How to cook teak khanuma. Uzbek dish - khanum, recipes with photos

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 inexpressibly tasty product that will definitely satisfy the tastes of all your household.

Today I will try to describe in detail the best recipe cooking a surprisingly appetizing khanum with minced meat in a slow cooker (or pressure cooker, if you have one), providing a manual 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

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 through a meat grinder pork pulp with small inclusions of fat, 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 into the workpiece 27-30 ml sunflower oil, then add cold boiled water in an amount of 50 ml.

   If you don't love completely unleavened dough you can add some 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 finished mass V cling film and put 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 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. Stir the mass thoroughly, cook it for about another ten minutes for low fire. 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. From above we have vegetable stuffing from stewed carrots and bow.
    
    
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 at the table whole, 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.
• Best combined with khanum corn tortillas cooked in the oven, but you can get by with simple 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 proper cooking appetizing Uzbek Khanum.

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

Khanum - very delicious roll which is being steamed. 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 sautéing, grate the carrots. 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.
grease vegetable oil shape. Lay out the roll.
Pour 700 ml of water into the bowl from the multicooker, throw in two bay leaves, allspice, salt a little.
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.
Bon appetit!

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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 multicooker does not support steam cooking, try using this recipe with step by step photos for cooking 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.

Helpful information

If you do not have the opportunity to cook khanum, try amazingly delicious, simple classic recipe which will please even those who cannot boast of extensive experience in cooking.

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. Prepare also deliciously appetizing 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 it together famous dish and find the easiest way to cook it on home kitchen. Bon appetit, cook often and with pleasure!

Khanum- flour dish Uzbek cuisine stuffed with potatoes or minced meat steamed. Main highlight excellent dish- This the thinnest dough, inside which is hidden juicy stuffing. 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 the war or hunting - the legend does not specify), but at home prepared food was not there yet. The head of the family has not been seen for a long time, they are glad 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 required:

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, you need to roll out the dough - the thinner the better, evenly distribute the filling over the surface, put a little on top butter 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 diluted with water so that the consistency is thicker than that of tomato juice, bring to a boil and add vegetable oil), sprinkle onion rings on top, can be 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!

Photos:

Tonyusenkoe tender dough, juicy filling, flavored with a good amount of spices - it's hard to come up with something more appetizing and desirable in the cold season. In general, under this definition, you can fit any dish of dough with filling. I propose to cook khanum - a dish of Uzbek cuisine, which is steamed. At the same time, you can hide in the filling just like vegetables (with a lean potato-onion filling, you get delicious khanum), and a mixture of meat and vegetables. We will make meat khanum. A recipe with step-by-step photos will be very useful for those who are going to cook khanum for the first time. This dish is extremely simple, hearty and very tasty. The dough here is kneaded ordinary dumplings. In the filling: meat, necessarily diced, plus a secret juicy khanum- tail fat and onions. Forming is a matter of minutes. Khanum is not called lazy manti for nothing. You do not have to cut the dough into small cakes, and wrap the minced meat in each separately. Everything is much faster and easier - I rolled out the dough, laid the filling and wrapped it in a roll. Less work, more taste!

Dough Ingredients:

• water - 200 ml,
• egg - 1 pc.,
• salt - 1 tsp without a slide
• vegetable oil - 3 tbsp. l.,
• flour - about 500 g.

For filling:

• meat (preferably beef or lamb, sirloin) - 500 g,
• fat tail (tail fat) - 50-70 g,
• 1-2 tbsp. l. vegetable oil,
• onion - 1 very large head (250-300 grams),
• carrots - 1 large,
• salt and spices (zira, coriander, ground pepper, paprika) - to taste.

How to cook delicious khanum

Let's start with a test. It is kneaded for khanum exactly the same as for manti or dumplings. First, sift about 3/4 of all the flour into a bowl, throw salt in the same place. We stir.

