in a deep bowl.

The smaller we cut the potatoes, the thinner and more tender our khanum will be. Coarsely chopped vegetables can cause thin khanum dough to tear quickly.

Peel the onion and chop it very finely. Add it to the potatoes.

Place spices and seasonings in a mortar and grind.

Grinding spices and seasonings just before adding them to a dish gives much more aroma and taste.

Mix spices, onions and potatoes. The potato filling is ready.

We will add salt later, because the potato filling can give off juice.

Break off a piece of dough slightly larger than a tennis ball. Lightly dust a dry and clean table with flour.

Using a rolling pin, roll out a layer 1.5-2.5 mm thick.

Do not pay attention that the layer is not perfectly smooth. The roll will hide all this.

Place potato filling on top and add a little salt.

Roll up the roll. We seal the lower ends of the roll tightly.

Thus, we make several rolls and place them on a flour-dusted board or flat tray.

Place the lower part of the pressure cooker pan on high heat until the water boils.

Lubricate the tiers themselves well with vegetable oil. We stack the finished rolls on tiers.

When the water boils, reduce the heat.

Using a spatula, place the finished rolls on a large plate and cut into equal parts.

You can pour vegetable oil on top or grease with butter.

Khanum is served with sour cream, tomato adjika or fried tomato and onion. Most often in Uzbek cuisine, khanum is served with fried tomatoes and onions.

Enjoy your meal!

Pumpkin khanum

This popular Asian dish can be prepared with different fillings, and each time you will discover a new side of its taste. This time we invite you to try cooking khanum with pumpkin:

1. To prepare the dough, mix 450 grams of flour, salt, one egg and water (as needed). Place the finished product in a plastic bag and leave it to rest for about half an hour.
2. For the filling, take a pumpkin (500 grams), peel it and cut it into small cubes (you can grate it).
3. Peel four onions and cut into half rings.
4. Cut 200 grams of pork fat (can be replaced with butter) into cubes.
5. Mix the prepared ingredients, add salt, add spices and mix well.
6. Roll out the dough into an oval shape, place the filling on it and roll the dough into a roll.
7. Grease the steamer grate with vegetable oil, place the khanum in it (don’t forget to pinch its edges first) and cook for about 40 minutes.

Cut the finished dish into portions and serve with sour cream or ketchup.

Khanum stuffed with cabbage - recipe with photo

• White cabbage - 200 gr.;
• Onions - 1 pc.;
• Salt - to taste;
• Spices - cumin (cumin), coriander seeds, black and red pepper.

We wash the cabbage forks under clean water and remove bad and rotten leaves. Finely chop the cabbage into a deep bowl.

Peel the onions and chop them into cabbage. Add cumin, coriander seeds, and pepper crushed in a mortar. Mix everything well.

Divide the dough into equal balls the size of a tennis ball. Roll each ball into a layer 1.5-2.5 mm thick.

Place the cabbage filling on top of the dough layer. Now you can add a little salt to the filling.

Roll the dough with the filling into a roll and pinch the ends of the roll well so that the filling does not fall out.

We do this several times until the dough and filling are finished.

Place the rolls on oiled manti cascan tiers.

We put the lower part of the manti cascan on the fire with water. When the water boils, reduce the heat and place the pan with khanum on the lower part.

Make sure that the tips of the rolls without filling are thoroughly cooked. They usually take longer to cook due to their dense nature. If you don’t cook them, the dough will taste raw and not cooked.

We take out the finished rolls using a flat spatula and place them on a large plate.

Be careful - manta rays and tiers are very hot. Use special oven mitts and oven mitts to avoid getting burned.

We cut the khanum into several parts and serve on a common dish with sour cream, kefir, or the favorite in Uzbek cuisine, fried tomatoes and onions.

Enjoy your meal!

And below is a video recipe for khanum with meat filling.

Khanum in a pressure cooker recipe

Khanum

Khanum is a flour dish of Uzbek cuisine stuffed with potatoes or minced meat, steamed. The main highlight of this excellent dish is the thinnest dough, inside of which a juicy filling is hidden. The skillful hands of Uzbek housewives make khanums of various shapes - these are graceful roses, lace envelopes, and simply rolls. In the bazaars of Uzbekistan 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: someone claims that only potatoes are put into a real khanum , and if meat is added, then the khanum is transformed into manti. 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 rich imagination of the housewife and the gifts of Uzbek nature makes it possible to prepare a wide variety of fillings.

The recipe for making khanum is very similar to the recipe for another 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 elders’ tale or a true story, there is a legend about how 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 housewife quickly rolled out a sheet of dough, put all the minced meat on it and rolled it up, and after cooking, 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 of Uzbek cuisine . That housewife's name was Khanum, which is why they began to call this dish after her, and because of the ease of preparation, the dish received a second name - “lazy manti”.

How to cook khanum ? Here is a simple recipe for khanum :

For the test:

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

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

In many flour dishes of Uzbek cuisine, eggs are not added to the dough. However, sometimes an egg is still added - even here in Uzbekistan, there is no consensus on this matter.

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

Khanum is steamed in a “mantyshnitsa” (kaskan, 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 (the 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, or mixed with green onions and dill . It will be tastier if you pre-marinate the onion for sprinkling: cut into thin rings, dilute table vinegar in a small amount of boiled water in a separate cup, add a little salt, sugar and put the onion in it. The longer it sits, the better it will marinate (3-4 hours, maybe much less, but in this case the bitterness of the onion may still remain).

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

Photos:

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