Steam roll in the East is called Khanum. It can be prepared with different fillings. Today we are preparing khanum with potatoes. For piquancy, tomato paste is added to the filling, and onions are fried for taste. It is believed that the filling cooked in butter is tastier. I also like fried onions in butter. But this is a matter of taste and no one interferes with replacing butter with vegetable oil.

For the test, we need the following products:

From flour, water, eggs and salt, knead a dense and smooth dough. Cover the dough and let it rest for 20 minutes.

In the meantime, let's prepare the filling. For her, we need the following products:

Peel the potatoes and cut into thin strips by hand, the smaller, the faster it will cook. I do not recommend grating potatoes.

Peel the onion and chop finely too.

Saute the onion in hot oil, then add to it. tomato paste. Fry for a few more minutes with the pasta and cool the filling completely. This is important, otherwise the potatoes, when mixed with onions, will release all their juice.

Mix in fried onions and potatoes. Salt, pepper and add spices. The filling is ready.

Roll out the prepared dough with a thin layer, no more than 1 mm. If the dough is properly kneaded, then it does not stick to the table.

Spread out the filling.

Roll up, folding the edges of the dough inwards. Seal the edges of the dough.

Put the prepared rolls in a mantyshnitsa or a double boiler. The pan must be lubricated with vegetable oil. Cook with constantly boiling water, under a tightly closed lid for 40 minutes.

Put the finished rolls on a dish, cut into slices and serve with sauces to taste.

You can sprinkle the roll with pickled onions and herbs and serve it with sour cream garlic sauce. Khanum with potatoes is ready!

Bon Appetit!

Recipes for Manti and Khinkali

khanum recipe

8-12

1 hour 35 minutes

200 kcal

5 /5 (1 )

Khanum - very tasty Uzbek dish, which appeared on the shelves of our stores relatively recently and has already won many hearts. If you look at the list of ingredients of the dish, you might think that khanum is just a variety of well-known manti, but it is cooked differently. The real khanum, or " lazy manti”, bring to readiness only with the help of steam. It turns out an inexpressibly tasty product that will definitely satisfy the tastes of all your household.

Today I will try to describe in detail the best recipe cooking a surprisingly appetizing khanum with minced meat in a slow cooker (or pressure cooker, if you have one), providing a manual with step-by-step photos to make it easier for you to understand the intricacies of assembling the dish.

Calories per 100 grams: 267-320 kcal.

Kitchen tools

• multicooker with the possibility of steaming;
• three to four deep bowls;
• round shape for steaming products;
• frying pan with non-stick coating;
• wooden spatula;

• cutlery (spoons, forks, knives);
• paper or cotton towels;
• metal grater;
• food film;
• kitchen tacks.

To minimize the time it takes to prepare food, you can use a food processor with special attachments.

List of Ingredients

How to choose the right ingredients

The proposed recipe for khanum with meat and potatoes is quite simple to implement, however, to get the perfect result, you need to know some secrets of choosing the components of the dish.

• If possible, refuse to buy ready-made minced pork, which may contain low-quality impurities and preservatives. To make your khanum really tasty and juicy, pass a piece of pork flesh with small inclusions of fat through a meat grinder without adding salt and other spices in the process.
• The dough recipe for khanum involves the use of only high-quality flour of the highest grade and medium grinding. Do not forget to sift it before starting the cooking process.
• The potatoes should be medium or large in size, and be sure that the vegetable is fully ripe and no greenish flesh is visible under the skin.

Step by step cooking process

1. Sift 210 g of wheat flour into a bowl.
   
   
2. Add an egg to it.
   
   
3. Using a fork, mix the mass thoroughly, you can also use a food processor at this stage.
   
   
4. Pour into the workpiece 27-30 ml sunflower oil, then add cold boiled water in an amount of 50 ml.

   If you don't love completely unleavened dough you can add some salt.

5. Mix the mass again, this time by hand, as the dough will turn out to be quite steep.
   
   
6. We shift the dough to the kitchen table and continue intensive kneading, adding a little more flour if necessary.
   
   
7. We wrap the finished mass in cling film and put it back into the proofing bowl, which will take about fifteen minutes.
   
