home / Main dishes/ I tried the Uzbek national dish khanum - now I cook it almost every day! Khanum. Very tasty and hearty meal! Khanum with potatoes Uzbek recipe

I tried the Uzbek national dish khanum - now I cook it almost every day! Khanum. Very tasty and hearty dish! Khanum with potatoes Uzbek recipe

Khanum is a wonderful and very hearty traditional dish from traditional Uzbek cuisine. It is prepared, as a rule, from two main fillings, one of which should be lighter, and the other should be satisfying. So, for example, one filling can be prepared from cabbage and chicken, and the second from potatoes and meat. So, all the most important thing about the Uzbek khanum: a recipe with a photo and detailed explanations.

Uzbek khanum: recipe with photo

Preparing steam khanum is not difficult at all, but at the same time, it is not fast, but it tastes a traditional dish resembles dumplings or lazy manti. To cook khanum for a couple, you can use a regular double boiler, pressure cooker or slow cooker.

To prepare the dough for khanum, you will need a set of the following components:

Water - 110 ml;
Large chicken egg - 1 pc;
Wheat flour of the highest quality - 420 g;
Odorless vegetable oil - 2 tablespoons;
Sour milk or kefir - 185 ml;
Salt - 1 teaspoon.

Recipe: Uzbek khanum with meat

In addition, you will need a set of the following components for preparing meat filling for khanum recipe with a photo:

Garlic teeth - 5 pcs;
Beef pulp or prepared minced meat - 420 g;
Salt - 1 pinch;
Boiled potato tubers - 2 pcs;
Ground paprika - 3 teaspoons;
Fresh garden greens - 1 bunch of medium size;
Peeled large onion - 1 pc.

Chicken filling for steam khanum

For cooking chicken stuffing to the steam khanum, you will also need a certain set of components:

Chicken breast, fillet - 2 pcs;
Table salt - to taste;
White young cabbage - 320 g;
Seasoning special for chicken - at your discretion;
Vegetable oil - 2 tbsp. spoons;
Fresh garden greens - 1 small bunch;
Large onion - 1 pc.

Sauce for khanum: recipe

We will need the following components:

Chopped paprika - at your discretion;
Fresh spicy garden greens are dill and parsley;
Peeled garlic cloves - 3-4 pcs;
Sour cream - 300 g.

How to cook dough for khanum?

First, for steam khanum, you need to prepare the dough, and for this, using a whisk with one pinch of table salt, you need to beat one egg. Then add to the egg mixture spoiled milk or kefir, add to required quantity deodorized vegetable oil, mix everything very carefully. Add well-sifted wheat flour to the egg mixture, stir again very gently with a whisk so that in the end the mass is obtained without a single lump.

Sift the flour on the table, then make a recess in the center and add one egg there. Wheat flour should be added gradually, while constantly mixing the dough with a whisk.

The dough now needs to be kneaded, while adding in small portions flour off the table. It is necessary to gradually tuck the dough from all sides in such a way that something similar to an envelope is obtained.

In the end, the dough should turn out to be very elastic, soft and not sticky to the table. Transfer the dough that turned out to a bowl, cover it with additional cling film, then leave it on the kitchen table for at least one hour.

While the dough is standing, you can also prepare the filling for the steam khanum. You can start with a light cabbage filling for khanum and chicken meat. Chop the cabbage very thinly, then cut it across so that very small pieces are obtained, only in this case the filling will turn out to be softer and more tender.

Shredded cabbage should be poured with cold salted water, boiled for two minutes, bringing to a boil over medium heat. Cooked cabbage must be cooled, and for this it must first be thrown into a colander.
Grind the chicken fillet with a blender, then additionally pass it through a meat grinder.

Chop the peeled onion very finely, then fry it in sunflower oil to a light golden color, and after that you need to chop the garden greens. Add chopped herbs to chicken stewed cabbage, not a large number of seasonings, salt, fried onions.

Mix the whole stuffing well, chop the beef quite finely into minced meat, finely chop the onion, you can in a blender, grate the potatoes on the largest grater, chop the greens and garlic cloves.
Add ground paprika and all other ingredients to the meat filling.

Now the turn has come to the test, which should be divided into two identical parts. Roll out one part of the dough very thinly, and when rolling out, it is necessary to shape it.

Put the meat filling into the dough, after which it is necessary to level it with a spatula. Roll the future steam khanum very carefully together with the filling of meat and potatoes into a roll, in the same way it is necessary to do with another piece of dough, rolling it out, evenly distributing the filling on it, rolling it in the same way as the first one into a roll.

The walls and grate of the steamer should be lubricated vegetable oil, and put khanum on the grill of this device.

dissolve in water table salt, with a brush, grease the roll so that the surface of the steam khanum does not dry out. Cook steam khanum for about forty minutes, and at this time you can do the preparation of sauce for it. For this purpose, in one small but deep container, mix freshly ground paprika, finely chopped garlic, chopped herbs, sour cream, then salt to taste.

