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Greetings friends! Khanum is one of the most delicious oriental dishes. At its core, it is a huge and juicy manta ray. It is easy to prepare - minimal labor costs, unlike those that need to be sculpted from cut pieces of dough. And the taste is no different. The dish turns out to be very satisfying, appetizing and aromatic, especially if you add spices, in particular, cumin and black pepper are ideal.

You can also get creative with the fillings. This photo recipe shows khanum with minced meat, potatoes, onions and carrots, and at the very bottom of the article, as is customary on this site, there is a video recipe, but only with pumpkin instead of carrots. Pumpkin changes the taste, making the dish even juicier. Or you can not add carrots or potatoes at all, limiting yourself to just minced meat and onions - it will also be amazingly tasty. Or, make simple pumpkin manti - a juicy and very healthy snack.

All that remains is to simply roll everything into a roll and put it in a double boiler or pressure cooker, depending on what is available. I prefer an electric steamer, it is more convenient, smaller and more functional. Well, first things first. You won’t need a lot of ingredients for this truly worthy dish, see for yourself:

Ingredients:

• Two glasses of flour
• Cold water - 100 ml.
• Vegetable oil - 50 ml (2 tbsp. spoons).
• Minced meat - 700g.
• Onion - 2-3 heads
• Potatoes - 3 pcs.
• Butter, for greasing.
• Salt, pepper, to taste.
• You can add pumpkin (which we will do)
• Zira - 2 tsp.
• Carrots - 1 piece, or pumpkin, equivalent

By the way, it will be much better and juicier if, instead of minced meat, you make finely chopped meat. This is a very special taste, in the east it is considered aerobatics, and is done for the most valuable guests. Especially if it is fatty meat - fresh lamb, with the addition of pieces of fat tail fat. Precisely pieces of fat tail fat, preferably lamb. The most delicious puff pastries are made in the same way, only the meat for them is cut a little larger.

You can start cooking by preparing the dough. For this:

1. Sift the flour into a separate bowl.

2. Dissolve half a teaspoon of salt in half, that is, in 100 grams of water.

3. In the same glass, and in the same water, add 2 tablespoons of vegetable oil.

4. Pour the salt-oil-water mixture into the flour and knead the dough.

You need to knead with special care.

5. Let the dough rest, covering it with a thick cloth or waffle towel. And let's start with the filling.

6. Thinly slice the onion, dividing it into two halves.

Mash and squeeze it a little to release a little juice.

7. And add the onion to the minced meat, to the filling.

8. Cut carrots or pumpkin into small cubes - whatever you want at the moment, and add to the filling.

9. We do the same with potatoes - cut them into cubes, slightly larger than carrots, and add them to the bowl with meat, carrots and onions.

10. Season with ground black pepper to taste.

11. Don’t forget about cumin - a spice with a magical aroma! It is enough to add 2 teaspoons.

Be carefull! Zira is sold, although very rarely, in stores, in standard sealed bags such as for bay leaves, peppercorns, and other spices. But more often, they are brought by visiting traders, usually located in street tents, and selling spices by weight. Here you need to keep in mind that some, rare evil spirits, sniff ordinary cumin under the guise of cumin. Cumin is not cumin, and you need to keep in mind that cumin can completely ruin not only the taste, but also the aroma of food.

12. Mix this whole thing thoroughly. And let's do the dough.

13. Divide a piece of dough into two equal parts, but this depends on what kind of steamer you have. Mine is small and two-story, so we divide it into two parts. If you have a large one, as my son, who is just learning to speak, says - atOnnyanya (huge), then you don’t have to divide it, but make one, large khanuma, but how - look further.

14. Grease the table or cutting board where we will roll out the dough with a thin layer of vegetable oil.

15. Roll out the dough thinly, about 2 millimeters thick, but here it is important to roll it out evenly, because you understand, where it is thinner, it will tear.

16. Thinly grease the sheet of rolled out dough with vegetable oil,

and rub evenly over the entire area. Grind it, not spread it - there shouldn’t be a lot of oil.

17. Spread the filling evenly, and, from absolutely any edge, begin to wrap it into a roll.

18. Be sure to seal the ends so that the juicy juice does not leak out!

19. Finally glue the edges of the dough, thereby tightly sealing the contents of the roll.

20. After greasing the bottom of the steamer with oil, carefully place the khanuma into it. If you have a round pressure cooker, then after making one large roll, lay it around the central handle, connecting the ends, and in addition to the roll, you will get a large and tasty bagel.

