Interesting Uzbek dish - khanum. Recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What is this dish unusual for us in appearance and hearing? Khanum is a traditional dish of the peoples of Central Asia; manti and dumplings are also close to it according to the recipe. Khanum is a steamed meatloaf.

We invite you to try cooking khanum. A recipe with a photo of this dish is provided. The composition includes the following ingredients:

• water - 1.5 cups;
• flour - 0.5 kg;
• chicken eggs - 1 pc.;
• meat (preferably lamb) - 0.5-0.7 kg;
• onion - 2-3 pieces;
• carrots (medium size) - 1 pc.;
• greens, s alt, pepper.

First we need to knead the dough for two rolls: we take flour, water, 1/2 teaspoon of s alt, also a tablespoon of vegetable oil and one egg, let it rest for about twenty minutes. During this time, we will make the filling, otherwise it will not be khanum. The recipe includes meat, so you need to prepare it first. If you use not minced meat, but meat, then it must be passed through a meat grinder. We also put chopped onions, grated carrots, ground black pepper and, of course, s alt, mix well. Now we take our dough and thinlywe roll it out. For those who cooked manti before, a hint will be the fact that both manti and khanum have a similar recipe, and the dough is rolled out equally thinly.

Now it's time to put our minced meat mixed with vegetables and spices on the dough. We fold the dough into a roll, carefully pinch the edges (the juice should not leak out). Now we put khanum in a double boiler. The recipe for making a roll, as you can see, is not at all complicated. If necessary, the steamer grate can be lubricated with oil. We bake the roll for forty-five minutes. If there is no double boiler, you can use pots: large and small, having built something like a water bath. In the lower large saucepan, you need to boil water, put a small one in it, grease it with oil and put khanum in it. The recipe does not change. The roll also cooks for forty-five minutes with the lid tightly closed, and we patiently wait for them to expire.

After that, we take the finished roll, serve it to the table on a dish. Sprinkle with herbs (parsley, dill) on top, serve some kind of sauce to it. The most suitable option is crushed garlic, sour cream, herbs, s alt.

Now let's consider another option for cooking khanum. The recipe does not include meat, so it can be safely considered vegetarian. For its preparation you will need:

• potatoes - about 1 kg;
• onion - 0.8 kg;
• flour - 0.7 kg;
• chicken eggs - 2 pcs.;
• water 0.2 l;
• sunflower oil, black pepper, s alt;
• tomato paste.

First knead the dough: mix eggs, water,oil and s alt. Gradually add flour, knead the mass until we get an elastic dough. Now you need to let it settle - wrap it in cling film, put it aside.

Now let's get to the stuffing. We clean the potatoes, chop them in a food processor or on a grater. The same fate awaits onions, only we chop them by hand, with a knife on a cutting board, to make beautiful half rings, half of which we will fry in a pan.

We return to the dough again: take one fourth of it, roll it out in a thin layer, put a fourth of the filling on top, add a little butter. Now we wrap our roll, pinching the edges. We put it in a double boiler, greased with oil, cook for 30-45 minutes.

While our khanum is cooking, let's make gravy for him, because it tastes better with it. To do this, we need the rest of the onion, two tablespoons of tomato paste, water, s alt, pepper. Now the most interesting: cut the roll into pieces, lay out in layers, each of which is lubricated with gravy. Sprinkle greens on top and serve. You can see a photo of our khanum in the article, and then you will definitely want to cook it!