Khanum - recipe with step by step photo. Incomparable Khanum: a recipe for oriental cuisine with a step by step photo

Description

Khanum with minced meat- the traditional and easiest recipe. To prepare such an oriental dish, we need a minimum of ingredients and time. Khanum consists of dough and often meat filling. The dough is prepared very simply: just mix all the necessary ingredients and let the product brew enough. After that, it will be possible to roll out the layer we need from it, which will become the basis for the roll. There will be no problems with minced meat filling either: in addition to meat, we will add only chopped onions and spices to it.

The dish may seem simple, but in fact it will turn out to be very satisfying and tasty, especially if you cook it at home. You can serve it with a wide variety of sauces: sour cream or tomato is suitable. You will learn exactly how to cook delicious khanum with minced meat if you study our step-by-step and very simple recipe with a photo. A visual instruction will make the cooking process easier and you will be able to please your loved ones today with an unusual, but very tasty khanum with meat. Let's start cooking.

Ingredients

• 
  (1/2 cup)
• 
  (1 PC.)
• 
  (3 tablespoons)
• 
  (2/3 tsp for the dough + 1 tsp for the filling)
• 
  (2 1/2 cups)
• 
  (500 g)
• 
  (2 pcs.)
• 
  (50 g)
• 
  (taste)

Cooking steps

First, let's prepare the dough. For such a dish as khanum, the dough is made the simplest. In a deep bowl, we mix the flour with one chicken egg, the right amount of ordinary cold water, salt and vegetable oil. We knead all these ingredients with a fork, and then just with our hands on a dry, floured countertop. Divide the resulting product in half and roll into tight balls, then send it to the refrigerator for 30 minutes so that the dough is infused.



During this time, prepare the filling. Since we will use the most common and standard filling without additives, then we will need to prepare the meat. We wash the selected piece of pulp, dry it and grind it in a meat grinder. Often, chopped minced meat is also used for khanum. We clean the onion and chop it very finely with a knife or in a blender. Mix the onion with chopped meat, add salt and black pepper. We mix the ingredients so that we get a homogeneous mass without lumps.



Roll out one of the balls of dough into a thin circle as shown in the photo. This is best done on a dry and clean countertop.



On the entire surface of the dough with a slight deviation from the edge, lay out the prepared filling in an even layer. Pieces of butter are evenly distributed over the entire area of ​​\u200b\u200bthe future roll.



Carefully wrap the dough into a roll and tightly stick all the edges so that the khanum does not fall apart during the cooking process. Repeat the manipulations with the second ball of dough and the remaining filling.



Lubricate the base of the steamer with vegetable oil and lay the prepared roll on it.



Cook khanum until cooked over medium heat for 30-40 minutes.



The finished dish is served hot and with sour cream sauce. Khanum with minced meat cooked in a double boiler is ready.



Enjoy your meal!

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

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

The history of the emergence of juicy hot Khanum

Presumably Khanum is an Uzbek dish. However, it is widespread in various folk cuisines, it has differences in preparation, but not cardinal. 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 stuffing. The main highlight is a thin, tender dough.

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

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

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

Laziness or ingenuity formed the basis of the subsequent actions of a woman - history is silent.

As soon as she rolled out the dough, smoothed the minced meat over the cake, rolled it up and set it to cook.

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

No wonder this recipe has another name - "lazy manti". And the dish was called in honor of the quick-witted hostess, who bore the name Khanum.

Classic recipe with step by step photo

Khanum is famous for its variety of fillings, but the classic version is based on potatoes and onions.

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

The filling needs to be divided, it should be enough for 2 rolls. The finished dough base is also divided into two, if possible, identical parts.

Roll out one of them thinly, grease with butter, fill with half of the prepared filling. Smooth the mass gently over the dough, but not completely.

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

Now you need salt for the filling. Salt the potatoes by pouring two tablespoons of oil.

The roll is not rolled tightly, then immediately proceed to the formation of the second roll.

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

Cooking will take 45-50 minutes.

For the sauce, arbitrarily cut into medium-sized slices all the products indicated in the recipe: onion, pepper, garlic. Fry everything. Tomatoes are added last to the languishing vegetables, always without skins.

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

Ready to cut Khanum. If desired, sprinkle portioned pieces with any herbs and serve with fragrant sauce.

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

Khanum with potatoes in a slow cooker

Most often, Khanum is cooked 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 tomatoes.

It will also need:

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

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

1. Oil is poured;
2. Finely chopped onion is put;
3. Everything is poured with tomato;
4. It is set to the "Frying" mode, the type of product is "Vegetables". Sauce preparation time - 15 minutes. After the specified time, lay out the sauce - now rolls with potato filling will take its place.

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

Grease the pan with oil, put Khanum on it. This time, another mode is selected - "Steam". 35 minutes for cooking will be enough.

Fragrant "lazy manti" are ready. Spread, cut, pour over the sauce. Oriental food in a slow cooker turns out to be just as juicy and tender as in a mantyshnitsa.

And here is the video recipe for the multicooker machine:

Recipe for Uzbek roll in the oven

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

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

Filling products:

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

The recipe for Khanuma in the oven with a step-by-step photo will be as follows.

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

Put the mass on a rolled out thin layer of dough, sprinkle with spices and herbs on top.

Well fasten the edges of the roll and place on the prepared baking sheet. Its bottom should be oiled.

Khanum is cooked in the oven for about 45 minutes at 180 degrees. During this time, a little water is poured into the pan.

We offer you to watch this recipe in the video, but only instead of pork in the filling there will be beef. And we will cook not in the oven, but in a traditional pressure cooker:

Uzbeks bring a bit of imagination to the molding of the roll and real masterpieces are obtained. In addition to traditional rolls, you can find Khanums in the form of roses and envelopes. Anyone can experiment with the shapes if they wish.

