Recipes for preparing delicious khanum with meat. Incomparable Khanum: recipe for oriental cuisine with step-by-step photos

How many times have I prepared khanum, and still every time I want to improve the recipe more and more and make it even tastier. Recently, I stopped adding eggs to the dough when preparing manti and khanum. The dish is still steamed, no need to worry that the dough will fall apart. And at the end we get the softest and thinnest dough, which makes our dish tastier and more tender, and for me it is very important that the dough turns out thin and melts in the mouth.

It is important to maintain certain proportions in oriental dishes. Onions and potatoes are never twisted in a meat grinder, not grated, but only chopped. Ideally, the meat should also be chopped. The number of additives to meat is almost the same. There should always be a lot of onions for juiciness, and not just one onion. In Uzbekistan, they put as much onion as meat. Here they kill two birds with one stone - this is a significant saving for large families And special taste dishes. And the onion is cut into thin strips, which helps it cook faster, prevents the minced meat from sticking together and does not irritate even ardent onion-lovers.

To prepare khanum with meat and potatoes, we will take the products according to the list.

Combine salt and flour. Add warm water.

Knead soft dough. It is important that the dough does not stick to your hands. Let it ripen under the film while the filling is prepared.

Cut the beef or lamb into small cubes or strips. I try to grind it harder. Do the same with fat. What does cutting by hand do? But after cooking, the minced meat does not stick together in a lump, but crumbles, and its juiciness is preserved. It’s really tastier than twisting it in a meat grinder, it’s been tested many times.

Finely chop the potatoes. I have it young and very tender, I allowed myself not to cut it too finely, it will still have time to get ready. In general, potatoes are cut into the smallest cubes that can be cut. It doesn't take long, there's nothing scary. Everything is done quickly.

Cut the young onion into thin strips, half rings or quarter rings.

Combine all the ingredients of the minced meat. Add spices, salt and mix well with your hands. It is important! During this kneading, the onion is crushed and releases its juice to the meat, and all the components have time to “make friends.” When adding salt, keep in mind that the potatoes will take up a lot of it. That is, you need to add a little more salt than usual. If there is no fat in the minced meat, then you can pour in a couple of tablespoons of odorless vegetable oil.

Divide the dough into two parts. Roll one of them into a very thin flatbread, lightly grease the surface with vegetable oil.

Spread out half the minced meat.

Roll it up, pinching and tucking the edges.

Place the resulting roll on the mantyshnitsa tier, not forgetting to grease it with vegetable oil first.

This quantity of products makes 2 khanum rolls. Cook khanum in a mantyshnitsa with constant boiling water for 45 minutes. The surface of the finished khanum can be greased with any oil, if desired.

Serve khanum with spicy red sauce. Mine is acute homemade adjika. But you can divorce tomato paste boiled water, add garlic, salt, sugar, herbs, spices, and it will also turn out great.

Khanum with meat and potatoes turned out delicious and juicy dough thin and delicate. Bon appetit!

Khanum - recipe hearty dish Uzbek cuisine. Essentially it's a roll of thin dough with various fillings, steamed. It tastes like manti, only preparing this dish is much easier and faster due to its simple design.

Uzbek dish khanum

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

1. The dough must be “rested” before work, then it will become more elastic and pliable, and will not tear when rolled out.
2. To prevent the product from sticking to the dish during cooking, it must first be lubricated with oil.
3. In the authentic version, only meat and onions are used as filling. But this dish supplemented and changed many times. Therefore, now for these purposes you can use any products to your taste.

Khanum dough - recipe

The dough for khanum is prepared unleavened, which requires a small amount of ingredients. When kneading, you need to remember that you do not need to add more flour, the mass should be soft. The main thing is to let it sit for a while after kneading. And to prevent it from weathering, you can wrap it in film or cover it with a napkin. You need to roll it out on a clean, dry table, dusting the surface with flour.

Ingredients:

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

Preparation

1. The flour is sifted in a heap.
2. Make a hole in the center, drive an egg into it, pour in water, add salt and knead well.
3. The resulting mass is left to rest for 15 minutes, and then further work begins.

Khanum with potatoes

The khanum recipe with meat and potatoes comes in handy when you need to prepare enough food to feed several adults in a short period of time. Dumplings or manti would take much longer. And here on my own preparatory stage it 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.

Preparation

1. The potatoes and onions are washed, peeled and chopped.
2. The meat is cut into small pieces.
3. Mix the ingredients, pepper and stir.
4. Roll out the dough thinly and generously grease it with butter.
5. The filling is placed on top, retreating approximately 2-3 cm from the edge.
6. Then they add some salt and roll it into a loose roll.
7. Carefully place it in the steamer basket and steam it Uzbek khanum 50 minutes.

