Lazy manti in a frying pan

Lazy manti in a frying pan

Ingredients

Wheat flour – 500 g

Chicken egg – 1 pc.

Minced meat – 700 g

Onions – 1 pc.

Pepper - to taste

• 240 kcal
• 45 min.
• 45 min.

Photo of the finished dish

Video recipe: Lazy manti in a frying pan

Step-by-step recipe with photos and videos

Prepare all the ingredients for making lazy manti in a frying pan and get started.

To begin, place the minced meat in a bowl. If you have a piece of meat, you need to wash it, cut it into medium pieces and pass it through a meat grinder with an attachment for medium grinding.

Finely chop the onion, mince it, add salt and pepper to taste, pour in 150 ml of water and stir well.

While the minced meat is infusing, let's start making the dough.

Pour water into a bowl, beat in the egg, stir with a whisk into a homogeneous mass.

Add a little flour and knead the batter with a whisk.

Add the remaining flour, salt, knead into a thick dough, you may need a little more or a little less flour, it depends on its moisture content.

Cover the dough with film and leave for 20 minutes at room temperature.

Dust your work surface with flour and turn out the dough.

Sprinkle a rolling pin with flour and roll out the dough into a narrow layer.

Place the minced meat on the dough.

Distribute the minced meat over the dough in an even layer.

Roll into a roll and cut into portion rolls approximately 3.5-4 centimeters wide.

Grease a frying pan with vegetable oil, lay out the preparations, pour in hot boiling water, approximately 250-300 ml, cover with a lid and cook the lazy manti in a frying pan over moderate heat for about 20-25 minutes.

Savory, appetizing, lazy manti are ready.

This dish is served with sour cream, but I make sour cream sauce with dill and garlic.

Essential additions to the recipe

• Which minced meat to use for this dish is up to you to decide, I like to make them with minced chicken, I think they turn out juicier, but take more onion, it will give a pleasant smell and juiciness.

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Khanum - lazy manti

Cooking: 50 minutes

Khanum or orama is the name given to the lazy manti that we are about to prepare. They are quick to prepare and delicious to eat. The recipe is called lazy because it is not made into piecemeal products, but into rolls, which, like manti, are steamed.

Either potatoes or pumpkin are added to the meat filling. Having tried it with potatoes, my family came to the conclusion that the manti turned out to be slightly raw, they liked the version with pumpkin more, this kind of khanum comes out much more aromatic, but I like it with potatoes, here the taste is given by the cumin seasoning. In general, there is no friend to taste and color, as they say.

Ingredients

for test

for the inside

How to cook

Mix the egg with water, salt and vegetable oil in a bowl.

Sift the flour onto the countertop. We make a deepening. Adding the egg evenly into the well, knead the dough so that it does not stick to your hands.

Cover the dough with a bowl or napkin and let it rest for 30 minutes.

Wash and peel potatoes, garlic, onions.

Grate the potatoes, onions and garlic and add them to the bowl with the minced meat. Add cumin (cumin) to the meat, add salt and mix well.

Divide the rested dough into 4 parts.

Sprinkle flour on the countertop and roll out the dough thinly. Spread a quarter of the inside in a thin layer.

Roll the roll tightly and pinch the edges.

Place the rolls on a tray greased with vegetable or butter. I steam khanum in a slow cooker in 2 batches.

Pour 2 liters of water into the multicooker bowl. Select the “Soup/boiling” or “Steaming” mode and cook from the moment of boiling for 35 minutes.

Our tasty lazy manti are ready. Serve with tomato or sour cream and garlic sauce.

Lazy manti - 5 quick and easy recipes Khanum

We all know a dish of oriental cuisine - khanum. His production development is a steamed roll. Each time this roll endures all possible configurations. And now khanum differs not only in its ingredients, that is, in its interior, but also in its manufacturing technology.

Khanum in the oven with chicken and potatoes

Interior:

• Potatoes 600 gr
• Chicken fillet 600 gr
• Onion 400 gr
• Carrots 2 pcs.
• Bell pepper 1 pc.
• Oil 150 ml.
• Oil 150 ml.
• Greenery
• Salt, dried basil, cumin

The interior of this recipe differs from all types of interior of steamed khanum. Before it can be used, it must be in finished form. Because the dough is unleavened, not yeast, khanum should not be baked in the oven for long. And with all this, it is important not to dry out the dough.

Cut carrots, onions, peppers, chicken fillet, potatoes into cubes.

Heat oil in a saucepan.

Add potatoes, onions, meat, carrots to it and fry until half cooked. It will take approximately 10 minutes.

Add salt and spices.

At the end, add bell pepper and herbs.

Stir and let cool.

