Khanum - interesting recipes for a simple Uzbek dish with different fillings. Khanum in the oven - a recipe with step by step photos, how to cook

You can see women selling food. And this is not low-quality fast food, but homemade dishes: cakes, sweets, various snacks, samsa, and, of course, khanum. This is a masterpiece of oriental cooking, which is so easy to make that even an inexperienced hostess can cook it. However, it is delicious and interesting dish can perfectly decorate and complement your holiday table.

This dish belongs to the Uzbek national cuisine. There are many options for preparing this dish, as well as a lot of alternative names: khanum, khanon, hunan, khanim, hunan. In composition, it resembles the universally popular manti, with the only difference being that the khanum in ready-made resembles a roll, not molded pieces. How to cook

Legend of Khanum

There is a legend about the origin of this dish. It's more of a joke, but still. One Uzbek woman knew about the return of her husband from the war. However, her good mood was replaced by anxiety and sadness, as her husband was very fond of manti.

Since the woman wanted to meet her husband with a pleasant surprise, but physically she could not have time to make manti, she simply rolled out the dough in a layer and filled it with stuffing. And so, khanum appeared, which became a popular national dish.

What does he represent?

How to cook khanum? To do this, you will need dough, filler and cooking utensils. It is prepared in a special pressure cooker. If you don't have one, you can use a steamer. The dough is prepared in the same way as for dumplings or manti - flour, water, salt and an egg. It should be kneaded, covered with a napkin and left to stand for about an hour.

The filling for khanum is formed in the same way as for pizza - you can take everything that is in the refrigerator. Classic stuffing for this dish - meat with onions and potatoes. You can also put meat with cabbage and carrots, with onions, pumpkin, or just meat with lumps of fat. You can also cook vegetable khanum. The basic rule is to finely chop the vegetables or grate them on a fine grater.

As you might guess, everything is done at your discretion. Combinations can be very different: cabbage with onions and carrots, pumpkin, onions, potatoes, onions, cauliflower with herbs bell pepper with eggplant and so on. Vegetable filling can be added both raw and slightly fried in oil. You can cook khanum in a double boiler according to the recipe without filling. For this option, the dough is generously smeared with sour cream and rolled into a roll.

To do meat stuffing, you can wind the minced meat or cut the meat small cubes. For juiciness, they put tail fat or lard in it. You can turn potatoes and onions through a meat grinder or grate. In some cases, potatoes are cut into small cubes. Don't forget to add salt, pepper and spices.

What is the main secret?

The dough is divided into pieces, and each of them is rolled into a thin layer. The thinner the dough, the better the khanum will be. The filling is laid out on the prepared layer, and the workpiece is wrapped in a roll. In turn, it is rolled into a ring, and then steamed for 45-60 minutes, it depends on the contents of the filling. The pressure cooker or steamer grid must be oiled, otherwise the roll will stick to the bottom. Its upper part is sprayed with water.

How to cook khanum if there is no pressure cooker or double boiler? May I help simple saucepan and colander. In this case, the khanum is placed in a colander, placed in a pot of boiling water and covered with a lid.

It is customary to cut the finished roll into pieces, put it on a dish, pour over the sauce and sprinkle with chopped herbs. As a rule, tomato or cream sauces are made for khanum. For the first option, you need to fry the onions and carrots until golden brown, put the tomatoes (or tomato paste) and simmer for about 5-10 minutes. AT cream sauce traditionally put pepper and mashed garlic.

How to cook khanum: a classic recipe

As already noted, the Uzbek khanum for filling and culinary technology very similar to the familiar manti. This is partly true, especially since the recipes for these dishes are somewhat similar. And some even call the Uzbek khanum " lazy manti". But this is not entirely true, because a person who is too lazy does not make khanum.

To prepare classic khanum, you will need the following ingredients.

For test:

Wheat flour - 640-690 grams.
Water - 225 ml.
vegetable refined oil- 110 grams.
Salt - 10 grams.

