Uzbek cuisine recipe: khanum. Uzbek khanum: cooking recipe How to cook khanum recipe

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

Khanum is a large Uzbek steamed roll with a variety of fillings. The dough for it is the same as for dumplings or manti. In fact, this is a huge juicy manta. And the variety of content has no boundaries at all. Meat - minced or minced, with or without fat, vegetables - whatever your heart desires, herbs and spices - as you please! There are a great number of variations, and in each case an incomparable meal is obtained.

The five most commonly used ingredients in khanum recipes are:

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

The five most nutritious khanum recipes:

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

1. I sift into a large convenient bowl to knead the dough. I make a small indentation in the center of the hill.

2. I break and pour milk into the resulting hole. I also add a small pinch of salt.

3. I knead a very dense and elastic dough. This takes about 10 minutes. It should be free to lag behind the hands. Now I put it in a bag so that it does not wind up while I make the filling. Others you will find in a separate section.

4. I will cook with minced meat, which I will make myself. To do this, I take pork and beef in equal conditions, cut them into small pieces and scroll through a meat grinder.

You can buy minced meat ready in a store or on the market, but I treat it with distrust. I do homemade meat with high quality, washing the meat and cutting off all the veins, fat, skin, and so on. Do you buy minced meat or cook?

Now I cut it very finely, I cut the potatoes into small cubes.

I crush the garlic with a special garlic crusher.

5. Add chopped onion, potatoes, crushed garlic, as well as salt and pepper to taste to the minced meat. Thoroughly mix the filling so that everything is evenly distributed.

6. Now I'm starting to prepare the fill. To do this, pour sour cream into a convenient dish. I will add hops-suneli seasoning to it, with which you should not overdo it. I add some water and mix well.

7. I return to the test. I knead it a little with my hands and roll it into a large square layer, about 0.5 cm thick.

8. I melt the butter and grease the dough with it with a silicone brush or a regular one, depending on what you have at hand.

Now I spread the filling in an even layer on the dough. I use an ordinary tablespoon for this, which I level with.

I roll the dough with the filling into a tight roll. I smear the edges with water to make it easier to fasten them. I wrap them up pretty well.

9. Finely chop the remaining, and rub the carrots on a coarse grater.

I take a saucepan with thick edges or a large frying pan and pour it into it. I'm cooking in a skillet.

I spread the grated carrots and, a little salt and mix them.

10. I take a sharp knife and grease it with water. I cut the roll into equal parts.

11. I spread the pieces on top of the onion pillow and pour the sauce on top. I cook under a closed lid for 20-25 minutes. The same effect can be obtained by preparing a roll in a double boiler, here you can make it without carrots.

Khanum - a recipe for a hearty dish of Uzbek cuisine. In fact, this is a steamed roll of thin dough with various fillings. To taste, it resembles manti, only cooking this dish is much easier and faster, due to its simplest design.

Uzbek dish khanum

This dish attracts with its simplicity and satiety. With just a little time, you can prepare a treat that is enough for the whole family. Many do not know how to cook khanum in a pressure cooker, but everything is quite simple here - like manti, only due to the size of the product, the cooking time can be slightly increased. To make the dish tasty, you should follow these rules:

The dough before work must necessarily “rest”, then it will become more elastic and pliable, and when rolled out it will not tear.
So that the product does not stick to the dishes during cooking, it must first be lubricated with oil.
In the authentic version, only meat with onions is used as a filling. But this dish has been supplemented and changed many times. Therefore, now for these purposes, you can use any products to your taste.

Dough for khanum - recipe

The dough for khanum is prepared fresh, which requires a small amount of products. When kneading, you need to remember that you do not need to add more flour, the mass should be soft. The main thing is that after kneading it lies a little. And so that at the same time it does not become weathered, it can be wrapped with a film or covered with a napkin. You need to roll it out on a clean, dry table, crushing the surface with flour.

