Hanim dish. Recipes for delicious khanum with meat

Reservoirs 22.02.2024

Reservoirs

Khanum (khanum) is a wonderful Uzbek dish that is steamed and served with vegetable or sour cream sauce. If you want to know the recipe for khanum with meat, then read this article and feel free to go to the kitchen to please your family and friends with another culinary masterpiece.

Pork khanum

Steamed meatloaf turns out very satisfying and tasty. The original version of the recipe uses lamb with fat tail fat. However, we decided to replace it with pork, which is easier to find on the shelves of our stores. Khanum dish (recipe):

To prepare the dough, pour two cups of sifted flour into a deep cup, make a hole in it, add two tablespoons of vegetable oil and half a cup of boiled water. Knead the dough, place it on the table and cover with a bowl.
While the dough is resting (about an hour), you can start making the filling. To do this, take 700 grams of pork neck and cut it into small pieces. Chop five medium onions and cut five peeled potatoes into cubes. Stir the prepared products, add salt and ground pepper to them.
Divide the dough into two parts and roll each of them thin enough.
Grease the pieces with vegetable oil and spread the filling evenly on them. Carefully roll two rolls and pinch the edges.
Lightly grease the steamer rack with oil and place the roll in it. Place the second roll on the second level in the same way. Cook the dish for about 45 minutes.

We hope you enjoy the recipe for khanum with potatoes. Serve it with sour cream and garlic sauce, seasoned with salt and pepper.

If you don’t like minced meat too much, then try making a steamed roll with minced meat. How to prepare khanuma (cooking recipe):

Knead a simple dumpling dough from one egg, one and a half cups of flour, 200 ml of water and a teaspoon of salt. Cover it with cling film and let it stand aside for a while.
For the filling you will need 400 grams of minced beef and pork, one grated carrot and one grated raw potato.
Divide the dough into two parts and roll each thinly.
Place (without reaching the edge a few centimeters) minced meat, carrots, chopped herbs and potatoes mixed with salt and pepper.
Roll up the roll, place it in the pressure cooker and cook for about 40 minutes. Prepare the second roll in the same way.

The finished dish can be served with any sauce or homemade adjika.

This delicious dish of Uzbek cuisine can be prepared in many ways. Some people prefer to add potatoes to the filling, others prefer zucchini or pumpkin for juiciness. In this case, we suggest you use stewed onions and carrots. Khanum (recipe):

For the dough, take one and a half glasses of flour, salt, one egg and half a glass of water. Mix all the ingredients and leave the dough while the filling is prepared.
Peel two carrots and two onions, chop with a knife and grater. Simmer the vegetables in a frying pan until cooked, and at the very end add cream (200 ml), salt and pepper.
Roll out the dough into a fairly thin layer and evenly apply the filling on it (300 grams of any minced meat mixed with stewed vegetables). Roll the dough into a log.
Pour one liter of water into the steamer, place the steamer attachment on the bowl, pre-lubricated with vegetable oil. Carefully place the roll, close the multicooker and cook with the “Steam” program for 40 minutes.

Cut the roll into portions and serve with homemade tomato sauce.

"Khanumchiki"

Prepare delicious dough rolls and surprise your friends or relatives with a new dish. How to make mini khanum (recipe):

Lenten khanum

Surprisingly, a delicious steamed roll with vegetables can be made without meat. How to prepare Lenten khanum (recipe):

Pumpkin khanum

This popular Asian dish can be prepared with different fillings, and each time you will discover a new side of its taste. This time we invite you to try cooking khanum with pumpkin:

To prepare the dough, mix 450 grams of flour, salt, one egg and water (as needed). Place the finished product in a plastic bag and leave it to rest for about half an hour.
For the filling, take a pumpkin (500 grams), peel it and cut it into small cubes (you can grate it).
Peel four onions and cut into half rings.
Cut 200 grams of pork fat (can be replaced with butter) into cubes.
Mix the prepared ingredients, add salt, add spices and mix well.
Roll out the dough into an oval shape, place the filling on it and roll the dough into a roll.
Grease the steamer grate with vegetable oil, place the khanum in it (don’t forget to pinch its edges first) and cook for about 40 minutes.

Cut the finished dish into portions and serve with sour cream or ketchup.

Khanum with cabbage and meat

Another variation of a familiar dish your friends and family will definitely enjoy. Read how to prepare a delicious khanum (recipe) and surprise your loved ones with a new original dish.