21. This is my small but reliable steamer. The timer is set to 55 minutes. But the steamer is different from the steamer, so it can be prepared earlier, for example in 40 minutes. It’s the same with a pressure cooker, which is installed on the stove, depending on the intensity of the fire.

22. When ready, aromatic, generously grease with delicious butter, and you can serve!

I hope I didn’t bore you with the detailed photo recipe - I tried not to miss a single important detail. If you missed anything, you can always correct it or add it in the comments below, for which I will be infinitely grateful, or give me a star rating for my diligence. 🙂 By the way, if you want to try more equally delicious dishes of oriental origin, you can stop by.

P.S. I forgot, they also make khanum with cabbage, with grass, not that kind, but a very useful one, the name of which is shepherd’s purse. In general, vegetarians also have a place to roam here! Bon appetit!

6-7 servings

1 hour 30 minutes

202 kcal

5 /5 (1 )

I am sure that not many have heard of such a wonderful oriental dish as khanum. In fact, almost all housewives come across this wonderful recipe at some point. Khanum are ordinary manti, but in a more “lazy” version. Despite the fact that it takes much less time to prepare than manti, its taste is no different. Therefore, I suggest you pay attention to my simple recipes.

Recipe for khanum with minced meat

A double boiler or multicooker with a “steam” cooking mode, a knife, cling film, a kitchen board, a rolling pin, deep bowls.

Ingredients

How to choose the right ingredients

• Khanum is prepared with different fillings. The only constant component remains the dough. To prepare it, be sure to choose only the highest grade flour, from trusted brands, and do not forget to sift before adding.
• The most popular fillings for khanum are: assorted vegetables, meat with various vegetables and meat with onions and carrots.
• Most often this dish is prepared with minced meat. But in the original version, chopped meat was added to it.
• You can replace the minced pork with any other kind. For example, chicken will make the dish leaner. But beef will add piquancy. Make assorted minced meat from beef and pork and get a hearty and juicy filling.
• Seasonings can be to your taste. But don’t overdo it, otherwise the spices will overwhelm the taste of the filling and dough.

1. Sift 580 g of flour into a deep bowl. Add 1 chicken egg, 210 g of filtered water, 60 g of vegetable oil, 2-3 g of salt.
   
   
2. Knead the dough until it becomes elastic and smooth.
   
   
3. Wrap the dough in cling film and place it in the refrigerator for half an hour.
   
   
4. Peel and cut 3 onions into half rings.
   
   
5. Place the onion in a deep bowl, add 1-2 g of pepper, 4-5 g of basil and 2 g of salt. We knead everything with our hands so that the onion absorbs as much spice as possible.
   
   
6. Peel and cut into small strips 3 potatoes.
   
   
7. Add 520 g of minced meat and chopped potatoes to the onion. Mix everything well.
   
   
8. Take the dough out of the refrigerator and roll it out into a thin layer with a rolling pin.
   
   
9. Spread the filling evenly on the dough and wrap it into a roll.
   
   
10. We seal the edges so that the filling does not fall out.
    
    
11. Grease a steaming dish with 15 g of vegetable oil and place our dish in it in a ring.
    
    
12. Pour a liter of water into the bowl of a steamer or multicooker and add a couple of bay leaves.
    
    
13. Place the pan in the bowl and cook for 50 minutes.
    
    
14. After the time has passed, grease the dish with melted butter and serve with sauce.
    
    

Video recipe for cooking khanum with minced meat

In the video you can watch the recipe for making khanum.

Recipe for khanum with meat and potatoes

Cooking time: 95-100 minutes.
Number of servings: 6-8.
Number of calories per 100 g: 234 kcal.
Kitchen utensils and equipment: non-stick frying pan, spatula, steamer, rolling pin, knife, cutting board, glass, deep bowls.

Ingredients

Cooking sequence

1. In a cup, mix 1 chicken egg, 150 g of water, 4 g of salt, and 40 g of vegetable oil.
   
   
2. Sift 610 g of flour into a deep bowl, make a hole in it and pour in the liquid ingredients that we mixed in the cup.
   
   
3. Knead the dough until it stops sticking to your hands. Cover with a lid or towel and leave for half an hour.
   
   
4. Peel and cut into small cubes 1 large onion and 2 large potatoes.
   
   
5. In a deep bowl, mix chopped onions, potatoes and 420 g of minced meat. Add 1-2 g of pepper, 0.5-1 g of cumin and 2-3 g of salt. Mix.
   
