Khanum recipe with mushrooms and potatoes. Uzbek cuisine recipe: khanum. Video recipe for cooking khanum with meat and potatoes

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

You can also get creative with the toppings. This photo recipe shows khanuma 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 any carrots or potatoes at all, limiting yourself to only minced meat and onions - it will also be amazingly tasty. Or, cook simple pumpkin manti - a juicy and very healthy meal.

It remains to simply twist everything into a roll, and send it to a double boiler or a pressure cooker, depending on what is available. I prefer an electric steamer, it is more convenient, smaller and more functional. Well, first things first. The ingredients for this dish, truly worthy of your table, will not take much at all, see for yourself:

Ingredients:

• Two glasses of flour
• Cold water - 100 ml.
• Vegetable oil - 50 ml (2 tablespoons).
• Minced meat - 700 gr.
• Onions - 2-3 heads
• Potatoes - 3 pcs.
• Butter, for lubrication.
• Salt, pepper, to taste.
• You can add a pumpkin (which we will do)
• Zira - 2 tsp
• Carrots - 1 piece, or pumpkin, in equivalent equivalent

By the way, it will be much better and juicier if you make finely chopped meat instead of minced meat. This is a very special taste, in the east it is considered aerobatics, and is made for the dearest guests. Especially if this fatty meat is fresh lamb, with the addition of pieces of tail fat. It is pieces of fat tail fat, preferably lamb. The most delicious "" is also made - amazing puff pastries, 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. Half a teaspoon of salt, dissolve 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 water salt-oil water mixture into the flour, and knead the dough.

You need to knead with great care.

5. Let the dough rest by covering it with a thick cloth or waffle towel. And let's get stuffing.

6. Finely chop the onion, dividing it into two halves.

Slightly crush it, shake it, so that the juice stands out a little.

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

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

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

10. Pepper to taste with black ground pepper.

11. Do not 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 parsley, peppercorns, and other spices. But more often, they are brought by visiting merchants, usually stationed in street tents, and selling spices by weight. Here it must be borne in mind that some, rare wicked people, under the guise of cumin, are vtyuhivayut ordinary cumin. Cumin is not cumin, and you need to keep in mind that cumin can completely spoil not only the taste, but also the aroma of food.

12. Thoroughly mix the whole thing. And let's take a test.

13. Divide a piece of dough into two equal parts, but this depends on what kind of steamer you have. I have a small and two-story, therefore, we divide into two parts. If you have a big one, as my son, who is just learning to speak, says - atOnnyanya (huge), then you can not divide, but make one, big khanuma, but how - look further.

14. Table, or cutting board, where we will roll out the dough, grease with a thin layer of vegetable oil.

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

16. Thinly grease a layer of rolled dough with vegetable oil,

and spread evenly over the entire area. It is to grind, and not to smear - there should not be a lot of oil.

17. Evenly spread the filling, and, from absolutely any edge, we begin to wrap it in a roll.

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

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

20. Lubricating the bottom of the double boiler with oil, carefully place the khanuma into it. If you have a pressure cooker that is round, then having made one large roll, spread it around the central handle, connecting the ends, and in addition to the roll, you will get a large and tasty bagel.

21. I have such a small but reliable double boiler. The timer is set to 55 minutes. But the double boiler is different for a double boiler, so it can be cooked earlier, for example, in 40 minutes. It is the same with the pressure cooker, which is installed on the stove, depending on the intensity of the fire.

22. Ready, fragrant, generously grease with delicious butter, and you can serve!

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

P.S. I forgot all the same, they also make khanum with cabbage, with grass, not with that, but very useful, the name of which is shepherd's purse. In general, and vegetarians have a place to roam here! Enjoy your meal!

