Khanum

The Central Asian dish khanum is a fairly common recipe, a version of “lazy” manti or dumplings: dough, minced meat, roll, steaming.

If you are too lazy to bother with making dumplings or manti, prepare khanum. Khanum is easy to make, and this tasty dish can also be served on a festive table.

Khanum is a roll of unleavened dough (like for manti or dumplings), steamed and then cut into pieces. The interior is meat, with the addition of vegetables from time to time. According to this recipe, khanum is prepared with minced meat and cabbage.

Khanum is prepared with various entrails - with potatoes, with meat, with pumpkin, etc. We offer you a recipe for steamed meatloaf.

I probably don’t understand people who don’t like dumplings and manti. So, you can imagine that khanum is a “big manta ray”. Surely, it’s unnecessary to say how delicious it is. This fascinating dish is made with a variety of entrails. I will cook khanum with meat and potatoes.

A savory steamed vegetable roll made from dumpling dough. It prepares very quickly. Khanum with vegetables is suitable for vegetable lovers. The dish is not nutritious, so those who watch their own figure will be satisfied.

This dish was prepared the way my husband cooked it – the taste and recipe of his youth. Very tasty and satisfying, and the main thing in the khanum recipe is its simplicity.

Khanum is one of the most revered dishes in Uzbekistan. The type of production is very similar to manti, but is prepared in the form of a roll.

From dumpling dough with entrails you can create a delicious and wonderful Uzbek dish called khanum, the recipe for which is quite simple. Manti and khanum are similar in composition; The khanum recipe, however, does not require any modeling - the dough with entrails is simply rolled up. You can prepare vegetable or meat khanum - the recipe given here includes the classic meat filling with the addition of lard to make the dish juicier.

And although this dish, like dumplings with manti, is also prepared from dough, meat or vegetables, it requires comparatively less effort from the cook. The “trick” is that you don’t need to make separate lumps of minced meat, you just need to roll up a roll with juicy insides. That's all khanum, the dough recipe and entrails can be used at your discretion. Common options: khanum with potatoes, khanum with minced meat and vegetables, khanum with potatoes and minced meat in any combination, etc.

Traditional khanum is prepared from unleavened dough, thinly and painstakingly rolled out. The dough can be kneaded with water or milk, or you can use brewing technology. This will ensure high-quality steaming of the inner layers of the roll, the dough is saturated with the juices of the inside, and as a result, a very tender and pleasant-tasting khanum dish . Our website has various options for making khanum with step-by-step recipes . This will help novice housewives to amuse their loved ones with an unusual khanum dish. Photos of the finished product are also included in our recipes.

It is worth taking into account the proper khanum recipes with photos . Among them you will find the more popular minced meat options: meat with onions and carrots; meat with potatoes, onions, carrots; assorted vegetables. The prepared roll is placed on the tray of a steamer, or a special “dish pan”. To make small-sized khanum, you can use a slow cooker. It is necessary to keep the roll steamed for about 30 - 40 minutes, depending on the minced meat, the density of the roll, and its size. The finished khanum is laid out on a flat plate; it is better to grease it with any fat on top, maybe butter. Already on the table, the roll is cut crosswise into portions, and a small bowl with vinegar, tomato or other, your favorite sauce is usually placed next to it.

And a few more comments and useful tips on how to prepare khanum :

– do not try to roll very thick rolls; here you need to take into account the height of the steamer tray. It is necessary to leave some free space between the khanum and the lid, because the steam needs to circulate here and there,

– if you add a spoonful of salt to the steamer water, the steaming will be more intense, and in this case the khanum will cook faster and better,

– other vegetables are also suitable minced meat with khanum An interesting option with the addition of mushrooms;

– try to give the finished dough the opportunity to rest a little, “ripen” before rolling out, filling with entrails and rolling;

– the surface of the roll must be greased with fat or oil, so that at the end there are no problems with removing the khanum from the steamer.

Khanum - a dish of Uzbek cuisine

Now we would like to tell you about a delicious oriental dish, easy to prepare, and at the same time very tasty and satisfying. It has a huge number of titles - khanum, khanum, khanum, hunan, hunon, but the essence is the same.

Khanum are rolls with entrails made from the finest steamed unleavened dough. Options for the interior can be limited only by the owner’s imagination. You can cook not only meat khanum, but also vegetarian one. In this case, you need to replace the meat with chopped vegetables; eggplant, peppers, pumpkin, carrots, potatoes are suitable...

There is an interesting legend about the origin of khanum. Like one oriental lady greeted his wife after a long absence, wanting to quickly please him in everything: feed him, give him something to drink and “put him to bed.” Therefore, she prepared one large dumpling with meat, and for satiety, she added potatoes, seasoned it with spices and served it to her beloved husband, along with a charming grin. It turned out simply, quickly and without any special troubles; the husband was very pleased with the resourcefulness of his own wife, whose name, as legend says, was Khanum, hence the name of this delicious dish.

