What is khanum – step-by-step recipes for cooking in a double boiler or slow cooker with a photo

The content of the article

• Khanum – what is it
• How to cook
• Hanuma sauce
• Hanuma recipe
• With meat in a double boiler
• With meat and potatoes
• With minced meat
• How to cook khanum in a mantovarka
• In a slow cooker
• Useful Cooking Tips

Oriental cuisine is a whole palette of unusually delicious Asian dishes that are very popular in many countries of the world. One of the easiest, but at the same time satisfying oriental appetizers is the Uzbek dish Khanum or steamed dough roll with minced meat. Its recipe is simple to disgrace, so even the most inexperienced young housewife can do it, but in the end the result almost always exceeds all expectations, because the fragrant and juicy khanum is a great option not only for a quick hearty dinner, but also for an original holiday treat.

Khanum – what is it

If you are even a little versed in the intricacies of Asian cuisine and have ever tried Uzbek manti, then you will definitely say that the khanum is very similar to them. This is true, because the composition and cooking techniques of these two dishes are very similar, but there is still an obvious difference. And it consists in the form of preparing snacks and filling, because only seasoned minced meat is put in manti, and for khanum, potatoes are often added to meat. In addition, manti are sculpted individually in the form of small cakes with a juicy filling, and khanum is twisted with a roll.

How to cook

To figure out such a simple, but at the same time and unusual oriental dish, you will need very little time and products, which almost always are in stock at the experienced hostess. Cooking of khanum begins by mixing the dough: mix the flour with the egg and a little water, knead the soft, elastic, not very cool dough and send it to the refrigerator for half an hour. In fact, the dough for hanuma, as well as for manti, is an ordinary dumpling.

Then it’s worth taking the dressing for the filling: turn a piece of meat and several onions into minced meat using a meat grinder, and then season to taste with salt, spices, dried herbs. Minced meat with onions is one of the classic toppings for this oriental snack, but according to culinary experts, khanum should be cooked with potatoes, because this ingredient distinguishes the taste of traditional oriental roll from the usual manti.

Many housewives add other vegetables (cabbage, paprika, carrots, pumpkin) to the meat filling or even make the khanum completely vegetarian. After the filling is ready, and the dough has stood well in the cold, it should be divided into several parts and rolled into thin layers. A thick layer of filling is laid out on the test cakes, then each of them is neatly folded with a roll, which for convenience of cooking is folded into a ring.

The dough roll with minced meat is boiled for steam, and you can use any device suitable for such heat treatment – a double boiler, slow cooker, pressure cooker … If none of these are in your kitchen arsenal, you can easily build a simple imitation of a double boiler from high pots over which to place a colander or large sieve. A roll with minced meat is prepared from 45 to 60 minutes, then laid out on a large flat plate, cut into portioned slices and poured with tomato or sour cream gravy.

Hanuma sauce

Another important point in the preparation of this dish is a special sauce, which is prepared on the basis of tomato paste or sour cream. If khanum is supplemented with tomato sauce, then the day it is diluted with tomato paste water and mixed with a small amount of vegetable oil. On top of the roll, drizzled with tomato sauce, lay onion rings and pour a little chopped greens, which gives the dish a light piquant note and makes its taste more pronounced.

You can prepare this sauce in a different way, making it taste softer and softer: first fry the onions and carrots in vegetable oil, then add a few fresh tomatoes, crushed in mashed potatoes or a couple of spoons of tomato paste. If the prepared khanum is watered with sour cream sauce, then for its preparation sour cream is mixed with garlic, passed through a press, and then seasoned with black ground pepper or other hot spices to taste.

Hanuma recipe

In modern cooking, there are more than a dozen different variations of this delicious oriental dish, each of which has its own arsenal of lovers. Many people prefer to cook khanum only with meat, deservedly calling such a roll “lazy manti”, others fill it exclusively with potato-meat filling, considering this option a traditional Uzbek dish, while others simply love this simple, but very tasty dish, so they cook it in different variations. Below are the most interesting step-by-step recipes for this Uzbek snack with a photo.

With meat in a double boiler

• Time: 1 hour 36 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 202.1 kcal per 100 grams.
• Purpose: for lunch, dinner, to the festive table.
• Cuisine: Uzbek.
• Difficulty: Easy.

The simplest recipe for this dish is minced meat roll. To minimize cooking time, you can take the purchased stuffing, add a little onion to it and season with your favorite spices. If you are not sure about the purchased stuffing, make it yourself from a juicy piece of fresh meat. There are two options for using meat filling for khanum – raw or fried. If the meat is a little pre-fry, the roll will cook with it faster.

Ingredients:

• flour – 850 g;
• water – 300 ml;
• chicken egg – 1 pc.;
• vegetable oil – 60 ml;
• minced meat – 920 g;
• onions – 4 pcs.;
• tomato paste – 3 tbsp;
• fresh greens – a bunch;
• salt, spices to taste.