For the test:

• Warm water – 1 tbsp.
• Onion – 1 pc.
• Salt – 1 tsp.
• Salt and spices (dark pepper) - to taste
• Vegetable oil – 2 tbsp. l
• Butter – 50 g
• Flour – 1 kg

Let's prepare the dough; to do this, pour warm water into a bowl and add salt. Stir until the salt dissolves.

Sift the flour here and knead into a thick, elastic dough. Place it in the bag for 30 minutes.

Divide the dough into two parts.

Roll out one part into a narrow circle of 1-2 mm.

Brush with melted butter.

Place the filling and spread it moderately over the entire size.

Roll the roll, pinch the edges.

Grease a baking sheet with butter. Carefully place the roll on it.

Mix the yolk with 2 teaspoons of milk and brush the roll.

Sprinkle with sesame seeds and herbs.

Bake in the oven at 180 degrees until golden brown.

Khanum traditional

The traditional khanum recipe calls for a meatless, meatless dish. They started adding meat later.

Dough:

• Flour 400 gr
• Water 200 ml.
• Salt 1 tsp.

So, knead the dough as usual, using water. Let it sit for 30 minutes.

Interior:

• Potatoes 200 gr
• Onion 100 gr
• Spices: cumin, coriander, paprika, ground red pepper to taste
• Oil 50 ml.

Cut the potatoes into narrow strips and the onion into half rings.

Stir the onions with the potatoes, add salt and spices.

Roll out the dough thinly and distribute the filling sparingly.

Cook it either in a steamed slow cooker or in a double boiler.

Grease the mold on which you will place the khanum with butter.

Khanum is cooked for 30 minutes.

Khanum from lavash

Compound:

• Lavash - 1
• Minced meat 500 gr.
• Large potatoes 2 pcs.
• Large onion 1 pc.

Cut the onion and potatoes into cubes. The cubes should not be large, 4 by 4 mm.

Transfer the vegetables to a deep bowl. Send the minced meat here.

Add salt to taste. Add salt to taste (about half a tablespoon), pepper, and add about a teaspoon of cumin spices. Stir all this with your hand. Everything needs to be mixed until smooth. So that the minced meat contains potatoes and onions in moderation.

We will cook in a slow cooker, using the “steam” program.

Unwrap the lavsh and brush with olive oil, or you can use sunflower oil.

Spread the filling sparingly.

Roll the roll tightly.

Make a snail and place it in a baking dish for steaming.

Pour water into the multicooker pan and place the mold with khanum. The bottom of the mold does not have to touch the water. Close the lid. Install the required program. Cook for 35 minutes.

You can also cook khanum in a double boiler or in a mantyshnitsa. And if there is none of the above, then you can pour water into the pan, place a colander with a roll on top, and cover with a lid.

Khanum with cabbage

The dough can be used in its entirety. We take ingredients for the inside in any quantity. You can just take lavash.

Chop the cabbage and grate the carrots.

Cut the onion into half rings or cubes.

Fry the vegetables in hot vegetable oil in a frying pan. At the end, add salt and pepper.

Place all the filling on thin dough or greased lavash or a sheet of dough.

Form a roll and steam for 35 minutes. Serve with sour cream or tomato sauce.

Khanum fried in a frying pan

This is an extraordinary recipe for those who want to experience something new.

Dough for 2 servings:

• Water - 110 ml.
• Flour - 480 gr
• Salt
• Sunflower or olive oil - 33 ml.
• Egg - 1 pc.

Knead into a thick, elastic dough by mixing all the ingredients. Let sit for 35 minutes, covered with a towel.

Minced meat for 2 servings:

• Minced beef - 1 kg.
• Large onion - 230 gr.
• Greenery
• Salt, spices
• Lard - 57 gr.

Using a blender, chop the onion, smoked lard, and herbs.

Mix the minced meat with the ingredients crushed in a blender.

You can add boiled potatoes, cut into cubes, to the minced meat.

• Water - 320 ml.
• Tomato - 2 tbsp. l.;
• Salt, spices

Roll out half of the dough very thin.

Place the filling on the rolled out layer.

Form into a tight roll.

Fry the khanum on both sides in previously heated oil.

Sprinkle it with herbs and pour tomato sauce.

Simmer with the lid closed over low heat for 20 minutes.

Lazy manta rays

In Uzbekistan, such manta rays are called “Khanum”.
It’s difficult to call them lazy because they require effort to make. The advantage is that sculpting takes even less time. This dish is prepared by steaming. To do this, use a manty dish, a double boiler or a multicooker. The dough for lazy manti is kneaded unleavened, like dumplings.
To satisfyly feed 5-6 people, it is enough to knead the dough from 500 - 600 grams. flour. For the dough you need:

1. Premium flour - 500-600 gr.
2. Water - 1 glass.
3. Egg - 1 pc.
4. Salt - 1 tsp.

Dissolve salt in water. Sift the flour through a sieve onto the table in a heap. Make a depression in the center of the slide. Pour in salted water and break the egg. Using your finger, stir the liquid and mix evenly into the flour. When the mass begins to stick to your hand, knead, grabbing more flour. If the dough is very stiff, add a little water. Kneading should continue for at least 10 minutes until a homogeneous dough appears. In the 2nd kneading method, water is first poured into a deep bowl, combined with an egg and flour is added in parts until a stiff dough is obtained, which is finished on the table. This is exactly how I mix the dough. If there are no eggs, I knead the dough a little longer and use the most dense mixture. Then I put it aside and work on the inside.

