Khanum with meat and potatoes recipe.

Salon

To prepare a hearty dinner, you just need to get a good recipe in advance and start the culinary process. The combination of dough and filling from potatoes, meat, mushrooms and other products, as a rule, always suits everyone. If you combine all these products, you will get a fantastic result without any problems - delicious khanum.

Khanum is an Uzbek national dish, a type of savory roll with various fillings. The most popular khanum is prepared with meat or minced meat; quite often this filling is accompanied by potatoes, pumpkin and other vegetables, and cheese. This material contains a selection of delicious recipes for making khanum.

Khanum with potatoes, mushrooms and steamed cheese – photo recipe with step-by-step description

Khanum is to some extent an analogue of dumplings and manti. Only, it’s much easier to prepare. In fact, in order not to complicate the dish with a name that refers to Uzbek cuisine, it is enough to imagine khanum as a steam roll. All household members will be delighted with the most delicate dough covering the juicy filling.

List of products:
Dough for dumplings – 300 g.
Raw potatoes – 100 g.
Canned mushrooms – 80 g.
Cheese – 50 g.
Greens - a bunch.

Table salt - to taste.

Cooking sequence:

1. First of all, you need to prepare the dough. You can buy it ready-made in a store or make it yourself. There is nothing complicated about kneading this dough, it is the simplest. You need to mix the egg with water, salt and flour. Knead these ingredients into an elastic dough.

2. Roll out the dough into a thin sheet. The surface of the table and the dough itself will have to be dusted with flour more than once.

3. Grate raw, peeled potatoes on a coarse grater. Spread the mixture onto the surface of the dough. Just leave the edges empty on all sides. To do this, it is better to immediately retreat two centimeters on each side of the flat cake.

4. Then add pieces of mushrooms and grated cheese.

5. Sprinkle all layers of filling on top with chopped herbs. Add a little salt. Carefully roll the dough and filling into a roll.

6. To prepare this treat you will need a double boiler. Steam the roll for 40 minutes.

7. Steamed roll - khanum can be eaten.

Khanum is a national dish of Uzbeks, consists of dough and filling, often steamed. Modern housewives from other countries have already tried this dish and modernized it. In particular, the following recipe suggests using pork as a filling, rather than lamb, as in the original.

Products for the test:

Premium flour - approximately 600 gr.
Vegetable oil – 2 tbsp. l.
Salt – ½ tsp. (or a little less).
Water – 300 ml.
Chicken eggs – 1 pc.

Products for filling:

Pork, fillet – 500 gr.
Onions – 2-3 pcs.
Salt, seasonings.
Water – 30 ml.

Algorithm:

Preparation is carried out in several stages. So, the first one is kneading the dough. Everything is primitively simple. In a deep container, mix flour with salt.
Use a spoon to make a small indentation in the center. Pour vegetable oil, water into it and beat in the egg.
Knead from the edges to the center until the dough takes up all the flour. Leave the dough for a while, covered with cling film (can be in the refrigerator). Stir again.
The next step, while the dough is “resting,” is preparing the filling. Cut the pork into thin pieces, or even better, turn it into minced meat.
Cut the onion into thin rings.
Mix together, add seasonings. Add salt.
Divide the dough into parts. Roll each into the thinnest layer.
Spread the filling in a thin layer. Roll into rolls.
You can use a multicooker for cooking. Pour water inside and install a tray with holes. Place the rolls in it.
Select the “Steam” mode. Time - about half an hour.

Serve immediately, without waiting for it to cool, decorate the khanum well with herbs, and serve sour cream separately.

Recipe for khanum with minced meat

Khanum, in which the filling is made from minced meat, is considered the simplest and fastest. At the same time, the dish is very satisfying and will definitely appeal to the male half of the family. It needs to be cooked in a double boiler.

Products for the test:

Water – ½ tbsp.
Chicken eggs – 1 pc.
Vegetable oil – 3 tbsp. l.
Salt is on the tip of the knife.
Flour – 2.5 tbsp.

Filling:

Minced beef – 0.5 kg.
Onions – 2-3 pcs.
Salt, seasonings.
Butter – 50 gr.