Recipes for Manti and Khinkali

khanum recipe

8-12

1 hour 35 minutes

200 kcal

5 /5 (1 )

Khanum is a very tasty Uzbek dish that appeared on the shelves of our stores relatively recently and has already won many hearts. If you look at the list of ingredients of the dish, you might think that khanum is just a variety of well-known manti, but it is cooked differently. A real khanum, or “lazy manti”, is brought to readiness only with the help of steam. It turns out an inexpressibly tasty product that will definitely satisfy the tastes of all your household.

Today I will try to describe in detail the best recipe for cooking a surprisingly appetizing khanum with minced meat in a slow cooker (or pressure cooker, if you have one), providing a manual with step-by-step photos to make it easier for you to understand the intricacies of assembling the dish.

Calories per 100 grams: 267-320 kcal.

Kitchen tools

• multicooker with the possibility of steaming;
• three to four deep bowls;
• round shape for steaming products;
• frying pan with non-stick coating;
• wooden spatula;

• cutlery (spoons, forks, knives);
• paper or cotton towels;
• metal grater;
• food film;
• kitchen tacks.

To minimize the time it takes to prepare food, you can use a food processor with special attachments.

List of Ingredients

Product	Quantity
Premium flour	210 g
Chicken egg	1 PC.
Minced pork	500 g
Boiled water	750 ml
Sunflower oil	27-30 ml
Onion	2 pcs.
Carrot	1 PC.
young potatoes	3 pcs.
Ground black pepper	pinch
Salt	taste
Allspice	2-3 pcs.
Bay leaf	2 pcs.

How to choose the right ingredients

The proposed recipe for khanum with meat and potatoes is quite simple to implement, however, to get the perfect result, you need to know some secrets of choosing the components of the dish.

• If possible, refuse to buy ready-made minced pork, which may contain low-quality impurities and preservatives. To make your khanum really tasty and juicy, pass a piece of pork pulp with small inclusions of fat through a meat grinder without adding salt and other spices in the process.
• The dough recipe for khanum involves the use of only high-quality flour of the highest grade and medium grinding. Do not forget to sift it before starting the cooking process.
• Potatoes should be medium or large in size, and be sure that the vegetable is fully ripe and no greenish flesh is visible under the skin.

Step by step cooking process

1. Sift 210 g of wheat flour into a bowl.
   
   
2. Add an egg to it.
   
   
3. Using a fork, mix the mass thoroughly, you can also use a food processor at this stage.
   
   
4. Pour 27-30 ml of sunflower oil into the workpiece, then add cold boiled water in an amount of 50 ml.

   If you do not like completely unleavened dough, you can add a little salt.

5. Mix the mass again, this time by hand, as the dough will turn out to be quite steep.
   
   
6. We shift the dough to the kitchen table and continue intensive kneading, adding a little more flour if necessary.
   
   
7. We wrap the finished mass in cling film and put it back into the proofing bowl, which will take about fifteen minutes.
   
   
8. Grind one onion with a knife or a special nozzle of a food processor and pour it into the minced meat.
   
   
9. Pour black pepper to taste, mix the mass lightly, send salt there.

   If the filling seems dry to you, add a tablespoon of boiled water.

   
   
   
10. We cut the second onion a little larger and send it to a heated frying pan with sunflower oil.
    
    
11. Stir the onions lightly with a spatula, cover the pan with a lid and reduce the heat of the stove to a minimum.
    
    
12. We clean the carrots from the skin and rub on a grater.
    
    
13. Seeing that the onion in the pan has become transparent, pour the prepared carrots into it.
    
    
14. Thoroughly mix the mass, cook it for about ten more minutes on low heat. We taste the vegetables - if they become soft, the pan can be removed from the stove.
    
    
15. Put the real dough on the kitchen table and roll it into a layer, the thickness of which can be adjusted at your own discretion. To make the khanum beautiful, it is desirable to give the layer the shape of a circle.
    
    
16. On the surface of the layer, evenly place the minced meat with onions, slightly press it down with a spoon or spatula.
    