Ingredients:

chicken egg - 1 pc.;
flour - 1.5 cups;
water - 200 ml;
salt - 1 teaspoon.

Cooking

Flour is sifted with a slide.
A well is made in the center, an egg is driven in, water is poured in, salt is put in and knead well.
The resulting mass is left to rest for 15 minutes, and then proceed to further work.

Khanum with potatoes

The recipe for khanum with meat and potatoes is perfect when you need to cook enough food in a short period of time to feed several adults heartily. It would take much more time for dumplings or manti. And here the preparatory stage itself takes no more than half an hour. And when the product is already cooked, you can do something else.

Ingredients:

dough - 500 g;
potatoes - 800 g;
onion - 300 g;
meat - 300 g;
salt;
pepper.

Cooking

Wash potatoes with onions, peel and chop.
The meat is cut into small pieces.
Mix the ingredients, pepper and stir.
The dough is rolled out thinly and generously greased with oil.
The filling is placed on top, retreating about 2-3 cm from the edge.
Then it is salted and rolled up not a tight roll.
They carefully place it in the steamer basket and steam the Uzbek khanum for 50 minutes.

Khanum with minced meat

Khanum, the recipe of which is presented below, is as close as possible to what was originally prepared. It was only later that they began to use various vegetables as a filling. And at first, for these purposes, they took only minced meat with the addition of chopped onion mass. From the indicated amount of products, 5 servings will be obtained. How to cook khanum with minced meat, now you will learn.

Ingredients:

dough - 550 g;
minced beef - 500 g;
onion turnip - 200 g;
butter - 50 g;
salt;
pepper.

Cooking

The onion is crushed with a meat grinder or blender.
Mix the resulting mass with minced meat, salt, pepper and stir.
Spread the filling over the entire surface of the rolled layer.
Slices of butter are distributed on top.
Roll up the roll and seal the edges.
Place it in the appliance basket and steam it for 40 minutes.

Khanum with pumpkin

Khanum with pumpkin, the recipe of which is presented below, is bold. But then you should not add an egg to the dough. Pumpkin can be chopped with a coarse grater, but it is better to cut it into small cubes. Then it will look more interesting in the context, and it will come out tastier. How to cook khanum with pumpkin-onion filling, now you will learn.

Ingredients:

dough - 0.5 kg;
pumpkin - 500 g;
onion - 150 g;
salt -1 teaspoon;
sugar - 1 teaspoon;
vegetable oil - 2 tbsp. spoons;
ground black pepper.

Cooking

The pumpkin is crushed.
Onions are chopped in half rings and sautéed.
Add pumpkin, salt, pepper, sugar and stir.
The resulting mass is slightly stewed.
The rolled out layer of dough is smeared with butter, the vegetable mixture is spread and the roll is rolled up.
Cook it in a double boiler or pressure cooker for half an hour.

Khanum in a frying pan

Khanum in the original recipe needs to be steamed. But if there is no suitable appliance or even a pan for this, this is not a problem. Now the recipe has already undergone so many changes that it is cooked even in a pan. This makes it very tasty. How to cook khanum at home with meat filling and vegetables in a fragrant tomato sauce, read below.

Ingredients:

dough - 800 g;
beef - 500 g;
carrots - 200 g;
onion - 400 g;
Bulgarian pepper - 2 pcs.;
ripe tomatoes - 4 pcs.;
salt;
pepper;
spices;
greenery;
vegetable oil.

Cooking

Beef is passed through a meat grinder.
Half an onion finely chopped.
Carrots are rubbed on a grater.
Mix the components.
Let the remaining onion cut into half rings in the pan.
Add chopped peppers, chopped tomatoes, herbs, spices.
Pour in 1 glass of water and simmer for 20 minutes.
The dough is rolled out and cut into 2 pieces.
On each of them spread the minced meat and roll up the roll.
They are cut into pieces 6 cm wide. On the one hand, each blank is pinched.
Lay them seam side down in the pan and pour over the sauce.
Simmer covered for half an hour.