Algorithm:

First of all, knead the dough. Pour flour into a bowl. Mix with salt.
Pour water and vegetable oil into the well in the center and break the egg. Stir with a fork, then with your hands.
Then, sprinkle the table well with flour, knead with your hands.
Divide the homogeneous dough into two lumps, cover with cling film, and hide in the refrigerator for half an hour.
To make the filling, grind the beef through a meat grinder. Salt and sprinkle with spices.
Add finely chopped or grated onion. Mix thoroughly.
Roll out each lump of dough into a very thin layer, sprinkling with flour so that the dough does not stick to the countertop.
Spread the minced meat in an even layer, not reaching 1 cm from the edges.
Divide the butter into small pieces and place evenly on the minced meat.
Roll into a roll, sealing the ends so that the filling does not fall out during cooking.
Pour water into a saucepan and place a container with holes on top.
Place khanum with minced meat in it. Cook for a little over 40 minutes.

Serve hot, with sour cream or sauce. For beauty, you can sprinkle the dish with finely chopped herbs.

Homemade khanum with pumpkin

Not everyone likes meat, so a recipe for khanum appeared, the filling of which is made from pumpkin. The dish, firstly, is very healthy thanks to such a filling, secondly, it is tasty, and thirdly, it looks very festive.

Products:

Premium flour – 3 tbsp.
Water – 1 tbsp.
Chicken eggs – 1 pc.
Salt.

Filling ingredients:

Pumpkin – 500 gr.
Onions – 2 pcs.
Sugar and salt - 1 tsp each.
Vegetable oil – 2 tbsp. l.
Seasonings, such as ground pepper.

Ingredients for the sauce:

Sour cream – 200 gr.
Chopped greens – 1 tbsp. l.
Garlic – 1 clove.
Salt.
Spices.

Algorithm of actions:

Stage one - kneading unleavened dough. To do this, mix salt and flour in a deep container. Beat the egg into the well, mix with the flour, add water, and knead into a very stiff dough. Leave it for a while.
Start preparing the filling. Peel the raw pumpkin. Rinse. Cut into cubes.
Onion - in half rings, very thin.
Sauté the onion lightly in oil, add pumpkin, continue simmering.
Add spices, salt and sugar. There is no need to bring it to full readiness.
Remove from heat. The filling should cool down.
While the vegetables are cooling, you can roll out the dough. The layer is very thin.
Place pumpkin cubes and onions on it, not reaching the edges. Roll up the roll.
Steam in a manti container or use a multicooker.
Grease the pan with oil and leave in the “Cooking” mode for 30 minutes.

Serve slightly chilled and cut into portions.

Khanum (khanum) is a wonderful Uzbek dish that is steamed and served with vegetable or sour cream sauce. If you want to know the recipe for khanum with meat, then read this article and feel free to go to the kitchen to please your family and friends with another culinary masterpiece.

Pork khanum

Steamed meatloaf turns out very satisfying and tasty. The original version of the recipe uses lamb with fat tail fat. However, we decided to replace it with pork, which is easier to find on the shelves of our stores. Khanum dish (recipe):

To prepare the dough, pour two cups of sifted flour into a deep cup, make a hole in it, add two tablespoons of vegetable oil and half a cup of boiled water. Knead the dough, place it on the table and cover with a bowl.
While the dough is resting (about an hour), you can start making the filling. To do this, take 700 grams of pork neck and cut it into small pieces. Chop five medium onions and cut five peeled potatoes into cubes. Stir the prepared products, add salt and ground pepper to them.
Divide the dough into two parts and roll each of them thin enough.
Grease the pieces with vegetable oil and spread the filling evenly on them. Carefully roll two rolls and pinch the edges.
Lightly grease the steamer rack with oil and place the roll in it. Place the second roll on the second level in the same way. Cook the dish for about 45 minutes.

We hope you enjoy the recipe for khanum with potatoes. Serve it with sour cream and garlic sauce, seasoned with salt and pepper.

If you don’t like minced meat too much, then try making a steamed roll with minced meat. How to prepare khanuma (cooking recipe):

Knead a simple dumpling dough from one egg, one and a half cups of flour, 200 ml of water and a teaspoon of salt. Cover it with cling film and let it stand aside for a while.
For the filling you will need 400 grams of minced beef and pork, one grated carrot and one grated raw potato.
Divide the dough into two parts and roll each thinly.
Place (without reaching the edge a few centimeters) minced meat, carrots, chopped herbs and potatoes mixed with salt and pepper.
Roll up the roll, place it in the pressure cooker and cook for about 40 minutes. Prepare the second roll in the same way.