Cooking method:

1. Sift the flour with a slide, in the center make a depression.
2. Drive an egg in, add half a teaspoon of salt, pour a spoonful of vegetable oil and 200 ml of water. Knead the dough quickly, adding flour if necessary.
3. Wrap the finished base in polyethylene, put in the cold for 20-25 minutes.
4. Peel two onions, cut into small cubes, mix in minced meat.
5. Season the filling with your favorite spices, add salt to taste.
6. Divide the dough into four parts, each of which is rolled into a thin layer.
7. Put the minced meat evenly on the cakes, roll them with tight rolls, pinch the edges. One cook in a double boiler for about 50-55 minutes.
8. Meanwhile, prepare the sauce: peel the remaining two onions, cut into large half rings, add a little on hot oil.
9. Put tomato paste, salt, spices in a pan with onions, add remaining water, boil.
10. Put ready rolls on a large tray, divide with a knife into portions, pour sauce, sprinkle with chopped herbs.

With meat and potatoes

• Time: 1 hour 43 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 210.4 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Uzbek.
• Difficulty: Easy.

Many connoisseurs of oriental cuisine believe that the real Uzbek khanum is a roll not only with meat, but also with potatoes. The vegetables for the filling are taken raw, and the method of chopping them does not play a special role: you can grate peeled tubers, cut into thin strips, pass through a meat grinder or just chop in a food processor, and then mix with minced meat and onions.

Ingredients:

• flour – 2 tbsp .;
• water – 130 ml;
• chicken egg – 1 pc.;
• vegetable oil – 4 tbsp;
• onions – 3 pcs.;
• fatty meat – 550 g;
• potatoes – 3 pcs.;
• fresh tomatoes – 3 pcs.;
• carrots – 1 pc.;
• fresh greens – optional;
• salt, spices to taste.

Cooking method:

1. Combine water, egg, two tablespoons of oil and a little salt, stir. Gradually adding flour, knead a soft, obedient dough, put in the refrigerator.
2. Pass the meat with one onion through a meat grinder. Peel potatoes, cut into thin strips.
3. Combine minced meat and potato straws, season to taste.
4. Place the chilled dough on a work surface, roll thinly.
5. Spread the filling evenly, roll the tortilla roll, pinch the edges firmly. Steam for an hour.
6. Prepare the sauce: peel two onions, peel finely, fry in vegetable oil until soft and transparent.
7. Rub the peeled carrots on a coarse grater, send to the onion. Fry vegetables until cooked.
8. Pour fresh tomatoes over with boiling water, gently peel off the skin, and mash it with a blender. Transfer the resulting tomato puree into a frying pan for frying, add salt, spices to taste. Keep the vegetable mixture over medium heat until excess liquid evaporates..
9. Put the finished roll on a large flat plate, serve, preliminarily watering with sauce and garnishing with sprigs of fresh herbs.

With minced meat

• Time: 1 hour 28 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 208.3 kcal per 100 grams.
• Purpose: for lunch, dinner, to the festive table.
• Cuisine: Uzbek.
• Difficulty: Easy.

Has the right to life and the option of cooking khanum in the oven – so the eastern roll with minced meat gets a beautiful and incredibly mouth-watering crisp, and inside it remains the same juicy and tender. Various vegetables harmoniously complement the taste of meat in the filling, which make the taste of the finished dish sparkle with new pleasant shades and make the roll very beautiful and bright in cut. To keep the dough for the khanum cooked in the oven soft and melting in your mouth, it is better to knead it with milk, kefir or another sour-milk product.

Ingredients:

• flour – 440 g;
• kefir – 120 ml;
• chicken egg – 1 pc.;
• vegetable oil – 2 tbsp;
• minced meat – 0.5 kg;
• onions – 2 pcs.;
• carrots – 1 pc.;
• sweet paprika – 1 pc.;
• tomato paste – 1 tbsp;
• butter – 35 g;
• sour cream – 180 g;
• garlic – 3 cloves;
• fresh greens – a small bunch;
• salt, seasonings – to taste.

Cooking method:

1. Pour kefir, warmed to room temperature, into a deep bowl, add half a teaspoon of salt and oil, beat the egg, shake with a fork.
2. Enter the flour in parts, knead a soft, plastic dough. Put in a plastic bag and put in the refrigerator for half an hour.
3. Peel the onion, pass one onion through a meat grinder and mix in the minced meat, cut the other two into half rings.
4. Season the meat filling with salt and spices to taste.
5. Peel carrots and sweet peppers, cut into thin strips.
6. In a frying pan with butter, fry the onions first, then the carrots and paprika. Put tomato paste in the vegetable mass, warm it all together a little.
7. Roll out the prepared dough into a thin cake, put on it a layer of meat filling, then vegetable. Pry the cake underneath and wrap it with a tight roll.
8. Grease the baking dish with any grease, place a workpiece on it. Bake at 180 degrees for 40-45 minutes. In order for the dough to not dry out during baking, the top of the roll should be periodically sprayed with water.
9. Prepare the sauce from sour cream, chopped garlic and chopped herbs, pour portions of appetizer with them before serving.