Khanum in the oven - recipe

Khanum in the oven can also be cooked. To make it more similar to the original version, it is better to do it in foil and put it not on a dry baking sheet, but in water. Then the roll will not dry out and blush. But only when you need to remove the foil, you should be careful not to burn yourself with steam. Below is a recipe for khanum with meat in the oven in foil.

Ingredients:

dough - 0.5 kg;
minced meat - 500 g;
onion - 200 g;
carrots - 1 pc.;
potatoes - 1 pc.;
butter - 50 g;
greenery;
salt;
spices.

Cooking

Vegetables are passed through a meat grinder, mixed with minced meat.
Add salt, spices, half of the melted butter, chopped herbs and stir it all.
The dough is rolled out.
Lubricate it with the remaining oil.
Spread the prepared filling, not reaching 2 cm to the edges.
Roll up the roll and place it on a greased sheet of foil.
The edges are sealed with an envelope.
Spread the bundle in a baking sheet with water.
Bake in the oven at 190 degrees for about an hour.

Khanum in a slow cooker - recipe

Khanum, the recipe of which is presented below, comes out very satisfying. You can serve it with sour cream, ketchup, or mayonnaise. All preparatory work will take no more than 20 minutes, and then a little less than an hour in a slow cooker, and a delicious dinner for 5 people will be ready. Cooking khanum in a slow cooker is so good that you can turn on the device, and distract yourself with other things.

6-7 servings

1 hour 30 minutes

202 kcal

5 /5 (1 )

I am sure that not many have heard of such a wonderful oriental dish as khanum. In fact, almost all housewives have ever come across this wonderful recipe. Khanum are ordinary manti, but in a more “lazy” version. Despite the fact that it takes much less time to cook than manti, it does not differ in taste in any way. Therefore, I suggest you pay attention to my simple recipes.

Khanum recipe with minced meat

Steamer or multicooker with steam cooking mode, knife, cling film, kitchen board, rolling pin, deep bowls.

Ingredients

How to choose the right ingredients

Khanum is prepared with different fillings. The only constant ingredient is the dough. To prepare it, be sure to choose only the highest grade flour, trusted brands, and do not forget to sift before adding.
The most popular fillings for khanum are: assorted vegetables, meat with various vegetables and meat with onions and carrots.
Most often this dish is prepared with minced meat.. But in the original version, minced meat was added to it.
You can replace the minced pork with any other. For example, chicken will make the dish more lean. But beef will add spice. Make assorted beef and pork mince for a hearty and juicy filling.
Seasonings can be to your taste. But do not overdo it, otherwise the spices will clog the taste of the filling and dough.

Sift 580 g of flour into a deep bowl. Add 1 chicken egg, 210 g of filtered water, 60 g of vegetable oil, 2-3 g of salt.
Knead the dough until it becomes elastic and smooth.
Wrap the dough in cling film and send it to the refrigerator for half an hour.
Peel and cut into half rings 3 onions.
We put the onion in a deep bowl, add 1-2 g of pepper, 4-5 g of basil and 2 g of salt to it. Knead everything with your hands so that the onion absorbs as much spice as possible.
Peel and cut into small strips 3 potatoes.
Add 520 g of minced meat and chopped potatoes to the onion. We mix everything well.
Take the dough out of the fridge and roll it out with a rolling pin into a thin layer.
Spread the filling evenly over the dough and roll up.
We seal the edges so that the filling does not fall out.
Lubricate the steaming mold with 15 g of vegetable oil and put our dish in it with a ring.
Pour a liter of water into the bowl of a double boiler or multicooker and add a couple of bay leaves.
We put the form in the bowl and cook for 50 minutes.
After the time has passed, grease the dish with melted butter and serve with the sauce on the table.

Video recipe for cooking khanum with minced meat

On the video you can see the recipe for cooking khanum.

