Description
Khanum in the oven baked and cooked even easier than in a double boiler. Also, the taste of the dish will differ significantly from the classic one, at least by the fact that we will get a very appetizing crispy crust from the dough. The vegetables inside the dough roll will be perfectly baked and saturated with the taste and smell of each other. In addition to potatoes, carrots and onions, you can easily add other vegetables to your khanum, for example, bell pepper. Then you will need to bake the dish at home exactly as indicated in the step-by-step photo recipe below.
Since we will cook khanum without meat, we will make it vegetarian. However, cooking it is not at all the privilege of vegetarians, it is also ideal for meat-eaters who want to cook a light lunch or dinner.
Re-serving a roll with vegetables requires heating in a pan.
So, without delay, let's start cooking a hearty khanum in the oven for dinner!
Ingredients
-
(3 glasses) -
(1/2 cup) -
(1 PC.) -
(2 tablespoons) -
(3 large pieces) -
(3-4 pieces) -
(2 pcs.) -
(1 tablespoon) -
(1 tsp for the dough + 1 tsp for the filling) -
(taste) -
(taste)
Cooking steps
Let's get everything ready necessary ingredients for cooking khanum in the oven.
Sift all the flour we have onto a clean and dry countertop or into a bowl. Here we add one egg, two tablespoons of vegetable oil, a teaspoon of salt and all the kefir we have. Knead all the ingredients into a soft dough. We roll the resulting mass into a ball, wrap it in cling film and send it to infuse in the refrigerator for 20 minutes.
During this time, we will prepare the filling for the khanum. We wash and clean the young carrots, rub it on the largest grater, peel the onion from the husk and cut it quite finely. Heat up the pan with a small amount vegetable oil and fry onion and carrots on it until soft, add to them tomato paste, chopped herbs and spices to taste, salt all the ingredients. Stew the filling for 3-5 minutes until cooked, then transfer to a separate plate and give time to cool. Peel the potatoes and cut into fairly thin strips, mix it with stewed vegetables.
Prepare a baking sheet for baking khanum. We divide the dough into 2-3 parts. We roll each part into a thin layer and put it on a baking sheet. We cover the dough with a thin layer of the prepared filling so that a small indent remains from the edges.
We wrap a layer of dough in a tight roll, carefully fasten all the edges so that our khanum does not fall apart during baking. We proceed in this way with all the other rolls.
We cover the baking sheet parchment paper, spread the prepared rolls on top of it, grease them with a small amount of vegetable oil.
We heat the oven to 180 degrees, send a baking sheet with khanum into it and bake the rolls for 45 minutes until cooked.
We cut the finished dish into portions and serve it to the table only hot. Khanum with vegetables baked in the oven is ready!
Enjoy your meal!
Calories: Not specified
Time for preparing: Not specified
The oriental dish khanum is a steamed roll. Traditionally used base unleavened dough, to which is added various fillings. You can combine with the types of fillings indefinitely: various meats - chopped and twisted, vegetables, spices and herbs. Sometimes the filling is partially fried or used raw. Ready khanum is served hot and with two types of sauces to choose from - based on tomato or sour cream. To prepare this dish, a special pressure cooker is used. If you do not have this kitchen gadget, then you can cook khanum in the oven. Detailed recipe With step by step photo I will tell you how to cook this dish tasty and fast. See also how to cook.
You will need:
- meat (chicken) - 600 grams,
- potatoes - 1 - 2 pieces,
- onion - 1 piece,
- carrots - 1 piece,
- bay leaf - 1 piece,
- salt pepper.
For test:
- milk or water - 100 ml.,
- egg - 1 piece,
- flour - 350 grams,
- salt - a pinch.
How to cook with a photo step by step
Cut the meat into cubes, add the onion and chop in a blender. 
Add salt and pepper to minced meat and mix. 
Cut potatoes into cubes. Peel and cut the carrots with a Korean salad grater. 
For the dough, mix the egg, milk and salt. 
Add flour and knead the dough. Cool it for 30 minutes in the refrigerator. 
Dust the board with flour and roll out the dough as thin as possible. The average rolling thickness is 2mm. 
Lay a layer of minced meat. 
Lay the potato cubes on top of the minced meat. 
The last layer is carrots. 
Roll the dough into a roll. 