   
8. Grind one onion with a knife or a special nozzle of a food processor and pour it into the minced meat.
   
   
9. Pour black pepper to taste, mix the mass lightly, send salt there.

   If the filling seems dry to you, add a tablespoon of boiled water.

   
   
   
10. We cut the second onion a little larger and send it to a heated frying pan with sunflower oil.
    
    
11. Stir the onions lightly with a spatula, cover the pan with a lid and reduce the heat of the stove to a minimum.
    
    
12. We clean the carrots from the skin and rub on a grater.
    
    
13. Seeing that the onion in the pan has become transparent, pour the prepared carrots into it.
    
    
14. Thoroughly mix the mass, cook it for about ten more minutes on low heat. We taste the vegetables - if they become soft, the pan can be removed from the stove.
    
    
15. Put the real dough on the kitchen table and roll it into a layer, the thickness of which can be adjusted to own discretion. To make the khanum beautiful, it is desirable to give the layer the shape of a circle.
    
    
16. On the surface of the layer, evenly place the minced meat with onions, slightly press it down with a spoon or spatula.
    
    
17. Place the vegetable filling on top. stewed carrots and bow.
    
    
18. We clean the potatoes, then rub them on a large or medium grater. We spread the resulting mass on top of the carrot-onion filling.
    
    
19. We turn the resulting workpiece into a roll.
    
    
20. Then we transfer it to the form, folding it into a ring.
    
    
21. Pour 700-750 ml of water into a clean multicooker bowl, add 2 bay leaves and 2-3 peas of allspice. You can also add some salt to taste.
    
    
22. We set the form with the blank on the bowl, set up the “Steamed” program, the time is 40-45 minutes. After cooking, let the dish brew a little, and then transfer it to a dish for serving.
    
    

How to properly serve khanum to the table

• It is believed that this dish must be served to the table in its entirety, in no case cutting it into portioned pieces. In order to divide the product into parts during the feast, a sharp bread knife dipped in ice water is used.
• Best combined with khanum corn tortillas cooked in the oven, but you can get by with simple wheat or rye bread. Also, some chefs advise eating this dish with thin pita bread.
• Of course, during the absorption of khanum, it is impossible to do without suitable drinks, such as fruit compote, tea, milk or coffee. In addition, the usual light sauces (garlic, sour cream, mayonnaise) make khanum even tastier and more appetizing in appearance.

Video recipe for cooking khanum

The video offered for viewing will help the novice cook to fully understand all the intricacies proper cooking appetizing Uzbek Khanum.

Khanum. Cooking Recipe (step by step) in Multicooker and Steam | Roll with meat

Khanum - very delicious roll which is being steamed. It is easy to cook in a slow cooker. Try to cook according to our recipe, you will definitely like it.

For the test you will need:
sifted flour;
50 ml of water;
1 egg;
1 tablespoon of sunflower oil.

For filling:
500 grams of minced pork;
1 carrot and 2 medium onions;
3 medium potatoes;
Salt;
Pepper.

For the test, you will need:
Sifted flour;
50 ml of water;
1 egg;
1 tbsp of sunflower oil.
For filling:
500 grams of minced pork;
1 carrot and 2 medium bulbs;
3 medium potatoes;
salt.
black pepper.

Sift flour into a bowl, pour in water, vegetable oil, add an egg. Knead stiff dough.
Put the dough on the table and continue to knead, adding flour. Cover the dough with cling film. Let the test rest for 15 minutes.
In the meantime, prepare the filling.
V chopped meat add finely chopped raw onion and salt and pepper to taste. Add a little water and mix well. Take the second onion and cut into small pieces. Fry chopped onion in hot oil.
While the onion is fried, grate the carrots on a coarse grater. When the onion becomes translucent, add the carrots. Fry a little. Vegetables are ready.
Roll out the dough thinly.
Put the minced meat on the rolled dough and distribute it, fried vegetables on top.
Grate potatoes on a coarse grater. Salt a little. Roll everything into a tight roll.
Lubricate the form with vegetable oil. Lay out the roll.
Pour 700 ml of water into the bowl from the multicooker, throw in two bay leaves, allspice, and a little salt.
Put in a slow cooker for 40 minutes in steam mode.
Ready "khanum" put in a dish.
Pour melted butter.
Khanum is ready! It is better to serve “khanum” with tomato or sour cream sauce.
Bon Appetit!