    
17. On top we have a vegetable filling of stewed carrots and onions.
    
    
18. We clean the potatoes, then rub them on a large or medium grater. We spread the resulting mass on top of the carrot-onion filling.
    
    
19. We turn the resulting workpiece into a roll.
    
    
20. Then we transfer it to the form, folding it into a ring.
    
    
21. Pour 700-750 ml of water into a clean multicooker bowl, add 2 bay leaves and 2-3 peas of allspice. You can also add some salt to taste.
    
    
22. We set the form with the blank on the bowl, set up the “Steamed” program, the time is 40-45 minutes. After cooking, let the dish brew a little, and then transfer it to a dish for serving.
    
    

How to properly serve khanum to the table

• It is believed that this dish must be served to the table in its entirety, in no case cutting it into portioned pieces. In order to divide the product into parts during the feast, a sharp bread knife dipped in ice water is used.
• Oven-cooked corn tortillas are best combined with khanum, but you can get by with plain wheat or rye bread. Also, some chefs advise eating this dish with thin pita bread.
• Of course, during the absorption of khanum, it is impossible to do without suitable drinks, such as fruit compote, tea, milk or coffee. In addition, the usual light sauces (garlic, sour cream, mayonnaise) make khanum even tastier and more appetizing in appearance.

Video recipe for cooking khanum

The video offered for viewing will help the novice cook to fully understand all the intricacies of the correct preparation of the most delicious Uzbek khanum.

Khanum. Cooking Recipe (step by step) in Multicooker and Steam | Roll with meat

Khanum is a very tasty steamed roll. It is easy to cook in a slow cooker. Try to cook according to our recipe, you will definitely like it.

For the test you will need:
sifted flour;
50 ml of water;
1 egg;
1 tablespoon of sunflower oil.

For filling:
500 grams of minced pork;
1 carrot and 2 medium onions;
3 medium potatoes;
Salt;
Pepper.

For the test, you will need:
Sifted flour;
50 ml of water;
1 egg;
1 tbsp of sunflower oil.
For filling:
500 grams of minced pork;
1 carrot and 2 medium bulbs;
3 medium potatoes;
salt.
black pepper.

Sift flour into a bowl, pour in water, vegetable oil, add an egg. Knead stiff dough.
Put the dough on the table and continue to knead, adding flour. Cover the dough with cling film. Let the test rest for 15 minutes.
In the meantime, prepare the filling.
Add finely chopped raw onion to minced meat, salt and pepper to taste. Add a little water and mix well. Take the second onion and cut into small pieces. Fry chopped onion in hot oil.
While the onion is fried, grate the carrots on a coarse grater. When the onion becomes translucent, add the carrots. Fry a little. Vegetables are ready.
Roll out the dough thinly.
Put the minced meat on the rolled dough and distribute it, fried vegetables on top.
Grate potatoes on a coarse grater. Salt a little. Roll everything into a tight roll.
Lubricate the form with vegetable oil. Lay out the roll.
Pour 700 ml of water into the bowl from the multicooker, throw in two bay leaves, allspice, and a little salt.
Put in a slow cooker for 40 minutes in steam mode.
Ready "khanum" put in a dish.
Drizzle with melted butter.
Khanum is ready! It is better to serve "khanum" with tomato or sour cream sauce.
Enjoy your meal!

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#KhanumRecipe #How to CookKhanum #Khanum in the Multicooker #KhanumRecipeCooking #Khanums Minced meat

https://i.ytimg.com/vi/eRA_PWdMe6s/sddefault.jpg

https://youtu.be/eRA_PWdMe6s

2017-03-30T10:53:18.000Z

• If your slow cooker does not support steam cooking, try using this recipe with step-by-step photos to cook delicious khanum in the oven. Just put the prepared roll in a mold greased with sunflower or butter, and then bake at 180 degrees until a golden crust appears on the surface of the product.
• The dough for khanum needs to be kneaded for quite a long time, trying to add less flour. It is best to use a food processor with an intensive kneading attachment for this purpose.
• You can also not fry in a pan, but add raw onions and carrots. However, remember that the taste of the product will change, become "vegetable", despite the presence of meat.