For filler:

Minced meat or meat - 1.2 kg.
Onions - 650-800 grams.
Fat or oil - 200 grams.
Cumin - to taste.
Ground black pepper - to taste.
Salt to taste.
Vegetable refined oil.

How to prepare the dough?

It should be heated about a glass of water, dissolve salt in it, add vegetable oil. Then sift the flour, add it in small portions to the liquid mixture, stirring constantly. Initially, you need to do this with a spoon until the mass is thick. After that, put the dough on a surface sprinkled with flour, and knead it with your hands, adding flour. You should achieve a dense and elastic dough consistency. You need to knead for a long time and the whole process will take you at least twenty minutes. Then place the dough in a cold place for at least one hour, covering it with a clean towel.

It is very convenient to prepare such a dough in a bread machine, since all the ingredients will be mixed evenly and thoroughly without your participation.

Filling preparation

While the dough is resting, prepare the filling. To do this, wash and dry the meat (lamb in the original). After that, you need to cut it into very small cubes with a sharp knife, or grind it into minced meat. Add pre-chopped onion, fat or well-chilled butter to it. Put salt to taste, black ground pepper, chopped cumin, mix everything very carefully.

Formation

How to cook khanum at home? chilled dough should be cut into pieces (four products should be obtained from this amount), and each of them is rolled out on a flat surface to a thickness of about one millimeter. The thinner you make this layer, the tastier the finished dish will be.

The filling is divided visually by the number of blanks. Then it is laid out on the surface of each layer, slightly retreating from the edges. Fold the dough with filling into a roll, roll into a ring and carefully seal the edges to prevent the juices from escaping during cooking. How to cook khanum in a pressure cooker? The dish is steamed for forty-five minutes.

Serve the dish hot, pre-cut into slices and put on the dish. Separately, you can serve the sauce of your choice. Enjoy your meal!

Improved version

The above shows how to cook khanum with minced meat or meat in classical form. In addition, the dish can be made in an original way. The filling for the Uzbek khanum is different: vegetables or meat. There are also differences in cutting the filling. For example, in Tashkent, the stuffing for khanum is often cut into small stripes, and in the Fergana region - into cubes. In Tashkent, housewives also add grated carrots to the filling, making it brighter and more distinctive.

This can be done in the form pink flowers. It is called "gul-khanum", which is translated from Uzbek as "colored khanum".

For one kilogram of dough, you should take approximately 350-400 grams of flour, salt (to taste), 1 egg, water, 1-2 tablespoons of vegetable oil.

For the filling you need onions (about three medium heads), potatoes (two or three root crops), meat (500 - 600 grams), 45 grams of lamb fat (for juiciness), a little salt, black and red pepper to taste.

For the second type of filling, you will need onions (two small or one large onion), tomatoes (two, cut in halves), fragrant herbs(dill, parsley, green onion to taste), garlic (two or three cloves). You can add coriander and apply another culinary secret: use cumin (zira) - zest oriental dishes! How to cook this kind of khanum?

Cooking colored khanum

How to prepare such a filling? You need a deep bowl in which you must chop the onion, salt it and mix it. Then put the chopped potatoes, minced meat and mix again.

Then make the second filling. Fry the diced onion until almost cooked, add the tomatoes and simmer for another 10 minutes. Shortly before readiness, add chopped green onion, dill and parsley. Don't forget coriander and cumin too.

The recipe for this type of khanum does not differ from the classic one. Use dough pieces, two for each type of filling. Uzbek khanum this type is cooked for 45-60 minutes in a mantyshnitsa or in a double boiler. finished product cut into pieces and put on a dish, alternating the two types with each other. It will look like flower petals.

Uzbeks are often asked not only how to cook khanum, but also how to eat it. True fans of this dish claim that when using knives and forks true taste is lost. Therefore, in Uzbekistan, khanum is traditionally eaten with hands.