Then we form a recess in the flour mixture, we introduce an egg, vegetable oil there - for greater elasticity of the dough, and water. The water is taken boiled, but cold.

Next, gently mix the liquid components of the dough into the flour and knead the dough - very soft, smooth, elastic. You need to knead the dough for at least 10 minutes. In the process of kneading, add the remaining flour as needed.

We hide the kneaded dough in cling film and let it lie down for 20-30 minutes.

During this time, it is quite possible to have time to prepare the filling. In principle, you can take any meat in the filling, but the most delicious is obtained with beef (or lamb). Rinse a piece cold water, dry and either scroll through a meat grinder, or cut into small-small cubes: first we cut the meat into plates about 3-4 ml thick, then we cut the plates into strips also 3-4 mm thick and, finally, we cut the strips into cubes - the smaller, the better. To make it easier to cut the meat, you can pre-freeze it - before cutting, keep it in the freezer for 20-30 minutes. If you don’t feel like messing around with cutting (or don’t have time).

Cut onions and carrots in exactly the same small cube. Fry in a pan with the addition of vegetable oil for 5-7 minutes until soft. Heating plate is small!

And fat tail - we cut it into a cube even smaller than meat. Kurdyuk will make the filling even more juicy and tender. If you do not have tail fat, be sure to add vegetable oil to the minced meat.

We mix the minced meat and fat tail for the filling, add spices and salt to them, knead - and the minced meat is ready. If desired, minced meat can be diluted with potatoes, cut into thin strips. But today we are making a purely meat version.

Now you can start forming the khanum. To do this, we take out the dough, divide it into 2-4 parts, each of which is rolled into a thin, pre-thin layer - the thinner you can roll the dough, the tastier the khanum will turn out. While rolling, lightly dust the work surface with flour.

Lubricate the dough with vegetable oil and evenly distribute part of the filling, retreating from the edges a couple of centimeters.

Lay the sautéed vegetables on top of the meat layer.

Then roll the dough into a tight roll. Do not make too many turns - 4-6 is enough, let the roll be better wide, but not very high. We turn the sides of the roll and pinch tightly. The top seam is usually not pinched, but simply “pulled” the remaining edge over the top of the roll and pressed lightly.

They cook khanum for a couple - in a pressure cooker or a slow cooker. We generously coat the steamer grate with vegetable oil, carefully place the formed roll on it.

We steam it for 45-60 minutes. (depending on how large / finely cut the meat), we measure the time from the moment the water boils. If you lay more than one roll on the grate, then we also coat the tops and sides of the rolls with vegetable oil so that the dough of the rolls does not stick together during cooking.

Serve the finished khanum, cut into pieces. An ideal addition to it would be sauce - sour cream or tomato, to your taste.

Bon appetit!

Note. As well as manti or dumplings, the formed khanum can be frozen for future use.

Khanum (khanum) is often called "lazy manti". This dish is also prepared from dough and meat, vegetables, it is also steamed, but it requires less effort. No need to sculpt piece products, just twist a roll with a juicy filling.

Here are homemade step-by-step recipes for khanum with the three most popular fillings.

Khanum - general principles of cooking

Uzbek khanum is always prepared from unleavened dough. And it is very important to roll it thinly. Only in this case, the inner layers of the roll will be saturated with the juices of the filling, it will turn out very tender and pleasant to the taste. The dough can be kneaded with water, milk, using custard technology. Below in step-by-step recipes for khanum, all this is described in detail. Ready dough you need to lie down, then roll it out, lay out the filling, roll up the roll.

Most popular species minced meat:

Meat with onions and carrots;

Meat with potatoes, onions, carrots;

Vegetable mix.

The finished roll is transferred to a pallet from a special pressure cooker (mantyshnitsa) or a double boiler is used, a small roll can be cooked in a slow cooker. It is important that the surface is lubricated, otherwise problems may arise with the extraction of the khanum. The roll is steamed for 30 to 45 minutes.

