Khanum is a dish of Uzbek cuisine, in composition and method of cooking reminiscent of manti or pelmeni. Only in contrast to the latter, it is not the formation of individual products, but the whole roll of dough and filling, followed by its preparation and division into portion slices already ready. Thanks to this method of cooking, khanum is also called lazy manti.
How to prepare a khanum at home in a mantovarke - recipe
Ingredients:
For the test:
- wheat flour - 640-690 g;
- water 225 ml;
- vegetable refined oil - 110 g;
- salt - 10 g;
For filling:
- meat or minced meat - 1.2 kg;
- onion - 650-800 g;
- fat or oil - 200 g;
- zira - to taste;
- black pepper ground - to taste;
- salt - to taste;
- vegetable refined oil.
Preparation
We do not heat up the water for the dough, dissolve salt in it, pour in the vegetable refined oil and mix it. Now we sift the wheat flour, add it in small portions to the liquid base, all the time interfering. Initially, we do it with a spoon, and when it is necessary to do it with difficulty, we shift the flour mass onto the surface dusted with flour and mix it with our hands, pouring in the flour and achieving a dense and elastic consistency of the dough. It takes a long time to knead and the whole process should take at least twenty minutes. Then place the flour in a cool place for at least one hour to ripen, covering the food film. It is very convenient to prepare such a dough in the bread maker, having combined all the components and having received the finished ready-to-use elastic flour flour at the end of the process.
While the dough is settled, we will prepare the filling for the khanum. To do this, washed and dried meat (in the original mutton) is crushed with very small cubes with a sharp knife or we pass through a meat grinder. Similarly, grind cleaned pre-onion, fat or a well-chilled oil. Season the resulting stuffing with salt, ground black pepper, add to the taste of ground ziru and mix well.
When ready, the chilled dough is divided into parts (four khanums should be made from such an amount) and each of them is rolled out on a powder-dusted surface until a layer about one millimeter thick is obtained. The thinner your sheet will be rolled out, the more delicious the prepared dish will turn out.
The filling is divided visually into the number of parts, how many khanums you get from the dough, and each part
Similarly, we form and prepare the rest of the khanums.
We serve the dish hot, pre-cut into fragments and put on a dish. Separately, you can serve sauces to your taste. Bon Appetit!