Knead a tight dough from 400 grams of flour, one egg, two tablespoons of vegetable oil and water. After this, cover the product with cling film and leave for half an hour.
Chop 500 grams of white cabbage into strips and a couple of onions into half rings.
Stew the vegetables in a frying pan with a small amount of vegetable oil. Add salt, spices and mix well.
Divide the dough into four parts and roll each into a thin layer. Place half of the minced meat (250 grams) on the first part and cover with the second part of the dough. Place cabbage on top in an even layer, roll the resulting structure into a roll and cut it into portions.
Place the rolls in the steamer and steam them for 20 minutes. Serve the finished dish with tomato or sour cream sauce.

Conclusion

We hope that you find the recipes that we have collected for you in this article useful. Prepare khanum with different fillings and delight your loved ones and friends with new tastes.

Good afternoon dear friends!

Yesterday we cooked khanum in a pressure cooker - the most delicious dish from Uzbek cuisine. This dish is as popular in Uzbekistan as manti, lagman, samsa and pilaf. You can easily buy khanum at large oriental bazaars and have a hearty snack.

What is khanum? This is a steamed roll of dough like for manti or dumplings with different fillings. It can be minced meat, pumpkin, potatoes, cabbage, onions... This dish is prepared in a special pan with tiers - a pressure cooker. It is also called mantyshnitsa, manty-kaskan.

Mantovarka tiers

The whole beauty of khanum lies in the thinnest dough with a juicy and appetizing filling.

Khanum is easier and faster to cook than the same Uzbek manti. For many housewives, it is easier to make several rolls than to stick several dozen manti. Therefore, the khanum was given another name - “lazy manti”.

Today in the article:

How to prepare tender and thin dough for khanum - recipe with photo

Khanum, like dumplings, dumplings, manti, begins to be prepared with dough. The dough should be soft, elastic and tender.

I prepared the dough without eggs in warm water with butter. Thin and soft, the dough rolled out perfectly for rolls. From kg of flour I got 6 rolls.

I would like to note that I also took the ingredients for the khanum filling based on a dough of 1 kg of flour.

We will need:

Wheat flour - 1 kg;
Warm water - 400-450 ml;
Salt - 1 tbsp. l.;
Vegetable oil - 2 tbsp. l.

Sift the flour in a heap onto a clean table.

Make a hole in the center of the flour slide.

Pour warm water into the jug. Dissolve salt and oil in water.

Pour water in a thin stream into the flour hole.

Using a tablespoon, begin to carefully combine the flour and water. We try to prevent water from pouring out of the hole.

From the sides of the flour slide, pour flour into the hole and knead the dough.

Knead the dough with both hands until it becomes smooth and soft and has a uniform consistency.

There is no need to add a lot of flour - the dough should be as soft as an earlobe. If the dough is too steep, it will be difficult to roll it out into a thin layer of 1.5-2 mm.

We put the dough under a bowl or in a bag so that it does not dry out and proceed to the fillings.

Khanum stuffed with potatoes - recipe with photo

We will need:

Potatoes - 2-3 pcs.;
Onions - 1 pc.;
Salt - to taste;

Peel the potatoes and wash them. Cut into cubes measuring 1x1 cm and place in a deep bowl.

The smaller we cut the potatoes, the thinner and more tender our khanum will be. Coarsely chopped vegetables can cause thin khanum dough to tear quickly.

Peel the onion and chop it very finely. Add it to the potatoes.

Place spices and seasonings in a mortar and grind.

Grinding spices and seasonings just before adding them to a dish gives much more aroma and taste.

Mix spices, onions and potatoes. The potato filling is ready.

We will add salt later, because the potato filling can give off juice.

Break off a piece of dough slightly larger than a tennis ball. Lightly dust a dry and clean table with flour.

Using a rolling pin, roll out a layer 1.5-2.5 mm thick.

Do not pay attention that the layer is not perfectly smooth. The roll will hide all this.

Place potato filling on top and add a little salt.

Roll up the roll. We seal the lower ends of the roll tightly.

Thus, we make several rolls and place them on a flour-dusted board or flat tray.

Place the lower part of the pressure cooker pan on high heat until the water boils.

Lubricate the tiers themselves well with vegetable oil. We stack the finished rolls on tiers.

