Khanum is an Uzbek dish with pumpkin. Khanum with pumpkin. Khanum recipe with pumpkin

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.

Compound:
dough
530 gr. 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
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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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.

Divide the present dough into 2-3 pieces. We roll 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.

Khanum is a dish of oriental cuisine, it is prepared by all eastern peoples, perhaps it is called differently for everyone. An excellent alternative to mantas, if you don’t have time and extra hands to roll out 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 or without meat... Khanum is always served with sauces - based on sour milk or tomato.

Ingredients for khanum with pumpkin

Knead unleavened dough from flour, water, eggs and salt. Add flour gradually; depending on the gluten, you 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 recommend grating it; you want the texture of the filling to be crumbly and not stick together into one mass.

Cut the onion into thin half rings. Lightly fry in 2 tablespoons of vegetable oil. Don’t even fry, but let the onion release its flavor into the oil; it should remain white.

Add the chopped pumpkin to the pan and mix well until the ingredients are completely combined. Season well with salt, pepper and sugar. The taste of the filling should be balanced, salt in moderation and sweetness should also be felt. There is no need to bring the pumpkin to readiness.

Roll out the dough into a very thin layer. Grease with vegetable oil and place the pumpkin over the entire surface, slightly retreating from the edges.

Roll up. The edges also need to be tucked.

This is how the roll turns out. Cook khanum in a mantyshnitsa or 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 herbs.

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
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 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 recipe with pumpkin

Compound:

Dough:

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

Flour 30 g (we will use it during rolling)

Filling:

Pumpkin 150 gr
Butter 30 gr
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