Khanum with chicken and potatoes. Khanum - recipe with step-by-step photos

Reviews (2)

8

Prepared by: Oksana Ch.

10.29.2019 Cooking time: 1 hour 0 minutes

Khanum is a national Uzbek dish, which is a kind of manti, only in the form of a roll, with a wide variety of fillings. I suggest preparing khanum with minced meat and potatoes.

Khanum in Uzbek

Dough:

• Egg – 1 pc.,
• Sugar – 3 gr.
• Salt – 3 gr.
• Vegetable oil – 4 tbsp. l.
• Sparkling water – 250 ml
• Flour – 850 – 900 gr

Crack one egg into the bowl and beat a little. Add salt and sugar, vegetable oil. Stir.

Pour 1 cup of sparkling water into the mixture. If you follow the original, ordinary water is used here.

However, if you want the dough not to stick to the table or to your hands and to be comfortable to work with, then you can prepare everything according to this recipe. Mix.

Sift 4 cups of flour. Don't pour it all out, it might take less. Knead into an elastic dough.

If you do everything correctly, you will get great pleasure working with such a test using mineral water. Your table and hands will be clean.

Cover the dough with cling film and refrigerate while you prepare the sauce and filling.

Minced meat and potato filling:

• Minced meat 500 grams
• Onion 350 gr. (3 pcs.)
• Potatoes 200 grams (3 pcs.)

Cut the onion into cubes and mix with the minced meat. Send potatoes cut into small strips here. Add coriander spices, ground pepper, salt.

Sauce:

• 2-3 tomatoes (150 gr.)
• Onions 2-3 pcs. (50-60 grams)
• Garlic to taste

Finely chop the onion and fry in a frying pan. Remove the skins from the tomatoes. To do this, make a small cut crosswise. And keep it in boiling water for a couple of minutes. Then remove the skin from the tomato. Cut into cubes and fry with the onions over low heat.

Finely chop the garlic. Add salt and spices (coriander, ground pepper) to the sauce. Add the garlic at the end, about 5 minutes before it is fully cooked.

We form Khanum in Uzbek:

Roll out the dough thinly. Grease with butter.

Place the filling. Roll it into a roll. Pinch the edges.

Place in a double boiler, pre-oiling with butter.

You need to cook for about 30 minutes. Sprinkle with herbs and serve with sauce.

Dough:

• Flour – 552 gr.,
• Water -123g.,
• Salt – 3 gr.,
• Eggs – 2 pcs.

1. Break 2 chicken eggs into a mixing bowl. It is advisable that they have a dark yolk, as the finished product will acquire a beautiful color.
2. Pour 123 g of water. And add salt.
3. Stir this mixture and add flour. Knead the dough. It should be very tight.

Mushroom filling:

• Raw potatoes – 354 gr.,
• Champignons – 100 gr.,
• Green onions – 1 bunch
• Onions – 1 pc.
• Salt to taste
• Any spices.

1. Peel the potatoes and chop into small cubes. The cubes should be approximately the same size as Olivier dishes.
2. Finely chop the champignons. Preferably in cubes, but not essential. They need to be fried in a frying pan with onions until golden brown. Season with spices. You can use any spices.
3. Then stir together the potatoes, mushrooms and finely chopped green onions. Add spices and salt to taste.

Forming khanum with mushrooms:

1. Cut the dough into two equal pieces.
2. Roll out two pieces thinly into large layers.
3. Place the mushroom filling on each layer and roll it up.
4. Steam the roll (it can be a steamer or a slow cooker) for about 40 minutes.
5. Serve hot with sour cream and sprinkled with herbs.

Khanum with pumpkin

Khanum, the recipe with step-by-step photos is given below, will be an excellent dish for family lunch and dinner. After all, such a delicacy is not only aromatic and satisfying, but also very healthy. And all thanks to the pumpkin included in its composition.

Composition of ingredients

To create a healthy treat, you will need to stock up on the following set of products:

• flour – 600 g;
• water – 200 ml;
• egg – 1 pc.;
• beef – 600 g;
• pumpkin pulp – 300 g;
• onion – 200 g;
• pork lard – 100 g;
• vegetable oil – 15 ml;
• salt, spices of your choice.

