Khanum is a dish of oriental cuisine, it is prepared by all eastern peoples, perhaps it is called differently for everyone. An excellent alternative to mantas, if you don’t have time and extra hands to roll out and sculpt for a long time... The filling for khanum can be very different, it all depends on your imagination - potatoes with carrots, meat with potatoes, pumpkin with or without meat... Khanum is always served with sauces - based on sour milk or tomato.

Ingredients for khanum with pumpkin

Knead unleavened dough from flour, water, eggs and salt. Add flour gradually; depending on the gluten, you may need a little less or a little more.

Knead the dough until smooth, cover with a towel and let stand for 15 minutes.

For the filling, cut the pumpkin into small cubes. I don’t recommend grating it; you want the texture of the filling to be crumbly and not stick together into one mass.

Cut the onion into thin half rings. Lightly fry in 2 tablespoons of vegetable oil. Don’t even fry, but let the onion release its flavor into the oil; it should remain white.

Add the chopped pumpkin to the pan and mix well until the ingredients are completely combined. Season well with salt, pepper and sugar. The taste of the filling should be balanced, salt in moderation and sweetness should also be felt. There is no need to bring the pumpkin to readiness.

Roll out the dough into a very thin layer. Grease with vegetable oil and place the pumpkin over the entire surface, slightly retreating from the edges.

Roll up. The edges also need to be tucked.

This is how the roll turns out. Cook khanum in a mantyshnitsa or double boiler for 30 minutes, after greasing the bottom with vegetable oil.

Cool the finished roll slightly and cut into portions.

You can serve khanum with pumpkin with sour cream and herbs.

Khanum is a recipe for a hearty dish of Uzbek cuisine. Essentially it is a steamed roll of thin dough with various fillings. It tastes like manti, but preparing this dish is much easier and faster due to its simple design.

Uzbek dish khanum

This dish attracts with its simplicity and satiety. Spending very little time, you can prepare a treat that will be enough for the whole family. Many people don’t know how to cook khanum in a manti cooker, but everything is quite simple here - just like manti, only due to the size of the product, the cooking time can be slightly increased. To make the dish tasty, you should adhere to the following rules:

  1. The dough must be “rested” before work, then it will become more elastic and pliable, and will not tear when rolled out.
  2. To prevent the product from sticking to the dish during cooking, it must first be lubricated with oil.
  3. In the authentic version, only meat and onions are used as filling. But this dish has been supplemented and changed many times. Therefore, now for these purposes you can use any products to your taste.

Khanum dough - recipe

The dough for khanum is prepared unleavened, which requires a small amount of ingredients. When kneading, you need to remember that you do not need to add more flour, the mass should be soft. The main thing is to let it sit for a while after kneading. And to prevent it from weathering, you can wrap it in film or cover it with a napkin. You need to roll it out on a clean, dry table, dusting the surface with flour.

Ingredients:

  • chicken egg – 1 pc.;
  • flour – 1.5 cups;
  • water – 200 ml;
  • salt – 1 teaspoon.

Preparation

  1. The flour is sifted in a heap.
  2. Make a hole in the center, drive an egg into it, pour in water, add salt and knead well.
  3. The resulting mass is left to rest for 15 minutes, and then further work begins.

Khanum with potatoes

The khanum recipe with meat and potatoes comes in handy when you need to prepare enough food to feed several adults in a short period of time. Dumplings or manti would take much longer. But the preparatory stage itself takes no more than half an hour. And when the product is already cooked, you can do something else.

Ingredients:

  • dough – 500 g;
  • potatoes – 800 g;
  • onion – 300 g;
  • meat – 300 g;
  • salt;
  • pepper.

Preparation

  1. The potatoes and onions are washed, peeled and chopped.
  2. The meat is cut into small pieces.
  3. Mix the ingredients, pepper and stir.
  4. Roll out the dough thinly and generously grease it with butter.
  5. The filling is placed on top, retreating approximately 2-3 cm from the edge.
  6. Then they add some salt and roll it into a loose roll.
  7. Carefully place it in the steamer basket and steam the Uzbek khanum for 50 minutes.

Khanum with minced meat

Khanum, the recipe for which is presented below, is as close as possible to what was originally prepared. It was only later that they began to use various vegetables as filling. And at first, for these purposes, they took only minced meat with the addition of chopped onion mass. The specified quantity of products will yield 5 servings. Now you will learn how to cook khanum with minced meat.

Ingredients:

  • dough – 550 g;
  • minced beef – 500 g;
  • onion – 200 g;
  • butter – 50 g;
  • salt;
  • pepper.

Preparation

  1. The onion is crushed using a meat grinder or blender.
  2. Mix the resulting mass with minced meat, salt, pepper and stir.
  3. Spread the filling over the entire surface of the rolled out layer.
  4. Pieces of butter are distributed on top.
  5. Roll up the roll and seal the edges.
  6. Place it in the appliance basket and steam for 40 minutes.