Khanum with minced meat

Khanum, the recipe for which is presented below, is as close as possible to what was originally prepared. It was only later that they began to use it as a filling. various vegetables. And at first, for these purposes, they took only minced meat with the addition of chopped onion mass. From specified quantity Products will make 5 servings. Now you will learn how to cook khanum with minced meat.

Ingredients:

• dough – 550 g;
• minced beef – 500 g;
• onion – 200 g;
• butter – 50 g;
• salt;
• pepper.

Preparation

1. The onion is crushed using a meat grinder or blender.
2. Mix the resulting mass with minced meat, salt, pepper and stir.
3. Spread the filling over the entire surface of the rolled out layer.
4. Pieces of butter are distributed on top.
5. Roll the roll and fasten the edges.
6. Place it in the appliance basket and steam it for 40 minutes.

Khanum with pumpkin

Khanum with pumpkin, the recipe for which is presented below, is safe. But then you should not add an egg to the dough. You can grate the pumpkin using a large-toothed grater, but it is better to cut it small cubes. Then it will look more interesting in cross-section and taste better. Now you will learn how to prepare khanum with pumpkin and onion filling.

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.

Preparation

1. The pumpkin is crushed.
2. The onion is chopped into half rings and sautéed.
3. Add pumpkin, salt, pepper, sugar and stir.
4. The resulting mass is simmered a little.
5. The rolled out layer of dough is greased with butter and laid out vegetable mixture and roll it up.
6. Boil it in a double boiler or pressure cooker for half an hour.

Khanum in a frying pan

Khanum in 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 even prepared in a frying pan. At the same time it turns out very tasty. How to cook khanum at home with meat filling and vegetables in aromatic tomato sauce, read below.

Ingredients:

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

Preparation

1. Beef is passed through a meat grinder.
2. Finely chop half the onion.
3. Grate carrots.
4. Mix the components.
5. Simmer the remaining onion, cut into half rings, in the frying pan.
6. Add chopped pepper, chopped tomatoes, herbs, and spices.
7. Pour in 1 glass of water and simmer for 20 minutes.
8. Roll out the dough and cut it into 2 parts.
9. Place minced meat on each of them and roll it up.
10. They are cut into pieces 6 cm wide. Each piece is pinched on one side.
11. Place them in a frying pan, seam side down, and pour the sauce over them.
12. Simmer covered for half an hour.

Khanum in the oven - recipe

Khanum can also be cooked in the oven. To make it look more like original version, it is better to do this in foil and place it not on a dry baking sheet, but in water. Then the roll will not dry out and brown. But only when you need to remove the foil, you should be careful not to get burned by the steam. Below is a recipe for khanum with meat in the oven in foil.

Ingredients:

• dough – 0.5 kg;
• chopped meat– 500 g;
• onion – 200 g;
• carrots – 1 pc.;
• potatoes – 1 pc.;
• butter – 50 g;
• greenery;
• salt;
• spices.

Preparation

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

Khanum in a slow cooker - recipe

Khanum, the recipe for which is presented below, turns out to be very satisfying. It can be served with sour cream, ketchup, mayonnaise or. All preparatory work will take no more than 20 minutes, and then a little less than an hour in the slow cooker, and delicious dinner It will be ready for 5 people. The good thing about cooking khanum in a slow cooker is that you can turn on the appliance and be distracted by other things.

Oriental cuisine is rich in wonderful dishes. One of them is the “Khanum” dish.

Housewives, not only in the homeland of the masterpiece, appreciated it, taking note of this wonderful recipe.

The history of the appearance of juicy hot Khanum

Supposedly Khanum is an Uzbek dish. However, it is widespread in various folk cuisines, has differences in preparation, but not dramatic ones. In Russian there are modified versions of the name: khanym, hunon, khanon and others.

Whatever it is called, the essence of the dish is the same - it is a steamed roll with filling. The main highlight is the thin, tender dough.

This is probably why with any filling the product has magical taste. Filling options are chosen at the discretion of the housewives: potato, meat, vegetable.

There is a legend about the appearance of this delicious dish. IN old times the head of the family returned home when he was not expected.

He long time was absent and were immensely glad for his unexpected visit, but the hostess was not ready to feed the man deliciously. And she wanted to pamper him with her favorite manti, but it was impossible to make them quickly.

Laziness or intelligence formed the basis for the woman’s subsequent actions - history is silent.

As soon as she rolled out the dough, smoothed the minced meat over the flatbread, rolled it into a roll and set it to prepare.

