Choose wonderful proven khanum recipes on the website resource. Try variations with mushrooms, minced meat from different types of meat, fragrant herbs, potatoes and other vegetables. Add a unique taste with fragrant spices and seasonings. The abundance of cooking options for this roll will please the whole family more than once.

Khanum is a large Uzbek steamed roll with a variety of fillings. The dough for it is the same as for dumplings or manti. In fact, this is a huge juicy manta. And the variety of content has no boundaries at all. Meat - minced or minced, with or without fat, vegetables - whatever your heart desires, herbs and spices - as you please! There are a great number of variations, and in each case an incomparable meal is obtained.

The five most commonly used ingredients in khanum recipes are:

Interesting recipe:
1. Sift flour into a bowl for dough.
2. Dissolve salt in water, add vegetable oil. Pour the water-oil mixture into the flour. Crack an egg.
3. Knead a dense elastic dough. Cover with cloth or foil. Let "rest" for 20 minutes.
4. Add chopped onion to minced meat.
5. Finely chop potatoes and carrots or pumpkin (according to personal preference).
6. Mix vegetables with minced meat and onions.
7. Salt, pepper. Do not forget to season with zira - a spice with a wonderful aroma!
8. Roll out the dough thinly. Lubricate its surface with oil.
9. Lay out the filling mass. Distribute evenly over dough.
10. Roll up a roll. Pinch the edges carefully.
11. Steam for 40 to 50 minutes.
12. Lubricate the finished khanum with butter.
13. Serve with sour cream or tomato sauce.

The five most nutritious khanum recipes:

Helpful Hints:
. If you add a little salt to the water, then the formation of steam will be more intense, the khanum will cook faster.
. The roll can be stuffed with other vegetables: zucchini, eggplant, tomatoes. It turns out amazingly tasty food with the addition of mushrooms.

How to cook khanum at home: features and recipes

In any market in the East, 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.

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.

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.

Bon appetit!

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.

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.

Khanum. Very tasty and hearty meal!

flour - 2st

2 tbsp vegetable oil -

Khanum is a wonderful and very hearty traditional dish from traditional Uzbek cuisine. It is prepared, as a rule, from two main fillings, one of which should be lighter, and the other should be satisfying. So, for example, one filling can be prepared from cabbage and chicken, and the second from potatoes and meat. So, all the most important thing about the Uzbek khanum: a recipe with a photo and detailed explanations.

Uzbek khanum: recipe with photo

Preparing steam khanum is not difficult at all, but at the same time, not quickly, but to taste this traditional dish resembles dumplings or lazy manti. To cook khanum for a couple, you can use a regular double boiler, pressure cooker or slow cooker.

To prepare the dough for khanum, you will need a set of the following components:

• Water - 110 ml;
• Large chicken egg - 1 pc;
• Wheat flour of the highest quality - 420 g;
• Odorless vegetable oil - 2 tablespoons;
• Sour milk or kefir - 185 ml;
• Salt - 1 teaspoon.

Recipe: Uzbek khanum with meat

In addition, you will need a set of the following components for preparing meat filling for khanum recipe with a photo:

• Garlic teeth - 5 pcs;
• Beef pulp or prepared minced meat - 420 g;
• Salt - 1 pinch;
• Boiled potato tubers - 2 pcs;
• Ground paprika - 3 teaspoons;
• Fresh garden greens - 1 bunch of medium size;
• Peeled large onion - 1 pc.

Chicken filling for steam khanum

To prepare chicken filling for steam khanum, you will also need a certain set of components:

• Chicken breast, fillet - 2 pcs;
• Table salt - to taste;
• White young cabbage - 320 g;
• Seasoning special for chicken - at your discretion;
• Vegetable oil - 2 tbsp. spoons;
• Fresh garden greens - 1 small bunch;
• Large onion - 1 pc.

Sauce for khanum: recipe

We will need the following components:

• Chopped paprika - at your discretion;
• Fresh spicy garden greens are dill and parsley;
• Peeled garlic cloves - 3-4 pcs;
• Sour cream - 300 g.

How to cook dough for khanum?

• First, for the steam khanum, you need to prepare the dough, and for this, using a whisk with one pinch of table salt, you need to beat one chicken egg. After that, sour milk or kefir should be added to the egg mixture, add deodorized vegetable oil in the required amount, mix everything very carefully. Add well-sifted wheat flour to the egg mixture, stir again very gently with a whisk so that in the end the mass is obtained without a single lump.

• Sift the flour on the table, then make a recess in the center and add one egg there. Wheat flour should be added gradually, while constantly mixing the dough with a whisk.

• The dough now needs to be kneaded, while adding small portions of flour from the table. The dough must be gradually tucked from all sides in such a way that something similar to an envelope is obtained.