Khanum recipe with meat and potatoes

Cooking time: 95-100 minutes.
Servings: 6-8.
Number of calories per 100 g: 234 kcal.
Kitchen utensils and equipment: non-stick frying pan, spatula, double boiler, rolling pin, knife, cutting board, glass, deep bowls.

Ingredients

Cooking sequence

In a cup, mix 1 chicken egg, 150 g of water, 4 g of salt, and 40 g of vegetable oil.
Sift 610 g of flour into a deep bowl, make a recess in it and pour in the liquid ingredients that we mixed in the cup.
Knead the dough until it stops sticking to your hands. Cover with a lid or towel and leave for half an hour.
Peel and cut into small cubes 1 large onion and 2 large potatoes.
In a deep bowl, mix chopped onions, potatoes and 420 g of minced meat. Add 1-2 g of pepper, 0.5-1 g of cumin and 2-3 g of salt. We mix.
We roll out the dough into a thin layer and evenly lay out our filling on it.
We wrap it neatly in a roll and grease the edges with 2 g of vegetable oil so that they stick together better.
Lubricate the form of a double boiler with 3 g of vegetable oil and lay out our dish.
Pour 1.5 liters of water into the steamer pan, bring to a boil, put the dish with the dish and cover with a lid. Cooking 50 minutes.
Peel and finely chop 1 small onion and 2 garlic cloves.
We put a non-stick frying pan on the stove and pour 40 g of vegetable oil.
Once the oil is hot, add the chopped onion and garlic to the pan.
Fry until golden brown and add 75 g of tomato paste.
Sift 5 g of flour into tomato paste.
Add 1.5 g of suneli hops, 5 g of sugar and 1-2 g of salt. We mix.
Add 200 g of filtered water and bring to a boil.
As soon as the sauce boils, turn it off and serve to our dish.

Video recipe for cooking khanum with meat and potatoes

On the video you can see the recipe for cooking khanum.

Step-by-step recipe with a photo of khanuma in a slow cooker

Cooking time: 65-75 minutes.
Servings: 6-7.
Number of calories per 100 g: 275 kcal.
Kitchen utensils and equipment: multicooker with "Steam" mode, knife, kitchen board, non-stick frying pan, spatula, rolling pin, deep bowl.

Ingredients

Cooking sequence

In a deep bowl, mix 260 g of sifted flour, 25 g of vegetable oil, 1 chicken egg and 50 g of water.
Knead the dough, cover with cling film and let rest for 15 minutes.
Cut 1 onion and mix with minced meat.
Add 2-3 g of pepper and 3-4 g of salt and 10 g of water to the filling. We mix.
Peel and cut into small cubes 1 more onion.
We put a frying pan on the stove and pour 15 g of vegetable oil. When it's hot, add the chopped onion. Fry until transparent.
Peel and grate one carrot on a medium grater.
When the onion is fried, add carrots to it. Fry until done.
Roll out the dough into a thin layer.
The first layer evenly spread the minced meat with onions on the dough.
Put the fried onions and carrots on the minced meat.
Peel and grate 3 potatoes on a coarse grater. Lay out the grated potatoes in the third layer.
Gently wrap our dish in a roll and pinch the edges.
We spread the roll in a form for cooking for a couple.
Pour 700 g of water into the multicooker bowl, add 4-5 g of salt, 3 allspice peas and 2 bay leaves.
We put the form with the dish in the bowl of the multicooker. Set the "Steam" mode for 40 minutes.

Video recipe for cooking khanum in a slow cooker

In this video you can see the recipe for a delicious and unusual khanum dish cooked in a slow cooker.

How to serve and how to complement the dish

Feel free to add your favorite spices to the dish. This is exactly the option where all herbs and spices will sound perfect in the final version of the khanum.
It turns out very tasty if you add mushrooms, eggplants and tomatoes to khanum together with onions and carrots. This gives the dish a special taste.
Various sauces are served with this dish.. You can cook them yourself, or you can buy ready-made ones. Ideal options would be: garlic, spicy tomato, horseradish, adjika and other spicy sauces.
The dish should be served hot. m. Lubricate the dish with butter or fat. You can sprinkle the dish with chopped herbs.
Serve the sauces in individual saucepans.