Then she cut the roll into pieces and served it on the table.

It’s not for nothing that this recipe has another name - “ lazy manta rays" And the dish was nicknamed in honor of the quick-witted housewife, who bore the name Khanum.

Classic recipe with step by step photos

Khanum is famous for its variety of fillings, but at the core classic version there are potatoes with onions.

Preparing the dough and filling for the classic Khanum according to the recipe with the photo looks like this:

The filling needs to be divided, it should be enough for 2 rolls. Ready base Also divide the dough into two, if possible identical parts.

Roll out one of them thinly, grease with butter, fill with half of the prepared filling. Gently smooth the mixture over the dough, but not completely.

In order for the roll to wrap well and the filling not to fall out, the edge of the layer should remain empty by 7-10 cm.

Now you will need salt for the filling. Season the potatoes with salt and two tablespoons of oil.

Roll the roll loosely, then immediately begin forming the second roll.

The product is placed on the greased bottom of the mantyshnitsa.

Cooking will take 45-50 minutes.

For the sauce, randomly cut into small slices all the products specified in the recipe: onions, peppers, garlic. Fry everything. Tomatoes are added last to the simmering vegetables, always without the skin.

Everything is seasoned with salt, sugar, and seasonings to taste. Tomato seasoning should be steamed for the dish.

Ready to cut Khanum. If desired, sprinkle portions with any herbs and serve with aromatic sauce.

To accurately understand and consolidate classic recipe Hanuma, watch the video:

Khanum with potatoes in a slow cooker

Most often, Khanum is prepared in a pressure cooker. But it turns out no less tasty in a slow cooker.

The dough and filling are prepared in the same way as in the previous recipe. Only the composition of the sauce changes: fresh tomatoes are replaced with tomato.

He will also need:

• 2 onions;
• Oil for frying;
• Tomato - 200 grams.

The sauce can be prepared in a frying pan, or in a special mode in a slow cooker.

1. Oil is poured;
2. Finely chopped onion is added;
3. Everything is filled with tomato;
4. Set to “Frying” mode, product type “Vegetables”. Cooking time for the sauce is 15 minutes. After the specified time, add the sauce - now rolls with potato filling will take its place.

Roll out the prepared dough and spread it on it potato filling. Form a roll.

Grease the tray with oil and place Khanum on it. This time a different mode is selected - “Steam”. 35 minutes of preparation will be enough.

Fragrant “lazy manti” are ready. Lay out, cut, pour sauce over it. The oriental dish in the slow cooker is just as juicy and tender as in the mantyshnitsa.

And here is a video recipe for a multi-cooker:

Recipe for Uzbek roll in the oven

In the oven, the dough product will acquire new taste qualities. Except aromatic filling a crispy crust appears. The filling for this recipe will be minced meat mixed with potatoes.

Preparation of the dough is the same as in the classic recipe: add salt, water to the sifted flour, add salt, mix. Knead the dough and refrigerate.

Products for filling:

• Minced pork - 250 grams;
• Potatoes and onions - 200 grams each;
• Water - 150 grams;
• Salt, pepper, seasonings.

The recipe for Khanum in the oven with step-by-step photos is as follows.

The minced meat must be mixed with finely chopped onion and grated potatoes, salt and add spices.

Place the mixture onto a rolled out thin layer of dough, sprinkle with spices and herbs on top.

Seal the edges of the roll well and place on the prepared baking sheet. Its bottom should be greased with oil.

Khanum is prepared in the oven for about 45 minutes at 180 degrees. During this time, add a little water to the pan.

We suggest watching this recipe in the video, but instead of pork there will be beef in the filling. And we will cook not in the oven, but in a traditional pressure cooker:

Uzbeks add a touch of imagination to roll sculpting and the result is real masterpieces. Except traditional rolls, you can find Hanumas in the form of roses and envelopes. Anyone can experiment with shapes if they wish.

You can and should experiment with fillings, combine them, and come up with new ones. Use meat, pumpkin, potatoes, eggplant - choose your favorite filling for the roll.

Even if you don’t have a mantyshnitsa or a steamer, it doesn’t matter. Don't want to bake in the oven? Place the roll in a colander set over a simmering pan. Steam cooking in action!

The dough can be kneaded by hand or placed in a bread machine, in which case it will be more airy and lighter.

What do you know about beef tongue? Do you cook a lot of dishes from it? We suggest you consider the composition of this offal and cook something tasty with it. Cook with love!

Anyone who stops by can learn how to make homemade dumplings. A little effort and the dumplings are already boiled in a saucepan!

Find out how to properly boil soft-boiled eggs in this a simple matter so many nuances!