The finished dish can be served with any sauce or homemade adjika.

This delicious Uzbek dish can be prepared in many ways. Some people prefer to add potatoes to the filling, others prefer zucchini or pumpkin for juiciness. In this case, we suggest you use stewed onions and carrots. Khanum (recipe):

For the dough, take one and a half cups of flour, salt, one egg and half a glass of water. Mix all the ingredients and leave the dough while the filling is prepared.
Peel two carrots and two onions, chop with a knife and grater. Simmer the vegetables in a frying pan until cooked, and at the very end add cream (200 ml), salt and pepper.
Roll out the dough into a fairly thin layer and evenly apply the filling on it (300 grams of any minced meat mixed with stewed vegetables). Roll the dough into a log.
Pour one liter of water into the steamer, place the steamer attachment on the bowl, pre-lubricated with vegetable oil. Carefully place the roll, close the multicooker and cook with the “Steam” program for 40 minutes.

Cut the roll into portions and serve with homemade tomato sauce.

"Khanumchiki"

Prepare delicious dough rolls and surprise your friends or relatives with a new dish. How to make mini khanum (recipe):

Lenten khanum

Surprisingly, a delicious steamed roll with vegetables can be made without meat. How to prepare Lenten khanum (recipe):

Pumpkin khanum

This popular Asian dish can be prepared with different fillings, and each time you will discover a new side of its taste. This time we invite you to try cooking khanum with pumpkin:

To prepare the dough, mix 450 grams of flour, salt, one egg and water (as needed). Place the finished product in a plastic bag and leave it to rest for about half an hour.
For the filling, take a pumpkin (500 grams), peel it and cut it into small cubes (you can grate it).
Peel four onions and cut into half rings.
Cut 200 grams of pork fat (can be replaced with butter) into cubes.
Mix the prepared ingredients, add salt, add spices and mix well.
Roll out the dough into an oval shape, place the filling on it and roll the dough into a roll.
Grease the steamer grate with vegetable oil, place the khanum in it (don’t forget to pinch its edges first) and cook for about 40 minutes.

Cut the finished dish into portions and serve with sour cream or ketchup.

Khanum with cabbage and meat

Another variation of a familiar dish your friends and family will definitely enjoy. Read how to prepare a delicious khanum (recipe) and surprise your loved ones with a new original dish.

Knead a tight dough from 400 grams of flour, one egg, two tablespoons of vegetable oil and water. After this, cover the product with cling film and leave for half an hour.
Chop 500 grams of white cabbage into strips and a couple of onions into half rings.
Stew the vegetables in a frying pan with a small amount of vegetable oil. Add salt, spices and mix well.
Divide the dough into four parts and roll each into a thin layer. Place half of the minced meat (250 grams) on the first part and cover with the second part of the dough. Place cabbage on top in an even layer, roll the resulting structure into a roll and cut it into portions.
Place the rolls in the steamer and steam them for 20 minutes. Serve the finished dish with tomato or sour cream sauce.

Conclusion

We hope that you find the recipes that we have collected for you in this article useful. Prepare khanum with different fillings and delight your loved ones and friends with new tastes.

How to cook khanum? To answer this question, let's figure out what the khanum dish is. Khanum is a steamed meat roll. Preparing this dish is very simple; to explain it in very simple terms, the khanum dish is a flatbread made of dough, into which minced meat is simply placed. It looks like manta rays - you say, it’s true! Only cooking is much easier and faster, and the taste is almost the same.

All dishes of Uzbek cuisine are very hearty and contain a lot of seasonings that give them a special taste. If you are still in doubt about whether to cook the khanum dish or not, then our answer is: “Of course, cook!!!” Having tried this wonderful dish once, you will probably remain faithful to it and in your family khanum will become as popular a dish as dumplings or dumplings.

Read about how to cook khanum quickly and tasty in our step-by-step photo recipe and cook with us. It tastes better with us!