Calories: Not specified
Time for preparing: Not specified

The oriental dish khanum is a steamed roll. Traditionally used base unleavened dough, to which is added various fillings. You can combine with the types of fillings indefinitely: various meats - chopped and twisted, vegetables, spices and herbs. Sometimes the filling is partially fried or used raw. Ready khanum is served hot and with two types of sauces to choose from - based on tomato or sour cream. To prepare this dish, a special pressure cooker is used. If you do not have this kitchen gadget, then you can cook khanum in the oven. Detailed recipe with step by step photos will tell you how to cook this dish tasty and fast. See also how to cook.

You will need:

- meat (chicken) - 600 grams,
- potatoes - 1 - 2 pieces,
- onion - 1 piece,
- carrots - 1 piece,
- Bay leaf- 1 piece,
- salt pepper.

For test:

- milk or water - 100 ml.,
- egg - 1 piece,
- flour - 350 grams,
- salt - a pinch.

How to cook with a photo step by step

Cut the meat into cubes, add the onion and chop in a blender.

Add salt and pepper to minced meat and mix.

Cut potatoes into cubes. Peel and cut the carrots with a Korean salad grater.

For the dough, mix the egg, milk and salt.

Add flour and knead the dough. Cool it for 30 minutes in the refrigerator.

Dust the board with flour and roll out the dough as thin as possible. The average rolling thickness is 2mm.

Lay a layer of minced meat.

Lay the potato cubes on top of the minced meat.

The last layer is carrots.

Roll the dough into a roll.

Lay the roll in the shape of a horseshoe suitable dishes for baking, add bay leaf and a glass of water. Send the khanum to the oven and bake for 1 hour at a temperature of 200 degrees.

The finished dish should not brown. If the water boils away, add some more. Put the finished dish on a large plate. If desired, you can brush a little butter on top. Add the sauce and herbs to the dish and serve.

Ready to cut into portions and arrange on plates.
The taste of khanum is very similar to manti. The dish is juicy, tasty and satisfying. Give him green hot tea or cold ayran.

The classic khanum is steamed, but if you don’t have a double boiler, it doesn’t matter. Today we will try the khanum recipe in the oven, for which we use foil.

Khanum: recipe

About the right recipe khanum there is no consensus. It is believed that this dish is related to manti. Therefore, some housewives add meat to it, while others, on the contrary, refuse it. Someone puts an egg in the dough, someone - no. Let us dwell on the version of khanum in the form of a roll with potatoes and vegetables. To prevent the dish from becoming too lean, add an egg and a little butter to the dough.

For filling:

500 g potatoes;
2 large onions;
200 g carrots;
greens;
salt and spices to taste.

Peel and cut potatoes, carrots into thin strips, and onions - semirings. Chop half of the greens and add to the filling, and the second - save for the sauce. Salt, add spices and mix thoroughly.

Dough for khanum

One of the main secrets of the right khanum - thin dough. Will it rolled up or stuck together with a flat cake, it's not so important. To prepare the dough you will need:

1 kg of flour;
a glass of cold water;
1 tsp salt;
1 st. l. vegetable oil.

Sift the flour, form a crater out of it. Pour in water and break the egg, add salt, oil. With gentle movements, gradually mixing the flour into the liquid, knead the dough. Knead it until a dense uniform mass is obtained, similar to dumpling dough. Cover the dough with a cloth or put it in a bag and let it rest in cool place half an hour. Then roll out as thin as possible.

How to cook khanum

The recipe for khanum in the oven is simple: grease the rolled dough with melted butter, lay out the filling and, carefully, so as not to tear the dough, roll it into a loose roll. Seal up the edges.

Lay out the foil on a baking sheet and grease the middle with oil. Put the roll on this place, fold the edges of the foil up and pinch high above the dough so that an empty space forms inside. Wrap the foil a few times to close any gaps, but keep the void. Pour some water onto a baking sheet.

Khanum is baked in a heated oven at a temperature of 190-200 degrees for 40-50 minutes. During this time, check the presence of water on the baking sheet 2-3 times and add if necessary.

Traditionally, khanum is served sliced and filled with gravy. As a gravy, you can use salted sour cream with finely chopped herbs or fried onions with herbs and tomato paste diluted with a small amount of water.