Whether to put an egg in the dough or to fry the minced meat first - there are no strict rules. The hostess chooses!

The sauce is prepared in two types. Recipe based on tomatoes (juice or fresh tomatoes) is given above. IN garlic sauce are used following ingredients: garlic, herbs, sour cream, pepper in arbitrary proportions. The garlic is crushed, the greens are finely chopped and everything is thoroughly mixed.

The recipe for preparing an oriental, incredibly tasty dish can be easily mastered by a novice housewife. Khanum has a wonderful taste and looks quite decent. It is perfect for a family dinner or festive table There is no shame in putting it there.

Recipes for Manta 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 variation of the well-known manti, but it is prepared differently. Real khanum, or “lazy manti,” is brought to readiness only with the help of steam. It turns out unspeakable delicious product, which will definitely satisfy the tastes of all your household.

Today I will try to describe in detail best recipe preparing a surprisingly appetizing khanum with minced meat in a slow cooker (or a pressure cooker, if you have one), providing the guide with step-by-step photos to make it easier for you to understand the intricacies of assembling the dish.

Calorie content per 100 grams: 267-320 kcal.

Kitchen tools

• multicooker with steam cooking capability;
• three or four deep bowls;
• round form for steaming products;
• non-stick frying pan;
• wooden spatula;

• cutlery (spoons, forks, knives);
• paper or cotton towels;
• metal grater;
• cling film;
• oven mitts.

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 ideal result you need to know some secrets of choosing the components of the dish.

• If possible, avoid buying ready-made minced pork, which may contain low-quality impurities and preservatives. To make your khanum really tasty and juicy, mince a piece of pork pulp with small splashes of fat, without adding salt and other spices in the process.
• The recipe for khanum dough involves using only high-quality flour of the highest grade and medium grinding. Don't forget to sift it before starting the cooking process.
• The potatoes should be medium or large in size; also be sure to make sure that the vegetable is completely 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 mixture thoroughly; you can also use a food processor at this stage.
   
   
4. Pour 27-30 ml into the preparation sunflower oil, then add cold boiled water in an amount of 50 ml.

   If you don't love completely unleavened dough, you can add a little salt.

5. Mix the mixture again, this time by hand, as the dough will be quite stiff.
   
   
6. Transfer the dough to the kitchen table and continue intensive kneading, adding a little more flour if necessary.
   
   
7. Wrapping it up ready mass in cling film and place back in the bowl to proof, which will take approximately fifteen minutes.
   
   
8. Chop one onion using a knife or a special attachment on a food processor and add it to the minced meat.
   
   
9. Add black pepper to taste, mix the mixture lightly, and add salt.

   If the filling seems a little dry, add a tablespoon boiled water.

   
   
   
10. Cut the second onion a little larger and place it in a heated frying pan with sunflower oil.
    
    
11. Lightly stir the onion with a spatula, cover the pan with a lid and reduce the heat on the stove to low.
    
    
12. Peel the carrots and grate them.
    
    
13. Seeing that the onion in the pan has become transparent, add the prepared carrots to it.
    
    
14. Mix the mixture thoroughly and cook for about ten more minutes. low heat. We taste the vegetables - if they have become soft, you can remove the frying pan from the stove.
    
    
15. Place the 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 advisable to give the layer the shape of a circle.
    
    
16. Place the minced meat and onions evenly on the surface of the layer, pressing it down slightly with a spoon or spatula.
    
    
17. We place on top vegetable filling from stewed carrots and onions.
    
    
18. Peel the potatoes, then grate them on a coarse or medium grater. Spread the resulting mixture on top of the carrot and onion filling.
    
    
19. We roll the resulting workpiece into a roll.
    
    
20. Then we transfer it to the mold, rolling it into a ring.
    
    
21. Pour 700-750 ml of water into a clean multicooker bowl, add 2 bay leaves and 2-3 allspice peas. You can also add a little salt to taste.
    
    
22. We place the form with the workpiece on the bowl, set up the “Steam” program, time – 40-45 minutes. After finishing cooking, let the dish sit for a while and then transfer it to a serving dish.
    
    

How to properly serve khanum to the table

• It is believed that this dish must be served at whole, under no circumstances cutting it into portioned pieces. In order to divide the product into parts during the feast, use a sharp bread knife dipped in ice water.
• Pairs best with khanum corn tortillas, cooked in the oven, but you can get by with plain wheat or rye bread. Also, some chefs recommend eating this dish with thin pita bread.
• Of course, while absorbing khanum it is impossible to do without suitable drinks, such as fruit compote, tea, milk or coffee. In addition, ordinary light sauces (garlic, sour cream, mayonnaise) make khanum even tastier and more appetizing in appearance.