Place the horseshoe roll in a suitable baking dish, add the bay leaf and a glass of water. Send the khanum to the oven and bake for 1 hour at a temperature of 200 degrees. 
The finished dish should not brown. If the water boils away, add some more. Put the finished dish on a large plate. You can brush a little if you like. butter above. Add the sauce and herbs to the dish and serve. 
Ready to cut into portions and arrange on plates.
The taste of khanum is very similar to manti. The dish is juicy, tasty and satisfying. Serve it with green hot tea or cold ayran.
Khanum can be found in kitchens different peoples peace, because now this recipe known not only to the Uzbeks, but also to the Tajiks and even the Kazakhs. Undoubtedly, the way of cooking in each kitchen is completely different, but the essence of this dish remains the same.
Khanum is a roll made of unleavened dough, with the addition of minced meat, and often potatoes, pumpkin or any other suitable vegetable, which is cooked exclusively for steam.
Khanum in the oven with beef and pumpkin
If some hostesses have not yet acquired a slow cooker or a double boiler, but you still want to cook a national Uzbek dish, you can use a conventional oven.
Since there are many fillings for khanum, let's consider each new cooking method with different fillings. Here we will use meat and pumpkin.
If someone in the family does not like pumpkin, do not worry, cook anyway, it is practically not felt here, and due to it the filling is juicy and tender.
Dough Ingredients:
- chicken egg - 1 piece;
- salt - 1 teaspoon;
- drinking water - 200-220 ml;
- white flour (wheat) - 4 cups.
Filling Ingredients:
- onion- 1-2 pieces;
- beef pulp - 550-600 g;
- pumpkin pulp - 200-250 g;
- salt - to your taste;
- ground black pepper - ½ teaspoon.
Cooking:
1. Pour the sifted flour into the mixer bowl. In a separate bowl, combine the egg, cold water and salt. Slowly pour the liquid into the bowl where the flour is, set the mixer to low speed and knead the dough with it.
2. Now put the dough on a floured table and knead it with your hands, giving it the shape of a ball. As expected, the dough should be allowed to rest a bit. Leave it alone for 25-30 minutes, covered with a bowl or towel.
3. In the meantime, prepare the filling. Wash the meat and pass through a meat grinder. Peel and wash the onion, cut very finely and add to the twisted meat. Here, put the pumpkin pulp, grated on a coarse grater, salt and pepper, mix everything well.
4. From the rested dough, make two very thin layers (1-2 mm thick), evenly distribute the filling on them. Carefully roll into rolls and pinch the edges so that the filling does not fall out.
5. Grease a baking sheet or baking dish with vegetable oil, lay out the rolls (you can pour a little water on the bottom of the form before sending it to the oven). Send the form with khanum to the oven preheated to 180 degrees for 40-45 minutes.
6. To the table, cut the khanum into portioned pieces and serve it with tomato-vegetable sauce. In the oven, it also turns out amazing in taste khanum - the crust is crispy, and the filling inside is juicy.
Khanum with potatoes cooked in a double boiler
If you cook the most revered dish in Uzbekistan, khanum, in a double boiler, you will get something similar to manti in taste. And the type of preparation is also similar, only done in the form of a roll. This time it's potato filling. To give it even more taste, we will add a fried onion and tomato paste for a special piquancy.
The products for the dough and the kneading method are exactly the same as for “Khanum in the oven with beef and pumpkin”. A little higher, everything is described in detail, please see the previous recipe.
Filling Ingredients:
- onions - 2-3 pieces;
- melted butter - 150 g;
- tomato paste - 2 tablespoons;
- medium-sized potatoes - 4-5 pieces;
- salt and zira - 1 teaspoon each;
- ground black pepper - to your taste.
Cooking:
1. Take care of the filling for khanum. Clean and wash the onions, chop them finely. Heat the ghee in a frying pan, fry the onion in it until transparent (you can use vegetable oil, but believe me, it tastes better on cream). Now put tomato paste to the onion, mix, steam for a couple of minutes more on the fire and turn it off.
2. Peel and wash the potatoes, cut into very thin strips. Add to it the slightly cooled contents of the pan, pepper, cumin and salt. Mix everything well.
3. Roll out the previously prepared, rested and divided into two halves dough on the table into thin layers (1 mm thick, no more), make the size of the layer about 30x30. Spread the filling evenly over them in a thin layer and roll them into tight rolls.
