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

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

In any market in the East, you can see women selling food. And this is not 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 hostess can cook it. At the same time, 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 preparing this dish, as well as a lot of alternative names: khanum, khanon, hunan, khanim, hunan. In composition, it resembles the universally popular manti, with the only difference being that the finished khanum resembles a roll, and not molded pieces. How to cook Uzbek Khana?

Legend of Khanum

There is a legend about the origin of this dish. It's more of a joke, but still. One Uzbek woman knew about the return of her husband from the war. However, her good mood was replaced by worry and sadness, as her husband was very fond of manti.

Because the woman wanted to meet her husband with a pleasant surprise, but physically she could not have time to make manti, she just rolled out the doughlayer and filled it with stuffing. And so khanum appeared, which became a popular national dish.

What is it?

How to cook khanum? To do this, you will need dough, filler and cooking utensils. It is prepared in a special pressure cooker. If you don't have one, you can use a steamer. The dough is prepared in the same way as for dumplings or manti - flour, water, s alt and an egg. It should be kneaded, covered with a napkin and left to stand for about an hour.

The filling for khanum is formed in the same way as for pizza - you can take everything that is in the refrigerator. 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 just meat with lumps of fat. You can also cook vegetable khanum. The basic rule is to finely chop vegetables or grate on a fine grater.

As you might guess, everything is done at your discretion. Combinations can be very different: cabbage with onions and carrots, pumpkin, onions, potatoes, onions, cauliflower with herbs, bell peppers with eggplant, and so on. Vegetable filling can be added both raw and slightly fried in oil. You can cook khanum in a double boiler according to the recipe without filling. For this option, the dough is generously smeared with sour cream and rolled into a roll.

To make a meat filling, you can roll minced meat or cut the meat into small cubes. For juiciness, fat tail is put in it.fat or fat. You can turn potatoes and onions through a meat grinder or grate. In some cases, potatoes are cut into small cubes. Don't forget to add s alt, 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 the khanum will be. The filling is laid out on the prepared layer, and the workpiece is wrapped in a roll. In turn, it is rolled into a ring, and then steamed for 45-60 minutes, it depends on the contents of the filling. The pressure cooker or steamer grid must be oiled, otherwise the roll will stick to the bottom. Its upper part is sprayed with water.

How to cook khanum if there is no pressure cooker or double boiler? A simple saucepan and colander can help. In this case, the khanum is put in a colander, put in a pot of boiling water and covered with a lid.

It is customary to cut the finished roll into slices, put on a dish, pour over the sauce and sprinkle with chopped herbs. As a rule, tomato or cream sauces are made for khanum. For the first option, you need to fry the onions and carrots until golden brown, put the tomatoes (or tomato paste) and simmer for about 5-10 minutes. Peppers and mashed garlic are traditionally put in a creamy sauce.

How to cook khanum: classic recipe

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

To make classic khanum you will need the following ingredients.

For the test:

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

For filler:

• Mince or meat - 1.2 kg.
• Onion - 650-800 grams.
• Fat or oil - 200 grams.
• Cumin - to taste.
• Ground black pepper - to taste.
• S alt to taste.
• Refined vegetable oil.

How to prepare the dough?

Heat about a glass of water, dissolve s alt in it, add vegetable oil. Then sift the flour, add it in small portions to 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 a surface sprinkled with flour, and knead it with your hands, adding flour. You should achieve a dense and elastic dough consistency. You need to knead 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 one hour, covering it with a clean towel.

It is very convenient to prepare such a dough in a bread machine, since all the ingredients will be mixed evenly and thoroughly without yourparticipation.

Preparing the filling

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

Formation

How to cook khanum at home? The chilled dough should be cut into pieces (four products should be obtained from this amount), and each of them is rolled out on a flat surface to a thickness of about one millimeter. The thinner you make this layer, the tastier the finished dish will be.

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

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

Improved version

The above shows how to cook khanum with minced meat or meat in the classic form. In addition, the dish can be made in an original way. The filling for the Uzbek khanum is different: vegetables or meat. There are alsodifferences in the cutting of the filling. For example, in Tashkent, the filling 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 more distinctive.

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

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

For the filling you need onions (about three medium heads), potatoes (two or three root vegetables), meat (500 - 600 grams), 45 grams of lamb fat (for juiciness), a little s alt, black and red pepper taste.

For the second type of filling, you will need onions (two small or one large onion), tomatoes (two, cut in halves), aromatic herbs (dill, parsley, green onions to taste), garlic (two or three cloves). You can add coriander and apply another culinary secret: use cumin (cumin) - the highlight of oriental dishes! How to cook this kind of khanum?

Cooking colored khanum

How to prepare such a filling? You need a deep bowl in which you must chop the onion, s alt it and mix it. Then add chopped potatoes, minced meat and mix again.

Then make the second filling. Fry the diced onion until almost cooked, add the tomatoes and simmer for another 10 minutes. Shortly before readiness, add chopped green onion, dill and parsley. Notforget also about coriander and cumin.

The recipe for this type of khanum does not differ from the classic one. Use dough pieces, two for each type of filling. An Uzbek khanum of this type is cooked for 45-60 minutes in a mantyshnitsa or in a double boiler. Cut the finished product into pieces and put on a dish, alternating two types with each other. It will look like flower petals.

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