If you like the khanum recipe with minced meat, feel free to cook it in the oven : Meat will be baked no worse than potatoes. But if in doubt, you can prepare the minced meat by first sautéing it in a pan with onions until half cooked.

I wish you successful experiments in the kitchen!

A traditional dish Asian cuisine Khanum is a dough roll with meat or vegetable stuffing steamed. However, this dish was so fond of other peoples that the traditional recipes of khanum have undergone significant changes. In particular, our compatriots have learned how to cook khanum in the oven, and the taste of it is no worse than that of the traditional one.

Cooking features

When cooking khanum in the oven, you need to know the rules regarding cooking this dish in general, and the secrets related to baking it in the oven.

The dough for khanum should be smooth and elastic. Outwardly, it resembles dough for dumplings. To give the test better taste and elasticity, eggs, vegetable oil are added to it, however, it can be made without them, using only flour, salt and cold water. The main thing is to knead it well and let it “rest” for at least 30 minutes in a cool place.
The dough for khanum can be kneaded in a bread machine. In this case, it turns out to be especially tender.
Minced meat for the filling is better to cook with your own hands. Then you can be sure that it is used for quality ingredients. Buying minced meat in the store, you run the risk of bringing home a low-quality product with which the khanum will not taste good, and all your efforts will be wasted.
The filling for khanum can be made without meat, from vegetables alone. But more often they are added to the filling as an addition to minced meat. In this case, it turns out more tender and juicy.
Khanum is baked in the oven, wrapped in foil. At the same time, a little water is poured onto a baking sheet so that there is a sufficiently high humidity in the oven. The foil itself must be lubricated vegetable oil so that the dough doesn't stick to it.
Traditionally, khanum should not be ruddy, but if you want it to brown and become even more appetizing, open the foil 10–15 minutes before the dish is ready.
When cooking khanum in a mantyshnitsa or a slow cooker, the roll is rolled into a ring - otherwise it simply will not fit in this dish. When preparing khanum in the oven, you can deviate from this tradition by rolling the roll with a zigzag, a horseshoe, or even a pretzel. On the taste ready meal it will not affect in any way, but it will take on a more original look.

Khanum is served hot as self-dish before cutting it into pieces. To the khanum, you need to drop the sauce or immediately pour it over the dish. Most often this tomato sauce with garlic or sour cream garlic sauce with greens, although there are other options. For example, some of our compatriots prefer to serve khanum with mushroom or cheese sauce, which also harmonize well with the taste of khanum.

Khanum in the oven with meat and vegetables

wheat flour - 0.25 kg;
chicken egg - 1 pc.;
water - 50 ml;
lamb - 0.5 kg;
potatoes - 150 g;
onions - 100 g;
carrots - 100 g;
butter - 50 g;
vegetable oil - 20 ml;
fresh herbs - 100 g;
garlic - 2 cloves;
sour cream - 0.2 l;
salt, pepper, zira - to taste.

Cooking method:

Mix the sifted flour with salt and egg. Gradually stir in the water. If necessary, its amount can be slightly increased - it is important how much water the dough takes. Mix the dough thoroughly with a spoon, then turn it out onto a floured board. Flour your palms and knead the dough. It should become elastic and smooth.
After rolling the dough into a ball and covering with a napkin, send it to the refrigerator for 40 minutes.
Wash the meat, dry it and cut into large pieces. Check through a meat grinder.
Add salt, pepper, other seasonings to the minced meat to taste, mix.
Peel the potatoes and grate them coarse grater. Do the same with carrots. Put the vegetables in a bowl minced meat, stir.
Finely chop the peeled onion, combine it with minced meat and vegetables.
Remove the dough from the refrigerator and roll it into a thin layer. To prevent the dough from sticking, use flour.
Spread the filling on the dough, smooth it out. Be sure to step back from the edges of 3-4 cm.
cut butter small pieces and spread over the filling.
Finely chop the greens with a knife, divide it in half. Sprinkle one half over the minced meat.
Roll the dough into a roll. If desired, it can be given a different shape, such as an envelope.
Fold a large sheet of foil in half and lay it on a baking sheet.
Lubricate the foil with vegetable oil and put khanum on it. Raise the edges of the foil and cover the khanum with them from all sides.
Preheat the oven to 190 degrees and place a baking sheet with a bundle in it.
Cook khanum for 45 minutes. 15 minutes before the readiness, it can be unrolled so that the dough is browned.
Mix the remaining greens with sour cream, add a little salt and pepper to it.
Pass the garlic through the press and add to the sour cream, mix.