When the water boils, turn down the heat.

We place tiers with khanum on top of each other in a pressure cooker. Steam the rolls for 40-45 minutes.

Using a spatula, place the finished rolls on a large plate and cut into equal parts.

You can pour vegetable oil on top or grease with butter.

Khanum is served with sour cream, tomato adjika or fried tomato and onion. Most often in Uzbek cuisine, khanum is served with fried tomatoes and onions.

Enjoy your meal!

Khanum stuffed with cabbage - recipe with photo

We will need:

White cabbage - 200 gr.;
Onions - 1 pc.;
Salt - to taste;
Spices - cumin (cumin), coriander seeds, black and red pepper.

We wash the cabbage forks under clean water and remove bad and rotten leaves. Finely chop the cabbage into a deep bowl.

Peel the onions and chop them into cabbage. Add cumin, coriander seeds, and pepper crushed in a mortar. Mix everything well.

Divide the dough into equal balls the size of a tennis ball. Roll each ball into a layer 1.5-2.5 mm thick.

Place the cabbage filling on top of the dough layer. Now you can add a little salt to the filling.

Roll the dough with the filling into a roll and pinch the ends of the roll well so that the filling does not fall out.

We do this several times until the dough and filling are finished.

Place the rolls on oiled manti cascan tiers.

We put the lower part of the manti cascan on the fire with water. When the water boils, reduce the heat and place the pan with khanum on the lower part.

Steam the khanum for 40-45 minutes.

Make sure that the tips of the rolls without filling are thoroughly cooked. They usually take longer to cook due to their dense nature. If you don’t cook them, the dough will taste raw and not cooked.

We take out the finished rolls using a flat spatula and place them on a large plate.

Be careful - manta rays and tiers are very hot. Use special oven mitts and oven mitts to avoid getting burned.

We cut the khanum into several parts and serve on a common dish with sour cream, kefir, or the favorite in Uzbek cuisine, fried tomatoes and onions.

Enjoy your meal!

And below is a video recipe for khanum with meat filling.

Khanum in a pressure cooker recipe

Video recipe for khanum with meat and potatoes

From all the recipes presented, you will choose the most suitable one for yourself and prepare lunch for the whole family. In fact, I don't know a single person who doesn't like this excellent dish. Steamed meat rolls can perfectly complement a holiday table as the main dish. Khanum looks beautiful on the table, and most importantly, it’s very tasty!

The first two recipes can be safely eaten by Orthodox people during Lent. Cabbage and potato rolls will perfectly satisfy your hunger and at the same time will not allow you to leave the race. Feel free to add it to your Lenten menu.

My family is always for it when I ask: should I cook khanum? And guests constantly ask for the recipe for Uzbek rolls. Sometimes they are simply exhausting in the pleasant sense of the word. Now I can give a link to my site with recipes, where there are excellent recipes for my favorite khanum.

And you know, I’ll give you advice - if you have khanum left for another day, it’s better not to heat it in the microwave, but to fry it in a frying pan with a little oil. It turns out a very tasty dish with a crispy crust. Ummm!

Hello, dear readers! I think many people will like today's treat. Especially for those who do not have the gift of perseverance or are always in a hurry to get somewhere. A reliable recipe with a photo of khanum will convince you of the veracity of my words and will please not only those in a hurry. Because it fully meets the expectations of a modern person - food should be tasty, healthy and easy to prepare. With the frantic pace of our lives, most people do not have time to stand near the stove for a long time. And for those who also have seven shops in the house, the khanum recipe is a real find.

This really reminds me of one huge dumpling or manti. The only difference is that the meat and vegetables are wrapped in dough into a roll. You can stuff it with whatever you like. I personally limit myself to minced meat, carrots and onions. I don’t see any reason for you to make it with potatoes or even lean with vegetables.

At home, khanum can be baked in the oven, but I would recommend steaming it in a pressure cooker or multicooker. We're all busy - just look! And so I threw it into the steamer, installed the program and quickly went to the TV, so that nothing interesting would happen there without you. In short, stop talking. It's time to eat something. I leave the choice up to you on how to prepare grub. The main thing is to submit the idea! It's true? And I myself go to the kitchen range.

Khan Manti

2 cups of flour;
one egg;
a third of a glass of water;
2 tbsp. l. sunflower oil;
salt.