Varieties of khanum

In eastern markets, this dish is now not inferior in popularity to pilaf, shurpa, lagman and manta rays. Eastern housewives prepare khanum with different entrails and dressings, putting part of their own soul into this dish, because, as connoisseurs say, each housewife comes out with her own unique taste.

Khanum - traditional recipe

I will try to outline the traditional recipe for making khanum step by step. So, we will need the following set of goods.

For the test:

wheat flour 300-500 gr
1/3 cup water
2-3 tablespoons vegetable oil
salt to taste

For the inside:

300-500 grams of meat, it doesn’t matter what kind, the degree of grinding doesn’t matter either. Suitable meat is minced in a meat grinder or blender, or chopped by hand.
onions (2 medium heads)
potatoes (a couple of medium tubers)

For frying:

large onion
2 tomatoes (can be replaced with tomato paste)
garlic, greens

Manufacturing

Take the flour, sift it through a sieve or a special glass sieve onto a work surface, add a little salt, water and a couple of tablespoons of vegetable oil for elasticity. Knead ordinary unleavened dough, like for dumplings or dumplings, transfer to a plate, cover with cling film and put in the refrigerator to “rest.” An egg is usually not added to the dough for traditional Uzbek khanum.

While the dough is cooling, prepare the filling. Finely chop the onion, mix with minced meat and add potatoes, chopped into strips. The potato straws must be small so that the time of making the potatoes coincides with the time of making the meat and onions. Since potato straws are very brittle, mix the ingredients for the inside very carefully with a spoon so that the potatoes do not crumble. Salt and pepper to taste, you can add fragrant oriental spices.

As mentioned earlier, steamed khanum is prepared. The dishes are not important, the main thing is compliance with the manufacturing technology. If you don’t have a double boiler, you can replace it with an ordinary colander or a sieve placed over a pan of bubbling water. You can also prepare the dish in a multicooker using the “steamer” mode, placing the khanum in a grid for steaming dishes and adding a glass of water, cook for 60 minutes (as we did the khanum in a multicooker).

So, we have prepared the dishes for making khanum, add a little salt, peppercorns and bay leaves to the water for flavor. Take the dough out of the refrigerator and roll it out thinly on a work surface that can be lightly sprinkled with flour. Again we turn on the hostess’s imagination.

The dough can be rolled out into two huge and thin flat cakes, add filling and roll into rolls. You can cut several rectangles from one layer of dough, fill them with prepared entrails and secure the edges, then twist the resulting tubes into typical spirals. The shapes of khanum are quite diverse: spirals, envelopes, triangles and almost everything else, the main thing is the main idea - the inside of the dough. It is also allowed to cut a large khanum, rolled into a roll, just before production.

We place our masterpiece (or masterpieces) in a pre-prepared bowl and cook for 40-50 minutes. If you cook in a colander, be sure to cover it with a lid.

While the rolls are being prepared, let's build a dressing station. Fry finely chopped onion, chopped tomatoes, simmer until thickened for about 10 minutes, then add salt and pepper, add garlic and herbs a few minutes before readiness. As a dressing, you can also use any traditional sauce, for example, garlic, which is prepared by mixing the following ingredients: sour cream, herbs, garlic, spices, salt; All ingredients are added based on culinary wishes and painstakingly crushed with a blender.

Very carefully, so as not to destroy the delicate dough, we place our rolls or spirals on a dish, grease with butter and generously season with frying. If you have prepared khanum in the form of a huge roll, you need to cut it into portions before serving.

In Uzbekistan, it is customary to sprinkle khanum with onions. To do this, you need to cut the onion into thin rings and marinate it in advance, seasoning it with a spoonful of vinegar or lemon juice, adding a pinch of salt and sugar. The longer the onion is pickled, the less bitterness remains in it, it acquires a sweetish special taste, pleasantly complementing the khanum.

We invite our family. We eat khanum with our hands, it’s much tastier. I have no doubt that everything worked out for you. Prepare, try and don’t be afraid of “savory” tests.

Bon appetit for you and your loved ones!

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Khanum 2 recipes

We suggest you now prepare a regular Uzbek dish: khanum or steamed minced meat roll.
Hanuma, hanon, hunan, hunon, lazy manti - all these are the names of the first and the same steamed minced meat roll. Despite the unusual name, khanum is prepared very quickly; it is not for nothing that this dish is called frisky or lazy manti, because in fact, the ingredients in the recipe are the same. It’s just that creating a khanum is much easier.