When serving, pour over the khanum with the resulting sauce. The sauce can be prepared according to another recipe. This will require 300 g of tomatoes, which need to be peeled, cut into medium-sized pieces and stewed together with herbs and chopped garlic. In this case, sour cream is not needed.

Khanum with beef and pumpkin

wheat flour - 0.6 kg;
water - 0.2 l;
chicken egg - 1 pc.;
beef - 0.6 kg;
pumpkin (pulp) - 0.3 kg;
onions - 0.2 kg;
salt, pepper - to taste;
lard - 100 g;
vegetable oil - 20 ml.

Cooking method:

After sifting the flour, add a teaspoon of salt into it, mix.
Whisk the egg together with the water. Pour this mixture into the dough. Knead it, stirring first with a fork or spoon, then with your hands. As a result, the dough should become elastic and elastic.
Place the dough in the refrigerator for 40 minutes.
Wash beef, pat dry with kitchen towel. cut into large pieces and run them through a meat grinder.
Scroll the fat through a meat grinder and mix with minced meat.
Peel the pumpkin from the peel and seeds, grate coarsely.
Chop the peeled onion with a knife.
Place vegetables in bowl with minced meat. Salt and season it, mix.
Remove the dough from the refrigerator, divide it in half. Roll out one part and put half of the filling on it, stepping back from the edges about 3–4 cm. Roll into a roll. Set it aside. Form the second khanum in the same way.
Prepare 2 pieces of foil by brushing them with vegetable oil.
Place a roll on each sheet of foil, twisting them into a spiral.
Wrap the rolls in foil. Lay the rolls out on a baking sheet.
Pour some water onto the baking sheet.
Preheating the oven to 200 degrees, place a baking sheet with khanums in it. Bake them for 45 minutes, unwrapping the foil 15 minutes before they are done.

Sauce for khanum prepared according to this recipe, you can use the same one made for khanum according to the recipe given just above. However, and regular sour cream it suits him very well.

Cook khanum in the oven - a good idea. In this case, it turns out to be as tender and juicy as the one made according to traditional recipe, but more ruddy and appetizing. Experimenting with fillings and seasonings, you can cook a unique khanum, and if you also give it unusual shape, then it will turn into a new dish, invented by you personally.

If you love manti, but want to reduce the preparation time, cook lazy dish. The recipe for khanum differs from manti only in the form of the preparation. Instead of one-time products, you will need to twist one juicy roll.

What is a khanum?

At the heart of the dish under discussion is unleavened dough and important condition is its thin rolling. This is necessary so that the layers inside the workpiece are saturated with the juice of the filling. As a result, a simple khanum dish will turn out to be delicate with a delicate taste. After you have prepared the dough, be sure to let it lie down, only after that roll it out and fill it with a delicious filling.

Then the workpiece is twisted into a tight roll and cooked for about half an hour.

How to cook in a slow cooker

For cooking, you can use any meat. If used lean product, it is recommended to take a small amount of fat.

Components:

onion - 230 g;
salt;
pepper;
carrots - 230 g;
water - 20 ml;
pork - 350 g;
non-aromatic oil - 1 tsp;
flour - 225 g;
cream - 210 ml;
vegetable oil - 1 tsp;
egg - 1 pc.

Execution technology:

Chop the onion into cubes. Fry 4 minutes. Add grated carrots. Roast. Pour in the cream. Salt. Sprinkle with pepper. Put out.
Salt the flour. Pour in the egg and water. Knead. Let lie for half an hour under the film. Roll. The layer should be thin.
Chop the meat. Throw in a meat grinder. Grind and mix with three tablespoons of sauce. Salt. Mix.
Put the filling on the layer. Roll up a roll.
Pour water into the bowl. Place the steamer insert. Lubricate with oil. Place roll. Fasten the edges.
Set the "Steam" program, cooking khanum in a slow cooker for forty minutes.
Cut the finished dish, pouring the sauce.