Useful information

If you do not have the opportunity to cook khanum, try the amazingly delicious, simple classic recipe that will appeal to even those who cannot boast of extensive culinary experience.

Even experienced chefs can come in handy with a quick-to-implement recipe for a tender and tasty one, armed with which, you can treat your family to your own version of the famous dish. Also cook deliciously mouth-watering Siberian dumplings, famous for their unsurpassed, long-lasting taste. Don't miss out on the simplest recipe that will come in handy for those who can't allocate enough time to cook time-consuming meals.

Thank you for your interest in the recipe! Maybe you have your own recipe for khanum, which is easy and quick to implement? Share your valuable experience in the comments, let's discuss this famous dish together and find the easiest way to cook it in your home kitchen. Bon appetit, cook often and with pleasure!

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 plov. You can easily buy Khanum at large oriental bazaars and have a hearty meal.

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

Tiers of pressure cooker

All the beauty of khanum lies in the thinnest dough with juicy and appetizing filling.

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

Today's article:

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

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

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

I note that I also took the ingredients for the filling in khanum based on the dough from 1 kg of flour.

We will need:

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

Sift the flour in the form of a slide on a clean table.

Make a hole in the center of the hill of flour.

Pour warm water into a pitcher. Dissolve salt and oil in water.

Pour water in a thin stream into the well of flour.

With a tablespoon, we begin to gently combine the flour and water. We try to prevent water from pouring out of the hole.

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

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

You do not need to add a lot of flour - the dough should be soft like an earlobe. Too steep dough will be difficult to roll into a thin layer of 1.5-2 mm.

We remove the dough under a bowl or in a bag so that it does not wind up and proceed to the fillings.

Khanum with potato filling - recipe with photo

We will need:

• Potatoes - 2-3 pieces;
• Onion - 1 pc.;
• Salt - to taste;

We clean the potatoes from the skin, wash them. Cut into cubes measuring 1x1 cm and put in a deep bowl.

The smaller we cut the potatoes, the thinner and more tender our khanum will be. From coarsely chopped vegetables, thin khanuma dough can quickly tear.

We clean the onion from the husk and also chop very finely. Add it to potatoes.

We put spices and seasonings in a mortar and grind.

Crushed spices and seasonings just before adding to the dish give much more aroma and taste.

Mix spices, onion and potatoes. Potato filling is ready.

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

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

We roll out a layer with a thickness of 1.5-2.5 mm using a rolling pin.

Do not pay attention that the layer is not perfectly even. All this will be hidden in the roll.

Put the potato filling on top and salt a little.

We roll the roll. We close the lower ends of the roll tightly.

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

We put the lower part of the pan of the pressure cooker on a large fire so that the water boils.

The tiers themselves are well lubricated with vegetable oil. We put the finished rolls on tiers.

When the water boils, turn off the fire.

We put tiers with khanum on top of each other in a pressure cooker. Steam the rolls for 40-45 minutes.

Put the finished rolls with a spatula on a large dish and cut into equal parts.

Top can be poured with vegetable oil or greased with butter.

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

Enjoy your meal!

Khanum stuffed with cabbage - recipe with photo

We will need:

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

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

We clean the onion from the husk and chop it into cabbage. Add crushed zira, coriander seeds, pepper in a mortar. We mix everything well.

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

Put the cabbage filling on top of the dough layer. Now you can add some salt to the filling.

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

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

We place the rolls on oiled tiers of manti-kaskan.

We put the lower part of the manti-kaskan on fire with water. When the water boils, reduce the fire and put the pan with khanum on the bottom.

Cook khanum for a couple of 40-45 minutes.

