Khanum with pumpkin - step-by-step recipe with photos

Khanum with pumpkin is a traditional oriental dish that is somewhat reminiscent of the more famous manti.

They prepare khanum with a wide variety of fillings, but there is something that always remains the same: khanum is always a large roll, very often rolled up in the shape of a donut.

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

A step-by-step recipe for this dish with photos will tell you in detail and clearly how to prepare khanum with pumpkin at home.

The dough for khanum is kneaded very simply, after which it needs time to sit. 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 preparing lean and satisfying khanum with pumpkin.

Uzbek dish khanum

This dish attracts with its simplicity and satiety. By spending very little time, you can prepare a treat that will be enough for the whole family. Many people do not know how to cook khanum in a manti cooker, but everything is quite simple here - just like manti, 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. The dough must be “rested” before work, then it will become more elastic and pliable, and will not tear when rolled out.
2. To prevent the product from sticking to the dish during cooking, it must first be lubricated with oil.
3. In the authentic version, only meat and onions are used as filling. But this dish has been supplemented and changed many times. Therefore, now for these purposes you can use any products to your taste.

Khanum dough - recipe

The dough for khanum is prepared unleavened, which requires a small amount of ingredients. When kneading, you need to remember that you do not need to add more flour, the mass should be soft. The main thing is to let it sit for a while after kneading. And to prevent it from weathering, you can wrap it in film or cover it with a napkin. You need to roll it out on a clean, dry table, dusting the surface with flour.

Ingredients:

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

Preparation

1. The flour is sifted in a heap.
2. Make a hole in the center, drive an egg into it, pour in water, add salt and knead well.
3. The resulting mass is left to rest for 15 minutes, and then further work begins.

Khanum with potatoes

The khanum recipe with meat and potatoes comes in handy when you need to prepare enough food to feed several adults in a short period of time. Dumplings or manti would take much longer. But 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.

Preparation

1. The potatoes and onions are washed, peeled and chopped.
2. The meat is cut into small pieces.
3. Mix the ingredients, pepper and stir.
4. Roll out the dough thinly and generously grease it with butter.
5. The filling is placed on top, retreating approximately 2-3 cm from the edge.
6. Then they add some salt and roll it into a loose roll.
7. Carefully place it in the steamer basket and steam 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 filling. And at first, for these purposes, they took only minced meat with the addition of chopped onion mass. The specified quantity of products will yield 5 servings. Now you will learn how to cook khanum with minced meat.

Ingredients:

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

Preparation

1. The onion is crushed using 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 out layer.
4. Pieces of butter are distributed on top.
5. Roll the roll and fasten the edges.
6. Place it in the appliance basket and steam it for 40 minutes.

Khanum with pumpkin

Khanum with pumpkin, the recipe for which is presented below, can be safely prepared during Lent. But then you shouldn’t add an egg to the dough. You can grate the pumpkin using a large-tooth grater, but it is better to cut it into small cubes. Then it will look more interesting in cross-section and taste better. Now you will learn how to prepare khanum with pumpkin and onion filling.

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.

Preparation

1. The pumpkin is crushed.
2. The onion is chopped into half rings and sautéed.
3. Add pumpkin, salt, pepper, sugar and stir.
4. The resulting mass is simmered a little.
5. The rolled out layer of dough is greased with butter, the vegetable mixture is laid out and the roll is rolled up.
6. Boil it in a double boiler or pressure cooker for half an hour.

Khanum recipe with pumpkin

Compound:

Dough:

Flour 150 g Water 70-80 ml (depending on the flour)
Flour 30 g (we will use it during rolling)

Filling:

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

Cooking time:

Preparation 30 minutes Cooking time 30 minutes

Step 1 Preparing the dough

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

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

Step 2 Preparing the Pumpkin

Rinse the pumpkin well. Peel off the skin. Don’t throw away the skin, you can use it to cook

Grate the pumpkin on a coarse grater

Step 3 Cooking khanum

Sprinkle the surface of the table generously with flour.
Take part of the dough, roll it into a smooth, crack-free ball and roll out into a thin layer. Add more flour on top and bottom as needed. It is not necessary that the edges be perfectly smooth. 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. The pumpkin in this dish is a flavoring agent. Grate the frozen butter. Sprinkle with salt and ground black pepper.

Roll up the roll and secure well.

Step 4 Finish cooking

Lubricate the surface of the steamer (mantle or pressure cooker) with oil. Place the roll and cook for 30 minutes

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

Uzbek dish khanum

This dish attracts with its simplicity and satiety. By spending very little time, you can prepare a treat that will be enough for the whole family. Many people do not know how to cook khanum in a manti cooker, but everything is quite simple here - just like manti, 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. The dough must be “rested” before work, then it will become more elastic and pliable, and will not tear when rolled out.
2. To prevent the product from sticking to the dish during cooking, it must first be lubricated with oil.