Everyone loves tasty, juicy manti, but making them takes so much time! Personally, I make manti from time to time on weekends or on vacation, although I would really like to amuse my family with this dish more often. This would probably happen all the time, but fortunately I came across a fascinating recipe that suggested making khanum with minced meat and potatoes or, in other words, lazy manti.

Khanum recipe with photo

The recipe immediately intrigued me, because the description said that these taste like real manti. Well, on the outside the similarity was obvious! But the manufacturing process is much simpler and takes two or even three times less time. Now I can pamper my family and cook manti, albeit lazy ones, even after work.

how to cook lazy manti with potatoes and meat

500 g flour,
1 testicle,
0.5 cups of cool water,
3 tbsp. spoons of vegetable oil,
1 incomplete teaspoon of salt.

500 g ground beef or lamb,
3 pcs. potatoes,
2 pcs. onions,
salt,
pepper.

100 g butter

Khanum with minced meat

Just like for manti, unleavened dough is kneaded, then it is rolled out into one large layer.
Agree, this is much faster than creating a huge number of small cakes. The inside is laid out in an even layer and everything is rolled up into a roll.
Khanum can be not only meat. The filling can be prepared not only with meat, you can use minced meat, potatoes, pumpkin, cabbage, fish, cottage cheese, dried fruits. Just like manti, khanum must be steamed; for these purposes, you can use a double boiler, pressure cooker or multicooker.

Ingredients:

Meat (pulp) – 1 kg.
Onions (minced) – 3 pcs.
Garlic – 5 cloves.
Testicle – 2 pcs.
Salt - to taste.
Black pepper (or a mixture of peppers) - to taste.
Onions (for the inside) – 6 pcs. (approximately 600 gr.)
Greens (I used parsley) – 1 bunch.

Ketchup (I used homemade)
Greenery,
Garlic – 3 cloves,
Sour cream.

Manufacturing process:

Let's start preparing khanum by kneading the dough, because it will still need time for the gluten to swell. Now I made the dough by hand. It can also be kneaded using a bread machine, but in this case, for khanum, as well as for dumplings or manti, after kneading the dough into it, you still need to manually mix in a little flour so that it becomes stiffer and does not spread.

Sift a heap of flour onto the table, make a large depression in the middle with a spoon, beat in an egg, add salt, pour in water and begin to knead the dough evenly with a spoon.

When all the water has combined with the flour, we begin to knead the dough with our hands, gradually adding flour. Knead until you get a stiff and elastic dough. The khanum dough is ready - cover it with a napkin and let it rest a little.

At this time we will start making minced meat. We carefully wash the meat, separate it from the films and veins, cut it into pieces and grind it through a meat grinder with some onion and garlic, or finely chop all the ingredients with a knife. My meat had layers of fat, so I don’t add lard to the minced meat. If your meat is not fatty, add layers or crushed frozen butter to the minced meat. Add eggs, salt, pepper to the purchased minced meat and mix thoroughly.

Cut the remaining onion into half rings or cubes, chop the greens finely, add to the minced meat for the roll and mix well again.

Prepare a steamer, pressure cooker or multicooker for making khanum, so that later you can immediately place the meat rosettes on pallets.

Cut a piece from the dough and roll it into a narrow oval layer with a rolling pin. The thickness of the dough must be no more than 3 mm.

Place the prepared minced meat on the dough and level it with your hand or with a fork. It is necessary to add about 2-3 cm to the edge of the minced meat that is far from you, in order to seal the roll later.

When the minced meat has been distributed, we begin to tightly twist the roll along the wide side. In fact, the process could be paused at this point, put the roll in a double boiler and steam until done.

But I went further and was going to make roses out of it.

Cut the roll with minced meat into pieces 3-4 cm wide and immediately place it on steamer trays. You should not pack the roses too tightly, because they will expand slightly during cooking.

Now, to prepare lazy manti, I used an electronic steamer with plastic trays. They do not need to be lubricated to make roses. When all the rolls are stacked, set the time (35-40 minutes) and press start.

At this time, prepare the sauce for serving khanum. Squeeze the garlic into ketchup (homemade or store-bought) through a press and add finely chopped parsley or cilantro. Mix everything well and the sauce is ready.

When the steamer notifies you that the roses are ready, carefully open the lid and place our rolls on plates. Khanum in this execution comes out juicier and prettier in appearance than cutting the steamed roll completely.

I served delicious lazy manti with sour cream and delicious tomato sauce. It turned out very tasty, wonderful, satisfying and the main thing was quite quick.

We thank Svetlana Burova for the recipe and step-by-step photos of making the Uzbek dish khanum.

Cook with pleasure for your loved ones, along with good recipes!