Khanum dish of Uzbek cuisine: recipes with meat, potatoes and pumpkin. Khanum, steam roll with meat and pumpkin Uzbek dish khanum

15.12.2021Heading: Finishing

Khanum is a dish of oriental cuisine, it is prepared by all oriental peoples, perhaps it is called differently by everyone. A great alternative to manti, if there is no time and extra hands to roll and sculpt for a long time ... The filling for khanum can be very different, it all depends on your imagination - potatoes with carrots, meat with potatoes, pumpkin with and without meat ... Khanum is always served with sauces - based on sour milk or tomato.

Ingredients for khanum with pumpkin

Knead unleavened dough from flour, water, eggs and salt. Pour the flour gradually, depending on the gluten, it may need a little less or a little more.

Knead the dough until smooth, cover with a towel and let stand for 15 minutes.

For the filling, cut the pumpkin into small cubes. I don’t advise rubbing it on a grater, I want the texture of the filling to be crumbly, and not stick together into one mass.

Onion cut into thin half rings. Lightly fry in 2 tablespoons of vegetable oil. Do not even fry, but let the onion give its aroma to the oil, it should remain white.

Add chopped pumpkin to the pan and mix well until the ingredients are completely combined. Salt well, pepper and add sugar. The taste of the filling should be balanced, to the extent of salt and sweetness should also be felt. Pumpkin does not need to be brought to readiness.

Roll out the dough into a very thin layer. Lubricate with vegetable oil and lay the pumpkin over the entire surface, slightly retreating from the edges.

Roll up. The edges also need to be tucked in.

This is how the roll turns out. Cook Khanum in a mantyshnitsa or a double boiler for 30 minutes, after greasing the bottom with vegetable oil.

Cool the finished roll slightly and cut into portions.

You can serve khanum with pumpkin with sour cream and greens.

Description

A traditional oriental dish that is somewhat reminiscent of the more famous manti.

They cook khanum with the most varied filling, but there is something that always remains the same: khanum is always a large roll, very often rolled up in the shape of a bagel.

Preparing such a dish is simply because there is no need to sculpt a lot of small dumplings. From the whole dough, you will prepare 3-4 rolls, which you will steam, cut and serve immediately.

A step-by-step recipe for this dish with a photo will tell you in detail and clearly about how to cook khanum with pumpkin at home.

The dough for khanum is kneaded very simply, after which it needs time to infuse. During this period, you can prepare the filling.

In addition to pumpkin, potatoes, carrots and other vegetables are often added to khanum. No less often, meat is also added to this oriental dish.

Let's start cooking lean and satisfying khanum with pumpkin.

Ingredients

(250 g)
(2 pcs.)
(5 tablespoons)
(taste)
(according to the degree of density)
(400 g)
(2 pcs.)
(70 g)
(taste)

Cooking steps

Sift the indicated amount of flour into a deep suitable bowl, break two chicken eggs there. Add salt and a little vegetable oil to taste. In portions, add water to the flour and carefully knead the plastic dough.

We roll the finished dough into a ball and wrap it in cling film, leave it to infuse at room temperature for about 30-40 minutes.

We wash a piece of fresh pumpkin, if necessary, peel it and cut it into small cubes, put the cut in a bowl.

We clean the onion from the husk and cut into cubes to match the pumpkin, we also send the onion slices to the bowl. Salt and pepper the ingredients to taste, add vegetable oil and mix thoroughly.

We divide the dough into 2-3 pieces. We roll each piece alternately into a thin layer, spread the onion and pumpkin filling on it in an even layer. We also spread small pieces of butter on top of the filling.

Gently wrap the dough roll with the filling as shown in the photo.

We lay out the finished roll in the bowl of a double boiler or in a special pressure cooker. We steam khanum for 50-60 minutes until soft and fragrant.

Cut the finished dish into portioned pieces and serve with a variety of sauces. Steam roll khanum with juicy pumpkin is ready.

Bon Appetit!

We roll the finished dough into a ball and wrap it in cling film, leave it to infuse at room temperature for about 30-40 minutes.

We wash a piece of fresh pumpkin, if necessary, peel it and cut it into small cubes, put the cut in a bowl.

We clean the onion from the husk and cut into cubes to match the pumpkin, we also send the onion slices to the bowl. Salt and pepper the ingredients to taste, add vegetable oil and mix thoroughly.

