Khanum with meat, pumpkin and potatoes. Khanum with pumpkin - a step-by-step cooking recipe with a photo Dish from pumpkin khanum vremya

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 onion
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 greased vegetable oil leaf, and place it over boiling water.

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

Khanum - recipe hearty meal Uzbek cuisine. In fact, this is a steamed roll of thin dough with various fillings. To taste, it resembles manti, only cooking this dish is much easier and faster, due to its simplest design.

Uzbek dish khanum

This dish attracts with its simplicity and satiety. With just a little time, you can prepare a treat that is enough for the whole family. Many do not know how to cook khanum in a pressure cooker, but everything is quite simple here - like manti, only due to the size of the product, the cooking time can be slightly increased. To make the dish tasty, you should follow these rules:

  1. The dough before work must necessarily “rest”, then it will become more elastic and pliable, and when rolled out it will not tear.
  2. So that the product does not stick to the dishes during cooking, it must first be lubricated with oil.
  3. In the authentic version, only meat with onions is used as a filling. But this dish has been supplemented and changed many times. Therefore, now for these purposes, you can use any products to your taste.

Dough for khanum - recipe

The dough for khanum is prepared fresh, which requires a small amount of products. When kneading, you need to remember that you do not need to add more flour, the mass should be soft. The main thing is that after kneading it lies a little. And so that at the same time it does not become weathered, it can be wrapped with a film or covered with a napkin. You need to roll it out on a clean, dry table, crushing the surface with flour.

Ingredients:

  • chicken egg - 1 pc.;
  • flour - 1.5 cups;
  • water - 200 ml;
  • salt - 1 teaspoon.

Cooking

  1. Flour is sifted with a slide.
  2. A well is made in the center, an egg is driven in, water is poured in, salt is put in and knead well.
  3. The resulting mass is left to rest for 15 minutes, and then proceed to further work.

Khanum with potatoes

The recipe for khanum with meat and potatoes is perfect when you need to cook enough food in a short period of time to feed several adults heartily. It would take much more time for dumplings or manti. And here the preparatory stage itself takes no more than half an hour. And when the product is already cooked, you can do something else.

Ingredients:

  • dough - 500 g;
  • potatoes - 800 g;
  • onion - 300 g;
  • meat - 300 g;
  • salt;
  • pepper.

Cooking

  1. Wash potatoes with onions, peel and chop.
  2. The meat is cut into small pieces.
  3. Mix the ingredients, pepper and stir.
  4. The dough is rolled out thinly and generously greased with oil.
  5. The filling is placed on top, retreating about 2-3 cm from the edge.
  6. Then it is salted and rolled up not a tight roll.
  7. They carefully place it in the steamer basket and steam the Uzbek khanum for 50 minutes.

Khanum with minced meat

Khanum, the recipe of which is presented below, is as close as possible to what was originally prepared. It was only later that they began to use various vegetables as a filling. And at first, for these purposes, they took only minced meat with the addition of chopped onion mass. From the indicated amount of products, 5 servings will be obtained. How to cook khanum with minced meat, now you will learn.

Ingredients:

  • dough - 550 g;
  • minced beef - 500 g;
  • onion turnip - 200 g;
  • butter- 50 g;
  • salt;
  • pepper.

Cooking

  1. The onion is crushed with a meat grinder or blender.
  2. Mix the resulting mass with minced meat, salt, pepper and stir.
  3. Spread the filling over the entire surface of the rolled layer.
  4. Slices of butter are distributed on top.
  5. Roll up the roll and seal the edges.
  6. Place it in the appliance basket and steam it for 40 minutes.

Khanum with pumpkin

Khanum with pumpkin, the recipe of which is presented below, can be safely cooked in fasting. But then you should not add an egg to the dough. Pumpkin can be chopped with a coarse grater, but it is better to cut it into small cubes. Then it will look more interesting in the context, and it will come out tastier. How to cook khanum with pumpkin-onion filling, now you will learn.

Ingredients:

  • dough - 0.5 kg;
  • pumpkin - 500 g;
  • onion - 150 g;
  • salt -1 teaspoon;
  • sugar - 1 teaspoon;
  • vegetable oil - 2 tbsp. spoons;
  • ground black pepper.