Video recipe for making khanum

The video offered for viewing will help the novice cook to fully understand all the intricacies proper preparation the most delicious Uzbek khanum.

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

Khanum - very delicious roll which is steamed. It is easy to prepare in a slow cooker. Try our recipe, you will definitely like it.

For the test you will need:
sifted flour;
50 ml water;
1 egg;
1 tablespoon 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 tablespoon 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, add water, vegetable oil, add an egg. Knead the stiff dough.
Place the dough on the table and continue kneading, adding flour. Cover the dough cling film. Let the dough rest for 15 minutes.
Meanwhile, prepare the filling.
Add finely chopped raw onion to the minced meat, add 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 onions are frying, grate the carrots coarse grater. When the onion becomes translucent, add the carrots. Fry a little. The vegetables are ready.
Roll out the dough thinly.
Place minced meat on the rolled out dough and distribute it, with fried vegetables on top.
Grate the potatoes on a coarse grater. Add a little salt. Roll everything into a tight roll.
Grease the mold with vegetable oil. Lay out the roll.
Pour 700 ml of water into the multicooker bowl, throw in two bay leaves, allspice, add a little salt.
Place in the multicooker for 40 minutes in steam mode.
Place the finished “khanum” 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 #KhanumCookingRecipe #KhanumFood

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2017-03-30T10:53:18.000Z

• If your multicooker does not support steam cooking, try using this recipe with step-by-step photos for preparation delicious khanum in the oven. Simply place the prepared roll in a mold greased with sunflower or butter, and then bake at 180 degrees until a golden brown 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 it in a frying pan, but add raw onions and carrots. However, remember that the taste of the product will change and become “vegetable”, despite the presence of meat.

Helpful information

If you do not have the opportunity to prepare khanum, try the amazingly tasty, simple classic recipe that will appeal even to those who cannot boast of extensive experience in cooking.

Even experienced cooks can benefit from a quick-to-implement, tender and tasty recipe, 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-remembered taste. Don't pass by the simplest recipe, which will be useful for those who cannot allocate enough time to prepare time-consuming dishes.

Thanks for your attention to 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 this together famous dish and find the easiest way to cook it on home kitchen. Bon appetit, cook often and have fun!

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

Recipes for khanum are so varied that even respected elders no longer remember whether the khanum originally contained minced meat or only potatoes. Today, opinions are completely divided: some argue that in real khanum Only potatoes are added, and if meat is added, then the khanum is transformed into. Others claim that in their family, khanum was always cooked with meat. We agree that the filling for khanum can be either minced meat and potatoes, or only vegetables (pumpkin, potatoes, carrots, onions and even cabbage) - the combination of the housewife’s rich imagination makes it possible to prepare a wide variety of fillings.

Recipe for making khanum very similar to another recipe Uzbek dish - manti. However, a khanum is a khanum, and a manti is a manti. “The East is a delicate matter,” you understand.

Whether it’s true or false, an old man’s tale or true story, it exists legend about how it was invented khanum. The situation was very banal: the head of the family returned home unexpectedly (from war or hunting - the legend does not specify), and at home ready food It hasn't happened yet. The head of the family has not been seen for a long time, he is welcome and wants to please, feed him tasty food, make him happy favorite dish- manti, but how to cook this dish quickly? Just how long it will take to sculpt them! And then the hostess a quick fix I rolled out a sheet of dough, put all the minced meat on it and rolled it up, and after cooking I cut it into pieces - if you close your eyes, the taste is very reminiscent of manti!

Whether that housewife was lazy or, on the contrary, very smart, the recipe for the new dish became so firmly established in the life of the indigenous people that khanums became an integral part Uzbek cuisine. That housewife's name was 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's a simple one khanum recipe:

For the test:

For filling:
Classic khanum made with potatoes and onions (potatoes are cut into thin strips, onions are finely chopped).
For Khanuma with meat filling required:

The meat filling can be used raw, or you can pre-fry it, cool it and start making 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.

Number of ingredients in grams and names, various options Executions - whether the minced meat should be fried or placed raw, or whether only individual ingredients should be fried (onions, carrots) - may vary. There are as many opinions as there are regions in Uzbekistan.

As stated above, khanum forms can be completely different, therefore the cutting of the dough is different. The easiest way is the roll form. To do this, you need to roll out the dough - the thinner the better, distribute the filling evenly over the surface, put a little on top butter and roll it up. To steam everything evenly, make a few gentle turns.

Khanum is being prepared steam in a “mantyshnitsa” (caskan, 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.

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

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