Khanum with pumpkin in the oven. Khanum - recipes with meat, potatoes and pumpkin

You can cook khanum with meat, or separately with pumpkin. But the most delicious is when meat, pumpkin and potatoes are added to the khanum filling.

Composition:
dough
530 g wheat flour
1 fresh chicken egg
1 tsp salt
1 tbsp vegetable oil
260 ml. water
ground meat
500 gr. minced pork
400 gr. pumpkin pulp
3 pcs. raw potatoes
2 onions
salt
black pepper
zira

Preparation:
The preparation of khanum should be started with kneading the dough. Stir the egg, salt and vegetable oil in the water.
Pour liquid into flour and knead a dense, elastic dough. Knead the dough until elastic.
Cover the dough with a damp towel and leave for 30 minutes.
V chopped meat add the following:
peel the pumpkin and grate it on a coarse grater.

Peel the potatoes and cut into small cubes.

Finely chop the onions.

Add salt, cumin and black pepper to the minced meat.

Mix the minced meat thoroughly.
Divide the dough into three equal parts. While working with one part, it is better to cover the other two with a damp towel so that the dough does not dry out.
Roll out the cut piece of dough into a round layer a few millimeters thick.

Put some of the minced meat on the dough and distribute over the entire surface.

Roll the dough into a tight roll and flatten it with your hand.

Do the same with the remaining dough and minced meat.
Cook khanum for a couple of 40 minutes from the moment the water boils.

Grease the finished khanum with butter.
Serve khanum with sour cream, or.

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Sift the specified amount of flour into a deep suitable bowl, break two there too chicken eggs... Add salt and some vegetable oil to taste. Add water in portions to the flour and knead the plastic dough thoroughly.

Ready dough roll into a ball and wrap in cling film, we leave to insist in the conditions room temperature for about 30-40 minutes.

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

Peel the onions and cut them into cubes to match the pumpkin, and send the onion slices to a bowl. Salt and pepper the ingredients to taste, add vegetable oil and mix thoroughly.

Divide the present dough into 2-3 pieces. Roll each piece in turn into a thin layer, spread the onion and pumpkin filling on it in an even layer. We also put small pieces on top of the filling. butter.

Gently wrap the filled dough roll as shown in the photo.

Put the finished roll in a steamer bowl or in a special cooker. Steam the khanum for 50-60 minutes until soft and aromatic.

Khanum - recipe hearty dish Uzbek cuisine... In fact, it is a roll of thin dough with various fillings, steamed. It tastes like manti, only it is much easier and faster to cook this dish, due to its simple design.

Uzbek dish khanum

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

1. Before work, the dough must necessarily "rest", then it will become more elastic and pliable, and when rolling it will not tear.
2. To prevent the product from sticking to the dishes during cooking, it must first be greased with oil.
3. In the authentic version, only meat and onions are used as a filling. But this dish many times supplemented and changed. Therefore, now for these purposes, you can use any products to your taste.

Dough for khanum - recipe

The dough for khanum is prepared unleavened, for which a small amount of products is needed. 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 down a little. And so that at the same time it does not weather, it can be wrapped in foil or covered with a napkin. Roll it out on a clean, dry table, crumbling the surface with flour.

Ingredients:

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

Preparation

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

Khanum with potatoes

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

Ingredients:

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

Preparation

1. Wash, peel and chop potatoes with onions.
2. The meat is cut into small pieces.
3. Mix the components, glove and stir.
4. Roll out the dough thinly and grease liberally with butter.
5. Place the filling on top, retreating about 2-3 cm from the edge.
6. Then they add some salt and roll it up, not a tight roll.
7. They carefully place it in the basket of a double boiler and cook the Uzbek khanum for 50 minutes.

Khanum with minced meat

Khanum, the recipe for 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 specified amount of food, you will get 5 servings. Now you will find out how to cook khanum with minced meat.

