What is khanum. Uzbek dish - khanum, recipes with photos

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 experienced this. wonderful recipe. Khanum is 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

Cooking khanum with different fillings. The only constant ingredient is the dough. For its preparation, be sure to choose flour only premium, tested trademarks Don't 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 minced pork to 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 egg, 210 g filtered water, 60 g vegetable oil 2-3 g 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 elapsed, grease the dish with melted butter and serve with sauce.

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

Time for preparing: 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 it in liquid ingredients, which we mixed in a 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.
AT tomato paste sift 5 g of flour.
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

Time for preparing: 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.
Cleanse and rub on coarse grater 3 potatoes. 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 peas allspice 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 not regular dish khanum 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.
Served with this dish various sauces . You can cook them yourself, or you can buy ready-made ones. Ideal Options will 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 the recipe for yourself Siberian dumplings—. I am also sure that you will like the recipe, this is a rather unusual and tasty dish. Still try not conventional cooking 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. Enjoy your meal!

How many times I have already cooked khanum, and still every time I want to improve the recipe more and more and cook it even tastier. Recently, I stopped adding an egg to the dough when I cook manti and khanum. The dish is steamed anyway, no need to worry that the dough will fall apart. And at the output we get the softest and thin dough, which makes our dish tastier and more tender, and for me it is very important that the dough is thin and melts in your mouth.

It is important to observe certain proportions in oriental dishes Oh. Onions and potatoes are never twisted in a meat grinder, they are not rubbed, but only cut. Ideally, the meat should also be cut. The amount of additives to meat is almost the same. There should always be a lot of onions for juiciness, and not one onion. In Uzbekistan, onions are put as much as meat. Here they kill two birds with one stone - this is a significant savings 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 haters.

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

Combine salt and flour. Add warm water.

Knead soft dough. It is important that the dough sticks out of your hands. Let it ripen under the film while the filling is being prepared.

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

Finely chop potatoes. I have it young and very tender, I allowed myself not too small cuts, I still have time to get ready. In general, potatoes are cut into the smallest cube that can be cut. It's not long, there's nothing to worry about. Everything is done quickly.

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

Combine all mince ingredients. Add spices, salt and mix well with your hands. It is important! With this kneading, the onion is crushed and gives its juice to the meat, and all the components have time to "make friends". When salt is added, keep in mind that the potatoes will take on a lot of it. That is, you need to salt a little more 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 vegetable oil.

Spread out half of the stuffing.

Roll up, while fastening and tucking the edges.

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

From this amount of products, 2 khanum rolls are obtained. Cook khanum in a mantyshnitsa with a constant boil of water for 45 minutes. The surface of the finished khanum can be lubricated with any oil, as desired.

Serve khanum with spicy red sauce. I have acute homemade adjika. But you can dilute 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 tender. Enjoy your meal!

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, not big 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 cake from it. 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. Add bay leaf, 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, juicy stuffing did not leak.

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 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 vegetable stuffing you can salt, season 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.

This dish is found in various folk cuisines, sometimes Uzbek, Tajik, Kazakh khanum, they differ slightly in the recipe, but the essence is the same, khanum (khanum) is a steam roll made from unleavened dough and minced meat (or maybe khanum with the addition of vegetables or pumpkin).

In Russian you can hear different variants pronunciation of this dish: khanum, khanuma, khanim, hunan, hunon, honim. Sometimes this dish is simply called lazy manti because of the similarity of the ingredients, but with the difference that the dough for khanum is rolled together with minced meat, and after steaming it is cut into portioned pieces.

Minced meat with onions for khanum can be finely chopped with a knife, as in some peoples for manti, or, like for dumplings, crushed with a meat grinder or blender.

There is a recipe for khanum without a filling at all, the dough is simply smeared with a thick layer of sour cream and rolled up.

Khanum is definitely prepared for a couple. For cooking, you can use a double boiler or a slow cooker with a double boiler function. In the absence of both units in your kitchen, you can make an impromptu steamer using drushlak and gauze. How to cook a steamed dish without a double boiler can be viewed on the Internet. Let's go back to the khanum recipe and cook.

Khanum recipe with photo

Cooking time - 40 minutes
Eastern cuisine
Servings - 6

How to cook delicious khanum with minced meat, you will find out if you study our step-by-step and very simple recipe with a photo. You already have a detailed photo report with instructions. It remains only to cook.

how to cook khanum with minced meat and potatoes

Ingredients:

minced meat - 600 g,
wheat flour - 2.5 cups,
drinking water - 0.5 cups,
vegetable oil - 50 ml,
salt for dough - 1 teaspoon,
spices for minced meat: salt - 1 teaspoon,
black ground pepper- 1 teaspoon
carrots - 1 pc.,
potatoes - 1 pc.,
onion - 2 pcs.,
sour cream and green onion for submission.