Cooking

  1. The pumpkin is crushed.
  2. Onions are chopped in half rings and sautéed.
  3. Add pumpkin, salt, pepper, sugar and stir.
  4. The resulting mass is slightly stewed.
  5. The rolled out layer of dough is smeared with butter, the vegetable mixture is spread and the roll is rolled up.
  6. Cook it in a double boiler or pressure cooker for half an hour.

Khanum in a frying pan

Khanum in original recipe need to be steamed. But if there is no suitable appliance or even a pan for this, this is not a problem. Now the recipe has already undergone so many changes that it is cooked even in a pan. This makes it very tasty. How to cook khanum at home with meat stuffing and vegetables in a fragrant tomato sauce, read below.

Ingredients:

  • dough - 800 g;
  • beef - 500 g;
  • carrots - 200 g;
  • onion - 400 g;
  • Bulgarian pepper - 2 pcs.;
  • ripe tomatoes - 4 pcs.;
  • salt;
  • pepper;
  • spices;
  • greens;
  • vegetable oil.

Cooking

  1. Beef is passed through a meat grinder.
  2. Half an onion finely chopped.
  3. Carrots are rubbed on a grater.
  4. Mix the ingredients.
  5. Let the remaining onion cut into half rings in the pan.
  6. Add chopped peppers, chopped tomatoes, herbs, spices.
  7. Pour in 1 glass of water and simmer for 20 minutes.
  8. The dough is rolled out and cut into 2 parts.
  9. On each of them spread the minced meat and roll up the roll.
  10. They are cut into pieces 6 cm wide. On the one hand, each blank is pinched.
  11. Lay them seam side down in the pan and pour over the sauce.
  12. Simmer covered for half an hour.

Khanum in the oven - recipe

Khanum in the oven can also be cooked. To make it more similar to the original version, it is better to do it in foil and put it not on a dry baking sheet, but in water. Then the roll will not dry out and blush. But only when you need to remove the foil, you should be careful not to burn yourself with steam. Below is a recipe for khanum with meat in the oven in foil.

Ingredients:

  • dough - 0.5 kg;
  • minced meat - 500 g;
  • onion - 200 g;
  • carrots - 1 pc.;
  • potatoes - 1 pc.;
  • butter - 50 g;
  • greens;
  • salt;
  • spices.

Cooking

  1. Vegetables are passed through a meat grinder, mixed with minced meat.
  2. Add salt, spices, half of the melted butter, chopped herbs and stir it all.
  3. The dough is rolled out.
  4. Lubricate it with the remaining oil.
  5. Spread the prepared filling, not reaching 2 cm to the edges.
  6. Roll up the roll and place it on a greased sheet of foil.
  7. The edges are sealed with an envelope.
  8. Spread the bundle in a baking sheet with water.
  9. Bake in the oven at 190 degrees for about an hour.

Khanum in a slow cooker - recipe

Khanum, the recipe of which is presented below, comes out very satisfying. You can serve it with sour cream, ketchup, mayonnaise or tomato sauce. All preparatory work will take no more than 20 minutes, and then a little less than an hour in a slow cooker, and delicious dinner for 5 people will be ready. Cooking khanum in a slow cooker is so good that you can turn on the device, and distract yourself with other things.

Ingredients:

  • dough - 600 g;
  • minced pork and beef - 500 g;
  • onion - 300 g;
  • potatoes - 200 g;
  • salt, pepper, zira;

Cooking

  1. Minced meat with onions.
  2. Combine the ingredients, add grated potatoes, salt and pepper.
  3. The dough is rolled out, a layer of filling is applied and the roll is rolled up.
  4. Transfer it to a steam container.
  5. Pour 1 liter of hot water into the bowl of the appliance and turn on the “Steam cooking” mode for 50 minutes.