Traditional Uzbek dish khanum in a pressure cooker

The roll is great for lunch or dinner. Amazing aroma captivates from the first seconds. Following simple recommendations you can surprise your family with a unique taste.

Components:

butter - 55 g;
flour - 410 g;
water - 130 ml;
greens - 45 g;
sour cream - 200 ml;
egg - 1 pc.;
garlic - 3 cloves;
lamb - 550 g;
onion - 220 g;
black pepper;
salt;
non-aromatic oil - 55 ml.

Execution technology:

Chop greens. Pour flour into a sieve. Then carefully sift. Pour in the egg. Add water and sunflower oil. Knead. The mass should not stick to the hands.
Roll two balls. Cover with foil and hide in a cool place.
Chop the meat. Send to the meat grinder. Add chopped onion. Grind. Salt. Sprinkle with pepper. Mix.
Roll out the first ball. This must be done as thinly as possible. Place half of the prepared meat mass. Spread over the entire surface, leaving a little free space around the edges. Chop the butter and put half on the minced meat. Sprinkle with some greens. Roll up. Should be a roll.
Put the workpiece on the base of the pressure cooker. Fasten the edges tightly together, otherwise the dish will fall apart during cooking.
Cook 40 minutes. Repeat the process with the remaining products.
Grate garlic cloves. Add sour cream. Sprinkle with pepper. Mix. Sprinkle greens. Salt. Stir. Water khanum.

With minced meat and oven potatoes

Try to cook a hearty meal with meat and potatoes, which will appeal to all household members.

Components:

greens;
tomatoes - 550 g;
flour - 950 g;
garlic - 4 cloves;
pepper;
water - 240 ml;
potatoes - 950 g;
salt;
vegetable oil - 55 ml;
sugar - 5 g;
onion - 450 g;
sweet pepper - 450 g.

Execution technology:

Pour oil into flour. Salt. Stir. Pour in water. Knead. Remove to refrigerator. Withstand an hour, previously wrapped in a bag.
Cut potatoes. Chop greens. Mix.
Chop the onion. Set aside a little for the sauce, send the remaining amount to the potatoes. Stir.
Cut pepper. Part send to the potato. Mix.
Roll out half of the dough. Place half of the filling. Sprinkle with salt. Spice up. Roll up a roll. Form a second blank.
Pour boiling water over tomatoes. Remove skin. Slice.
Pour oil into the pan. Place chopped onion. Add chopped garlic cloves and Bell pepper. Fry.
Place tomatoes. Salt. Sprinkle with pepper. Simmer for 25 minutes. The mass should become thick.
Place blanks in foil. Raise the edges, but leave space in the center.
Pour water onto a baking sheet. Place blanks in foil. Simmer in the oven (180 degrees) for 25 minutes. Drizzle with sauce.

How to make with pumpkin

The original pumpkin base will delight guests.

Components:

non-aromatic oil - 3 tbsp. l.;
Red pepper;
onion - 260 g;
flour - 460 g;
pumpkin - 260 g;
salt;
duck meat - 450 g;
water - 230 ml;
egg.

Execution technology:

Pour flour into the water. Pour in the egg. Salt. Knead. For plasticity, cover with a bag and set aside for an hour.
Slice pumpkin pulp. Chop the meat and send it to the meat grinder. Grind.
Chop the onion. Mix with duck. Add pumpkin. Salt. Sprinkle with pepper. Mix.
Roll out the dough. Spread out the filling. twist. Place the roll in the pressure cooker. Fasten the edges. Cook for half an hour. Sprinkle with spices.

Filled with meat pieces

Most often they make khanum with minced meat, but we suggest cooking another one delicious variation stuffing, which uses chopped meat. At proper preparation the filling will turn out juicy, soft and fragrant.