How to cook khanum in a mantovarka

• Time: 1 hour 47 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 201.8 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Uzbek.
• Difficulty: Easy.

The traditional Uzbek recipe for this delicious dish involves boiling the roll with the filling in the mantovarka (mantyshnitsa), whence the second name of the khanum is lazy manti. The origin of this eastern dish is explained by a folk legend, which says that one inventive Uzbek mistress named Khanum, once having cooked dough and stuffing for manti, for lack of time for modeling, turned the classic small cakes into a huge roll. Since then, succulent khanum steamed has become another national treasure of Uzbek cuisine.

Ingredients:

• flour – 0.7 kg;
• water – 165 ml;
• salt – 2/3 tablespoons;
• vegetable oil – 1 tablespoon + 30 ml;
• minced meat – 650 g;
• onions – 6 pcs.;
• potatoes – 6 pcs.;
• tomato paste – 75 g;
• salt, spices to taste.

Cooking method:

1. Knead elastic dough from water, a spoonful of vegetable oil, salt and flour, hold for half an hour in the refrigerator.
2. Peel the onion, chop the four onions in a small cube, mix with minced meat, and cut into two half rings and leave for gravy.
3. Grate the peeled potatoes, transfer to a meat-onion mixture, stir.
4. Roll out the dough in a thin layer, evenly spread the filling on it, salt, sprinkle with your favorite spices, roll.
5. Put the formed workpiece into the pressure cooker, after having greased the sheet with oil. Cook 40-45 minutes.
6. Fry the two remaining onions, cut into half rings in vegetable oil until golden, add tomato paste and 100 ml of water, simmer for 2–3 minutes.
7. Divide the finished roll into portions, pour sauce before serving, decorate with fresh herbs.

In a slow cooker

• Time: 1 hour 25 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 245.7 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: Uzbek.
• Difficulty: Easy.

The technology for preparing this dish in a multicooker completely repeats the recipe using the manty dish. The only difference is that, while preparing the roll in a slow cooker, it is placed on the wire rack for steaming and boiled using a special program. Housewives, who love various kinds of culinary experiments, even prepare khanum for dessert, simply replacing the meat filling with sweet fruit or cottage cheese and sprinkling the top of the product with powdered sugar or pouring berry syrup.

Ingredients:

• water – 350 ml .;
• chicken egg – 3 pcs.;
• salt – a pinch;
• flour – 800 g;
• cottage cheese – 280 g;
• sugar – 6 tablespoons;
• semolina – 1 tbsp;
• vanillin – 1 g;
• butter – 40 g;
• fresh strawberries – 200 g.

Cooking method:

1. Heat the water to 45-50 degrees, add one beaten egg, salt. Introduce flour and knead soft, plastic, moderately steep dough. Send a quarter of an hour in the cold.
2. Mix cottage cheese with the remaining two eggs, half sugar, semolina, vanilla.
3. Roll out the dough into a thin cake, put the filling on top.
4. Cut the butter into small pieces, lay them on top of the curd.
5. Wrap a cake with curd filling with a roll, pinch the edges firmly. Put on a stand-double boiler.
6. Pour 3 cups of water into the multicooker bowl, place the stand with the roll, turn on the steaming mode, set the timer for 45 minutes.
7. Rinse strawberries, dry, mashed in a blender, and then mix with sugar and leave until it is completely dissolved.
8. Before serving, cut the finished dessert into pieces, season it with plenty of strawberry sauce.

Useful Cooking Tips

Khanum is a very simple dish, but to make your roll as close as possible to the oriental original, remember a few secrets of cooking this hearty meat snack:

1. For the traditional Uzbek khanum, it is preferable to choose fatty meats – lamb, beef, pork. If your mince is low-fat, add a little chopped fat or a couple of tablespoons of melted fat.
2. To make the meat filling more juicy and tender, when mixing, it is worth pouring a little hot water into the minced meat, and then beat off well.
3. If you are preparing a savory version of khanum, be sure to add a bay leaf, a couple of allspice peas or dried herbs to the steaming water – then the dish will turn out not only tasty, but also very fragrant.
4. To make the ready khanum easily removed from the stand for steaming, before cooking it must always be greased with fat – vegetable or butter.
5. Use only refined and deodorized vegetable oil for cooking roasting, sauce and form lubrication, so that in the end the taste and aroma of the dish are not interrupted by the smack of oil.
6. If you add potatoes to the filling, do it immediately before forming the roll, otherwise the vegetable may darken and ruin the appearance of the finished snack.