Khanum recipe with pumpkin

Compound:

Dough:

Flour 150 gr
Water 70-80 ml (depending on the flour)

Flour 30 gr (we will use during rolling)

Filling:

Pumpkin 150 gr
Butter 30 gr
Salt 3 gr (1/2 teaspoon)
Ground black pepper 3 gr (1/2 teaspoon)

Time for preparing:

Preparation 30 minutes
Cooking time 30 minutes


Step 1 Preparing the dough

In a deep bowl, mix flour, salt and 3/4 of the water. Don't add all the water. Add as needed.


You should have an elastic dough that sticks slightly to your hands. Cover with a lid or plate and let the dough rest for 5-10 minutes.


Step 2 Preparing the Pumpkin

Wash the pumpkin well. Peel off the skin. Do not throw away the skin, you can cook from it

Grate pumpkin on a coarse grater

Step 3 Cooking khanum

Dust the table top generously with flour. Take part of the dough, roll it into a ball without cracks and roll it into a thin layer. Add flour on top and bottom as needed. The edges don't have to be perfectly even.

IMPORTANT!!! The dough should be as thin as possible. This is the secret of delicious khanum

Spread the grated pumpkin on the dough in a thin layer. Leave 1-2 cm around the edges.

ATTENTION!!! There shouldn't be too many pumpkins. Pumpkin in this dish is a flavoring additive

Grate the frozen butter. Sprinkle with salt and ground black pepper.


Roll up the roll and fasten well.


Step 4 Finish cooking

Lubricate the surface of the double boiler (mantnitsa or pressure cooker) with oil. Lay out the roll and set to cook for 30 minutes

Khanum - a recipe for a hearty dish of Uzbek cuisine. In fact, this is a steamed roll of thin dough with various fillings. To taste, it resembles manti, only cooking this dish is much easier and faster, due to its simplest design.

Uzbek dish khanum

This dish attracts with its simplicity and satiety. With just a little time, you can prepare a treat that is enough for the whole family. Many do not know how to cook khanum in a pressure cooker, but everything is quite simple here - like manti, only due to the size of the product, the cooking time can be slightly increased. To make the dish tasty, you should follow these rules:

  1. The dough before work must necessarily “rest”, then it will become more elastic and pliable, and when rolled out it will not tear.
  2. So that the product does not stick to the dishes during cooking, it must first be lubricated with oil.

In the authentic version, only meat with onions is used as a filling. But this dish has been supplemented and changed many times. Therefore, now for these purposes, you can use any products to your taste.

Dough for khanum - recipe

The dough for khanum is prepared fresh, which requires a small amount of products. When kneading, you need to remember that you do not need to add more flour, the mass should be soft. The main thing is that after kneading it lies a little. And so that at the same time it does not become weathered, it can be wrapped with a film or covered with a napkin. You need to roll it out on a clean, dry table, crushing the surface with flour.

Ingredients:

  • chicken egg - 1 pc.;
  • flour - 1.5 cups;
  • water - 200 ml;
  • salt - 1 teaspoon.

Cooking

  1. Flour is sifted with a slide.
  2. A well is made in the center, an egg is driven in, water is poured in, salt is put in and knead well.
  3. The resulting mass is left to rest for 15 minutes, and then proceed to further work.

Khanum with potatoes

The recipe for khanum with meat and potatoes is perfect when you need to cook enough food in a short period of time to feed several adults heartily. It would take much more time for dumplings or manti. And here the preparatory stage itself takes no more than half an hour. And when the product is already cooked, you can do something else.

Ingredients:

  • dough - 500 g;
  • potatoes - 800 g;
  • onion - 300 g;
  • meat - 300 g;
  • salt;
  • pepper.

Cooking

  1. Wash potatoes with onions, peel and chop.
  2. The meat is cut into small pieces.
  3. Mix the ingredients, pepper and stir.
  4. The dough is rolled out thinly and generously greased with oil.
  5. The filling is placed on top, retreating about 2-3 cm from the edge.
  6. Then it is salted and rolled up not a tight roll.
  7. They carefully place it in the steamer basket and steam the Uzbek khanum for 50 minutes.

Khanum with minced meat

Khanum, the recipe of which is presented below, is as close as possible to what was originally prepared. It was only later that they began to use various vegetables as a filling. And at first, for these purposes, they took only minced meat with the addition of chopped onion mass. From the indicated amount of products, 5 servings will be obtained. How to cook khanum with minced meat, now you will learn.