Ingredients:

Water - 200 ml.
Minced meat - 400 gr.
Water - 200 ml.
Flour - 1.5 cups
Salt - 2 tsp.
Carrots - 1 pc.
Potatoes - 1 pc. (large)
Butter - 20 gr.
Pepper
Bay leaf
Garlic
Greenery

Let's take a closer look at how to prepare khanum:

Step 1

We make the dough as for dumplings. For this we need 1 egg, 200 ml. water, 1.5 cups flour and 1 teaspoon salt. Mix all this well and let it brew for 15-20 minutes.

Make the filling: grate carrots and potatoes on a coarse grater. Pepper, salt and add finely chopped herbs.

Break the dough in half.

Roll out one part of the dough into a thin layer and place the minced meat in the middle. The second part can be frozen or made into another roll.

Step 2

Place grated carrots with herbs and potatoes on top.

Step 3

Roll the dough into a roll, but do not tighten it too tightly, otherwise it may tear.

Step 4

We prepare khanum in a slow cooker (you can also use a pressure cooker or a double boiler). Grease the special cell with oil and carefully place the roll, steam for 35-40 minutes.

Khanum is a dish found in the cuisines of different nations, including Kazakh, Uzbek, and Tajik. Most often it is attributed to Uzbek cuisine, but which people learned to cook khanum first is not known for certain. But the legend associated with the appearance of this dish has reached us. According to it, one man, who had been absent for a long time, unexpectedly returned home. The wife, who knew that he loved manti, wanted to feed her husband his favorite dish, but she did not have time to cook it. Then a resourceful woman, whose name was Khanum, came up with the idea of wrapping the minced meat in a lean flatbread and steaming it. The result was a roll that tasted like manti, but was prepared in a hurry. Since then, other housewives began making khanum. As can be seen from the legend, preparing khanum is not at all difficult, so some people even know this dish as “lazy manti”. In general, even an inexperienced housewife can please her family with this simple, but very satisfying and tasty dish.

Cooking features

Khanum can be prepared in a variety of ways, including in a steamer, slow cooker, in a saucepan and even in a frying pan. Of course, the cooking technology will depend on the chosen recipe. But still, there are several general principles for preparing khanum that should be followed when preparing this dish.

The dough for khanum is easy to prepare yourself. If you make it based on the recipe, it will be elastic enough to roll out thinly. However, it will be the lightest and most tender if it is kneaded in a bread machine or by hand. Using a mixer with a dough attachment will not give this effect.
The dough needs to be rolled out as thin as possible, but not so thin that it breaks.
You can not only roll the dough into a roll, but also lay it in a circle or spiral. Some housewives roll the dough, giving it the shape of roses or envelopes.
It is better to prepare minced meat for khanum at home, because if you buy it in a store, you cannot be sure of the quality of the meat used for its preparation. Traditional recipes involve the use of minced lamb, although khanum is often prepared with beef and other types of meat. There are also recipes that do not use meat for the filling, in which case the dish is suitable for a vegetarian table.
Khanum will be tastier if you add vegetables to the filling. Pumpkin, carrots, onions, and potatoes are best suited for this. By mixing different types of vegetables, herbs and seasonings, you can achieve a unique taste.
You can serve khanum with tomato or garlic sauce. The latter is prepared on the basis of sour cream or yogurt.

Before serving, the roll is cut into pieces. You can serve by placing it on portioned plates or placing it on a common dish, maintaining the shape given to the roll when steamed.

Khanum with minced meat

wheat flour – 0.4 kg;
water – 125 ml;
chicken egg – 1 pc.;
beef or lamb – 0.5 kg;
onions – 0.2 kg;
butter – 50 g;
vegetable oil – 50 ml;
salt, ground black pepper - to taste;
garlic – 2 cloves;
sour cream – 0.2 l;
fresh herbs – 50 g.

