How to cook khanum at home: features, recipes and reviews

In any market of the East, you can see women selling food. And this is not a 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 mistress can cook it. However, this tasty and interesting dish can perfectly decorate and complement your holiday table.

This dish belongs to the Uzbek national cuisine. There are many options for cooking this dish, as well as a lot of alternative names: khanum, hanon, hunan, hanim, hunan. In composition it resembles ubiquitously popular manti, with the only difference being that the khanum in ready-made form resembles a roll, and not molded pieces. How to cook Uzbek khan?

The Legend of Aliyeva

There is a legend about the origin of this dish. It's more like a joke, but none the less. One Uzbek knew about the return of her husband from the war. However, her good mood was replaced by anxiety and sadness, as her husband was very fond of manti.

As the woman wanted to meet her husband with a pleasant surprise, but physically she could not make manties, she simply rolled the dough with a layer and filled it with stuffing. And so there was khanum, which became a popular national dish.

What is it?

How to cook khanum? To do this you will need a dough, a filler and dishes for cooking. Prepare it in a special mantovarka. If you do not have one, you can use a steamer. The dough is prepared exactly the same way as dumplings or manti - flour, water, salt and egg. It should be mixed up, covered with a napkin and left to stand for about an hour.

The filling for khanum is formed in the same way as for a pizza - you can take everything that is in the fridge. The classic filling for this dish is meat with onions and potatoes. You can also put meat with cabbage and carrots, with onions, pumpkin, or simply meat with pieces of fat. You can also prepare vegetable khanum. The main rule is to chop vegetables or grate on a small grater.

As you can guess, everything is done at your discretion. The combinations can be very different: cabbage with onions and carrots, pumpkin, onions, potatoes, onions, cauliflower with herbs, Bulgarian pepper with eggplant and so on. Vegetable filling can be added both raw and slightly fried in oil. You can prepare the khanum in a double boiler without a filling. For this option, the dough is abundantly smeared with sour cream and rolled into a roll.

To make a meat filling, you can chop minced meat or cut the meat into small cubes. For juiciness, it is put fatty fat or fat. Potatoes and onions you can crank through a meat grinder or grate. In some cases, potatoes are cut into small cubes. Do not 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 will be khanum. The filling is laid out on the prepared layer, and the workpiece is wrapped in a roll. In turn, it twists into a ring, and then it prepares 45-60 minutes for a couple, it depends on the contents of the filling. Mantovarka or mesh steamer should be oiled, otherwise the roll will stick to the bottom. The upper part of it is sprayed with water.

How to cook khanum, if there is no mantovarki or steamer? A simple pan and colander can help. In this case, the khanum is put in a colander, put it in a pot of boiling water and cover with a lid.

Ready-made rolls are cut into pieces, spread on a dish, sprinkled with sauce and sprinkled with chopped herbs. As a rule, tomato or cream sauces are made for khanum. For the first option, fry the onions and carrots until golden brown, put the tomatoes (or tomato paste) and simmer for about 5-10 minutes. In the creamy sauce, traditionally put pepper and garlic.

How to cook khaknum

As already noted, the Uzbek khanum for filling and culinary technology is very similar to the familiar manti. This is partly true, especially since the recipes for these dishes are somewhat similar. And some even call Uzbek khanum "lazy manti". But this is not entirely true, because a too lazy person does not do khanum.

To prepare a classic khanum, you will need the following ingredients.

For the test:

• Wheat flour - 640-690 grams.
• Water - 225 ml.
• Vegetable refined oil - 110 grams.
• Salt - 10 grams.

For filler:

• Minced meat or meat - 1,2 kg.
• Onion - 650-800 grams.
• Fat or oil - 200 grams.
• Cumin - to taste.
• Ground black pepper - to taste.
• Salt to taste.
• Vegetable refined oil.

How to prepare the dough?

It should be heated about a glass of water, dissolve salt in it, add vegetable oil. Then sift the flour, add it in small portions into the liquid mixture, stirring constantly. Initially, you need to do this with a spoon until the mass is thick. After that, put the dough on the surface, covered with flour, and knead it with your hands, pouring the flour. You must achieve a dense and elastic consistency of the dough. You need to mix it for a long time, and the whole process will take you at least twenty minutes. Then place the dough in a cold place for at least an hour, covering it with a clean towel.

It is very convenient to prepare such dough in a baking machine, as all the ingredients will be mixed evenly and carefully without your participation.

Preparing the filling

While the dough is infused, prepare the filling. To do this, wash and dry the meat (lamb in the original). After this, you need to cut it with very small cubes with a sharp knife, or grind into minced meat. Add to it pre-cut onions, fat or well-chilled butter. Put salt, black ground pepper, chopped cumin, salt, mix everything very carefully.

Formation

How to cook khanum at home? Chilled dough should be cut into pieces (from this number four products should be produced), and each of them is rolled on a flat surface to a thickness of about one millimeter. The thinner you make this layer, the more delicious it will turn out the ready dish.

The filling is divided visually according to the number of blanks. Then it is laid out on the surface of each layer, slightly receding from the edges. Fold the dough with the filler into a roll, fold in a ring and carefully seal the edges to prevent loss of juices during cooking. How to cook khanum in khantum? The dish is steamed for forty-five minutes.

Serve the dish hot, pre-cut into slices and put on a dish. Separately you can serve the sauce of your choice. Bon Appetit!

Advanced version

Above it is indicated how to prepare khanum with minced meat or meat in the classical form. In addition, the dish can be made in an original way. The filling for Uzbek khanum is different: vegetables or meat. There are also differences in the cutting of 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 distinctive.

This Uzbek dish can be made in the form of pink flowers. It is called "gul-khanum", which is translated from the Uzbek "color khanum".

For one kilogram of dough, you should take about 350-400 grams of flour, salt (to taste), 1 egg, water, 1-2 tablespoons vegetable oil.

For the filling you need a bow (about three medium heads), potatoes (two or three root vegetables), 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 need a bow (two small or one large onion), tomatoes (two, cut into halves), fragrant herbs (dill, parsley, green onions to taste), garlic (two or three denticles). You can add coriander and apply another culinary secret: use cumin (ziru) - a highlight of oriental dishes! How to cook this kind of khanum?

Preparation of color khanum

How to prepare such stuffing? You need a deep bowl in which you have to grind the onion, salt it and mix it. Then put the crushed potatoes, minced meat and mix again.

Then make a second stuffing. Fry the diced onions until almost ready, add the tomatoes and cook for another 10 minutes. Just before cooking, add the chopped onion green, dill and parsley. Do not forget about coriander and cumin.

The recipe for the preparation of this type of khanum does not differ from the classical one. Use billets from the dough for two for each kind of filling. Uzbek khanum of this type is prepared for 45-60 minutes in a mantissa or in a double boiler. Cut the finished product into pieces and lay it on the dish, alternating the two kinds with each other. It will look like flower petals.

Uzbek people are often asked not only how to cook khanum, but also how to eat it. True fans of this dish argue that when using knives and forks, the true taste is lost. Therefore, in Uzbekistan, khanum is traditionally eaten by hand.