• In the end, the dough should turn out to be very elastic, soft and not sticky to the table. Transfer the dough that turned out to a bowl, cover it with additional cling film, then leave it on the kitchen table for at least one hour.

• While the dough is standing, you can also prepare the filling for the steam khanum. You can start with a light cabbage and chicken filling for khanum. Chop the cabbage very thinly, then cut it across so that very small pieces are obtained, only in this case the filling will turn out to be softer and more tender.

• Shredded cabbage should be poured with cold salted water, boiled for two minutes, bringing to a boil over medium heat. Cooked cabbage must be cooled, and for this it must first be thrown into a colander.
• Grind the chicken fillet with a blender, then additionally pass it through a meat grinder.

• Chop the peeled onion very finely, then fry it in sunflower oil until light golden brown, and then chop the garden greens. Add chopped greens, stewed cabbage, a small amount of seasonings, salt, fried onions to the chicken.

• Mix the whole stuffing well, chop the beef quite finely into minced meat, finely chop the onion, you can in a blender, grate the potatoes on the largest grater, chop the greens and garlic cloves.
  Add ground paprika and all other ingredients to the meat filling.

• Now the turn has come to the test, which should be divided into two identical parts. Roll out one part of the dough very thinly, and when rolling out, it is necessary to shape it.

• Put the meat filling into the dough, after which it is necessary to level it with a spatula. Roll the future steam khanum very carefully together with the filling of meat and potatoes into a roll, in the same way it is necessary to do with another piece of dough, rolling it out, evenly distributing the filling on it, rolling it in the same way as the first one into a roll.

• The walls and grate of the steamer should be lubricated with vegetable oil, and put khanum on the grate of this device.

• Dissolve table salt in water, grease the roll with a brush so that the surface of the steam khanum does not dry out. Cook steam khanum for about forty minutes, and at this time you can do the preparation of sauce for it. For this purpose, in one small but deep container, mix freshly ground paprika, finely chopped garlic, chopped herbs, sour cream, then salt to taste.

Sauce for khanum: recipe with photo

Put sour cream in a bowl. Add salt and pepper and mix well to dissolve the salt and pepper. We clean the garlic 3-4 cloves and squeeze the garlic into sour cream and mix thoroughly. Finely chop the parsley sprigs and send the dill to the sauce. Who loves, then add paprika. Stir and the sauce is ready!

It is advisable to serve a large amount of spicy fresh herbs in addition to khanum, if not, you can replace it with fried onions.

Ready Uzbek khanum should preferably be served hot along with spicy sour cream sauce.

So we examined two types of Uzbek khanum (with chicken and minced meat), we hope you liked the proposed recipes with photos. Enjoy your meal!

1. I sift into a large convenient bowl to knead the dough. I make a small indentation in the center of the hill.

2. I break and pour milk into the resulting hole. I also add a small pinch of salt.

3. I knead a very dense and elastic dough. This takes about 10 minutes. It should be free to lag behind the hands. Now I put it in a bag so that it does not wind up while I make the filling. Others you will find in a separate section.

4. I will cook with minced meat, which I will make myself. To do this, I take pork and beef in equal conditions, cut them into small pieces and scroll through a meat grinder.

You can buy minced meat ready in a store or on the market, but I treat it with distrust. I do homemade meat with high quality, washing the meat and cutting off all the veins, fat, skin, and so on. Do you buy minced meat or cook?

Now I cut it very finely, I cut the potatoes into small cubes.

I crush the garlic with a special garlic crusher.

5. Add chopped onion, potatoes, crushed garlic, as well as salt and pepper to taste to the minced meat. Thoroughly mix the filling so that everything is evenly distributed.

6. Now I'm starting to prepare the fill. To do this, pour sour cream into a convenient dish. I will add hops-suneli seasoning to it, with which you should not overdo it. I add some water and mix well.

7. I return to the test. I knead it a little with my hands and roll it into a large square layer, about 0.5 cm thick.

8. I melt the butter and grease the dough with it with a silicone brush or a regular one, depending on what you have at hand.

Now I spread the filling in an even layer on the dough. I use an ordinary tablespoon for this, which I level with.

I twist the dough with the filling into a tight roll. I smear the edges with water to make it easier to fasten them. I wrap them up pretty well.

9. Finely chop the remaining, and rub the carrots on a coarse grater.

I take a saucepan with thick edges or a large frying pan and pour it into it. I'm cooking in a skillet.

I spread the grated carrots and, a little salt and mix them.

10. I take a sharp knife and grease it with water. I cut the roll into equal parts.

11. I spread the pieces on top of the onion pillow and pour the sauce on top. I cook under a closed lid for 20-25 minutes. The same effect can be obtained by preparing a roll in a double boiler, here you can make it without carrots.

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 minced beef and pork 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 elapsed, 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

Cooking time: 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

Cooking time: 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. Bon appetit!