4. Lubricate the plastic tiers of the double boiler with vegetable oil, put khanum on them and turn on the cooking mode for 35-40 minutes.
5. Put the prepared rolls on a dish, grease well with butter. It will be even tastier and more beautiful if you sprinkle khanum on top with finely chopped onion half rings and chopped fresh herbs, and serve sour cream garlic sauce to it.
Khanum with cabbage in a pan
Another filling option is cabbage. Can be used alone or combined with minced meat. But the cooking method for khanum is not quite ordinary, but nevertheless acceptable and convenient. We will cook in a frying pan on a vegetable pillow.
What products will be needed for the dough, and how to knead it correctly, please see a little higher in the recipe “Khanum in the oven with beef and pumpkin”.
Filling Ingredients:
- onion bulbs - 2-3 pieces;
- forks white cabbage- 350-400 g;
- dried basil and oregano - ½ teaspoon each;
- salt and ground black pepper - to your taste.
Vegetable Pillow Ingredients:
- bulbs - 1-2 pieces;
- carrots - 2 pieces;
- sweet pepper - 2-3 pieces;
- tomatoes - 3-4 pieces;
- garlic cloves - 3-4 pieces;
- fresh herbs (parsley, dill) - in a small bunch;
- vegetable oil - 40-50 ml;
- salt - to your taste;
- ground coriander - a pinch;
- dried thyme - ½ teaspoon.
Cooking:
1. Prepare cabbage stuffing. Peeled and washed onions cut into half rings. Shred the cabbage. Heat the oil in a frying pan, add and lightly fry the onion. Put the cabbage to the onion, mix and fry until it becomes soft. Salt the filling, pepper, add spices, stir again and let cool a little.
2. In the meantime, prepare the ingredients for the vegetable pillow. Wash and clean all vegetables. chop the onion Bell pepper and tomatoes into medium cubes. Carrots can be cut into cubes or rubbed on a coarse grater. Chop the garlic cloves with a knife or mince with a garlic press.
3. Now take the largest and deepest frying pan or broiler that you have in your kitchen. Heat vegetable oil in it, send the onion there, fry slightly. Then add carrots, after 5-6 minutes, sweet pepper, after a couple of minutes, cubes of tomatoes (if there are no tomatoes, you can use tomato paste instead). Salt, add spices, stir and simmer over low heat.
4. Divide the previously prepared dough in half, roll it out as thin as possible, put the cabbage filling in equal parts and wrap it in rolls, carefully fixing it around the edges.
5. Place khanum in a pan on a vegetable pillow, pour water so that they are almost completely covered (if there is, you can pour meat broth). Bring the liquid to a boil, reduce the heat to a minimum, cover with a lid and leave to cook for 40-45 minutes.
6. Finely chop the washed and slightly dried fresh herbs.
7. 10 minutes before readiness, sprinkle khanum with chopped garlic and herbs.
8. Cut the finished rolls into portions and serve with the vegetables with which they were prepared.
Cooking khanum in the Polaris slow cooker, step by step recipe with photo
Ingredients:
For fresh dough:
- chicken egg - one;
- wheat flour - two glasses;
- one and a half glasses of warm water.
For filling:
- minced meat (pork and beef) - 400 grams;
- spices to taste (pepper, salt, seasoning for minced meat);
- two medium potatoes;
- onion.
For tomato sauce:
- a little onion for frying;
- a tablespoon of wheat flour;
- a tablespoon of tomato paste;
- boiling water;
- spices (dried basil, salt, seasoning for gravy).
Cooking:
1. At the very beginning, it is best to start preparing the dough. To do this, pour the egg into the flour sprinkled with a slide, add water and knead a tight, smooth dough. It is advised to knead the dough every fifteen minutes in order to make it more elastic. 
2. Let's get to the filling. Add the chopped onion to the minced meat and necessary spices. Mix thoroughly. 
3. Then peel the potatoes and grate them into minced meat on a coarse grater. Mix everything again until smooth. 
4. Roll out a small piece of dough into the thinnest layer, 1-2 millimeters. 
5. Now spread the stuffing evenly on the rolled out dough. 
6. Then you can roll the dough into a roll. Pour water into the bowl of the multicooker, grease the plate from the multicooker for steaming lightly with vegetable oil and put the prepared khanum on it. 