We make sure that the ends of the rolls without filling are well boiled. They usually take longer to cook due to the fact that they are dense. If they are not cooked, then the dough will taste raw, not ready.

We take out the finished rolls with a flat spatula and put them on a large dish.

Be careful - kaskan manti and tiers are very hot. Use special kitchen mittens and potholders so as not to burn yourself.

Khanum is cut into several parts and served on a common dish with sour cream, kefir, or roasted tomatoes and onions, a favorite in Uzbek cuisine.

Enjoy your meal!

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

Khanum in a pressure cooker recipe

Video recipe khanum with meat and potatoes

From all the recipes presented, you will choose the most suitable for yourself and cook dinner for the whole family. In fact, I don't know a single person yet who doesn't like this excellent dish. Steam rolls with meat can perfectly complement the festive table as a main dish. On the table, khanum looks beautiful, and most importantly - very tasty!

The first two recipes can be safely eaten in fasting by Orthodox people. Cabbage and potato rolls will perfectly satisfy your hunger and at the same time will not let you go the distance. Feel free to add to your Lenten menu.

Relatives are always in favor when I ask: should I cook khanum? And guests constantly ask for the recipe for Uzbek rolls. Sometimes they just torment in the pleasant sense of the word. Now I can give a link to my site with recipes, where there are wonderful recipes for my beloved khanum.

And you know, I’ll give you advice - if you have khanum left for the next day, then it’s better not to heat it in the microwave, but fry it in a pan with a little oil. It turns out a very tasty dish with a crispy crust. Ummm!

This dish is found in different folk cuisines, there is Uzbek, Tajik, Kazakh khanum, they differ slightly in the recipe, but the essence is the same, khanum (khanuma) is a steam roll made from unleavened dough and minced meat (or maybe khanum with the addition of vegetables or pumpkins).

In Russian, you can hear different pronunciations of this dish: khanum, khanuma, khanym, hunan, hunon, honim. Sometimes this dish is simply called lazy manti because of the similarity of the ingredients, but with the difference that the dough for khanum is rolled together with minced meat, and after steaming it is cut into portioned pieces.

Minced meat with onions for khanum can be finely chopped with a knife, as in some peoples for manti, or, like for dumplings, crushed with a meat grinder or blender.

There is a recipe for khanum without a filling at all, the dough is simply smeared with a thick layer of sour cream and rolled up.

Khanum is definitely prepared for a couple. For cooking, you can use a double boiler or a slow cooker with a double boiler function. In the absence of both units in your kitchen, you can make an impromptu steamer using drushlak and gauze. How to cook a steamed dish without a double boiler can be viewed on the Internet. Let's go back to the khanum recipe and cook.

Khanum recipe with photo

Cooking time - 40 minutes
Eastern cuisine
Servings - 6

You will learn how to cook a delicious khanum with minced meat if you study our step-by-step and very simple recipe with a photo. You already have a detailed photo report with instructions. It remains only to cook.

how to cook khanum with minced meat and potatoes

Ingredients:

• minced meat - 600 g,
• wheat flour - 2.5 cups,
• drinking water - 0.5 cups,
• vegetable oil - 50 ml,
• salt for dough - 1 teaspoon,
• spices for minced meat: salt - 1 teaspoon,
• ground black pepper - 1 teaspoon,
• carrots - 1 pc.,
• potatoes - 1 pc.,
• onion - 2 pcs.,
• sour cream and green onions for serving.

Sift flour into a small bowl. This condition is mandatory. Firstly, the dough will be better and more tender, and secondly, the dough should be homogeneous. Impurities and lumps are not allowed.

Add salt to flour. I use an extra (small), but it doesn't really matter. Mix salt with flour.

Pour water and vegetable oil into the flour. Knead the dough.

The resulting dough must be well kneaded so that it becomes homogeneous, soft and elastic. Cover the bowl with cling film and let the dough rest.