Ingredients:

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

Preparation

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

Khanum with pumpkin

Khanum with pumpkin, the recipe for which is presented below, can be safely cooked in fasting. But then you shouldn't add an egg to the dough. You can grind the pumpkin with a coarse-toothed grater, but it is best to cut it into small cubes. Then it will look more interesting in the context, and it will come out tastier. Now you will find out how to cook khanum with pumpkin-onion filling.

Ingredients:

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

Preparation

1. Grind the pumpkin.
2. Onions are chopped in half rings and sautéed.
3. Add pumpkin, salt, pepper, sugar and stir.
4. The resulting mass is extinguished a little.
5. The rolled dough sheet is lubricated with an oil, spread vegetable mix and roll up the roll.
6. Cook it in a double boiler or a mantool for half an hour.

Khanum in a frying pan

Khanum in original recipe need to be steamed. But if there is no suitable device or even a saucepan for this, this is not a problem. Now the recipe has already undergone so many changes that it is even cooked in a frying pan. At the same time, it turns out 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;
• onions - 400 g;
• bulgarian pepper - 2 pcs.;
• ripe tomatoes - 4 pcs.;
• salt;
• pepper;
• spices;
• greens;
• vegetable oil.

Preparation

1. The beef is passed through a meat grinder.
2. Finely chop half of the onion.
3. Carrots are grated.
4. Mix the components.
5. Let the remaining onion cut into half rings in a frying pan.
6. Add chopped peppers, chopped tomatoes, herbs, spices.
7. Pour in 1 glass of water and stew for 20 minutes.
8. The dough is rolled out and cut into 2 pieces.
9. Minced meat is spread on each of them and a roll is rolled.
10. They are cut into pieces 6 cm wide. On one side, each piece is pinched.
11. Put them seam side down in the pan and pour over the sauce.
12. Stew under the lid for half an hour.

Khanum in the oven - recipe

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

Ingredients:

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

Preparation

1. Vegetables are passed through a meat grinder, mixed with minced meat.
2. Add salt, spices, half the melted butter, chopped herbs and stir it all.
3. The dough is rolled out in a layer.
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 an oiled 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 for which is presented below, comes out very satisfying. It can be served 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 multicooker, and delicious dinner for 5 people will be ready. Cooking khanum in a multicooker is so good that you can turn on the device, and you yourself can be distracted by other things.

Ingredients:

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

Preparation

1. Chop the meat with onions.
2. Combine the components, add grated potatoes, salt and pepper.
3. Roll out the dough, apply a layer of filling and roll up the roll.
4. Transfer it to a steaming container.
5. 1 liter is poured into the bowl of the device hot water and include the "Steam cooking" mode for 50 minutes.
   

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.
onions - 2 pieces (100 gr.)
pumpkin - 200 gr.
salt
ground black pepper

Preparation:

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, it should not stick to your hands at all. Put our dough in a bowl, cover with a clean napkin and leave for 40 minutes. See what kind of dough has become beautiful.

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

On a coarse grater, grate the pumpkin and also add to the minced meat.

Season with salt and pepper. Mix.

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

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

Wrap in a roll.

Pinch the edges.

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

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

Switch on the "Steam cooking" mode for 45 minutes. This roll can be cooked in a regular steamer or in a mantover.

Bon Appetit!

Although I try to cook in a variety of ways, but the complexes ... A cart and a cart! I am afraid that the cream will not churn, then I am afraid that the roll will not curl up, then I am afraid that without lemongrass there will be no Thai cuisine.

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

And I love myself for my curiosity! There are so many interesting and tasty 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 are fasting 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
onions - 3pcs
salt pepper

For the red sauce: tomato paste, salt, sugar, pepper, Provencal herbs or fresh herbs, garlic to taste, green onion
For the 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 30 minutes. This must be done, otherwise it will be difficult to roll out the dough into a thin layer.

Cut the pumpkin into small cubes. Chop the onion into 4 pieces and then into thin strips.
Lightly fry the onion in vegetable oil until transparent. Add chopped pumpkin to it. Salt and sweeten. Pumpkin is different, so salt and sugar are not for everybody. 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 dish to cool down faster.

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

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