Khanum with pumpkin

Khanum with pumpkin, the recipe for which is presented below, can be safely prepared during Lent. But then you shouldn’t add an egg to the dough. You can grate the pumpkin using a large-tooth grater, but it is better to cut it into small cubes. Then it will look more interesting in cross-section and taste better. Now you will learn how to prepare khanum with pumpkin and onion filling.

Ingredients:

  • dough – 0.5 kg;
  • pumpkin – 500 g;
  • onion – 150 g;
  • salt – 1 teaspoon;
  • sugar – 1 teaspoon;
  • vegetable oil – 2 tbsp. spoons;
  • ground black pepper.

Preparation

  1. The pumpkin is crushed.
  2. The onion is chopped into half rings and sautéed.
  3. Add pumpkin, salt, pepper, sugar and stir.
  4. The resulting mass is simmered a little.
  5. The rolled out layer of dough is greased with butter, the vegetable mixture is laid out and the roll is rolled up.
  6. Cook it in a double boiler or pressure cooker for half an hour.

Khanum in a frying pan

Khanum in the original recipe needs to be steamed. But if there is no suitable appliance or even a pan for this, this is not a problem. Now the recipe has already undergone so many changes that it is even prepared in a frying pan. At the same time it turns out very tasty. How to cook khanum at home with meat filling and vegetables in aromatic tomato sauce, read below.

Ingredients:

  • dough – 800 g;
  • beef – 500 g;
  • carrots – 200 g;
  • onion – 400 g;
  • bell pepper – 2 pcs.;
  • ripe tomatoes – 4 pcs.;
  • salt;
  • pepper;
  • spices;
  • greenery;
  • vegetable oil.

Preparation

  1. Beef is passed through a meat grinder.
  2. Finely chop half the onion.
  3. Grate carrots.
  4. Mix the components.
  5. Simmer the remaining onion, cut into half rings, in the pan.
  6. Add chopped pepper, chopped tomatoes, herbs, and spices.
  7. Pour in 1 glass of water and simmer for 20 minutes.
  8. Roll out the dough and cut it into 2 parts.
  9. Place minced meat on each of them and roll it up.
  10. They are cut into pieces 6 cm wide. Each piece is pinched on one side.
  11. Place them in a frying pan, seam side down, and pour the sauce over them.
  12. Simmer covered for half an hour.

Khanum in the oven - recipe

Khanum can also be cooked in the oven. To make it more similar to the original version, it is better to do it in foil and place it not on a dry baking sheet, but in water. Then the roll will not dry out and brown. But only when you need to remove the foil, you should be careful not to get burned by the steam. Below is a recipe for khanum with meat in the oven in foil.

Ingredients:

  • dough – 0.5 kg;
  • minced meat – 500 g;
  • onion – 200 g;
  • carrots – 1 pc.;
  • potatoes – 1 pc.;
  • butter – 50 g;
  • greenery;
  • salt;
  • spices.

Preparation

  1. Vegetables are passed through a meat grinder and mixed with minced meat.
  2. Add salt, spices, half the melted butter, chopped herbs and stir it all.
  3. The dough is rolled out into a layer.
  4. Lubricate it with the remaining oil.
  5. Spread the prepared filling, not reaching 2 cm from the edges.
  6. Roll up the roll and place it on a greased sheet of foil.
  7. The edges are sealed with an envelope.
  8. Place the bundle in a baking tray with water.
  9. Bake in the oven at 190 degrees for about an hour.

Khanum in a slow cooker - recipe

Khanum, the recipe for which is presented below, turns out to be very satisfying. It can be served with sour cream, ketchup, mayonnaise or tomato sauce. All the preparatory work will take no more than 20 minutes, and then a little less than an hour in the slow cooker, and a delicious dinner for 5 people will be ready. The good thing about cooking khanum in a slow cooker is that you can turn on the appliance and be distracted by other things.

Ingredients:

  • dough – 600 g;
  • minced pork and beef – 500 g;
  • onion – 300 g;
  • potatoes – 200 g;
  • salt, pepper, cumin;

Preparation

  1. The meat and onions are chopped.
  2. Combine the ingredients, add grated potatoes, salt and pepper.
  3. Roll out the dough, apply a layer of filling and roll it up.
  4. Transfer it to a container for steaming.
  5. Pour 1 liter of hot water into the bowl of the device and turn on the “Steam” mode for 50 minutes.

Khanum recipe with pumpkin

Compound:

Dough:

Flour 150 gr
Water 70-80 ml (depending on flour)

Flour 30 g (we will use it during rolling)

Filling:

Pumpkin 150 gr
Butter 30 gr
Salt 3 g (1/2 teaspoon)
Ground black pepper 3 g (1/2 teaspoon)

Cooking time:

Preparation 30 minutes
Cooking time 30 minutes


Step 1 Preparing the dough

In a deep bowl, mix flour, salt and 3/4 part water. Don't add all the water. Add as needed.