   
6. Roll out the dough into a thin layer and evenly spread our filling on it.
   
   
7. Carefully wrap it in a roll and grease the edges with 2 g of vegetable oil so that they stick together better.
   
   
8. Grease the steamer pan with 3 g of vegetable oil and place our dish.
   
   
9. Pour 1.5 liters of water into the steamer pan, bring to a boil, place the pan with the dish and cover with a lid. Cooking for 50 minutes.
   
   
10. Peel and finely chop 1 small onion and 2 cloves of garlic.
    
    
11. Place a non-stick frying pan on the stove and pour in 40 g of vegetable oil.
    
    
12. When the oil is hot, add chopped onion and garlic to the pan.
    
    
13. Fry until golden brown and add 75 g of tomato paste.
    
    
14. Sift 5 g of flour into tomato paste.
    
    
15. Add 1.5 g of suneli hops, 5 g of sugar and 1-2 g of salt. Mix.
    
    
16. Add 200 g of filtered water and bring to a boil.
    
    
17. As soon as the sauce boils, turn it off and serve it with our dish.
    
    

Video recipe for cooking khanum with meat and potatoes

In the video you can see the recipe for making khanum dish.

Step-by-step recipe with photo of khanum in a slow cooker

Cooking time: 65-75 minutes.
Number of servings: 6-7.
Number of calories per 100 g: 275 kcal.
Kitchen utensils and equipment: multicooker with “Steam” mode, knife, cutting board, non-stick frying pan, spatula, rolling pin, deep bowl.

Ingredients

Cooking sequence

1. In a deep bowl, mix 260 g of sifted flour, 25 g of vegetable oil, 1 chicken egg and 50 g of water.
   
   
2. Knead the dough, cover with cling film and let rest for 15 minutes.
   
   
3. Chop 1 onion and mix with minced meat.
   
   
4. Add 2-3 g of pepper and 3-4 g of salt and 10 g of water to the filling. Mix.
   
   
5. Peel and cut into small cubes 1 more onion.
   
   
6. Place a frying pan on the stove and pour in 15 g of vegetable oil. When it is hot, add the chopped onion. Fry until transparent.
   
   
7. Peel and grate one carrot on a medium grater.
   
   
8. When the onion is fried, add carrots to it. Fry until done.
   
   
9. Roll out the dough into a thin layer.
   
   
10. In the first layer, spread the minced meat and onions evenly onto the dough.
    
    
11. Place fried onions and carrots on top of the minced meat.
    
    
12. Peel and grate 3 potatoes on a coarse grater. Spread the grated potatoes in a third layer.
    
    
13. Carefully wrap our dish in a roll and pinch the edges.
    
    
14. Place the roll in a steaming pan.
    
    
15. Pour 700 g of water into the multicooker bowl, add 4-5 g of salt, 3 allspice peas and 2 bay leaves.
    
    
16. Place the pan with the dish in the multicooker bowl. Set the “Steam” mode for 40 minutes.
    
    

Video recipe for cooking khanum in a slow cooker

In this video you can see a recipe for a delicious and unusual dish called khanum, cooked in a slow cooker.

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 together 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.
• The dish should be served hot m. 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!

Oriental cuisine is rich in wonderful dishes. One of them is the “Khanum” dish.

Housewives, not only in the homeland of the masterpiece, appreciated it, taking note of this wonderful recipe.

The history of the appearance of juicy hot Khanum

Supposedly Khanum is an Uzbek dish. However, it is widespread in various folk cuisines and has differences in preparation, but not dramatic ones. In Russian there are modified versions of the name: khanym, hunon, khanon and others.

Whatever it is called, the essence of the dish is the same - it is a steamed roll with filling. The main highlight is the thin, tender dough.

This is probably why the product tastes magical with any filling. Filling options are chosen at the discretion of the housewives: potato, meat, vegetable.

There is a legend about the appearance of this delicious dish. In ancient times, the head of the family returned home when he was not expected.

