Khanum in the oven in foil. How to cook khanum in the oven

You need JavaScript enabled to vote

Greetings friends! Khanum is one of the most delicious oriental dishes. At its core, it is a huge juicy manta. It is easy to prepare - a minimum of 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 done for the dearest guests. Especially if this fatty meat is fresh lamb, with the addition of pieces fat tail fat. It is pieces of fat tail fat, preferably lamb. The most delicious "" is also made - the most amazing puff pastry, 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 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 lubricate with delicious butter, and you can serve it to the table!

I hope I didn't bore you 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!

For the test

Warm water - 1 tbsp.

Onion - 1 pc.

Salt - 1 tsp

Salt and spices (black pepper) - to taste

Vegetable oil - 2 tbsp

Butter - 50 g

Flour - 1 kg

For gravy

Onion - 1 pc.

For filling

Minced meat (beef or lamb) - 0.5 kg

Tomato paste - 1 tbsp

Potato - 1 pc.

Vegetable oil for frying

Carrot - 1 pc.

Cooking method

Knead the dough. Pour water into the container, add salt and mix until completely dissolved. Pour the mixture into a mixing bowl and add the oil.

Sift the flour and knead the dough until you get an even, dense mass, similar in consistency to the dough for dumplings or dumplings. Leave the dough in the bag to rest.

We are preparing the stuffing. Put the minced meat in a bowl, finely chopped onions, cut potatoes and carrots into thin cubes so that they are properly steamed in all layers of the dish. Salt and pepper to taste. Mix well.

We divide the rested dough into 2 parts, one of which is rolled out into a thin circle. How thinner dough the more tender the dish will be.

Pre-melted on the stove, pour the butter on the rolled out dough and evenly grease to the brim.

Spread the filling evenly over the rolled out dough.

From one end, we begin to carefully fold the dough into a roll and press the edges.

We cut the foil in accordance with the size of the roll and grease the middle with vegetable oil. We shift the roll onto the oiled part of the foil.

We lift the edges of the foil and pinch them together in several layers high above the roll, forming a space inside.

We spread the roll on a baking sheet, and pour water on it. We cook in a preheated oven for 1 hour at a temperature of 190 degrees, periodically checking the presence of water on the baking sheet.

I'm preparing the gravy. Fry the onion sliced ​​in half rings in a pan until golden brown and add the tomato paste. Pour some water and simmer over low heat for 10 minutes.

Cut the finished dish into portions and serve with gravy and sour cream. Enjoy your meal.

Khanum (khanuma) is a wonderful Uzbek dish that is steamed and served with vegetable or sour cream sauce. If you want to know the recipe for khanum with meat, then read this article and boldly go to the kitchen to please your family and friends with another culinary masterpiece.

Khanum from pork

Steamed meatloaf is very satisfying and tasty. The original version of the recipe uses lamb with tail fat. However, we decided to replace it with pork, which is easier to find on the shelves of our stores. Khanum dish (recipe):

1. To prepare the dough, pour two cups of sifted flour into a deep cup, make a recess in it, add two tablespoons of vegetable oil and half a cup of boiled water. Knead the dough, put it on the table and cover with a bowl.
2. While the dough is resting (about an hour), you can do the filling. To do this, take 700 grams pork neck and cut it into small pieces. Chop five medium onions, and cut five peeled potatoes into cubes. Mix prepared foods, add salt to them and ground pepper.
3. Divide the dough into two parts and roll out each part fairly thinly.
4. Lubricate the blanks with vegetable oil and evenly spread the filling on them. Carefully roll two rolls and pinch the edges.
5. Grease the steamer grate lightly with oil and place the roll in it. On the second level, lay the second roll in the same way. Cook the dish for about 45 minutes.

We hope you enjoy the recipe for khanum with potatoes. Serve it to the table with sour cream and garlic sauce flavored with salt and pepper.

If you are not too fond of minced meat, then try making a steam minced meat roll. How to prepare khanuma (cooking recipe):

1. Knead a simple dumpling dough from one egg, one and a half cups of flour, 200 ml of water and a teaspoon of salt. Cover with cling film and let stand aside for a while.
2. For the filling, you will need 400 grams of minced beef and pork, one grated carrot and one grated raw potato.
3. Divide the dough into two parts and roll each one thinly.
4. Put (not reaching the edge a few centimeters) minced meat, carrots, chopped greens and potatoes, mixed with salt and pepper.
5. Roll up the roll, put it in the pressure cooker and cook for about 40 minutes. Prepare the second roll in the same way.