We divide the dough into 2-3 pieces. We roll each piece alternately into a thin layer, spread the onion and pumpkin filling on it in an even layer. We also spread small pieces of butter on top of the filling.

Gently wrap the dough roll with the filling as shown in the photo.

We lay out the finished roll in the bowl of a double boiler or in a special pressure cooker. We steam khanum for 50-60 minutes until soft and fragrant.

Khanum is a dish of Uzbek cuisine. If you don't like pumpkin, don't worry, you don't feel it at all in this roll. It gives juiciness and tenderness to the filling.

dough:
flour - 250 gr.
egg - 0.5 pieces (or 1 very small)
salt - 0.5 teaspoon
water - 120 ml
ground meat:
beef - 500 gr.
onion - 2 pieces (100 gr.)
pumpkin - 200 gr.
salt
ground black pepper

Cooking:

Sift flour into a deep bowl. Add salt, egg and water. Knead the dough. Since the quality of flour is different, the amount of water may increase or decrease slightly.
The dough should be soft, but at the same time not sticky at all. Put our dough in a bowl, cover with a clean cloth and leave for 40 minutes. Look how beautiful the dough has become.

The gluten swelled and the dough became very elastic and smooth. Here is a step by step preparation of the dough.
To prepare the filling, grind the beef in a meat grinder. Chop the onion very finely and send it to the minced meat.

Grate the pumpkin on a coarse grater and also add to the minced meat.

Salt and pepper. Mix.

Lightly dust the table with flour and roll out the dough quite thinly.

Spread the filling over the dough. Spread the minced meat evenly over the entire dough layer.

Roll up into a roll.

Pinch the edges.

Grease the steamer basket with oil. Put the roll into the basket.

I cooked khanum in a slow cooker. Pour water into the cartoon saucepan up to the 0.6 mark and insert the basket with the roll.

Turn on the steam cooking mode for 45 minutes. This roll can be cooked in a conventional double boiler or in a pressure cooker.

Bon Appetit!

Although I try to cook in a variety of ways, but complexes ... Cart and cart! Either I’m afraid that the cream won’t whip, then I’m afraid that the roll won’t curl, then I’m afraid that without lemongrass there will no longer be Thai cuisine.

I like savory pastries, I think that I feel the dough with my hands, now I can adjust its moisture content and density, I learned how to roll it thinly. But there are many problems here too: for example, I’m still not going to grow sourdough so that I can bake real bread!

And I love my curiosity! There are so many interesting and delicious things in the world! Therefore, I will add one more recipe for Round 342. Cuisine of the peoples of Central Asia. I think that by the beginning of the post this dish will be relevant on any table. Those who fast do not need to add an egg to the dough.

How do you overcome your complexes? Or are there no barriers for you?

Ingredients for 2 rolls:
Dough:
flour - 3 tbsp
salt - a pinch
water - 1 tbsp
egg - 1pc
rast. oil -2 tbsp

Filling:

pumpkin - 700g
onion - 3 pcs
salt pepper

For the red sauce: tomato paste, salt, sugar, pepper, Provence herbs or fresh herbs, garlic to taste, green onions
For white sauce: yogurt or kefir, sour cream, salt, garlic, black pepper, any herbs

Knead soft dough. Knead it until absolutely smooth, cover and let stand for about 30 minutes. This must be done, otherwise the dough will be difficult to roll into a thin layer.

Cut pumpkin into small cubes. Cut the onion into 4 parts, and then into thin strips.
Lightly fry the onion in vegetable oil until translucent. Add chopped pumpkin to it. Salt and sweeten. Pumpkin is different, so salt and sugar are not for everyone. I like it when you feel both. The filling should not be sweet, it should be moderately salted. It's like with meat.... Add black pepper.
Do not fry the pumpkin for a long time, just mix salt and sugar to dissolve. The pumpkin will be steamed. Transfer the filling to another bowl to cool quickly.

Roll out the dough in a very thin layer, until transparent, but not torn. Spread the filling over the entire surface, leaving the edges.
Roll up, while wrapping the edges inside ...
Put the finished rolls in a double boiler or mantyshnitsa, on a sheet greased with vegetable oil, and place it over boiling water.

Cook for 30 minutes over medium heat. Cut the finished rolls into pieces and serve with sauce.