You should have an elastic dough that slightly sticks to your hands. Cover with a lid or plate and let the dough rest for 5-10 minutes.


Step 2 Preparing the Pumpkin

Rinse the pumpkin well. Peel off the skin. Don’t throw away the skin, you can use it to cook

Grate the pumpkin on a coarse grater

Step 3 Cooking khanum

Sprinkle the surface of the table generously with flour. Take part of the dough, roll it into a smooth, crack-free ball and roll out into a thin layer. Add more flour on top and bottom as needed. It is not necessary that the edges be perfectly smooth.

IMPORTANT!!! The dough should be as thin as possible. This is the secret of delicious khanum

Spread the grated pumpkin onto the dough in a thin layer. Leave 1-2 cm around the edges.

ATTENTION!!! There shouldn't be too many pumpkins. Pumpkin is a flavoring agent in this dish.

Grate the frozen butter. Sprinkle with salt and ground black pepper.


Roll up the roll and secure well.


Step 4 Finish cooking

Lubricate the surface of the steamer (dish pan or pressure cooker) with oil. Place the roll and cook for 30 minutes

You can cook khanum with meat, or separately with pumpkin. But it tastes best when you add meat, pumpkin and potatoes to the khanum filling.

Compound:
dough
530 gr. wheat flour
1 fresh chicken egg
1 tsp salt
1 tbsp. vegetable oil
260 ml. water
ground meat
500 gr. minced pork
400 gr. pumpkin pulp
3 pcs. raw potatoes
2 onions
salt
black pepper
cumin

Preparation:
The preparation of khanum should begin by kneading the dough. Mix egg, salt and vegetable oil in water.
Pour the liquid into the flour and knead into a thick, elastic dough. Knead the dough until it becomes elastic.
Cover the dough with a damp towel and leave for 30 minutes.
Add the following to the minced meat:
Peel the pumpkin and grate it on a coarse grater.

Peel the potatoes and cut into small cubes.

Finely chop the onion.

Add salt, cumin and black pepper to the minced meat.

Mix the minced meat thoroughly.
Divide the dough into three equal parts. While you are working with one part, it is better to cover the other two with a damp towel so that the dough does not dry out.
Roll out the cut piece of dough into a round layer several millimeters thick.

Place some of the minced meat on the dough and spread over the entire surface.

Roll the dough into a tight roll and use your hand to give it a slightly flat shape.

Do the same with the remaining dough and minced meat.
Steam the khanum for 40 minutes from the moment the water boils.

Grease the finished khanum with butter.
Serve khanum with sour cream, or.

, ,

Khanum - a recipe for a hearty dish of Uzbek cuisine. Essentially it is a steamed roll of thin dough with various fillings. It tastes like manti, but preparing this dish is much easier and faster due to its simple design.

Uzbek dish khanum

This dish attracts with its simplicity and satiety. Spending very little time, you can prepare a treat that will be enough for the whole family. Many people don’t know how to cook khanum in a manti cooker, but everything is quite simple here - just like manti, only due to the size of the product, the cooking time can be slightly increased. To make the dish tasty, you should adhere to the following rules:

  1. The dough must be “rested” before work, then it will become more elastic and pliable, and will not tear when rolled out.
  2. To prevent the product from sticking to the dish during cooking, it must first be lubricated with oil.

In the authentic version, only meat and onions are used as filling. But this dish has been supplemented and changed many times. Therefore, now for these purposes you can use any products to your taste.

Khanum dough - recipe

The dough for khanum is prepared unleavened, which requires a small amount of ingredients. When kneading, you need to remember that you do not need to add more flour, the mass should be soft. The main thing is to let it sit for a while after kneading. And to prevent it from weathering, you can wrap it in film or cover it with a napkin. You need to roll it out on a clean, dry table, dusting the surface with flour.

Ingredients:

  • chicken egg – 1 pc.;
  • flour – 1.5 cups;
  • water – 200 ml;
  • salt – 1 teaspoon.

Preparation

  1. The flour is sifted in a heap.
  2. Make a hole in the center, drive an egg into it, pour in water, add salt and knead well.
  3. The resulting mass is left to rest for 15 minutes, and then further work begins.

Khanum with potatoes

The khanum recipe with meat and potatoes comes in handy when you need to prepare enough food to feed several adults in a short period of time. Dumplings or manti would take much longer. But the preparatory stage itself takes no more than half an hour. And when the product is already cooked, you can do something else.

Ingredients:

  • dough – 500 g;
  • potatoes – 800 g;
  • onion – 300 g;
  • meat – 300 g;
  • salt;
  • pepper.