7. Set the steam mode for 45 minutes. 
8. In the meantime, while the khanum is being cooked, you can start preparing the gravy. To do this, put the chopped onion in a pan with vegetable oil and fry it a little. Next, add a spoonful of tomato and a spoonful of flour, mix everything. 
9. Pour two cups of boiling water into the pan, add spices and dried basil for a piquant taste, and cover the pan with a lid, let the gravy boil for 5-7 minutes. 
10. Put the finished khanum on a plate, pour it with tomato sauce, cut into pieces. Enjoy your meal! 
If you prefer steamed dishes, then you will definitely like it.
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Greetings friends! Khanum is one of the most delicious oriental dishes. At its core, it is a huge juicy manta. It is easy to prepare - the minimum labor costs, unlike those that need to be sculpted from cut pieces of dough. And yes, there is no difference in taste. The dish turns out to be very satisfying, appetizing and fragrant, especially if you add spices, in particular, cumin and black pepper are ideal.
You can also get creative with the toppings. This photo recipe shows khanuma with minced meat, potatoes, onions and carrots, and at the very bottom of the article, as is customary on this site, there is a video recipe, but only with pumpkin instead of carrots. Pumpkin changes the taste, making the dish even juicier. Or you can not add any carrots or potatoes at all, limiting yourself to only minced meat and onions - it will also be amazingly tasty. Or, cook simple pumpkin manti - a juicy and very healthy meal.
It remains to simply twist everything into a roll, and send it to a double boiler or a pressure cooker, depending on what is available. I prefer an electric steamer, it is more convenient, smaller and more functional. Well, first things first. The ingredients for this dish, truly worthy of your table, will not take much at all, see for yourself:
Ingredients:
- Two glasses of flour
- Cold water - 100 ml.
- Vegetable oil - 50 ml (2 tablespoons).
- Minced meat - 700 gr.
- Onions - 2-3 heads
- Potatoes - 3 pcs.
- Butter, for lubrication.
- Salt, pepper, to taste.
- You can add a pumpkin (which we will do)
- Zira - 2 tsp
- Carrots - 1 piece, or pumpkin, in equivalent equivalent
By the way, it will be much better and juicier if you make finely chopped meat instead of minced meat. This is a very special taste, in the east it is considered aerobatics, and is made for the dearest guests. Especially if this fatty meat is fresh lamb, with the addition of pieces of tail fat. It is pieces of fat tail fat, preferably lamb. The most delicious "" is also made - the most amazing puff pastry, only the meat for them is cut a little larger.
You can start cooking by preparing the dough. For this:
1. Sift the flour into a separate bowl.
2. Half a teaspoon of salt, dissolve in half, that is, in 100 grams of water.
3. In the same glass, and in the same water, add 2 tablespoons of vegetable oil.
4. Pour the water salt-oil water mixture into the flour, and knead the dough.
You need to knead with great care.
5. Let the dough rest by covering it with a thick cloth or waffle towel. And let's get stuffing.
6. Finely chop the onion, dividing it into two halves.
Slightly crush it, shake it, so that the juice stands out a little.
7. And add the onion to the minced meat, to the filling.
8. Cut carrots or pumpkin into small cubes - whichever you want more at the moment, and also add to the filling.
9. We do the same with potatoes - we cut them into cubes, slightly larger than carrots, and add them to the dishes with meat, carrots and onions.
10. Pepper to taste with black ground pepper.
11. Do not forget about cumin - a spice with a magical aroma! It is enough to add 2 teaspoons.
Be carefull! Zira is sold, although very rarely, in stores, in standard sealed bags such as parsley, peppercorns, and other spices. But more often, they are brought by visiting merchants, usually stationed in street tents, and selling spices by weight. Here it must be borne in mind that some, rare wicked people, under the guise of cumin, are vtyuhivayut ordinary cumin. Cumin is not cumin, and you need to keep in mind that cumin can completely spoil not only the taste, but also the aroma of food.
12. Thoroughly mix the whole thing. And let's take a test.
13. Divide a piece of dough into two equal parts, but this depends on what kind of steamer you have. I have a small and two-story, therefore, we divide into two parts. If you have a big one, as my son, who is just learning to speak, says - atOnnyanya (huge), then you can not divide, but make one, big khanuma, but how - look further.