Khanum is laid out on a flat plate, smeared with oil or fat on top. The dish is cut across, like a regular roll. In the center is usually placed a small bowl with tomato sauce or vinegar.

Meat khanum: a step by step recipe

For the filling, you can use any type of meat: lamb, pork, beef, optionally add poultry. If the meat is not fatty, then additionally introduce a small piece of fat or fat tail. The dough in this step-by-step recipe for khanum is the simplest on water with the addition of oil.

Ingredients

100 ml of water;

A spoonful of butter;

Salt and flour (3-3.5 cups).

For filling:

500 g of meat;

Carrot;

2 onions;

2-3 tablespoons of fat or oil;

Cooking

1. It is better to start by preparing the dough, as it should lie down. Otherwise, it will not work to roll out a thin layer. Add 0.3 tsp to the egg. salt, shake, add water room temperature and add a tablespoon of oil. You can knead the dough without it, but the fat will make the mass more elastic, easy to use.

2. Stir, add flour. This amount of liquid will take about three glasses. Knead the dough until the piece stops absorbing flour. We remove the lump in the bag for 30-40 minutes.

3. Peel two large onions, cut into cubes. Carrots are also peeled, grated coarsely or also cut with a knife.

4. Heat oil or fat in a pan, put vegetables and fry over medium heat. It is not necessary to achieve brown color, just lightly fry until the onion becomes transparent. Turn off the stove, cool.

5. Twist the meat through a meat grinder with a large grate. Can be cut with knives. Small minced meat for khanum is not used.

6. Add salt to the meat, pepper. You can enter other spices, for example, cumin, curry, saffron. Choose according to your taste, pour and mix thoroughly.

7. We take out the dough, roll out a large and thin flatbread. If the steamer tray is small, then it is better to cook two rolls. In this case, we divide everything in half. We make the cake elongated, something between an oval and a rectangle.

8. Lay out the minced meat, spread it evenly, leaving the edges intact, about 1 cm each.

9. Sprinkle the meat with cooked vegetables from the pan on top, they can also be additionally flavored with spices, since onions and carrots have sweet taste.

10. Gently lift the nearest edge, twist a long roll with filling. We are not in a hurry, the filling should not be gathered in a heap, but you do not need to make an overly tight roll either.

11. Gently transfer the formed khanum roll to the pallet. We spread it in a circle, try not to completely close the holes through which the steam will pass.

12. Pour water into a saucepan or steamer tray, bring to a boil. Adding Bay leaf OK, a few peppercorns.

13. We install khanum. We cover.

14. Steam for 40-45 minutes.

15. We take out the roll, transfer it to flat dish. Serve with tomato sauce, herbs, lecho, cut into pieces.

Khanum: a step by step recipe with potatoes and meat

In this step-by-step recipe for khanum, not only the filling changes, but also the composition of the dough. We knead it without eggs and in milk. It will turn out softer, more pleasant in taste.

Ingredients

120 ml of milk;

2 tbsp. l. oils;

0.3 tsp salt;

For filling:

250 g of meat;

50 g fat;

2 carrots;

2-3 potatoes;

2 onions;

Spices, some oil.

Cooking

1. We introduce salt, butter into milk at room temperature, dissolve it. Add the sifted flour, begin to knead the mass with a spoon. As soon as it becomes difficult to rotate, take out the spoon and transfer the mass to a table sprinkled with flour. We make a cool and elastic dough. Turn the bowl over, cover the lump, let it "rest"

2. We twist the meat with lard. Since potatoes are involved in this step-by-step recipe for khanum, additional fat is needed, otherwise the minced meat will turn out dry.

3. Peel the bulbs, grate the carrots.

4. In large frying pan pour 3-4 tablespoons of oil, put on heat, put the prepared vegetables, fry for two minutes. Salt.

5. Peel potatoes. It is not necessary to pre-boil the tubers. Cut into small cubes of 4-5 millimeters.

6. Mix potatoes with minced meat. Add salt, pepper.

7. We put water on the stove, add spices, wait for it to boil.

8. Roll out the rested dough into a very thin layer. We distribute the filling of minced meat with pieces of potatoes on it.