The finished dish can be served with any sauce or homemade adjika.

it tasty dish Uzbek cuisine can be prepared in many ways. Someone prefers to add potatoes to the filling, someone - zucchini or pumpkin for juiciness. In this case, we suggest you use stewed onions and carrots. Khanum (recipe):

1. Take one and a half glasses of flour, salt, one egg and half a glass of water for the dough. Mix all the ingredients and let the dough rest while the filling is being prepared.
2. Peel two carrots and two onions, chop with a knife and a grater. Stew vegetables in a pan until cooked, and at the very end add cream (200 ml), salt and pepper to them.
3. Roll out the dough into a fairly thin layer and evenly spread the filling on it (300 grams of any minced meat mixed with stewed vegetables). Roll up the dough.
4. Pour one liter of water into the steamer, place the steamer nozzle pre-lubricated with vegetable oil on the bowl. Carefully lay out the roll, close the multicooker and cook with the "Steam" program for 40 minutes.

Cut the roll into portions and serve with tomato sauce own cooking.

"Khanumchiks"

Prepare delicious dough rolls and surprise your friends or relatives with a new dish. How to make mini khanum (recipe):

Lenten khanum

Surprisingly, a delicious steam roll with vegetables can be without meat. How to cook lean khanum (recipe):

Khanum from pumpkin

It's popular asian dish can be cooked with different fillings, and every time its taste will open for you from a new side. This time we suggest you try cooking khanum with pumpkin:

1. To prepare the dough, mix 450 grams of flour, salt, one egg and water (as needed). finished product put 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 into small cubes (can be grated).
3. Free four onions from the husk and cut into half rings.
4. 200 grams pork fat(can be replaced with butter) cut into cubes.
5. Mix the prepared ingredients, salt, add spices and mix well.
6. Roll out the dough into an oval-shaped layer, put the filling on it and roll the workpiece into a roll.
7. Lubricate the steamer grate with vegetable oil, put khanum in it (do not 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 with cabbage and meat

Another variation of a familiar dish is sure to please your friends and relatives. Read how to cook delicious khanum(recipe), and surprise your loved ones with a new original dish.

1. Knead a tight dough from 400 grams of flour, one egg, two tablespoons of vegetable oil and water. After that, cover the product with cling film and leave for half an hour.
2. Chop 500 grams of white cabbage into strips, and a couple of onions into half rings.
3. Stew vegetables in a pan with a little vegetable oil. Add salt, spices and mix well.
4. Divide the dough into four parts and roll each into a thin layer. Put half on the first part minced meat(250 grams) and cover with the second part of the dough. Put the cabbage on top in an even layer, roll the resulting structure into a roll and cut it into portions.
5. Put the rolls in the steamer and cook them for 20 minutes. Serve the finished dish with tomato or sour cream sauce.

Conclusion

We hope you enjoy the recipes we have put together for you in this article. Cook khanum with different fillings and delight your relatives and friends with new tastes.

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

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

for the test, I needed one such sieve-glass of flour, about 300 g

put the pressure cooker on the fire after salting

preparing the work surface. sprinkle lightly with flour

that’s how much dough I got (unfortunately, I didn’t photograph the preparation of the dough itself, I forgot, but it must be cooked like dumplings and manti - all the flour in the center of a large bowl, there is ONE egg, salt and water by eye, the dough should be plastic)

The whole dough was divided into 3 parts. Spread 1/3 on the work surface. the other two pieces are waiting for their turn under a clean damp towel

roll out the dough of medium thickness, it should not be thick, so that in the end it is not only eaten and not thin, so that it does not tear in the process

cut the dough into 3 equal strips about 15 cm wide

cut off the excess to get these rectangles

add the onion, chopped into strips, not large, rather small, into the prepared minced meat and mix

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

mix potatoes with minced meat with onions .. in no case should you mix minced meat, onions and potatoes at the same time .. when mixing minced meat and onions, we apply force, and this force can break the potatoes if done at the same time, so first the minced meat and onions, then only potatoes

put the stuffing on the dough like this

according to the recipe, we lubricate the perimeter with oil, BUT I don’t advise you to do this .. it’s better to lightly lubricate only from above and to the middle on the sides

the edges are blinded like this

and turn off

this is how the rose turned out

this size

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

the water boiled

set and close the lid. we detect 40-45 minutes

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 pumpkin).

In Russian you can hear different variants pronunciation of this dish: khanum, khanuma, khanim, hunan, hunon, honim. Sometimes this dish is simply called lazy manti due to 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.

TAKE CARE OF YOURSELF!

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.

raw potatoes peel off the skin 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...

It is very convenient to knead the dough in a bread machine, I folded everything and took out a ready-made bun 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 windy crust, it must be wrapped in cling film, bag or cover well with a cup), and in the meantime you can do the stuffing for khanum.

Recipe for dough for khanum in a bread machine

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

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

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!

Khanum recipe with photo from Notebook

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

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