Step-by-step cooking process

Cooking khanum with pumpkin will take about 120 minutes, and the process itself consists of the following steps:

1. The flour must be sifted and mixed with salt. Add an egg, beaten with water, into the resulting mixture and knead into an elastic dough. It should be refrigerated for 30-40 minutes.
2. The meat must be thoroughly washed, wiped with a paper towel, and minced together with lard. It is advisable to repeat this procedure 2-3 times, then the mass will be more tender.

3. The pumpkin pulp needs to be grated. The onion needs to be peeled and chopped into cubes. Vegetables should be combined with the meat mass, and adding salt and spices, mix thoroughly.
4. The chilled dough must be divided in half and each part rolled out into a layer 3-4 mm thick. You need to evenly distribute the meat filling over the pieces, and then roll them up. Be sure to pinch the edges tightly so that juice does not leak out of the products during the process.
5. The baking sheet should be covered with foil, and after greasing its surface with oil, lay out the formed rolls. The products must be covered with another sheet of foil and the edges pressed.
6. You need to pour a little water into the baking tray and place it in the oven, preheated to 200 °C. It will take about 45 minutes to bake the treat. Those who like dishes with a crispy crust should remove the top layer of foil from the rolls 15 minutes beforehand. until they are ready.

How to serve a dish

It is better to serve the delicacy hot before it cools down. For this product, place it on a serving plate and cut into portions. If desired, you can pour sour cream or ketchup on the dish, and sprinkle with chopped herbs.

Lazy manta rays

Do you enjoy such a magnificent dish as manti, but really don’t like bothering with their preparation? Then take note of the recipe for the “Khanum” roll, for which you will need the same products as for the manti.

But you don’t have to roll out small flat cakes and pack the filling in them. It is much easier to roll out a large flat cake, spread the filling on it and wrap this structure with a roll. Moreover, you can use any filling, just like for manti. Or make one roll with one filling, the second with another. You can cook them in the same way as manti - steam them in a several-section pan. To make the meal even more enjoyable, prepare vegetable sauce for the rolls.

Products

For example, you can take the following ingredients: For the dough

• large egg;
• about 600 g of wheat flour;
• a teaspoon of salt;
• 30 ml. vegetable oil;
• 400 ml. water.

For filling

• 1 kg. prepared minced meat (already seasoned with spices and onions);
• 3 small potatoes;
• 1 carrot;
• bell pepper (chopped and frozen) – a handful (about 2 pods in volume).

For the sauce

• 3 medium sized tomatoes;
• 2 cloves of garlic;
• onion;
• bell pepper - a handful;
• a little salt;
• a tablespoon of granulated sugar;
• a little vegetable oil.

This amount of food will be enough for 2 large rolls and 2 small ones.

Cooking time for Khanum meat rolls is about 2 hours.

Preparation

Step-by-step recipe with photos of Khanum meatloaf 1. Start with the dough. Stir salt in water, add butter and beaten egg. Then, adding flour in small amounts, knead the elastic dough. Roll it into a bun, cover with a bag or towel and set aside for half an hour.

2. Prepare the filling. Peel the potatoes, wash and cut into small flat squares or cubes. Grate the peeled carrots using a fine mesh grater. If you don’t want to chop the potatoes with a knife, grate them too, but only with a coarse one.

3. Divide the minced meat in half and place in different bowls. Add chopped potatoes to one, carrots and bell peppers to the second. Add a little salt to the contents of both bowls and mix well.

4. Form into rolls. Divide the dough in half.

5. From one part, using a rolling pin, roll out a rectangular layer 2-3 mm thick and slightly larger than a landscape sheet. You shouldn’t make it too big; it’s better to trim off the excess and leave it for a small roll. Grease the rolled out layer with oil, leaving 1.5-2 cm “clean” on all sides. Place the filling no more than 5 mm thick.

6. Roll into a roll, pinch all the edges, place on a well-greased section of the pressure cooker with the seam down and grease the roll itself.

7. Do the same with the second type of filling and half the dough, place it in the second section of the pressure cooker.