600 grams of mixed minced meat;
one carrot;
onion head;
a bunch of parsley;
vegetable oil;
ground black pepper;
salt.

Vegetable sauce:

2 tomatoes;
2 sweet fresh peppers or canned (lecho);
a bunch of green onions;
3 cloves of garlic;
vegetable oil;
salt;
Bay leaf;
peppercorns.

When you first look at the ingredients of the recipe, it may seem that the dish is too complicated.

And here he described it for us - everything is simple and fast!

Guys, get into the bottle. Now see for yourself, and I’ll start with the test. The main thing is to watch your hands in the photo, and don’t miss anything.

Dough for khanum

I measure out the flour and beat the egg into it.
I pour in water.
I add vegetable oil. I add a pinch of salt and knead for about five minutes. The dough should turn out elastic and does not stick to your hands. You can adjust the amount of ingredients, add flour or add water. Trust your intuition.

It is important that when you roll out the dough into a thin circle, thinner than dumplings, it does not begin to tear when you roll the meat filling into it. For me it turned out so thin and viscous that even the minced meat was visible in some places, but the culinary design did not burst at the seams! Why am I getting ahead of myself? We prepare the recipe step by step with photos, with proper arrangement.

So, this is how the ball turned out. I cover it with cling film. The dough needs to rest for half an hour after I kneaded its sides, and I’ll take care of the vegetables.

Meat and vegetable filling and dish formation

Vegetable lecho sauce

There is nothing unusual in the presentation of the dish. And why be original? Got it

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

In Russian you can hear different pronunciations of this dish: khanum, khanuma, khanym, hunan, hunon, khonim. Sometimes this dish is simply called lazy manti due to the similarity of the ingredients, but the difference is that the dough for khanum is rolled together with the minced meat and, after steaming, is cut into portioned pieces.

Minced meat with onions for khanum can be finely chopped with a knife, like some peoples do for manti, or maybe, like for dumplings, it can be chopped using a meat grinder or blender.

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

Khanum must be prepared for a couple. For cooking, you can use a double boiler or a multicooker with a double boiler function. If you don’t have both units in your kitchen, you can make an impromptu steamer using a colander and gauze. How to cook a steamed dish without a steamer can be found on the Internet. Let's return to the khanum recipe and cook.

Khanum recipe with photo

Cooking time - 40 minutes
Cuisine Eastern
Number of servings – 6

You will learn how to properly prepare delicious khanum with minced meat if you study our step-by-step and very simple recipe with photos. You already have a detailed photo report with instructions. All that remains is 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,
ground black pepper - 1 teaspoon,
carrots - 1 pc.,
potatoes - 1 pc.,
onions - 2 pcs.,
sour cream and green onions for serving.

Sift the 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 extra (fine), 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 kneaded well 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 and grate them.

Cut the onion into small pieces.
Salt and pepper the minced meat to taste. Stir. I added a little 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.

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

Place carrots in the next layer.
Also distribute the chopped onion over the filling.

Peel the raw potatoes and grate them. Place the grated potatoes over the filling.

Roll the dough into a log, enclosing the filling inside. Seal the edges well.

My steamer has several bowls. I greased the bottom of each bowl with vegetable oil so that the khanum with minced meat and potatoes could easily come 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 reservoir with water. Turn on the device. Place the bowls and steam the Khanum for about 30 minutes. Transfer the steamed roll to a plate, pour in 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 nourishing and tasty, especially if you cook it at home.

This dish is served with several types of sauces. The classic one is sour cream, but it can be sour cream with different additives (greens, white horseradish, etc.). In addition, sometimes Khanum is served with tomato sauce, which is more reminiscent of a cross between light adjika and tkemali.

Variants of 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 (jeera),

Khanum with meat and carrots:

1-2 carrots (passed through a meat grinder or grated),
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 grated),
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:

potatoes,
cabbage,
cauliflower,
eggplants,
zucchini,
onions,
pumpkin,
carrots,
turnips,
greens...

How to steam khanum in a slow cooker

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

It’s very convenient to knead the dough in a bread maker; you folded everything together and took out a ready-made bun of elastic dough! After kneading, it should “rest”, stand in the refrigerator for 30-40 minutes (to prevent the dough from becoming covered with a crusty crust, it should be wrapped in cling film, a bag, or covered well with a cup), and in the meantime you can start filling the khanum.

