Khanum. Very tasty and hearty meal! I tried the Uzbek national dish khanum - now I cook it almost every day! Khanum national dish of Uzbek cuisine

Khanum is Uzbek the National dish, which is a roll of thin dough With potato stuffing inside. Although now it is difficult to find evidence that meat is not put in the khanum; each housewife makes it in her own way, with meat, potatoes, and cabbage. Sometimes Uzbek Khanum even called " lazy manti", since it tastes like manti, but you need to mess with it much less.

In today's recipe, I want to introduce you to khanum with potatoes and cabbage - a hearty, floury dish that can also decorate any table.

To prepare Uzbek khanum, we need:

1. 500 gr. flour
2. 1 egg
3. 1 glass of warm water
4. Salt
5. 1 fork of cabbage
6. 1 bulb
7. 3 small potatoes
8. 3 tbsp vegetable oil
9. Salt, pepper, spices - to taste

Uzbek khanum with potatoes without meat: a step by step recipe with a photo

• We will prepare all the necessary products.
• Pour flour into a cup, add salt, egg and water, mix. We start kneading the dough. The dough should turn out to be elastic, but at the same time soft, otherwise the khanum will be very hard. It is enough to knead the dough no more than 2 times.

  

  

• Peel potatoes and cut into small cubes. Remove thick veins from cabbage and finely chop. If anyone likes the filling more juicy, you can add 1-2 onions. I put in 1 large onion.
• Cabbage must be mashed with your hands, otherwise it will be tough.
• Now add to the stuffing vegetable oil, salt, pepper, spices and mix thoroughly.

  

  

• Since potatoes and cabbage, combined with salt, quickly give juice, you need to make khanum as quickly as possible.
• I have a standard mantyshnitsa with four tiers, so this amount of dough and filling is just enough for 4 full-fledged khanums.
• Cut off one fourth of the dough and roll it into a thin layer. It is better to sprinkle flour on the table so that the dough does not stick.
  
• We spread on the dough, respectively, a quarter of our filling and carefully level it. We do not put the filling very close to the edges, since when the roll is twisted, the filling will fall out along the edges.
  
• Gently twist the dough with the filling into a tight roll and put it on the tier of the mantyshnitsa.
  
• In the same way, we make the remaining 3 khanums, and in total we get four.
  
• We put the tiers over boiling water and cover the mantle with a lid for half an hour. The fire can be reduced, but the main thing is that the water constantly boils.
  After half an hour, we remove the mantyshnitsa from the fire and take out the khanums one by one on plates. We cut the still hot khanum into portions and serve it to the table. As a dressing, you can use, if desired, sour cream, mayonnaise or tomato fry, like mine (evaporate water from three tomatoes for 20 minutes and salt to taste).

Here we have such a beautiful and appetizing Uzbek khanum with potatoes.

Enjoy your meal!

1. 1 Take a deep bowl and sift flour into it. Make a well in the flour and pour in cold water, sunflower oil, add a pinch of salt. Knead the dough, adding flour as needed. The dough should be pretty tough.
2. 2 Cover the dough with cling film and refrigerate for 1 hour.
3. 3 While the dough is chilling, prepare the filling. To do this, rinse the meat and chop it. The smaller the pieces, the better. Do the same with tail fat.
4. 4 Chop the onion and add it to the meat. Remember the meat so that it starts up a little juice, salt and add spices.
5. 5 Peel the potatoes and cut them into small cubes. Add potatoes to meat.
6. 6 Remove the dough from the refrigerator, divide it into two parts. Roll them out into thin layers.
7. 7 Divide the filling into 2 parts and lay it in a thin layer on the dough, leaving the edges free. Roll the dough into a roll and pinch the edges. Brush rolls with melted butter.
8. 8 Place the roll in a double boiler and cook khanum for 45-60 minutes. If you have a slow cooker, you can use it to cook khanum.

