Khanum in a pressure cooker recipe with step-by-step photos

In oriental bazaars you can find a large number of national dishes. They are prepared by our beautiful Uzbek women. Among them are a lot of different foods, sweets, as well as our object of desire, khanum.
What tastes better?
Khanum is an excellent dish of Uzbek cuisine. The dish is prepared from thin dough with filling. The filling of the khanum can be potatoes, meat or minced meat, as well as other products.

In this article, you can look at preparing khanum manti on a pressure cooker, with various fillings and step by step.

Steamed minced meat recipe

Ingredients of the recipe - 4 servings:

Wheat flour-600 g;
Vegetable oil - 2 teaspoons;
Water-360 g;
Salt to taste;
Egg-1 piece;
minced meat - half a kg;
Onions - 2 pcs.;
A pinch of pepper;

Nutritional value per 100 g, kcal, g.
Calorie content 250

squirrels 8

fats 13

carbohydrates 25

First, prepare the dough. In a container, mix flour with salt, vegetable oil and egg. Pour cold water here and mix well. We must leave the workpiece alone for a quarter of an hour, covered.
Take the minced meat out of the refrigerator, put it in a bowl and add salt and pepper to taste.
Peel the onion and chop it very thinly, pour it into the minced meat. Add a little water to the mixture and knead.
Continuing with the recipe, the dough can be divided into 3-4 pieces. Roll it out thinly.
Place the minced meat evenly over the entire surface of the rolled out layer, doing it carefully. We blind the edges and wrap it inside.
It will take us 40-45 minutes to prepare. You need to put the finished product in a pre-oiled steamer, over water.

Khanum with minced meat is ready, you can garnish with grated carrots.

Khanum with meat and potatoes

The first step is to prepare the filling. To do this, I transfer the minced meat into a deep plate and add lard to it. For minced meat, you can use fat tail in addition to lard. Both of these ingredients must first be crushed.

Peel the onion and chop it into small cubes. I also cut the potatoes into small cubes. Please note that the finer the vegetables are chopped, the better. Because if they are too large, the filling will be raw and can damage and tear the dough.

Add vegetables to the minced meat and mix everything until smooth. While stirring, add a little salt. If you want to make the minced meat spicier, you can add black pepper or a mixture of peppers.

While the minced meat is infusing, I prepare the dough. To do this, I mix water, egg, salt and flour. I knead the dough and roll it out into a thin layer, no more than 2 - 3 mm.

I put the filling inside and roll it into a bagel. I send it to a steam bath for 30 minutes.

As soon as the dish is ready, I cut it into small pieces, decorate with herbs and serve!

Dear friends, now you have become an ace in preparing real oriental khanum, bon appetit!

yum-yum-yum.ru

Chicken recipe step by step

Ingredients of the recipe - 4 servings:

Egg - 1 piece;
Flour - half a kg;
Water-1 glass;
Table salt - 1 teaspoon;
Potatoes - 2 pcs.;
Zucchini - 1 pc.;
Carrots-1 pcs.;
Onion - 1 pc.;
Pepper to taste;
Zira - to taste;
Butter-50 g;
Vegetable oil - 1 teaspoon;

Nutritional value per 100 g, kcal, g.
Calories 155

squirrels 8

fats 4

carbohydrates 22

In a separate bowl, mix the egg, water and salt. Pour the liquid into the bowl with flour, mix it, leave for 20-25 minutes so that the dough is prepared.
Roll out the flour dough into several layers.
Take chicken fillet and pass it through a meat grinder or take pre-prepared minced chicken. You can add finely chopped vegetables to the minced meat, mix with butter and season with spices.
Now put the minced meat on the rolled out dough and wrap it in a roll.
The edges stick together well. You need to do it carefully so as not to fall apart.
Next, place the workpiece on a steam dish for 50 minutes.
We cut the prepared food into portions.