While the dough is resting, prepare the filling. Peel the carrots from the skin and grate.

Onion cut into small pieces.
Salt and pepper the mince to taste. Mix it up. I added some water to the minced meat to make it juicier. It took about 5 tbsp. spoons.
Divide the dough into 2 parts. Roll each into a thin layer.

Put the minced meat on the dough layer and spread it over the entire dough, not reaching 2 cm from the edge of the dough.

Lay out the carrots in the next layer.
Spread the chopped onion over the filling as well.

Peel raw potatoes and grate. Put the grated potatoes on top of the filling.

Roll the dough into a roll, enclosing the filling inside. Pin the edges well.

My steamer has multiple bowls. I smeared the bottom of each bowl with vegetable oil so that the khanum with minced meat and potatoes could easily move away from the bowl after cooking.
Place a roll in each bowl. From this amount of dough, I got 2 such rolls.

Fill the steamer tank with water. Turn on the device. Set the bowls and steam Khanum for about 30 minutes. Transfer the steam roll to a plate, pour over sour cream and sprinkle with chopped onions or herbs.

Here our Khanum is ready. At first glance, it may seem simple, but in reality it is very satisfying and tasty, especially if you cook it at home.

This dish is served with several types of sauces. Classic - sour cream, but sometimes sour cream with various additives (greens, white horseradish, etc.). In addition, sometimes Khanum is served with tomato sauce, which is more like a cross between light adjika and tkemali.

Options for fillings for khanum

Khanum with lamb:

• Lamb-600 g,
• onion - 300-500 g,
• chopped pieces of fat tail fat or butter -100 g,
• pepper,
• spices (zira),

Khanum with meat and carrots:

• 1-2 carrots (passed through a meat grinder or rubbed on a grater),
• onion -300 g,
• salt,
• spices

Khanum with pumpkin and minced meat:

• Pumpkin (cut into cubes) -300 g,
• minced meat (pork, beef, lamb) -300 g,
• onion -300 g,
• chopped pieces of fat or butter - 100 g,
• salt,
• spices

Khanum with pumpkin:

• Pumpkin (cut into cubes) -600 g,
• onion -300 g,
• chopped pieces of fat or butter - 100 g,
• salt,
• spices

Khanum with potatoes:

• Minced meat (pork, beef, lamb) - 600-700 g,
• raw potatoes - 3-4 pcs. (cut into small cubes or rubbed on a grater),
• onion -300 g,
• chopped pieces of fat or butter - 100 g,
• salt,
• spices

In addition to meat, you can add any vegetables to khanum or make it at all.

vegetable khanum,

for example, with any combination of finely chopped vegetables:

• potato,
• cabbage,
• cauliflower,
• eggplant,
• zucchini,
• bow,
• pumpkin,
• carrots
• turnip,
• greenery...

How to cook khanum in a slow cooker for a couple

This amount of dough will be enough for two khanum steam rolls, for more - increase the proportion.

It is very convenient to knead the dough in a bread machine, I folded everything and took out a ready-made bun of elastic dough! After kneading, it should “rest”, stand in the refrigerator for 30-40 minutes (so that the dough does not become covered with a weathered crust, it must be wrapped in cling film, a bag or covered well with a cup), and in the meantime you can do the stuffing for khanum.

Recipe for dough for khanum in a bread machine

Ingredients:

The dough for khanum is made in the same way as for dumplings, manti or homemade noodles from:

• Flour - 2 cups
• eggs - 1 pc.,
• water - 110 ml,
• vegetable oil - 3 tablespoons (it is placed for the elasticity of the dough),
• salt - a little more than half a teaspoon

Cooking process:

1. Chilled dough for lazy manti is divided into parts and rolled out thinly, the thinner you manage to roll out the dough, the dough, the tastier the roll will be
2. A thin layer of meat, meat and vegetable or vegetable filling is laid out on a rolled cake
3. Next, the dough with the filling is rolled up and the tails are pinched so that the khanum is juicy and all the juice remains in it.