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

Khanum dough - recipe

The dough for khanum is prepared unleavened, which requires a small amount of ingredients. When kneading, you need to remember that you do not need to add more flour, the mass should be soft. The main thing is to let it sit for a while after kneading. And to prevent it from weathering, you can wrap it in film or cover it with a napkin. You need to roll it out on a clean, dry table, dusting the surface with flour.

Ingredients:

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

Preparation

1. The flour is sifted in a heap.
2. Make a hole in the center, drive an egg into it, pour in water, add salt and knead well.
3. The resulting mass is left to rest for 15 minutes, and then further work begins.

Khanum with potatoes

The khanum recipe with meat and potatoes comes in handy when you need to prepare enough food to feed several adults in a short period of time. Dumplings or manti would take much longer. But 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.

Preparation

1. The potatoes and onions are washed, peeled and chopped.
2. The meat is cut into small pieces.
3. Mix the ingredients, pepper and stir.
4. Roll out the dough thinly and generously grease it with butter.
5. The filling is placed on top, retreating approximately 2-3 cm from the edge.
6. Then they add some salt and roll it into a loose roll.
7. Carefully place it in the steamer basket and steam 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 filling. And at first, for these purposes, they took only minced meat with the addition of chopped onion mass. The specified quantity of products will yield 5 servings. Now you will learn how to cook khanum with minced meat.

Ingredients:

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

Preparation

1. The onion is crushed using 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 out layer.
4. Pieces of butter are distributed on top.
5. Roll the roll and fasten the edges.
6. Place it in the appliance basket and steam it for 40 minutes.

Khanum with pumpkin

Khanum with pumpkin, the recipe for which is presented below, can be safely prepared during Lent. But then you shouldn’t add an egg to the dough. You can grate the pumpkin using a large-tooth grater, but it is better to cut it into small cubes. Then it will look more interesting in cross-section and taste better. Now you will learn how to prepare khanum with pumpkin and onion filling.

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.

Preparation

1. The pumpkin is crushed.
2. The onion is chopped into half rings and sautéed.
3. Add pumpkin, salt, pepper, sugar and stir.
4. The resulting mass is simmered a little.
5. The rolled out layer of dough is greased with butter, the vegetable mixture is laid out and the roll is rolled up.
6. Boil 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 even prepared 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 aromatic tomato sauce, read below.

Ingredients:

• dough – 800 g;
• beef – 500 g;
• carrots – 200 g;
• onion – 400 g;
• bell pepper – 2 pcs.;
• ripe tomatoes – 4 pcs.;
• salt;
• pepper;
• spices;
• greenery;
• vegetable oil.

Preparation

1. Beef is passed through a meat grinder.
2. Finely chop half the onion.
3. Grate carrots.
4. Mix the components.
5. Simmer the remaining onion, cut into half rings, in the frying pan.
6. Add chopped pepper, chopped tomatoes, herbs, and spices.
7. Pour in 1 glass of water and simmer for 20 minutes.
8. Roll out the dough and cut it into 2 parts.
9. Place minced meat on each of them and roll it up.
10. They are cut into pieces 6 cm wide. Each piece is pinched on one side.
11. Place them in a frying pan, seam side down, and pour the sauce over them.
12. Simmer covered for half an hour.

Khanum in the oven - recipe

Khanum can also be cooked in the oven. To make it more similar to the original version, it is better to do it in foil and place it not on a dry baking sheet, but in water. Then the roll will not dry out and brown. But only when you need to remove the foil, you should be careful not to get burned by the 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;
• greenery;
• salt;
• spices.

Preparation

1. Vegetables are passed through a meat grinder and mixed with minced meat.
2. Add salt, spices, half the melted butter, chopped herbs and stir it all.
3. The dough is rolled out into a layer.
4. Lubricate it with the remaining oil.
5. Spread the prepared filling, not reaching 2 cm from 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. Place the bundle in a baking tray with water.
9. Bake in the oven at 190 degrees for about an hour.

Khanum is a dish of Uzbek cuisine. If you don't like pumpkin, don't worry, this roll doesn't taste it at all. 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 minced 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 not stick to your hands at all. Place our dough in a bowl, cover with a clean napkin 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 the step by step preparation of the dough. To prepare the filling, grind the beef in a meat grinder. Chop the onion very finely and add 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 thin.