How to cook in a slow cooker

The ingredients, the process itself and serving are similar to the classic version. However, to add variety to the dish and provide an alternative recipe, other ingredients are used.

flour – 350 g;
water – 40 g;
one egg.

minced meat – 600 g (400 g lamb and 200 g veal);
fat tail fat – 3 pieces;
turnip onion – 250 g;
garlic – 2 cloves;
carrots – 75 g;
a pinch of cumin;
salt and ground black pepper according to preference.

Execution sequence:

By analogy, a tight dough is prepared. Place it in the freezer for 5-7 minutes. Can be kept in the kitchen for 30-40 minutes, covered with film or a towel.
Prepare the filling. Peel the carrots, garlic and onions, wash them and finely chop them. Minced meat, fat (a little fat should be left to lubricate the multicooker pan) and vegetables are mixed, adding the stated spices.
The dough is placed on a table sprinkled with flour and rolled out very thin. You can divide it into two parts, then you will get several rolls.
The filling is distributed over the layer and rolled up tightly.
Place the semi-finished product on a multicooker grid greased with the remaining piece of fat and cook for 1.5-2 hours.

Advice. Before putting the roll into a multicooker or double boiler, pour boiling water into its main bowl.

Recipe with cabbage, step by step photo

Ingredients of the recipe - 4 servings:

Flour-550 g;
Water-350 g;
Salt is optional;
Egg-1 piece;
cabbage-350 g;
Onions - 150 g;
Tomatoes - 2 teaspoons;
Pepper to taste;
Paprika - optional;
Zira - at discretion;
Butter-50 g;

Nutritional value per 100 g, kcal, g.
Calories 161

squirrels 5

fats 4

carbohydrates 27

Take the required proportion of flour, add the egg, water and salt. After preparing the dough, put it in the refrigerator for a while.
The head of cabbage must be washed in water and cleaned of dirty layers. Chop the cabbage very finely into a deep bowl.
We'll do the same with the onions and add them to the cabbage. Sprinkle chopped cumin, coriander, pepper and salt here. Mix everything. This recipe can also be made with sauerkraut.
Take the dough, divide it into three pieces, and roll it into thin layers.
Place the filling on top of the dough. We roll up the workpiece and pinch the ends.
In this way we prepare several rolls.
Place the finished rolled khanum on a greased mantysh pan.
Steam cooking takes approximately one hour.
The water needs to be boiled over low heat.

Our khanum manti with chicken is ready. Lazy manti khanum can be served.

Khanum - general principles of preparation

Uzbek khanum is always prepared from unleavened dough. And it is very important to roll it out thinly. Only in this case will the inner layers of the roll be saturated with the juices of the filling, making it very tender and pleasant to the taste. The dough can be kneaded with water, milk, or using brewing technology. Below, step-by-step khanum recipes describe all this in detail. The finished dough needs to rest, then it is rolled out, the filling is laid out, and the roll is rolled.

The most popular types of minced meat:

• meat with onions and carrots;

• meat with potatoes, onions, carrots;

The finished roll is transferred to a tray from a special pressure cooker (mantyshnitsa) or a double boiler is used; a small roll can be prepared in a slow cooker. It is important that the surface is lubricated, otherwise problems may arise with removing the khanum. Steam the roll for 30 to 45 minutes.

The khanum is laid out on a flat plate and greased with oil or fat on top. The dish is cut crosswise, like a regular roll. A small bowl of tomato sauce or vinegar is usually placed in the center.

A little history

The khanum recipe can easily be confused with the instructions for preparing ordinary Uzbek manti, which came to us from the Uyghur Autonomous Region of China.
However, khanum is more like a large, lazy steamed manta, only roll-shaped, and, by the way, in China this roll is called hunon. So it turns out that khanum is not the only name for steam roll. You will be surprised to know that the simple steam roll has many complex names. For example, khanum, Burma, kirkabat, Oromo, or urama, which translated means “wrapped” is also khanum. Proper Uzbek khanum or lazy manti is a combination of dough with lamb or potato filling and spices inside. But, for example, in Tashkent, most housewives use carrots to prepare homemade khanum - this incredibly bright vegetable ingredient, along with its taste, decorates the filling from the inside and gives the dough a yellowish tint already during the cooking process. We decided that we would definitely use carrots to prepare our steamed roll, although we would replace the fatty lamb with lean veal.