Sauce for khanum: recipe with photo

Put sour cream in a bowl. Add salt and pepper and mix well to dissolve the salt and pepper. We clean the garlic 3-4 cloves and squeeze the garlic into sour cream and mix thoroughly. Finely chop the parsley sprigs and send the dill to the sauce. Who likes, then add paprika. Stir and the sauce is ready!

It is advisable to serve a large amount of spicy fresh herbs in addition to khanum, if not, you can replace it with fried onions.

Ready Uzbek khanum should preferably be served hot along with spicy sour cream sauce.

Here we have considered two types Uzbek Khanum(with chicken and minced meat), we hope you liked the proposed recipes with photos. 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.

Pork khanum

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):

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.
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.
Divide the dough into two parts and roll out each part fairly thinly.
Lubricate the blanks with vegetable oil and evenly spread the filling on them. Carefully roll two rolls and pinch the edges.
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):

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.
For the filling, you will need 400 grams of minced beef and pork, one grated carrot and one grated raw potato.
Divide the dough into two parts and roll each one thinly.
Put (not reaching the edge a few centimeters) minced meat, carrots, chopped greens and potatoes, mixed with salt and pepper.
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):

Take one and a half cups 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.
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.
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.
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:

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.
For the filling, take a pumpkin (500 grams), peel it and cut into small cubes (can be grated).
Four onions free from the husk and cut into half rings.
200 grams pork fat(can be replaced butter) cut into cubes.
Mix prepared ingredients, salt, add spices and mix well.
Roll out the dough into an oval-shaped layer, put the filling on it and roll the workpiece into a roll.
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.

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.
Chop 500 grams of white cabbage into strips, and a couple of onions into half rings.
Stew vegetables in a pan with a little vegetable oil. Add salt, spices and mix well.
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.
Put the rolls in the steamer and cook them for 20 minutes. Serve ready meal 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 relatives and friends with new tastes.

Khanum- flour dish Uzbek cuisine stuffed with potatoes or minced meat, steamed. The main highlight of an excellent dish is the thinnest dough, inside of which a juicy filling is hidden. The skilful hands of Uzbek housewives make khanums of various shapes - these are elegant roses, lace envelopes, and simply rolls. They sell ready-made khanums with potatoes (very tasty!).

The recipes for khanum are so diverse that even respected aksakals no longer remember whether initially minced meat or only potatoes were in khanum. Today, opinions are completely divided: someone claims that in real khanum only potatoes are put, and if meat is added, then khanum is transformed into. Others claim that in their family, khanum was always cooked with meat. Let's agree that minced meat with potatoes, and only vegetables (pumpkin, potatoes, carrots, onions and even cabbage) can be the filling for khanum - a combination of the hostess's rich imagination and makes it possible to prepare a wide variety of fillings.

Recipe for cooking khanum very similar to the recipe Uzbek food - manti. However, khanum is khanum, and manti is manti. “The East is a delicate matter,” you see.

True or false, a fairy tale of the elders or a true story, but it exists legend about how it was created khanum. The situation was very banal: the head of the family returned home unexpectedly (from a war or a hunt - 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, they are happy and want to please, feed him deliciously, make him favorite dish- manti, but how to cook this dish quickly? How long does it take to make them! And then the hostess hastily rolled out a layer of dough, put all the minced meat on it and rolled it up, and after cooking it cut it into pieces - if you close your eyes, the taste is very similar to manti!

Was that hostess lazy or, on the contrary, very smart, but the recipe for a new dish entered the life of the indigenous people so firmly that khanums became an integral part Uzbek cuisine. That hostess was called 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 khanum recipe:

For test:

For filling:
Classic khanum made with potatoes and onions (potatoes are cut into thin strips, onions are finely chopped).
For khanuma with meat stuffing would need:

Meat filling can be used raw, or you can pre-fry, cool and start sculpting khanums.

In many flour dishes of Uzbek cuisine do not put an egg in 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, various options execution - whether the minced meat should be fried or put raw, or only individual ingredients (onions, carrots) should be fried - may vary. How many regions in Uzbekistan, so many opinions.

As stated above, khanum forms can be completely different, so the cutting of the test is different. The easiest is the roll form. To do this, roll out the dough - the thinner the better, evenly distribute the filling over the surface, put a little butter on top and roll up. To make everything evenly steamed, make a few not tight turns.

Khanum is cooking for a couple in the "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.

Ready-made khanums are laid on a dish in layers: each layer is watered tomato sauce(tomato paste is diluted with water so that the consistency is thicker than that of tomato juice, bring to a boil and add vegetable oil), sprinkle with onion rings on top, mixed with green onions and dill. It will be tastier if the onion for sprinkling is pre-marinated: cut into thin rings, dilute in a separate cup in a small amount of boiled water table vinegar, a little salt, sugar and put onions there. The longer it will stand, the better it will marinate (3-4 hours, it can be 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!

Photo:

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 mantas 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 onion for submission.

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 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 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.

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
A thin layer of meat, meat and vegetable or vegetable filling is laid out on a rolled cake
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:

sour cream sauce with garlic:

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

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, you 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.