Cooking method:

Sift the flour. Beat the egg and mix it with flour. Pour in half a glass of cold water and a couple of tablespoons of vegetable oil. Mash everything together with a fork, then transfer it to a floured board and knead the dough. To prevent it from sticking to your hands, treat them with flour.
Divide the dough into two parts, form each into a ball. Cover with a napkin and place in the refrigerator for half an hour.
Wash and dry the meat with a napkin. Cut it into large pieces and pass through a meat grinder.
Grind the peeled onion through a meat grinder and mix it with the chopped meat.
Add salt and pepper to the minced meat, mix thoroughly.
Remove one ball of dough from the refrigerator and roll it out thin.
Place half of the minced meat in the center, level it with a spoon, spreading it over almost the entire area of the dough, leaving only a small indentation from the edges.
Cut half the butter into thin slices and place them on top of the minced meat.
Roll the dough into a roll.
Pour water into a frying pan or saucepan. Place a special steaming device or an ordinary colander on top. Place the roll in it, folding it into a ring.
Place the frying pan or saucepan on the stove. Steam the khanum for 30–40 minutes. All this time, monitor the water level in the pan, not allowing it to boil completely.
While the khanum is cooking on the stove, you will have more than enough time to make the sauce. To do this, finely chop the greens, pass the garlic through a press and mix it all with sour cream. Add a little salt and ground black pepper to the sauce and stir.

Carefully transfer the finished khanum to a dish, cut into pieces about 3 cm thick, arrange on plates and pour over sour cream and garlic sauce. In the same way, prepare khanum from the remaining dough and minced meat.

Khanum with potatoes

flour – 1 kg;
water – 0.25 ml;
vegetable oil – 60 ml;
potatoes – 1 kg;
onions – 0.5 kg;
sweet pepper (optional) – 0.5 kg;
tomatoes – 0.6 kg;
garlic – 3 cloves;
sugar – 5 g;
salt, pepper, herbs - to taste.

Cooking method:

Add a tablespoon of butter and a large pinch of salt to the sifted flour and mix. Gradually introduce water, which should be cold. Stir with a spoon, then knead the dough with your hands. If you wish, you can prepare the dough in a bread machine by adding the appropriate ingredients.
Roll the dough into a ball and put it in the refrigerator for an hour.
Peel the potatoes, wash them and cut them into very small cubes. If desired, you can even grate it using a coarse grater and then squeeze to remove excess moisture.
Finely chop the greens. It is better to take more of it, as it gives the dish a pleasant taste, aroma and makes the filling brighter and more appetizing.
Mix chopped herbs with potatoes.
Peel the onions and chop them finely with a knife. Remove about a quarter of the onion and set aside for the sauce. Add the rest to the potatoes and stir.
Wash the peppers. Cut them into small cubes, after removing the seeds and stalks. Place half of the pepper pieces into the filling and stir. The remaining pepper will be used to prepare the sauce.
Remove the dough from the refrigerator and separate half. Roll out into a large layer. Place the filling in the center, stepping back a few centimeters from the edges. You need to use about half, since the recipe indicates the amount of ingredients calculated to prepare two rolls.
Pepper and salt the filling. Roll the dough into a loose log.
Prepare the second roll in the same way.
Place the rolls in the mantyshnitsa and cook for 50 minutes.
Wash the tomatoes. On each vegetable, on the side opposite the stalk, make a cross-shaped cut.
Boil the water. Dip the tomatoes into it and blanch them for 2 minutes.
Remove and cool. If you want the tomatoes to cool faster, you can immerse them in cold water for a few minutes.
Peel the tomatoes and cut into small cubes.
Finely chop the garlic with a knife.
Heat two tablespoons of vegetable oil in a frying pan, add onion, garlic and pepper. Fry, stirring, for 10 minutes.
Add tomatoes, salt, pepper and simmer the sauce over low heat for 20-30 minutes until it thickens properly.

Place each roll on a separate dish, cut into small pieces and generously pour over the sauce. If desired, you can sprinkle with herbs.

Steamed khanum (khanum) - a recipe for cooking with meat and chicken fillings

The most detailed step-by-step recipe for making Uzbek steamed khanum roll.

I promise, even a novice cook can handle it. My khanum recipe has two fillings: meat with potatoes - more filling, chicken with cabbage - easier on the stomach, a detailed description of how to prepare dough for khanum and my favorite spicy sauce.

Steamed khanum tastes somewhat like dumplings. It's not quick to prepare, but it's not difficult either. I promise, even a novice cook can handle it.