Place the filling on the dough. Distribute the minced meat evenly over the entire layer of dough.

Wrap it in a roll.

Pinch the edges.

Grease the steamer basket with oil. Place the roll in the basket.

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

Turn on the “Steam” mode for 45 minutes. This roll can be prepared in a regular steamer or in a pressure cooker.

Bon appetit!

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 even prepared 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 aromatic tomato sauce, read below.

Ingredients:

• dough – 800 g;
• beef – 500 g;
• carrots – 200 g;
• onion – 400 g;
• bell pepper – 2 pcs.;
• ripe tomatoes – 4 pcs.;
• salt;
• pepper;
• spices;
• greenery;
• vegetable oil.

Preparation

1. Beef is passed through a meat grinder.
2. Finely chop half the onion.
3. Grate carrots.
4. Mix the components.
5. Simmer the remaining onion, cut into half rings, in the frying pan.
6. Add chopped pepper, chopped tomatoes, herbs, and spices.
7. Pour in 1 glass of water and simmer for 20 minutes.
8. Roll out the dough and cut it into 2 parts.
9. Place minced meat on each of them and roll it up.
10. They are cut into pieces 6 cm wide. Each piece is pinched on one side.
11. Place them in a frying pan, seam side down, and pour the sauce over them.
12. Simmer covered for half an hour.

Cooking steps

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

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

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

We peel the onions and cut them into cubes to match the pumpkin; we also put the onion slices in a bowl. Salt and pepper the ingredients to taste, add vegetable oil and mix thoroughly.

Read also:  FISH FILLET in the oven, recipes for the festive table

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

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

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

Cut the finished dish into portions and serve with a variety of sauces. Steamed khanum roll with juicy pumpkin is ready.

Bon appetit!

Khanum in the oven - recipe

Khanum can also be cooked in the oven. To make it more similar to the original version, it is better to do it in foil and place it not on a dry baking sheet, but in water. Then the roll will not dry out and brown. But only when you need to remove the foil, you should be careful not to get burned by the 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;
• greenery;
• salt;
• spices.

Preparation

1. Vegetables are passed through a meat grinder and mixed with minced meat.
2. Add salt, spices, half the melted butter, chopped herbs and stir it all.
3. The dough is rolled out into a layer.
4. Lubricate it with the remaining oil.
5. Spread the prepared filling, not reaching 2 cm from 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. Place the bundle in a baking tray 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, turns out to be very satisfying. It can be served with sour cream, ketchup, mayonnaise or tomato sauce. All the preparatory work will take no more than 20 minutes, and then a little less than an hour in the slow cooker, and a delicious dinner for 5 people will be ready. The good thing about cooking khanum in a slow cooker is that you can turn on the appliance and be distracted by other things.

Ingredients:

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

Preparation

1. The meat and onions are chopped.
2. Combine the ingredients, add grated potatoes, salt and pepper.
3. Roll out the dough, apply a layer of filling and roll it up.
4. Transfer it to a container for steaming.
5. Pour 1 liter of hot water into the bowl of the device and turn on the “Steam” mode for 50 minutes.

You can cook khanum with meat, or separately with pumpkin. But it tastes best when you add meat, pumpkin and potatoes to the khanum filling.

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

Preparation:

The preparation of khanum should begin by kneading the dough. Mix egg, salt and vegetable oil in water. Pour the liquid into the flour and knead into a thick, elastic dough. Knead the dough until it becomes elastic. Cover the dough with a damp towel and leave for 30 minutes. Add the following to the minced meat: peel the pumpkin and grate it on a coarse grater. Peel the potatoes and cut into small cubes. Finely chop the onion. Add salt, cumin and black pepper to the minced meat. Mix the minced meat thoroughly. Divide the dough into three equal parts. While you are 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 several millimeters thick. Place some of the minced meat on the dough and spread over the entire surface. Roll the dough into a tight roll and use your hand to give it a slightly flat shape. Do the same with the remaining dough and minced meat. Steam the khanum for 40 minutes from the moment the water boils. Grease the finished khanum with butter. Serve khanum with sour cream, or.
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Recipe for steamed pumpkin roll. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Steamed Pumpkin Roll.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of steamed pumpkin roll is 122.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Description

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

They prepare khanum with a wide variety of fillings, but there is something that always remains the same: khanum is always a large roll, very often rolled up in the shape of a donut.

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

A step-by-step recipe for this dish with photos will tell you in detail and clearly how to prepare khanum with pumpkin at home.

The dough for khanum is kneaded very simply, after which it needs time to sit. 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 preparing lean and satisfying khanum with pumpkin.