Ingredients:

  • dough - 550 g;
  • minced beef - 500 g;
  • onion turnip - 200 g;
  • butter - 50 g;
  • salt;
  • pepper.

Cooking

  1. The onion is crushed with a meat grinder or blender.
  2. Mix the resulting mass with minced meat, salt, pepper and stir.
  3. Spread the filling over the entire surface of the rolled layer.
  4. Slices of butter are distributed on top.
  5. Roll up the roll and seal the edges.
  6. Place it in the appliance basket and steam it for 40 minutes.

Khanum with pumpkin

Khanum with pumpkin, the recipe of which is presented below, can be safely cooked in fasting. But then you should not add an egg to the dough. Pumpkin can be chopped with a coarse grater, but it is better to cut it into small cubes. Then it will look more interesting in the context, and it will come out tastier. How to cook khanum with pumpkin-onion filling, now you will learn.

Ingredients:

  • dough - 0.5 kg;
  • pumpkin - 500 g;
  • onion - 150 g;
  • salt -1 teaspoon;
  • sugar - 1 teaspoon;
  • vegetable oil - 2 tbsp. spoons;
  • ground black pepper.

Cooking

  1. The pumpkin is crushed.
  2. Onions are chopped in half rings and sautéed.
  3. Add pumpkin, salt, pepper, sugar and stir.
  4. The resulting mass is slightly stewed.
  5. The rolled out layer of dough is smeared with butter, the vegetable mixture is spread and the roll is rolled up.
  6. Cook it in a double boiler or pressure cooker for half an hour.

Khanum in a frying pan

Khanum in the original recipe needs to be steamed. But if there is no suitable appliance or even a pan for this, this is not a problem. Now the recipe has already undergone so many changes that it is cooked even in a pan. This makes it very tasty. How to cook khanum at home with meat filling and vegetables in a fragrant tomato sauce, read below.

Ingredients:

  • dough - 800 g;
  • beef - 500 g;
  • carrots - 200 g;
  • onion - 400 g;
  • Bulgarian pepper - 2 pcs.;
  • ripe tomatoes - 4 pcs.;
  • salt;
  • pepper;
  • spices;
  • greens;
  • vegetable oil.

Cooking

  1. Beef is passed through a meat grinder.
  2. Half an onion finely chopped.
  3. Carrots are rubbed on a grater.
  4. Mix the ingredients.
  5. Let the remaining onion cut into half rings in the pan.
  6. Add chopped peppers, chopped tomatoes, herbs, spices.
  7. Pour in 1 glass of water and simmer for 20 minutes.
  8. The dough is rolled out and cut into 2 parts.
  9. On each of them spread the minced meat and roll up the roll.
  10. They are cut into pieces 6 cm wide. On the one hand, each blank is pinched.
  11. Lay them seam side down in the pan and pour over the sauce.
  12. Simmer covered for half an hour.

Khanum in the oven - recipe

Khanum in the oven can also be cooked. To make it more similar to the original version, it is better to do it in foil and put it not on a dry baking sheet, but in water. Then the roll will not dry out and blush. But only when you need to remove the foil, you should be careful not to burn yourself with steam. Below is a recipe for khanum with meat in the oven in foil.

Ingredients:

  • dough - 0.5 kg;
  • minced meat - 500 g;
  • onion - 200 g;
  • carrots - 1 pc.;
  • potatoes - 1 pc.;
  • butter - 50 g;
  • greens;
  • salt;
  • spices.

Cooking

  1. Vegetables are passed through a meat grinder, mixed with minced meat.
  2. Add salt, spices, half of the melted butter, chopped herbs and stir it all.
  3. The dough is rolled out.
  4. Lubricate it with the remaining oil.
  5. Spread the prepared filling, not reaching 2 cm to the edges.
  6. Roll up the roll and place it on a greased sheet of foil.
  7. The edges are sealed with an envelope.
  8. Spread the bundle in a baking sheet with water.
  9. Bake in the oven at 190 degrees for about an hour.

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 sour milk or a 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.

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