He was absent for a long time and they were immensely glad for his unexpected visit, but the hostess was not ready to feed the man deliciously. And she wanted to pamper him with her favorite manti, but it was impossible to make them quickly.

Laziness or intelligence formed the basis for the woman’s subsequent actions - history is silent.

As soon as she rolled out the dough, smoothed the minced meat over the flatbread, rolled it into a roll and set it to prepare.

Then she cut the roll into pieces and served it on the table.

It’s not for nothing that this recipe has another name - “lazy manti”. And the dish was nicknamed in honor of the quick-witted housewife, who bore the name Khanum.

Classic recipe with step-by-step photos

Khanum is famous for its variety of fillings, but the classic version is based on potatoes and onions.

Preparing the dough and filling for the classic Khanum according to the recipe with the photo looks like this:

The filling needs to be divided, it should be enough for 2 rolls. Also divide the finished dough base into two, if possible identical parts.

Roll out one of them thinly, grease with butter, fill with half of the prepared filling. Gently smooth the mixture over the dough, but not completely.

In order for the roll to wrap well and the filling not to fall out, the edge of the layer should remain empty by 7-10 cm.

Now you will need salt for the filling. Season the potatoes with salt and two tablespoons of oil.

Roll the roll loosely, then immediately begin forming the second roll.

The product is placed on the greased bottom of the mantyshnitsa.

Cooking will take 45-50 minutes.

For the sauce, randomly cut into small slices all the products specified in the recipe: onions, peppers, garlic. Fry everything. Tomatoes are added last to the simmering vegetables, always without the skin.

Everything is seasoned with salt, sugar, and seasonings to taste. The tomato seasoning for the dish should be reduced.

Ready to cut Khanum. If desired, sprinkle portions with any herbs and serve with aromatic sauce.

To accurately understand and consolidate the classic Khanum recipe, watch the video:

Khanum with potatoes in a slow cooker

Most often, Khanum is prepared in a pressure cooker. But it turns out no less tasty in a slow cooker.

The dough and filling are prepared in the same way as in the previous recipe. Only the composition of the sauce changes: fresh tomatoes are replaced with tomato.

He will also need:

• 2 onions;
• Oil for frying;
• Tomato - 200 grams.

The sauce can be prepared in a frying pan, or in a special mode in a slow cooker.

1. Oil is poured;
2. Finely chopped onion is added;
3. Everything is filled with tomato;
4. Set to “Frying” mode, product type “Vegetables”. Cooking time for the sauce is 15 minutes. After the specified time, add the sauce - now rolls with potato filling will take its place.

Roll out the prepared dough and spread the potato filling on it. Form a roll.

Grease the tray with oil and place Khanum on it. This time a different mode is selected - “Steam”. 35 minutes of preparation will be enough.

Fragrant “lazy manti” are ready. Lay out, cut, pour sauce over it. The oriental dish in the slow cooker is just as juicy and tender as in the mantyshnitsa.

And here is a video recipe for a multi-cooker:

Recipe for Uzbek roll in the oven

In the oven, the dough product will acquire new taste qualities. In addition to the fragrant filling, a crispy crust appears. The filling for this recipe will be minced meat mixed with potatoes.

Preparation of the dough is the same as in the classic recipe: add salt, water to the sifted flour, add salt, mix. Knead the dough and refrigerate.

Products for filling:

• Minced pork - 250 grams;
• Potatoes and onions - 200 grams each;
• Water - 150 grams;
• Salt, pepper, seasonings.

The recipe for Khanum in the oven with step-by-step photos is as follows.

The minced meat must be mixed with finely chopped onion and grated potatoes, salt and add spices.

Place the mixture onto a rolled out thin layer of dough, sprinkle with spices and herbs on top.

Seal the edges of the roll well and place on the prepared baking sheet. Its bottom should be greased with oil.

Khanum is prepared in the oven for about 45 minutes at 180 degrees. During this time, add a little water to the pan.

We suggest watching this recipe in the video, but instead of pork there will be beef in the filling. And we will cook not in the oven, but in a traditional pressure cooker:

Uzbeks add a touch of imagination to roll sculpting and the result is real masterpieces. In addition to traditional rolls, you can find Hanumas in the form of roses and envelopes. Anyone can experiment with shapes if they wish.