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

Even if there is no mantyshnitsa and a double boiler, it does not matter. Don't want to bake in the oven? Put the roll in a colander that will stand over a boiling pot. 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, lighter.

What do you know about beef tongue? How many dishes do you cook from it? We offer to consider the composition of this offal and cook something delicious with it. Cook with love!

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

Learn how to boil soft-boiled eggs correctly, in It turns out that there are so many nuances in this simple matter!

Whether to put an egg in the dough, whether to pre-fry the minced meat - there are no strict rules. Hostess chooses!

The sauce is prepared in two types. The tomato-based recipe (juice or fresh tomatoes) is given above. The following ingredients are used in garlic sauce: 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, unusually tasty dish can be easily mastered by a novice hostess. Khanum has a wonderful taste and looks quite decent. It is perfect for a family dinner, and it is not a shame to put it on the festive table.

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Greetings friends! Khanum is one of the most delicious oriental dishes. At its core, it is a huge and 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 - amazing puff pastries, 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. Finely chop the onion, 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 cumin - a spice with a 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 with a detailed photo recipe - I 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 of the same delicious dishes of oriental origin, you can drop by.

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!

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. At the same time, this tasty 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 finished khanum resembles a roll, and 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 worry 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. The classic filling for this dish is 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 peppers 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 make a meat filling, you can wind the minced meat or cut the meat into 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? A simple saucepan and colander can help. 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. Peppers and mashed garlic are traditionally put in a creamy sauce.

How to cook khanum: a classic recipe

As already noted, the Uzbek khanum is very similar in filling and culinary technology 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, ground black pepper, chopped cumin to taste, mix everything very carefully.

Formation

How to cook khanum at home? The 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 a classic 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 strips, 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 of 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), aromatic herbs (dill, parsley, green onions to taste), garlic (two or three cloves). You can add coriander and apply another culinary secret: use cumin (cumin) - the highlight of 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 of this type is cooked for 45-60 minutes in a mantyshnitsa or in a double boiler. Cut the finished product into pieces and put on a dish, alternating 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, the true taste is lost. Therefore, in Uzbekistan, khanum is traditionally eaten with hands.

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.

1. 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.
   
   
2. Knead the dough until it becomes elastic and smooth.
   
   
3. Wrap the dough in cling film and send it to the refrigerator for half an hour.
   
   
4. Peel and cut into half rings 3 onions.
   
   
5. 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.
   
   
6. Peel and cut into small strips 3 potatoes.
   
   
7. Add 520 g of minced meat and chopped potatoes to the onion. We mix everything well.
   
   
8. Take the dough out of the fridge and roll it out with a rolling pin into a thin layer.
   
   
9. Spread the filling evenly over the dough and roll up.
   
   
10. We seal the edges so that the filling does not fall out.
    
    
11. Lubricate the steaming mold with 15 g of vegetable oil and put our dish in it with a ring.
    
    
12. Pour a liter of water into the bowl of a double boiler or multicooker and add a couple of bay leaves.
    
    
13. We put the form in the bowl and cook for 50 minutes.
    
    
14. 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

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

1. In a cup, mix 1 chicken egg, 150 g of water, 4 g of salt, and 40 g of vegetable oil.
   
   
2. 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.
   
   
3. Knead the dough until it stops sticking to your hands. Cover with a lid or towel and leave for half an hour.
   
   
4. Peel and cut into small cubes 1 large onion and 2 large potatoes.
   
   
5. 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.
   
   
6. We roll out the dough into a thin layer and evenly lay out our filling on it.
   
   
7. We wrap it neatly in a roll and grease the edges with 2 g of vegetable oil so that they stick together better.
   
   
8. Lubricate the form of a double boiler with 3 g of vegetable oil and lay out our dish.
   
   
9. 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.
   
   
10. Peel and finely chop 1 small onion and 2 garlic cloves.
    
    
11. We put a non-stick frying pan on the stove and pour 40 g of vegetable oil.
    
    
12. Once the oil is hot, add the chopped onion and garlic to the pan.
    
    
13. Fry until golden brown and add 75 g of tomato paste.
    
    
14. Sift 5 g of flour into tomato paste.
    
    
15. Add 1.5 g of suneli hops, 5 g of sugar and 1-2 g of salt. We mix.
    
    
16. Add 200 g of filtered water and bring to a boil.
    
    
17. 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

1. In a deep bowl, mix 260 g of sifted flour, 25 g of vegetable oil, 1 chicken egg and 50 g of water.
   
   
2. Knead the dough, cover with cling film and let rest for 15 minutes.
   
   
3. Cut 1 onion and mix with minced meat.
   
   
4. Add 2-3 g of pepper and 3-4 g of salt and 10 g of water to the filling. We mix.
   
   
5. Peel and cut into small cubes 1 more onion.
   
   
6. 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.
   
   
7. Peel and grate one carrot on a medium grater.
   
   
8. When the onion is fried, add carrots to it. Fry until done.
   
   
9. Roll out the dough into a thin layer.
   
   
10. The first layer evenly spread the minced meat with onions on the dough.
    
    
11. Put the fried onions and carrots on the minced meat.
    
    
12. Peel and grate 3 potatoes on a coarse grater. Lay out the grated potatoes in the third layer.
    
    
13. Gently wrap our dish in a roll and pinch the edges.
    
    
14. We spread the roll in a form for cooking for a couple.
    
    
15. Pour 700 g of water into the multicooker bowl, add 4-5 g of salt, 3 allspice peas and 2 bay leaves.
    
    
16. 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. Enjoy your meal!