Components:

lean dough - 450 g;
meat seasoning - 1 teaspoon;
potatoes - 260 g;
onion - 160 g;
salt;
cheese - 170 g;
olive oil;
pork - 450 g.

Execution technology:

Chop the meat. Sprinkle with spices. Add chopped onion. Mix.
Roll out the dough into a rectangle. Trim the edges. Distribute the meat pieces. Salt. Cover with chopped potatoes. Salt. Grate cheese and sprinkle over the workpiece.
twist. Get a roll. Fasten the edges.
Lubricate the pan with oil. Place the workpiece. Pour water into the multicooker. Place tray in bowl.
Set the "Soup / Boil" mode for 60 minutes.

Khanum with cheese and mushroom sauce

In the proposed recipe, we will reveal the nuances of cooking a dish with mushrooms.

Components:

water - 85 ml;
non-aromatic oil - 1 tsp;
cheese - 65 g;
salt;
cabbage - 100 g;
champignons - 120 g;
cream - 6 tbsp. spoons;
sour cream - 5 tbsp. l.;
flour - 1.5 mugs;
garlic - 2 cloves;
minced meat - 240 g;
onions - 2 pcs.;
boiled egg;
spices.

Execution technology:

Salt the flour. Pour in water. Knead. Cover with a package. Set aside for an hour.
Shred the cabbage and boil for three minutes in salted water. Drain liquid.
Saute one chopped onion butter. Mix with cabbage. Add grated egg. Salt. Sprinkle with pepper.
Grate the remaining onion and send to minced meat. Cut garlic cloves. Add with salt to minced meat. Sprinkle with spices. Stir.
Roll out the dough. The layer should be thin. Distribute minced meat. Spread the cabbage filling. Roll up the roll.
Lubricate the mantle with oil. Lay out the roll. Place lavrushka and peppercorns in water. Salt. Place the grate with the workpiece. Boil 40 minutes.
Chop the mushrooms. Heat up a frying pan with oil. Add chopped onion. Fry. Salt. Sprinkle with pepper. Pour in sour cream, then cream.
Grate cheese. Add to sauce. Darken three minutes. Cheese chips should be completely dissolved. Water the finished khanum.

Lenten cooking recipe

Wonderful vegetable option cooking, which is suitable for eating on fasting days.

Components:

non-aromatic oil - 2 tbsp. l.;
water - 1 cup;
pepper;
vegetable oil - 2 tbsp. l. For filling;
onion - 340 g;
starch - 1 tbsp. a spoon;
green onions - 45 g;
flour - 470 g;
salt;
potatoes - 950 g.

Execution technology:

Salt the water. Pour in oil. Add starch. Cover with flour. Knead.
Chop potato tubers. Chop the onion. Chop greens. Mix. Pour in the oil, stir.
Roll out the dough. Place the filling. Collapse. Place in mantle. Cook 45 minutes.

Gul-khanum in Uzbek

A delicious appetizer in the shape of a rose will please everyone.

Components:

black pepper;
Red pepper;
water - 260 ml;
lamb - 460 g;
zira - 4 g;
tail fat - 110 g;
onion - 460 g;
salt;
flour - 550 g;
butter - 55 g.

Execution technology:

Pour flour into the water. Salt. Knead. Leave for half an hour.
Slice meat piece. It tastes better if you get straws thin in size. Cut fat. Mix. Chop the onion. Mix. Throw zira. Sprinkle with pepper. Salt. Mix.
Roll out the dough. Cut into long strips. Place minced meat in the center of each. Fold along. Pinch opposite edges. Collapse. Should be a rose. Do the process with the remaining products. Place the blanks in the pressure cooker for 40 minutes.

Do not roll the roll too thick. The height of the pressure cooker should be taken into account. There must be space between the workpiece and the lid for steam to circulate.
For faster and more even cooking, add salt to the water.
You can change the taste of the snack with the help of vegetables. In any of the proposed cooking options, you can add eggplant, tomatoes and zucchini. Mushrooms add flavor to the dish.