As you can see, it is much easier to sculpt a roll than manti, although it is prepared from the same products.

Khanum is steamed, 40-60 minutes in time, depending on the filling.

For cooking, you can use a mantle (pressure cooker), a double boiler or a slow cooker. The form for steaming is lubricated with oil (butter or vegetable), so that the roll does not stick to it when it is ready. The top of the roll is sprinkled with water. Khanum should be steamed at a time when the water is already boiling.

How to cook khanum in a slow cooker

boiling water is poured into the multicooker bowl, 5 ordinary glasses will be enough, the steaming tray is lubricated with oil, a roll with filling is laid out in it, sprinkled with water on top. Cook khanum in the “steaming” mode for 40-60 minutes.

If you do not have a slow cooker or special devices for steaming, you can use a regular saucepan with water by installing a sieve or a metal colander in it. Cook under a closed lid.

The finished khanum roll is laid out on a dish, smeared with butter on top and cut into pieces (rings).

Sauces can be served with khanum:

1. sour cream sauce with garlic:

sour cream, salt, pepper, garlic, herbs are mixed

1. tomato sauce:

onions, carrots are sautéed and grated tomatoes are added to them and cooked for 5-7 minutes.

Khanum is cut, poured with sauce and sprinkled with herbs.

Instead of sauce for khanum, you can simply serve sour cream and herbs.

Enjoy your meal!

If you put whole peeled potato tubers in the multicooker bowl itself or in a saucepan, cut raw roll into pieces on them, fry carrots and onions with the addition of tomato paste or tomato juice on top, you will get delicious meat strudel with potatoes:

Before cooking, add water to a saucepan or bowl so that it covers the roll pieces. Cook for 40-50 minutes without stirring.

1. I sift into a large convenient bowl to knead the dough. I make a small indentation in the center of the hill.

2. I break and pour milk into the resulting hole. I also add a small pinch of salt.

3. I knead a very dense and elastic dough. This takes about 10 minutes. It should be free to lag behind the hands. Now I put it in a bag so that it does not wind up while I make the filling. Others you will find in a separate section.

4. I will cook with minced meat, which I will make myself. To do this, I take pork and beef in equal conditions, cut them into small pieces and scroll through a meat grinder.

You can buy minced meat ready in a store or on the market, but I treat it with distrust. I do homemade meat with high quality, washing the meat and cutting off all the veins, fat, skin, and so on. Do you buy minced meat or cook?

Now I cut it very finely, I cut the potatoes into small cubes.

I crush the garlic with a special garlic crusher.

5. Add chopped onion, potatoes, crushed garlic, as well as salt and pepper to taste to the minced meat. Thoroughly mix the filling so that everything is evenly distributed.

6. Now I'm starting to prepare the filling. To do this, pour sour cream into a convenient dish. I will add hops-suneli seasoning to it, with which you should not overdo it. I add some water and mix well.

7. I return to the test. I knead it a little with my hands and roll it into a large square layer, about 0.5 cm thick.

8. I melt the butter and grease the dough with it with a silicone brush or a regular one, depending on what you have at hand.

Now I spread the filling in an even layer on the dough. I use an ordinary tablespoon for this, which I level with.

I roll the dough with the filling into a tight roll. I smear the edges with water to make it easier to fasten them. I wrap them up pretty well.

9. Finely chop the remaining, and rub the carrots on a coarse grater.

I take a saucepan with thick edges or a large frying pan and pour it into it. I'm cooking in a skillet.

I spread the grated carrots and, a little salt and mix them.

10. I take a sharp knife and grease it with water. I cut the roll into equal parts.

11. I spread the pieces on top of the onion pillow and pour the sauce on top. I cook under a closed lid for 20-25 minutes. The same effect can be obtained by preparing a roll in a double boiler, here you can make it without carrots.