14. Table, or cutting board, where we will roll out the dough, grease with a thin layer of vegetable oil.
15. Roll out the dough thinly, about 2 millimeters thick, but it is important to roll it out evenly, because you yourself understand, where it will be thinner, it will tear there.
16. Thinly grease a layer of rolled dough with vegetable oil,
and spread evenly over the entire area. It is to grind, and not to smear - there should not be a lot of oil.
17. Evenly spread the filling, and, from absolutely any edge, we begin to wrap it in a roll.
18. Be sure to seal the ends so that the juicy juice does not flow out!
19. Finally glue the edges of the dough, thereby tightly sealing the contents of the roll.
20. Lubricating the bottom of the double boiler with oil, carefully place the khanuma into it. If you have a pressure cooker that is round, then having made one large roll, spread it around the central handle, connecting the ends, and in addition to the roll, you will get a large and tasty bagel.
21. I have such a small but reliable double boiler. The timer is set to 55 minutes. But the double boiler is different for a double boiler, so it can be cooked earlier, for example, in 40 minutes. It is the same with the pressure cooker, which is installed on the stove, depending on the intensity of the fire.
22. Ready, fragrant, generously grease with delicious butter, and you can serve!
I hope I didn't bore you detailed photo recipe - I tried not to miss a single important detail. If you missed something, you can always correct it, or add it in the comments below, for which I will be infinitely grateful, or rate me in stars for my diligence. 🙂 By the way, if you want to taste more, the same delicious meals Eastern origin, you can look.
P.S. I forgot all the same, they also make khanum with cabbage, with grass, not with that, but very useful, the name of which is - shepherd's bag. In general, and vegetarians have a place to roam here! Enjoy your meal!
To prepare the dough, you need to sift the flour, make a hole in the center of the slide and 1 egg there, salt and start mixing. As soon as the egg is mixed (there is no dough as such yet), we begin to add water, you can not boil it (the product will still be boiled in the end), add water until the dough starts to resemble soft plasticine and already adjust the elasticity of the dough by adding flour. Everything, the dough is ready. Cover it with a damp towel for 20 minutes.
Filling:
chop the onion, put it in a deep bowl, salt and mince, add the minced meat there and mix well. To all this, add the chopped potatoes and mix CAREFULLY. The filling is ready.
Refueling:
We cut the onion into cubes, fry it in butter and vegetable oil until almost cooked, add the tomatoes and simmer for another 10 minutes, 3 minutes before cooking, add the chopped dill and parsley.
At the very end, we spread the dressing on the product and only then freshly cut green onion
I prepared vegetable oil and a pressure cooker. for convenience, pour oil into a cup .. we will need it more than once
for the test, I needed one such sieve-glass of flour, about 300 g
put the pressure cooker on the fire after salting
preparing the work surface. sprinkle lightly with flour
that’s how much dough I got (unfortunately, I didn’t photograph the preparation of the dough itself, I forgot, but it must be cooked like dumplings and manti - all the flour in the center of a large bowl, there is ONE egg, salt and water by eye, the dough should be plastic)
The whole dough was divided into 3 parts. Spread 1/3 on the work surface. the other two pieces are waiting for their turn under a clean damp towel
roll out the dough of medium thickness, it should not be thick, so that in the end it is not only eaten and not thin, so that it does not tear in the process
cut the dough into 3 equal strips about 15 cm wide
cut off the excess to get these rectangles
add the onion, chopped into strips, not large, rather small, into the prepared minced meat and mix
potatoes should also be cut into strips, always by hand, its size should be like this in the photo
mix potatoes with minced meat with onions .. in no case should you mix minced meat, onions and potatoes at the same time .. when mixing minced meat and onions, we apply force, and this force can break the potatoes if done at the same time, so first the minced meat and onions, then only potatoes
put the stuffing on the dough like this
according to the recipe, we lubricate the perimeter with oil, BUT I don’t advise you to do this .. it’s better to lightly lubricate only from above and to the middle on the sides
the edges are blinded like this
and turn off
this is how the rose turned out
this size
we fill the pressure cooker disk. (rolled out in 2 steps) and put it on the bottom of the pressure cooker. the minus of this dish is that only one disk can be cooked at a time .. the roses are large and each next disk (as in traditional manti) can crush the roses
the water boiled
set and close the lid. we detect 40-45 minutes