Be sure to roll out the dough thinly, otherwise it will not be saturated with the juices of the filling and will be dry. But do not overdo it so that the dough does not tear.
There must be enough space in the steamer or multicooker for the steam to circulate freely between the dish and the surface in which we are cooking.
In the dough recipe for khanum, you can use water, milk or kefir.
If you add a spoonful of salt to the water, then the steam will be generated more and the dish will cook faster.

Also, be sure to write down for yourself - the recipe for making Siberian dumplings -. I am also sure that you will like the recipe, this is a rather unusual and tasty dish. Also try the unusual preparation of an ordinary dish - - they will not leave you indifferent. And it will change your view on the usual preparation of these dishes.

Today I shared with you a step-by-step recipe with a photo of cooking khanum in a pressure cooker (steamer) and a slow cooker. Cook, try and leave your comments. You can also write in the comments your options for preparing this delicious and unusual dish. Bon appetit!

To prepare a hearty dinner, you just need to get a good recipe in advance and start the culinary process. The combination of dough and fillings from potatoes, meat, mushrooms and other products, as a rule, always suits everyone. If you combine all these products, then without any problems you get a fantastic result - an appetizing khanum.

Khanum is an Uzbek national dish, a kind of savory roll with various fillings. The most popular khanum is prepared with meat or minced meat, quite often this stuffing is accompanied by potatoes, pumpkin and other vegetables, cheese. In this material, a selection of delicious recipes for cooking khanum.

Khanum with potatoes, mushrooms and steamed cheese - photo recipe with step by step description

Khanum is to some extent an analogue of dumplings and manti. Only, cooking it is much easier. In fact, in order not to complicate the dish with a name that refers to Uzbek cuisine, it is enough to imagine khanum as a steam roll. All households will be delighted with the most delicate dough covering the juicy filling.

Product List:

Dough for dumplings - 300 g.
Raw potatoes - 100 g.
Canned mushrooms - 80 g.
Cheese - 50 g.
Greens - a bunch.
Edible salt - to taste.

Cooking sequence:

1. The first step is to prepare the dough. You can buy ready-made in the store or make it yourself. There is nothing difficult in kneading this test, it is the simplest. You need to mix the egg with water, salt and flour. Knead the elastic dough from these ingredients.

2. Roll out the dough into a thin sheet. The surface of the table and the dough itself will have to be dusted with flour more than once.

3. Grate raw, peeled potatoes on a coarse grater. Spread the mixture on the surface of the dough. Leave the edges blank on all sides. To do this, it is better to immediately retreat two centimeters on each side of the flat cake.

4. Then, put in the mushroom pieces and grated cheese.

5. Sprinkle all layers of the filling on top with chopped herbs. Salt a little. Carefully roll up the dough with the filling.

6. To prepare this treat, you will need a double boiler. Cook the roll for a couple of 40 minutes.

7. Steam roll - khanum can be eaten.

How to cook khanum with meat at home

Khanum - the national dish of Uzbeks, consists of dough and fillings, often steamed. Modern housewives from other countries have already tried this dish and modernized it. In particular, the following recipe suggests using pork as a filling, and not lamb, as in the original.

Products for the test:

Premium flour - about 600 gr.
Vegetable oil - 2 tbsp. l.
Salt - ½ tsp (or slightly less).
Water - 300 ml.
Chicken eggs - 1 pc.

Filling products:

Pork, fillet - 500 gr.
Onion - 2-3 pcs.
Salt, spices.
Water - 30 ml.