What is the main secret?

The dough is divided into pieces and each of them is rolled out into a thin layer. The thinner the dough, the better the khanum will be. The filling is laid out on the prepared layer, and the workpiece is wrapped in a roll. In turn, it is rolled into a ring and then steamed for 45-60 minutes, depending on the contents of the filling. The pressure cooker or steamer grid must be greased with oil, otherwise the roll will stick to the bottom. Its upper part is sprayed with water.

How to cook khanum if you don’t have a pressure cooker or a double boiler? A simple saucepan and colander can help. In this case, the khanum is placed in a colander, placed in a pan of boiling water and covered with a lid.

It is customary to cut the finished roll into pieces, place it on a dish, pour over the sauce and sprinkle with chopped herbs. As a rule, tomato or cream sauces are made for khanum. For the first option, you need to fry the onions and carrots until golden brown, add tomatoes (or tomato paste) and simmer for about 5-10 minutes. Pepper and grated garlic are traditionally added to the creamy sauce.

Improved version

Above is how to cook khanum with minced meat or meat in a classic form. In addition, the dish can be made in an original way. The filling for Uzbek khanum is different: vegetables or meat. There are also differences in how the filling is cut. For example, in Tashkent the filling for khanum is often cut into small strips, and in the Fergana region - into cubes. In Tashkent, housewives also add grated carrots to the filling, making it brighter and more distinctive.

This can be done in the form of pink flowers. It is called “gul-khanum”, which is translated from Uzbek as “colored khanum”.

For one kilogram of dough you should take approximately 350-400 grams of flour, salt (to taste), 1 egg, water, 1-2 tablespoons of vegetable oil.

For the filling you need onions (about three medium heads), potatoes (two or three root vegetables), meat (500 - 600 grams), 45 grams of lamb fat (for juiciness), a little salt, black and red pepper to taste.

For the second type of filling you will need onions (two small or one large onion), tomatoes (two, cut in halves), aromatic herbs (dill, parsley, green onions to taste), garlic (two or three cloves). You can add coriander and apply another culinary secret: use cumin (cumin) - the highlight of oriental dishes! How to prepare this type of khanum?

How to serve and how to complement the dish

Don't be afraid to add your favorite spices to the dish. This is exactly the option where all the herbs and spices will sound ideal in the final version of the khanum.
It turns out very tasty if you add mushrooms, eggplants and tomatoes to the khanum
along with onions and carrots. This gives the dish a special taste.
Various sauces are served with this dish
. You can cook them yourself, or you can buy ready-made ones. Ideal options would be: garlic, hot tomato, horseradish, adjika and other hot sauces.
Serve the dish hot
. Grease the dish with butter or fat. You can sprinkle the dish with chopped herbs.
Serve sauces in separate sauce bowls.

Be sure to roll out the dough thinly, otherwise it will not be saturated with the juices of the filling and will be dry. But do not overdo it so that the dough does not tear.
There should be enough space in a steamer or multicooker for steam to circulate freely between the dish and the surface in which you are cooking.
In the khanum dough recipe, you can use water, milk or kefir.
If you add a spoonful of salt to the water, the steam will be generated more and the dish will cook faster.

Also, be sure to write down the recipe for making Siberian dumplings. I am also sure that you will like the recipe, this is a rather unusual and tasty dish. Also try an unusual preparation of an ordinary dish - they will not leave you indifferent. And it will change your view on the usual preparation of these dishes.

Today I shared with you a step-by-step recipe with a photo of preparing khanum in a pressure cooker (steamer) and a slow cooker. Cook, try and leave your comments. You can also write in the comments your options for preparing this tasty and unusual dish. Bon appetit!

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.