Ingredients for the dough (for 2 rolls):

chicken egg C1 – 1 pc.
kefir or sour milk -180 ml
odorless vegetable oil – 2 tbsp.
premium wheat flour – 400 g*
salt - a pinch

Ingredients for meat filling:

beef – 400 g
boiled potatoes – 2 pcs (250 g)**
onion – 1 piece (100 g)
fresh herbs - a small bunch
ground paprika – 2-3 tsp.
garlic – 3-5 cloves
salt - a pinch

Ingredients for chicken filling:

chicken breast fillet – 1 piece (400 g)
white cabbage – 300 g
onion – 1 piece (100 g)
fresh greens - a small bunch
vegetable oil – 2 tbsp.
seasoning for chicken - to taste***
salt - a pinch

Ingredients for the sauce:

sour cream – 200 g
garlic - to taste
fresh herbs - to taste
ground paprika - to taste

And:

water – 100 ml
salt – 1 tsp.

*You may need a different amount of flour.

**The recipe uses potatoes boiled until half cooked, since raw potatoes are often not fully cooked in a double boiler. You can boil potatoes either in their skins or peeled. The main thing is not to overcook it.

***I usually use only a mixture of herbs and spices without adding flavorings or flavor enhancers - that is, completely natural seasonings.

Steamed khanum (khanum) - recipe with photo

Preparing the dough for khanum

Lightly whisk the egg with a pinch of salt.

Add kefir or sour milk, vegetable oil and mix thoroughly.

Add sifted flour.

Gently stir with a whisk to form a mass without lumps.

Gradually add flour and use a whisk to mix the batter until it can handle the dough.

Sift the rest of the flour onto the table, make a well and place the dough into it.

Now start kneading the dough, adding flour little by little and carefully folding it on all sides with an envelope.

As a result, you should have a soft, elastic dough that does not stick to your hands or work surface.

Place the resulting dough in a bowl, cover with cling film and leave on the kitchen counter (at room temperature) for 1 hour.

Khanum (khanuma) - recipe for filling

Filling 1

Chop the cabbage thinly and cut crosswise to make it as small as possible - this will make the filling more tender and soft.

Pour in cold water, add salt, bring to a boil and boil for a couple of minutes.

If you use early varieties of cabbage, then it is better not to cook it at all, but for medium ones, just dip it in boiling water for a couple of minutes. If you put raw cabbage in the filling, it won’t be very tasty.

Place the finished cabbage in a colander and cool.

Grind the chicken fillet in a blender or pass through a meat grinder.

Finely chop the onion and fry in vegetable oil until golden brown. You can even keep the onion in the pan a little longer.

Chop the greens.

Add cabbage, fried onions, herbs, salt and a little seasoning to the chicken.

Mix the filling into a homogeneous mass.

Filling 2

Grind the beef into minced meat.

Grind the onion in a blender. Grate the potatoes on a coarse grater. Chop the greens. Grate the garlic on a fine grater.

Add all ingredients and ground paprika to the meat, add salt.

Mix the meat filling. Raw onions will darken the meat a little.

Cooking steamed khanum roll - recipe with photo

Assembling the roll

Divide the settled dough into 2 equal parts.

Roll out the dough into a fairly thin layer (3-5 mm). Try to give it a rectangular shape.

Add the meat filling and smooth it out with a silicone spatula.

Roll up the future khanum with meat and potatoes.

Do the same with the second one: roll it out, lay out the filling, smooth it out, roll it up.

Grease the grate and walls of the steamer with any oil, place the khanum on the grate.

Dissolve the salt in water and grease the roll with a silicone brush - this will prevent the surface of the khanum from drying out.

Cook for 35-40 minutes.

Advice

If you want to cook two rolls at once on two levels of a steamer, then swap them in the middle of cooking.

While the khanum is cooking in a double boiler, prepare the sauce for it.

To do this, mix sour cream, chopped herbs, chopped garlic and ground paprika. Add salt to taste.

Khanum in the steamer at the end of cooking:

Steamed khanum is best served hot. In addition to the spicy sour cream sauce, offer a lot of fresh herbs for the roll.

The finished khanum with meat and potatoes can be additionally sprinkled with onions fried in vegetable oil. A light sauce is best for khanum with chicken and cabbage.

Meat khanum in section:

Khanum with chicken cut:

Friends, I never freeze raw khanum for future use, but I cook two at once and serve them. What is not eaten, I cut into pieces and next time I carefully lightly fry it in a frying pan in butter. It's also very tasty.

Good luck in cooking and bon appetit!

Best regards, Natalie Lissi