I prepare the filling from the following products:

1. Minced meat (fatty) - 500 gr.
2. Onion - 3 pcs.
3. Potatoes - 1 pc.
4. Pumpkin - 100 gr.
5. Carrots - 1 pc.
6. Salt, ground black pepper - a pinch.

I cut the onion, pumpkin and potatoes into small cubes, pass the carrots through a coarse grater, and mix the vegetables with minced meat, salt and pepper.
I mix thoroughly, distributing the vegetables sparingly over the minced meat. About minced meat, I can only say that beef, pork, and lamb are suitable. It's better to combine pork with beef. I only use ground beef. Having put the minced meat under the lid, I work it through (I knead the dough again, divide it in half and roll it into two balls. Again I remove it for 5 minutes.
At this time, I put the lower part (pan) of the mantyshnitsa on the stove, filling it to the middle with water. I cover it with a lid and set the heat to medium. Later I roll one ball into a thin wide pancake about 2 mm wide.

I lubricate the surface with vegetable oil and distribute half of the inside sparingly over the layer.
I roll it into a roll, pinch the ends and place the resulting sausage on a greased sheet of mantyshnitsa. I do the same with the second ball. And I send both sheets to a pan of bubbling water.

I set the stove flame to high under the pan, close the lid tightly and cook the khanum for 30 minutes.
While the dish is preparing, I make the sauce. These foods are mixed with: sour cream, garlic and spicy tomato sauces. And I always have diluted vinegar on my table.

I place the finished rolls on a large plate, divide them into parts, and sprinkle with herbs and pepper.
I have presented for you a step-by-step recipe with a photo, from which you learned how to cook Khanum.

Given the wealth of household appliances, virtually every home has a multicooker or double boiler. I'll tell you how to cook lazy manti in a double boiler.

Lazy manti in a slow cooker

The composition and development of the dough batch do not differ from the previous recipe.
You also knead it twice, leave it on the table under a lid or in a bag for 10-15 minutes. Then, dividing for convenience, roll out both koloboks one by one into round layers 1-2 mm wide. Only for making it in a slow cooker (steamer), grate the vegetables on a large grater or chop them into narrow strips.
The onion should be cut as finely as possible. On the rolled out layer, first place minced meat seasoned with salt and pepper, grated carrots on top and place a layer of grated potatoes on top.

Roll it into a roll and place it on the greased grate of a multicooker (steamer). Almost all steamers, like multicookers, have one grate for steaming. If you have a specific unit like this, then do not rush to immediately roll up the second roll.

After finishing forming one khanum, pour 1.5 cups of boiling water into the bowl of the device.
Place the grill in the required space, close the lid and set the timer according to the instructions for the device. If there is no automatic time setting, then remember that manti takes half an hour to prepare! Khanum does not differ in cooking time from ordinary manti. When you hear the timer beep, remove the sheet and carefully turn it over onto a flat plate. Or cover the grill with a dish and turn it over. Lazy manti of this size, regardless of the container in which they are prepared, are usually laid out that way. A spatula is not used.

Serve hot, set completely in a dish on the table and divide into parts during the meal, or divide ahead of time and place on plates. Serve tomato or sour cream with garlic as a sauce.

Lazy manti in a frying pan

Lazy manti are often cooked in a frying pan on a bed of vegetables.
Shaped like this. The dough layer is divided into strips about 12 cm wide. One half of each strip is filled with minced meat mixed with onions, seasoned with pepper and salt. Cover with the second half, seemingly folding the sheet in half and rolling it into a spiral. It looks like a khanum in cross-section. Previously, lightly fry the vegetables in a frying pan in vegetable oil. A frozen assortment from the store will do.

Then they place the products on the vegetables and pour boiling water, half covering the manti.

Increase the heat to medium, cover the dish with a lid and cook for 25-30 minutes until the water evaporates.

That's the whole recipe for making lazy manti in a frying pan on a vegetable bed.

For now, I suggest watching a short video on how to cook lazy manti in the oven. I tried it and therefore I would like to give one piece of advice - pour more sour cream into the gravy than tomato. Be sure to dilute the gravy with water. Season with spices. And cook in a baking dish with a lid for 30 minutes.