Sift flour into a small bowl. This condition is mandatory. Firstly, the dough will be better and more tender, and secondly, the dough should be homogeneous. Impurities and lumps are not allowed.

Add salt to flour. I use an extra (small), but it doesn't really matter. Mix salt with flour.

Pour water and vegetable oil into the flour. Knead the dough.

The resulting dough must be well kneaded so that it becomes homogeneous, soft and elastic. Cover the bowl with cling film and let the dough rest.

While the dough is resting, prepare the filling. Peel the carrots from the skin and grate.

Onion cut into small pieces.
Salt and pepper the mince to taste. Mix it up. I added some water to the minced meat to make it juicier. It took about 5 tbsp. spoons.
Divide the dough into 2 parts. Roll each into a thin layer.

Put the minced meat on the dough layer and spread it over the entire dough, not reaching 2 cm from the edge of the dough.

Lay out the carrots in the next layer.
Spread the chopped onion over the filling as well.

Peel raw potatoes and grate. Put the grated potatoes on top of the filling.

Roll the dough into a roll, enclosing the filling inside. Pin the edges well.

My steamer has multiple bowls. I smeared the bottom of each bowl with vegetable oil so that the khanum with minced meat and potatoes could easily move away from the bowl after cooking.
Place a roll in each bowl. From this amount of dough, I got 2 such rolls.

Fill the steamer tank with water. Turn on the device. Set the bowls and steam Khanum for about 30 minutes. Transfer the steam roll to a plate, pour over sour cream and sprinkle with chopped onions or herbs.

Here our Khanum is ready. At first glance, it may seem simple, but in reality it is very satisfying and tasty, especially if you cook it at home.

This dish is served with several types of sauces. Classic - sour cream, but sometimes sour cream with various additives(greens, white horseradish etc.). In addition, sometimes Khanum is served with tomato sauce, which is more like a cross between light adjika and tkemali.

Options for fillings for khanum

Khanum with lamb:

Lamb-600 g,
onion - 300-500 g,
chopped pieces of fat tail fat or butter -100 g,
pepper,
spices (zira),

Khanum with meat and carrots:

1-2 carrots (passed through a meat grinder or rubbed on a grater),
onion -300 g,
salt,
spices

Khanum with pumpkin and minced meat:

Pumpkin (cut into cubes) -300 g,
minced meat (pork, beef, lamb) -300 g,
onion -300 g,
chopped pieces of fat or butter - 100 g,
salt,
spices

Khanum with pumpkin:

Pumpkin (cut into cubes) -600 g,
onion -300 g,
chopped pieces of fat or butter - 100 g,
salt,
spices

Khanum with potatoes:

Minced meat (pork, beef, lamb) - 600-700 g,
raw potatoes - 3-4 pcs. (cut into small cubes or rubbed on a grater),
onion -300 g,
chopped pieces of fat or butter - 100 g,
salt,
spices

In addition to meat, you can add any vegetables to khanum or make it at all.

vegetable khanum,

for example, with any combination of finely chopped vegetables:

potato,
cabbage,
cauliflower,
eggplant,
zucchini,
bow,
pumpkin,
carrots
turnip,
greenery...

How to cook khanum in a slow cooker for a couple

This amount of dough will be enough for two khanum steam rolls, for more- increase the proportion.

It is very convenient to knead the dough in a bread machine, I folded everything and took out a ready-made bun elastic dough! After kneading, it should “rest”, stand in the refrigerator for 30-40 minutes (so that the dough does not become covered with a windy crust, it must be wrapped in cling film, bag or cover well with a cup), and in the meantime you can do the stuffing for khanum.

Recipe for dough for khanum in a bread machine

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Greetings friends! Khanum is one of the most delicious oriental dishes. At its core, it is a huge juicy manta. It is easy to prepare - the minimum labor costs, unlike those that need to be sculpted from cut pieces of dough. And yes, there is no difference in taste. The dish turns out to be very satisfying, appetizing and fragrant, especially if you add spices, in particular, cumin and black pepper are ideal.

You can also get creative with the toppings. This photo recipe shows khanuma with minced meat, potatoes, onions and carrots, and at the very bottom of the article, as is customary on this site, there is a video recipe, but only with pumpkin instead of carrots. Pumpkin changes the taste, making the dish even juicier. Or you can not add any carrots or potatoes at all, limiting yourself to only minced meat and onions - it will also be amazingly tasty. Or, cook simple pumpkin manti - a juicy and very healthy meal.