You can and should experiment with fillings, combine them, and come up with new ones. Use meat, pumpkin, potatoes, eggplant - choose your favorite filling for the roll.

Even if you don’t have a mantyshnitsa or a steamer, it doesn’t matter. Don't want to bake in the oven? Place the roll in a colander set over a simmering pan. Steam cooking in action!

The dough can be kneaded by hand or placed in a bread machine, in which case it will be more airy and light.

What do you know about beef tongue? Do you cook a lot of dishes from it? We suggest you consider the composition of this offal and cook something delicious with it. Cook with love!

Anyone who stops by can learn how to make homemade dumplings. A little effort and the dumplings are already boiled in a saucepan!

Find out how to properly boil soft-boiled eggs. It turns out that there are so many nuances in this simple task!

Whether to put an egg in the dough or to fry the minced meat first - there are no strict rules. The hostess chooses!

The sauce is prepared in two types. A tomato-based recipe (juice or fresh tomatoes) is given above. The following ingredients are used in garlic sauce: garlic, herbs, sour cream, pepper in arbitrary proportions. The garlic is crushed, the greens are finely chopped and everything is thoroughly mixed.

The recipe for preparing an oriental, incredibly tasty dish can be easily mastered by a novice housewife. Khanum has a wonderful taste and looks quite decent. It is perfect for a family dinner, and there is no shame in putting it on the holiday table.

How many times have I prepared khanum, and still every time I want to improve the recipe more and more and make it even tastier. Recently, I stopped adding eggs to the dough when preparing manti and khanum. The dish is still steamed, no need to worry that the dough will fall apart. And at the end we get the softest and thinnest dough, which makes our dish tastier and more tender, and for me it is very important that the dough turns out thin and melts in the mouth.

It is important to maintain certain proportions in oriental dishes. Onions and potatoes are never twisted in a meat grinder, not grated, but only chopped. Ideally, the meat should also be chopped. The number of additives to meat is almost the same. There should always be a lot of onions for juiciness, and not just one onion. In Uzbekistan, they put as much onion as meat. Here they kill two birds with one stone - this is a significant saving for large families and a special taste of the dish. And the onion is cut into thin strips, which helps it cook faster, prevents the minced meat from sticking together and does not irritate even ardent onion-lovers.

To prepare khanum with meat and potatoes, we will take the products according to the list.

Combine salt and flour. Add warm water.

Knead soft dough. It is important that the dough does not stick to your hands. Let it ripen under the film while the filling is prepared.

Cut the beef or lamb into small cubes or strips. I try to grind it harder. Do the same with fat. What does cutting by hand do? But after cooking, the minced meat does not stick together in a lump, but crumbles, and its juiciness is preserved. It’s really tastier than twisting it in a meat grinder, it’s been tested many times.

Finely chop the potatoes. I have it young and very tender, I allowed myself not to cut it too finely, it will still have time to get ready. In general, potatoes are cut into the smallest cubes that can be cut. It doesn't take long, there's nothing scary. Everything is done quickly.

Cut the young onion into thin strips, half rings or quarter rings.

Combine all the ingredients of the minced meat. Add spices, salt and mix well with your hands. It is important! During this kneading, the onion is crushed and releases its juice to the meat, and all the components have time to “make friends.” When adding salt, keep in mind that the potatoes will take up a lot of it. That is, you need to add a little more salt than usual. If there is no fat in the minced meat, then you can pour in a couple of tablespoons of odorless vegetable oil.

Divide the dough into two parts. Roll one of them into a very thin cake, lightly grease the surface with vegetable oil.

Spread out half the minced meat.

Roll it up, pinching and tucking the edges.

Place the resulting roll on the mantyshnitsa tier, not forgetting to grease it with vegetable oil first.

This quantity of products makes 2 khanum rolls. Cook khanum in a mantyshnitsa with constant boiling water for 45 minutes. The surface of the finished khanum can be greased with any oil, if desired.

Serve khanum with spicy red sauce. I have spicy homemade adjika. But you can dilute tomato paste with boiled water, add garlic, salt, sugar, herbs, spices, and it will also turn out great.

Khanum with meat and potatoes turned out tasty and juicy. The dough is thin and tender. Bon appetit!