****************************
JOIN ON SOCIAL NETWORKS

Our VKontakte group: https://goo.gl/b0yiCu

Facebook group: https://goo.gl/hDBSep

Google+: https://goo.gl/35lbwP

Twitter: https://goo.gl/Ou7rXv

Instagram: https://goo.gl/AD4QFR

You can start making money on Youtube with your videos. Join the affiliate program.
You will be paid regardless of which country you live in by any means: PayPal, WebMoney, Yandex Money, to a bank card, etc.
Just try!

****************************
#KhanumRecipe #How to CookKhanum #Khanum in the Multicooker #KhanumRecipeCooking #Khanums Minced meat

https://i.ytimg.com/vi/eRA_PWdMe6s/sddefault.jpg

https://youtu.be/eRA_PWdMe6s

2017-03-30T10:53:18.000Z

• If your slow cooker does not support steam cooking, try using this recipe with step-by-step photos to cook delicious khanum in the oven. Just put the prepared roll in a mold greased with sunflower or butter, and then bake at 180 degrees until a golden crust appears on the surface of the product.
• The dough for khanum needs to be kneaded for quite a long time, trying to add less flour. It is best to use a food processor with an intensive kneading attachment for this purpose.
• You can also not fry in a pan, but add raw onions and carrots. However, remember that the taste of the product will change, become "vegetable", despite the presence of meat.

Helpful information

If you do not have the opportunity to cook khanum, try amazingly delicious, simple classic recipe which will please even those who cannot boast of extensive experience in cooking.

Even experienced chefs can come in handy with a quick-to-implement recipe for a tender and tasty one, armed with which you can treat your family own version famous dish. Also cook deliciously mouth-watering Siberian dumplings, famous for their unsurpassed, long-lasting taste. Don't miss the simplest recipe, which will come in handy for those who cannot devote enough time to cooking time-consuming dishes.

Thank you for your interest in the recipe! Maybe you have your own recipe for khanum, which is easy and quick to implement? Share your valuable experience in the comments, let's discuss this famous dish together and find the easiest way to cook it on home kitchen. Bon appetit, cook often and with pleasure!

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 is 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. For its preparation, be sure to choose flour only of the highest grade, proven trademarks Don't 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 minced pork to any other. For example, chicken will make the dish more lean. But beef will add spice. Make assorted beef and pork mince 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 egg, 210 g filtered water, 60 g 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 passed, 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 the liquid ingredients that we mixed in the cup into.
   
   
3. Knead the dough until it stops sticking to your hands. Cover with a lid or towel and leave for half an hour.
   
   
4. Cleaning and cutting 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 cooking 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 cling film and let it 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 not regular dish khanum 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 slow cooker 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, it is quite unusual and tasty dish. Still try not conventional cooking 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 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!

One of the most delicious oriental dishes is Khanum. It came to us from Uzbekistan, although echoes of this dish are found among different peoples. In fact, khanum is lazy manti, only large and in the form of a roll. The variations of cooking khanum are the most diverse and today we will learn khanum recipe with potatoes step by step with photo. In fact, this dish cannot be called dietary, since it contains both dough and potatoes, but it claims to be vegetarian. Another important feature of the preparation of this wonderful dish is that it is steamed, so it turns out to be unusually tender. So, let's start cooking.

Khanum with potatoes ingredients

Cooking method step by step with photo khanum with potatoes

Serve khanum with potatoes you can with sour cream and herbs or in tomato sauce. Cut the khanum into pieces and put it on a flat plate.