9. Put the fried vegetables on the meat with the next layer.

10. Raise the ends of the dough, twist the roll.

11. Transfer to a greased pan. We spread it with the seam down so that it is sealed under the weight of the roll, the juicy filling does not flow out.

12. We set the steamer tray over boiling water, close it with a tight lid.

13. Khanum with potatoes and meat is also cooked for about 35-40 minutes. Exact time depends on the thickness of the roll, as well as the meat used. If it is beef, then it is better to hold a little longer.

14. Ready meal transfer to a large flat plate. It is advisable to grease the top of the roll. For this, you can use the fat from the pan in which the vegetables were fried, or simply walk on the hot surface with a piece of butter.

15. We decorate the khanum with fresh herbs, serve it to the table.

Vegetable khanum: a step by step recipe with pumpkin and potatoes

Another step-by-step recipe for Uzbek khanum, but only with vegetable filling. Meat is not added to it, the dish can be used for fasting or included in the diet of vegetarians. The dough will be kneaded using custard technology. It can be easily rolled into a thin layer, but at the same time it is very tender, soft.

Ingredients

1.3 Art. water;

2 tablespoons of oil;

0.5 tsp salt;

Filling for khanum:

200 g pumpkin;

200 g of onion;

50 g butter;

2 potatoes;

1-2 carrots.

Cooking

1. Measure right amount water, add oil, salt, put on the stove. It is convenient to brew and knead in a saucepan with low sides. Bring the mixture to a boil.

2. Turn off the stove, pour in a full glass with a slide of flour and stir quickly. Cool to lukewarm while continuing to stir. You can add an egg to the warm mixture, there is also such a dough recipe. But you can not add an egg to a freshly brewed mass, the protein will seize in flakes.

3. Add flour, knead a very tough dough until smooth. We put it in a bag, put it in the refrigerator for half an hour, let it lie down.

4. Peel all vegetables, cut carrots into strips, onions into cubes.

5. Melt 50 grams of butter in a frying pan, lightly fry the cooked vegetables over medium heat. Or take any fat. For lean version vegetable oil can be used.

6. Cut the pumpkin small cubes. The recipe indicates the weight of pure pulp without peel. Pour into a bowl.

7. bell pepper wash, remove the seeds with inner flaps, chop everything else in small pieces, sprinkle to the pumpkin.

8. Add cooled vegetables with oil from the pan.

9. Lastly, peel the potatoes, cut into cubes. You do not need to do this in advance, as it may darken.

10. Put water, bring to a boil.

11. Take out of the refrigerator choux pastry, divided into two parts.

12. Sprinkle the table with flour, roll out one large cake.

13. Now the vegetable filling can be salted, seasoned with spices, optionally add chopped greens. If this is done earlier, then the vegetables will begin to release juice, lose their taste. We stir.

14. Spread half vegetable mince on a cake, level it. The second part is reserved for the second piece of dough.

15. First we twist one khanum, put it on a pallet. Then we also roll out the dough, spread the filling, twist another roll. Transfer to the second pallet.

16. Set over boiling water, cover, cook for 30-35 minutes.

17. Vegetable khanum also needs to be greased with oil, you can sprinkle with herbs. This dish is served with sour cream sauces, but someone likes to use it with ketchup or horseradish.

It is not necessary to roll very thick rolls, it is important to take into account the height of the steamer or pressure cooker tray. There should be space between the khanum and the next circle or lid so that the steam circulates freely.

If you add a spoonful of salt to a pot of water, there will be more intense steaming, the dish will cook faster and more evenly.

Khanum can also be cooked with other vegetables, such as zucchini, eggplant, put tomatoes. A very tasty and fragrant roll is obtained with the addition of mushrooms.