Thin, tender dough, juicy filling, flavored with a good amount of spices - it’s hard to think of something more appetizing and desirable during the cold season. In general, any dish made from dough with filling can fit this definition. I propose to prepare khanum - a dish of Uzbek cuisine that is steamed. At the same time, you can hide either just vegetables in the filling (with lean potato and onion filling you get a delicious khanum), or a mixture of meat and vegetables. We will make meat khanum. The recipe with step-by-step photos will be very useful for those who are going to cook khanum for the first time. This dish is extremely simple, satisfying and very tasty. The dough here is kneaded with ordinary dumplings. The filling contains: meat, necessarily cut into cubes, plus the secret of juicy khanum - fat tail fat and onions. Forming is a matter of a few minutes. It’s not for nothing that Khanum is called the lazy manta ray. You don't have to cut the dough into small flatbreads and wrap the minced meat in each one separately. Everything is much faster and simpler - roll out the dough, put in the filling and wrap it in a roll. Less work, more taste!

Ingredients for the dough:

• water – 200 ml,
• egg – 1 pc.,
• salt – 1 tsp. without a slide,
• vegetable oil – 3 tbsp. l.,
• flour - about 500 g.

For filling:

• meat (preferably beef or lamb, sirloin) – 500 g,
• fat tail (tail fat) – 50-70 g,
• 1-2 tbsp. l. vegetable oil,
• onion – 1 very large head (250-300 grams),
• carrots – 1 large,
• salt and spices (cumin, coriander, ground pepper, paprika) - to taste.

How to cook delicious khanum

Let's start with the test. For khanum it is mixed exactly the same as for manti or dumplings. First, sift about 3/4 of all the flour into a bowl, and add salt there. Stir.

Then we form a hole in the flour mixture, add an egg, vegetable oil - for greater elasticity of the dough, and water. The water is taken boiled, but cold.

Next, carefully mix the liquid ingredients of the dough into the flour and knead the dough - very soft, smooth, elastic. You need to knead the dough for at least 10 minutes. During the kneading process, add the remaining flour as needed.

We hide the kneaded dough in cling film and let it rest for 20-30 minutes.

During this time, it is quite possible to prepare the filling. In principle, you can use any meat for the filling, but the most delicious is obtained with beef (or lamb). We rinse the piece with cold water, dry it and either grind it through a meat grinder, or cut it into small, small cubes: first we cut the meat into plates about 3-4 ml thick, then we cut the plates into strips also 3-4 mm thick and, finally, we cut the strips into cubes - the smaller the better. To make it easier to cut the meat, you can pre-freeze it - keep it in the freezer for 20-30 minutes before slicing. If you don’t want to bother with slicing at all (or don’t have time).

Chop the onions and carrots into exactly the same small cubes. Fry in a frying pan with vegetable oil for 5-7 minutes until soft. The stove heats up a little!

And the fat tail - we cut it into cubes even smaller than the meat. The fat tail will make the filling even more juicy and tender. If you don’t have tail fat, be sure to add vegetable oil to the minced meat.

Mix the minced meat and fat tail for the filling, add spices and salt to them, knead - and the minced meat is ready. If desired, minced meat can be diluted with potatoes, cut into thin strips. But today we are making a purely meat version.

Now you can begin to form the khanum. To do this, take out the dough, divide it into 2-4 parts, each of which we roll out into a very thin layer - the thinner you can roll out the dough, the tastier the khanum will be. When rolling, lightly dust the work surface with flour.

Grease the dough with vegetable oil and evenly distribute some of the filling, retreating a couple of centimeters from the edges.

Place sautéed vegetables on top of the meat layer.

Then roll the dough into a loose roll. Do not make too many turns - 4-6 is enough, let the roll be wide, but not very high. We fold the sides of the roll and pinch them tightly. The top seam is usually not pinched, but the remaining edge is simply “pulled” over the top of the roll and pressed lightly.

Steam khanum in a pressure cooker or multicooker. Coat the steamer grate generously with vegetable oil and carefully place the formed roll on it.

Steam it for 45-60 minutes. (depending on how large/finely the meat is cut), we measure the time from the moment the water boils. If you place more than one roll on the grill, then coat the tops and sides of the rolls with vegetable oil so that the roll dough does not stick together during cooking.

Serve the finished khanum, cut into pieces. The ideal addition to it would be a sauce - sour cream or tomato, to suit your taste.

Bon appetit!

Note. Just like manti or dumplings, formed khanum can be frozen for future use.