It remains to simply twist everything into a roll, and send it to a double boiler or a pressure cooker, depending on what is available. I prefer an electric steamer, it is more convenient, smaller and more functional. Well, first things first. The ingredients for this dish, truly worthy of your table, will not take much at all, see for yourself:

Ingredients:

Two glasses of flour
Cold water - 100 ml.
Vegetable oil - 50 ml (2 tablespoons).
Minced meat - 700 gr.
Onions - 2-3 heads
Potatoes - 3 pcs.
Butter, for lubrication.
Salt, pepper, to taste.
You can add a pumpkin (which we will do)
Zira - 2 tsp
Carrots - 1 piece, or pumpkin, in equivalent equivalent

By the way, it will be much better and juicier if you make finely chopped meat instead of minced meat. This is a very special taste, in the east it is considered aerobatics, and is made for the dearest guests. Especially if this fatty meat is fresh lamb, with the addition of pieces of tail fat. It is pieces of fat tail fat, preferably lamb. The most delicious "" is also made - the most amazing puff pastry, only the meat for them is cut a little larger.

You can start cooking by preparing the dough. For this:

1. Sift the flour into a separate bowl.

2. Half a teaspoon of salt, dissolve in half, that is, in 100 grams of water.

3. In the same glass, and in the same water, add 2 tablespoons of vegetable oil.

4. Pour the water salt-oil water mixture into the flour, and knead the dough.

You need to knead with great care.

5. Let the dough rest by covering it with a thick cloth or waffle towel. And let's get stuffing.

6. Thinly sliced onion by dividing it into two halves.

Slightly crush it, shake it, so that the juice stands out a little.

7. And add the onion to the minced meat, to the filling.

8. Cut carrots or pumpkin into small cubes - whichever you want more at the moment, and also add to the filling.

9. We do the same with potatoes - we cut them into cubes, slightly larger than carrots, and add them to the dishes with meat, carrots and onions.

10. Pepper to taste with black ground pepper.

11. Do not forget about zira - a spice with magical aroma! It is enough to add 2 teaspoons.

Be carefull! Zira is sold, although very rarely, in stores, in standard sealed bags such as parsley, peppercorns, and other spices. But more often, they are brought by visiting merchants, usually stationed in street tents, and selling spices by weight. Here it must be borne in mind that some, rare wicked people, under the guise of cumin, are vtyuhivayut ordinary cumin. Cumin is not cumin, and you need to keep in mind that cumin can completely spoil not only the taste, but also the aroma of food.

12. Thoroughly mix the whole thing. And let's take a test.

13. Divide a piece of dough into two equal parts, but this depends on what kind of steamer you have. I have a small and two-story, therefore, we divide into two parts. If you have a big one, as my son, who is just learning to speak, says - atOnnyanya (huge), then you can not divide, but make one, big khanuma, but how - look further.

14. Table, or cutting board, where we will roll out the dough, grease with a thin layer of vegetable oil.

15. Roll out the dough thinly, about 2 millimeters thick, but it is important to roll it out evenly, because you yourself understand, where it will be thinner, it will tear there.

16. Thinly grease a layer of rolled dough with vegetable oil,

and spread evenly over the entire area. It is to grind, and not to smear - there should not be a lot of oil.

17. Evenly spread the filling, and, from absolutely any edge, we begin to wrap it in a roll.

18. Be sure to seal the ends so that the juicy juice does not flow out!

19. Finally glue the edges of the dough, thereby tightly sealing the contents of the roll.

20. Lubricating the bottom of the double boiler with oil, carefully place the khanuma into it. If you have a pressure cooker that is round, then having made one large roll, spread it around the central handle, connecting the ends, and in addition to the roll, you will get a large and tasty bagel.

21. I have such a small but reliable double boiler. The timer is set to 55 minutes. But the double boiler is different for a double boiler, so it can be cooked earlier, for example, in 40 minutes. It is the same with the pressure cooker, which is installed on the stove, depending on the intensity of the fire.

22. Ready, fragrant, generously grease with delicious butter, and you can serve!

I hope I didn't bore you detailed photo recipe - tried not to miss a single important detail. If you missed something, you can always correct it, or add it in the comments below, for which I will be infinitely grateful, or rate me in stars for my diligence. 🙂 By the way, if you want to taste more, the same delicious meals Eastern origin, you can look.

P.S. I forgot all the same, they also make khanum with cabbage, with grass, not with that, but very useful, the name of which is shepherd's purse. In general, and vegetarians have a place to roam here! Enjoy your meal!