Algorithm:

Preparation is carried out in several stages. So, the first is kneading the dough. Everything is primitively simple. In a deep bowl, mix flour with salt.
Use a spoon to make a small indentation in the center. Pour vegetable oil, water into it and beat in an egg.
Knead from the edges to the center until the dough takes all the flour. Leave the dough for a while, covering with cling film (can be in the refrigerator). Stir again.
The next step, while the dough is “resting”, is the preparation of the filling. Cut the pork into thin slices, it is even better to turn it into minced meat.
Onion cut into the thinnest rings.
Mix together, add seasonings. Salt.
Divide the dough into pieces. Roll out each into the thinnest layer.
Spread the filling in a thin layer. Roll into rolls.
For cooking, you can use the multicooker. Pour water inside, install a tray with holes. Put rolls in it.
Select "Steam" mode. Time is about half an hour.

Serve immediately, without waiting for cooling, decorate the khanum well with herbs, serve sour cream separately.

Khanum recipe with minced meat

Khanum, in which the filling is made from minced meat, is considered the simplest and fastest. At the same time, the dish is very satisfying, the male half of the family will definitely like it. It needs to be cooked in a steamer.

Products for the test:

Water - ½ tbsp.
Chicken eggs - 1 pc.
Vegetable oil - 3 tbsp. l.
Salt is on the tip of a knife.
Flour - 2.5 tbsp.

Filling:

Minced beef - 0.5 kg.
Onion - 2-3 pcs.
Salt, spices.
Butter - 50 gr.

Algorithm:

First of all, knead the dough. Pour flour into a bowl. Mix with salt.
Pour water, vegetable oil into the recess in the center, break the egg. Mix with a fork, then with your hands.
Then, dusting the table well with flour, knead with your hands.
Divide the homogeneous dough into two lumps, cover with cling film, hide in the refrigerator for half an hour.
For the filling, twist the beef through a meat grinder. Salt, sprinkle with spices.
Add finely chopped or grated onion. Mix thoroughly.
Roll out each ball of dough into a very thin layer, sprinkling with flour so that the dough does not stick to the countertop.
Spread the minced meat in an even layer, not reaching the edges of 1 cm.
Divide the butter into small pieces and spread evenly over the minced meat.
Twist into a roll, fasten the ends so that the filling does not fall out during cooking.
Pour water into a saucepan, put a container with holes on top.
Put khanum with minced meat in it. Cook for a little over 40 minutes.

Serve hot, with sour cream or sauce. For beauty, you can sprinkle the dish with finely chopped herbs.

Homemade khanum with pumpkin

Not everyone likes meat, so a recipe for khanum appeared, in which the filling is made from pumpkin. The dish, firstly, is very healthy, thanks to such a filling, secondly, it is tasty, and thirdly, it looks very festive.

Products:

Premium flour - 3 tbsp.
Water - 1 tbsp.
Chicken eggs - 1 pc.
Salt.

Filling Ingredients:

Pumpkin - 500 gr.
Onion - 2 pcs.
Sugar and salt - 1 tsp each.
Vegetable oil - 2 tbsp. l.
Seasonings such as ground pepper.

Sauce Ingredients:

Sour cream - 200 gr.
Chopped greens - 1 tbsp. l.
Garlic - 1 clove.
Salt.
Spices.

Action algorithm:

Stage one - kneading unleavened dough. To do this, mix salt and flour in a deep container. Drive an egg into the recess, mix with flour, add water, knead a very tough dough. Leave for a while.
Start preparing the filling. Peel raw pumpkin. Rinse. Cut into cubes.
Onion - half rings, very thin.
Saute the onion lightly in oil, add pumpkin, continue stewing.
Add spices, salt and sugar. It is not necessary to bring to full readiness.
Remove from fire. The stuffing should cool down.
While the vegetables are cooling, you can roll out the dough. The layer is very thin.
Put cubes of pumpkin with onions on it, not reaching the edges. Roll up the roll.
Steam in a manti container or use a multicooker.
Lubricate the form with oil, in the "Cooking in the park" mode, stand for 30 minutes.

Serve slightly chilled and cut into portions.