8. From the remaining dough and both types of filling, make 2 small meat rolls - place them in the third section of the pressure cooker. Place the pan on the stove and cook the rolls over moderate boiling water for 50 minutes.

9. Meanwhile, prepare the sauce. Peel and chop the garlic and onion. Cut the tomatoes into cubes. First, lightly fry the spicy vegetables in oil, then add peppers and tomatoes, salt, add sugar, and simmer covered for 15 minutes.

10. Using an immersion blender, transform the already softened vegetables into puree, add a little water (about a third of a glass) and simmer for another five minutes.

11. Cut the finished meat rolls into portions and serve hot along with a sweetish sauce.

Bon appetit!

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Khanum as in the bazaar, or bazaar khanum

This recipe is for those who like the taste of bazaar khanum.

Dough:

• Flour – 0.5 kg
• Water – warm, approximately 150 ml.
• A little salt

Knead the dough. It should be tight and elastic. Let it sit for half an hour, covering it with a towel. While the dough is lying, prepare the filling.

Filling:

• Potatoes – 7 pieces (medium)
• Onion – 1 large
• Spices – Zira, salt, pepper.
• Any fat (optional)

1. Peel the potatoes and cut into strips.
2. Finely chop the onion.
3. Add spices and fat if you like juicy khanum.

Formation of the bazaar khanum:

1. Roll out the dough into a thin layer. We cut the layer into 15 cm squares. Grease each square with oil, lay out the minced meat and form our khanum, pulling the edges towards the center.
2. Place water in a steamer or multicooker to boil in advance, so that while you are forming the khanum, the steamer is already ready.
3. Grease the mold with oil. Put the khanum there and cook for 40 minutes.

Sauce:

We take an arbitrary quantity.

• Tomato paste

1. Fry the onion in a frying pan until golden brown. You can take any quantity. Add tomato paste. Fry for about five minutes. Add spices and water. Boil for about five more minutes and turn off. I don’t write the amount of ingredients, use the recipes above as a basis.
2. And then we prepare everything step by step as at the market. After all, it is not immediately eaten there. It is infused, soaked in gravy, which makes it juicy and aromatic, and especially tasty. When preparing this dish at home, we are accustomed to eating it right away, thereby depriving ourselves of the aromatic khanum.
3. So, take a large bowl or pan. We put a bag inside it. Usually at the bazaar they use ordinary bags. But now there are a lot of food packages. Try them. And for those who are still against bags, use a saucepan with a thick bottom. I think Khanum will not get any worse from this.
4. We place the prepared khanum in layers in a bag, pouring it generously with gravy. After this, we close the bag and wrap our pan with a warm blanket or towel. The longer our dish is infused, the tastier it becomes.
5. The khanum should be served with onion cut into half rings and mixed with herbs.

A fragrant roll made of thin dough stuffed with potatoes and chicken.

Ingredients:
Dough:
Flour - 550-600 g Water - 250 ml Egg - 1 pc Vegetable oil - 1 tbsp.
Salt - 1 tsp. Filling:
Chicken meat - 500 g Potatoes - 3-4 pcs Onions - 2-3 pcs Cilantro - 3-4 sprigs Cumin, coriander - 0.5 tsp each. Salt pepper

Preparation:

From these ingredients, knead a fairly stiff dough, cover it and leave for half an hour at room temperature. Peel the onion and potatoes and cut into small cubes. To prepare the dish, it is better to choose red chicken meat; the breast can become quite tough when steamed. Cut the meat into small pieces and add to the potatoes and onions. Add finely chopped cilantro there. Grind coriander and cumin well in a mortar; you can use already ground spices. Add spices to the remaining ingredients, salt and pepper to taste and stir. Divide the dough into three approximately equal parts. Roll out each part to a thickness of about two millimeters. Spread a third of the filling evenly, leaving about a centimeter of edge free. Roll up a fairly tight roll, pinching the edges well. Do the same with the remaining dough and filling. Place the resulting rolls in a steaming pan and cook for 40 minutes from the moment the water boils. You can serve khanum with chicken and potatoes with any sour cream or tomato sauce.