Anyone who has ever been to Uzbekistan, most likely tried this dish. There it is served in all cafes and canteens. Craftswomen who make this dish at home sell it in bazaars. In terms of its popularity, it is on a par with, and today I present to you the recipe for making this yummy. This is a wonderful and easy to prepare dish, I'm sure many will like it.

Products:

The recipe is for 8-10 servings. For cooking, we need a mantyshnitsa. (steamer)

1. flour - 1 kg
2. water - 250 ml
3. salt - 1 tbsp. a spoon
4. vegetable oil - 1 tbsp. a spoon
5. minced meat - 1 kg
6. onion - medium-sized heads 10 pcs (7 pcs in "Khanum" and 3 pcs for frying)
7. potatoes - 8 pcs
8. tomato paste - 50-100 gr
9. spices - to taste
10. bell pepper (preferably red) - 1 pc.

How to cook "Khanum":

1. First, prepare the dough. The dough is prepared in the same way as for dumplings, only without the egg. Mix water with salt and add vegetable oil. Next, add the sifted flour and knead the dough. Ready dough cover with a towel and set aside.

2. Peel potatoes and onions. We cut the potatoes into thin oblong slices or rub them through a coarse grater, cut the onion into thin half rings. We divide the dough into 4 parts. We roll out the first part into a thin, rectangular or square layer. We spread 1/4 of the onion, 1/4 of the potatoes and the same amount of minced meat on it. Distribute evenly over the entire surface of the dough. Salt, pepper and add spices (zira is a must and cilantro can be used). Then roll up the dough.

3. Cooking the mantle. Pour water into the lower pan of the mantle and grease the first circle with oil. We lay out on it, in a circle, the resulting roll.

We do the same three more times. There should be 4 rolls in total. We turn on the fire and cook after boiling water, over low heat, with the lid closed, for about 45 minutes.

4. While “Khanum” is cooking, we make frying. Cut onion and red onions in half rings bell pepper. Slightly fry them in a frying pan in vegetable oil and add tomato paste, salt and spices. Simmer for 10 minutes over low heat.

Serve Uzbek dish“Khanum,” you need on a large dish, after cutting it into portioned pieces and laying the roast on top. You can add finely chopped greens.

Enjoy your meal!

Choose wonderful proven khanum recipes on the website resource. Taste variations with mushrooms, minced meat from different kind meat, fragrant herbs, potatoes and other vegetables. Add a unique taste with fragrant spices and seasonings. The abundance of cooking options for this roll will please the whole family more than once.

Khanum is a large Uzbek steamed roll with a variety of fillings. The dough for it is the same as for dumplings or manti. In fact, this is a huge juicy manta. 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 an incomparable meal is obtained.

The five most commonly used ingredients in khanum recipes are:

Interesting recipe:
1. Sift flour into a bowl for dough.
2. Dissolve salt in water, add vegetable oil. Pour the water-oil mixture into the flour. Crack an egg.
3. Knead a dense elastic dough. Cover with cloth or foil. Let "rest" for 20 minutes.
4. K minced meat add chopped onion.
5. Finely chop potatoes and carrots or pumpkin (according to personal preference).
6. Mix vegetables with minced meat and onions.
7. Salt, pepper. Do not forget to season with zira - a spice with a wonderful aroma!
8. Roll out the dough thinly. Lubricate its surface with oil.
9. Lay out the filling mass. Distribute evenly over dough.
10. Roll up a roll. Pinch the edges carefully.
11. Steam for 40 to 50 minutes.
12. Lubricate the finished khanum with butter.
13. Serve with sour cream or tomato sauce.

The five most nutritious khanum recipes:

Helpful Hints:
. If you add a little salt to the water, then the formation of steam will be more intense, the khanum will cook faster.
. The roll can be stuffed with other vegetables: zucchini, eggplant, tomatoes. It turns out amazingly tasty food with the addition of mushrooms.