Recipe for khanum dough in a bread machine

Ingredients:

The dough for khanum is made in the same way as for dumplings, manti or homemade noodles from:

Flour - 2 cups,
eggs – 1 pc.,
water – 110 ml,
vegetable oil - 3 tablespoons (it is added for the elasticity of the dough),
salt - a little more than half a teaspoon

Cooking process:

The chilled dough for lazy manti is divided into parts and rolled out thinly; the thinner you manage to roll out the dough, the dough, the tastier the roll will be.
A thin layer of meat, meat-vegetable or vegetable filling is laid out on the rolled flatbread.
Next, the dough with filling is rolled up and the tails are pinched so that the khanum is juicy and all the juice remains in it.

As you can see, making a roll is much easier than manti, although it is prepared from the same products.

Khanum is steamed for 40-60 minutes depending on the filling.

For cooking, you can use a mantyshnitsa (manto cooker), a double boiler or a multicooker. The steaming pan is greased with oil (butter or vegetable) so that the roll does not stick to it when it is ready. The top of the roll is sprinkled with water. Khanum should be steamed when the water is already boiling.

How to cook khanum in a slow cooker

Boiling water is poured into the multicooker bowl, 5 ordinary glasses will be enough, the steaming tray is greased with oil, a roll with filling is laid out in it, and water is sprinkled on top. Cook the khanum in the “steaming” mode for 40-60 minutes.

If you don’t have a slow cooker or special equipment for steaming, you can use a regular saucepan with water with a sieve or metal colander in it. Cook with the lid closed.

The finished khanum roll is laid out on a dish, greased with butter on top and cut into pieces (rings).

Sauces you can serve with khanum:

sour cream sauce with garlic:

mix sour cream, salt, pepper, garlic, herbs

tomato sauce:

onions and carrots are sauteed and grated tomatoes are added to them and cooked for 5-7 minutes.

Khanum is cut, poured with sauce and sprinkled with herbs.

Instead of sauce for khanum, you can simply serve sour cream and herbs.

Enjoy your meal!

If you place whole peeled potato tubers in the multicooker bowl itself or in a saucepan, a raw roll cut into pieces on top, and fried carrots and onions on top with the addition of tomato paste or tomato juice, you will get delicious meat strudels with potatoes:

Before cooking, add water to the saucepan or bowl so that it covers the roll pieces. Cook for 40-50 minutes without stirring.

Once I saw in some group a recipe for “some kind of” Khanum :)) I looked at the composition of the ingredients. All the products are there, you don’t have to go anywhere! :) There is also a pressure cooker. The dough is actually kind of simple... Oh, I don’t usually like to knead the dough, I buy it.
I collected all the ingredients and started cooking.
First we had to knead the dough. After kneading, it will require some time to rest. During this time you will need to prepare the filling.
Well, so I started kneading the dough.
Usually, when kneading dough, the eggs go into the cup first.
I broke one egg.

And poured in 100 ml. boiled chilled water.

Then beat well with a fork until smooth.

Next, 2 tablespoons of vegetable oil went into the bowl.

Mix well again.
Then I add flour gradually. Stir until smooth. We will add as much flour as the dough will take.

Knead until the dough becomes stiff! We pack it in a bag and leave it to rest for about half an hour...

At this time, prepare the filling. Grate the carrots on a coarse grater and finely chop the onion. Lightly fry.

Ground meat! I really like minced meat. And homemade. I never buy store bought. In my opinion, it is terrible and spoils the taste of the dish. It’s better to buy meat and cook the minced meat yourself! But I’m sure what the ingredients are in it :) My recipe for homemade minced meat I prepare it whenever possible and freeze it. Always helps out when “guests are on the doorstep”! :)
Here you go. Minced meat is available (you can grate potatoes into it on a coarse grater for juiciness). Carrots and onions are ready! Let cool.
At this time, thinly roll out the rested dough.
At the beginning I wrote that the dough is simple :) And that I don’t like to knead what I buy :))
So, when I started rolling out this “bun”, I was amazed at how gently it rolled out, like butter... With gentle ease...:) Now I constantly knead it into dumplings and manti :))) I don’t buy dumplings in the store anymore :))
The dough is rolled out, the filling is almost cooled. I put on a pressure cooker with hot water (I usually boil a kettle quickly) and season it with bay leaves and allspice to taste. I salt the water.
Grease the cooking grate with a whisk with vegetable oil.