Preparation

  1. The potatoes and onions are washed, peeled and chopped.
  2. The meat is cut into small pieces.
  3. Mix the ingredients, pepper and stir.
  4. Roll out the dough thinly and generously grease it with butter.
  5. The filling is placed on top, retreating approximately 2-3 cm from the edge.
  6. Then they add some salt and roll it into a loose roll.
  7. Carefully place it in the steamer basket and steam the Uzbek khanum for 50 minutes.

Khanum with minced meat

Khanum, the recipe for which is presented below, is as close as possible to what was originally prepared. It was only later that they began to use various vegetables as filling. And at first, for these purposes, they took only minced meat with the addition of chopped onion mass. The specified quantity of products will yield 5 servings. Now you will learn how to cook khanum with minced meat.

Ingredients:

  • dough – 550 g;
  • minced beef – 500 g;
  • onion – 200 g;
  • butter – 50 g;
  • salt;
  • pepper.

Preparation

  1. The onion is crushed using a meat grinder or blender.
  2. Mix the resulting mass with minced meat, salt, pepper and stir.
  3. Spread the filling over the entire surface of the rolled out layer.
  4. Pieces of butter are distributed on top.
  5. Roll up the roll and seal the edges.
  6. Place it in the appliance basket and steam for 40 minutes.

Khanum with pumpkin

Khanum with pumpkin, the recipe for which is presented below, can be safely prepared during Lent. But then you shouldn’t add an egg to the dough. You can grate the pumpkin using a large-tooth grater, but it is better to cut it into small cubes. Then it will look more interesting in cross-section and taste better. Now you will learn how to prepare khanum with pumpkin and onion filling.

Ingredients:

  • dough – 0.5 kg;
  • pumpkin – 500 g;
  • onion – 150 g;
  • salt – 1 teaspoon;
  • sugar – 1 teaspoon;
  • vegetable oil – 2 tbsp. spoons;
  • ground black pepper.

Preparation

  1. The pumpkin is crushed.
  2. The onion is chopped into half rings and sautéed.
  3. Add pumpkin, salt, pepper, sugar and stir.
  4. The resulting mass is simmered a little.
  5. The rolled out layer of dough is greased with butter, the vegetable mixture is laid out and the roll is rolled up.
  6. Cook it in a double boiler or pressure cooker for half an hour.

Khanum in a frying pan

Khanum in the original recipe needs to be steamed. But if there is no suitable appliance or even a pan for this, this is not a problem. Now the recipe has already undergone so many changes that it is even prepared in a frying pan. At the same time it turns out very tasty. How to cook khanum at home with meat filling and vegetables in aromatic tomato sauce, read below.

Ingredients:

  • dough – 800 g;
  • beef – 500 g;
  • carrots – 200 g;
  • onion – 400 g;
  • bell pepper – 2 pcs.;
  • ripe tomatoes – 4 pcs.;
  • salt;
  • pepper;
  • spices;
  • greenery;
  • vegetable oil.

Preparation

  1. Beef is passed through a meat grinder.
  2. Finely chop half the onion.
  3. Grate carrots.
  4. Mix the components.
  5. Simmer the remaining onion, cut into half rings, in the pan.
  6. Add chopped pepper, chopped tomatoes, herbs, and spices.
  7. Pour in 1 glass of water and simmer for 20 minutes.
  8. Roll out the dough and cut it into 2 parts.
  9. Place minced meat on each of them and roll it up.
  10. They are cut into pieces 6 cm wide. Each piece is pinched on one side.
  11. Place them in a frying pan, seam side down, and pour the sauce over them.
  12. Simmer covered for half an hour.

Khanum in the oven - recipe

Khanum can also be cooked in the oven. To make it more similar to the original version, it is better to do it in foil and place it not on a dry baking sheet, but in water. Then the roll will not dry out and brown. But only when you need to remove the foil, you should be careful not to get burned by the steam. Below is a recipe for khanum with meat in the oven in foil.

Ingredients:

  • dough – 0.5 kg;
  • minced meat – 500 g;
  • onion – 200 g;
  • carrots – 1 pc.;
  • potatoes – 1 pc.;
  • butter – 50 g;
  • greenery;
  • salt;
  • spices.

Preparation

  1. Vegetables are passed through a meat grinder and mixed with minced meat.
  2. Add salt, spices, half the melted butter, chopped herbs and stir it all.
  3. The dough is rolled out into a layer.
  4. Lubricate it with the remaining oil.
  5. Spread the prepared filling, not reaching 2 cm from the edges.
  6. Roll up the roll and place it on a greased sheet of foil.
  7. The edges are sealed with an envelope.
  8. Place the bundle in a baking tray with water.
  9. Bake in the oven at 190 degrees for about an hour.