Recipe for khanum with chicken and potatoes. Khanum - recipe with step-by-step photos

A fragrant roll made of thin dough stuffed with potatoes and chicken.

Compound:
Dough:
Flour - 550-600 gr
Water - 250 ml
Egg - 1 piece
Vegetable oil - 1 tbsp.
Salt - 1 tsp.
Filling:
Chicken meat - 500 gr
Potatoes - 3-4 pcs.
Onions - 2-3 pcs.
Cilantro - 3-4 sprigs
Cumin, coriander - 0.5 tsp each.
Salt pepper

Preparation:
From these ingredients, knead a fairly stiff dough, cover it and leave for half an hour at room temperature.
Peel the onion and potatoes and cut into small cubes.

To prepare the dish, it is better to choose red chicken meat; the breast can become quite tough when steamed.
Cut the meat into small pieces and add to the potatoes and onions. Add finely chopped cilantro there.

Grind coriander and cumin well in a mortar; you can use already ground spices.

Add spices to the remaining ingredients, salt and pepper to taste and stir.

Divide the dough into three approximately equal parts.

Roll out each part to a thickness of about two millimeters. Spread a third of the filling evenly, leaving about a centimeter of edge free.

Roll up a fairly tight roll, pinching the edges well.

Do the same with the remaining dough and filling.
Place the resulting rolls in a steaming pan and cook for 40 minutes from the moment the water boils.

You can serve khanum with chicken and potatoes with any sour cream or tomato sauce.

Steamed khanum (khanum) - a recipe for cooking with meat and chicken fillings

The most detailed step-by-step recipe for making Uzbek steamed khanum roll.

I promise, even a novice cook can handle it. My khanum recipe has two fillings: meat with potatoes - more filling, chicken with cabbage - easier on the stomach, a detailed description of how to prepare dough for khanum and my favorite spicy sauce.

Steamed khanum tastes somewhat like dumplings. It's not quick to prepare, but it's not difficult either. I promise, even a novice cook can handle it.

Ingredients for the dough (for 2 rolls):

• chicken egg C1 – 1 pc.
• kefir or sour milk -180 ml
• odorless vegetable oil – 2 tbsp.
• premium wheat flour – 400 g*
• salt - a pinch

Ingredients for meat filling:

• beef – 400 g
• boiled potatoes – 2 pcs (250 g)**
• onion – 1 piece (100 g)
• fresh herbs - a small bunch
• ground paprika – 2-3 tsp.
• garlic – 3-5 cloves
• salt - a pinch

Ingredients for chicken filling:

• chicken breast fillet – 1 piece (400 g)
• white cabbage – 300 g
• onion – 1 piece (100 g)
• fresh greens - a small bunch
• vegetable oil – 2 tbsp.
• seasoning for chicken - to taste***
• salt - a pinch

Ingredients for the sauce:

• sour cream – 200 g
• garlic - to taste
• fresh herbs - to taste
• ground paprika - to taste

And:

• water – 100 ml
• salt – 1 tsp.

*You may need a different amount of flour.

**The recipe uses potatoes boiled until half cooked, since raw potatoes are often not fully cooked in a double boiler. You can boil potatoes either in their skins or peeled. The main thing is not to overcook it.

***I usually use only a mixture of herbs and spices without adding flavorings or flavor enhancers - that is, completely natural seasonings.

Steamed khanum (khanum) - recipe with photo

Preparing the dough for khanum

Lightly beat the egg with a pinch of salt.

Add kefir or sour milk, vegetable oil and mix thoroughly.

Add sifted flour.

Gently stir with a whisk to form a mass without lumps.

Gradually add flour and use a whisk to mix the batter until it can handle the dough.

Sift the rest of the flour onto the table, make a well and place the dough into it.

Now start kneading the dough, adding flour little by little and carefully folding it on all sides with an envelope.

As a result, you should have a soft, elastic dough that does not stick to your hands or work surface.

Place the resulting dough in a bowl, cover with cling film and leave on the kitchen counter (at room temperature) for 1 hour.

Khanum (khanuma) - recipe for filling

Filling 1

Chop the cabbage thinly and cut crosswise to make it as small as possible - this will make the filling more tender and soft.

Pour in cold water, add salt, bring to a boil and boil for a couple of minutes.

If you use early varieties of cabbage, then it is better not to cook it at all, but for medium ones, just dip it in boiling water for a couple of minutes. If you put raw cabbage in the filling, it won’t be very tasty.

Place the finished cabbage in a colander and cool.

Grind the chicken fillet in a blender or pass through a meat grinder.

Finely chop the onion and fry in vegetable oil until golden brown. You can even keep the onion in the pan a little longer.

Chop the greens.

Add cabbage, fried onions, herbs, salt and a little seasoning to the chicken.

Mix the filling into a homogeneous mass.

Filling 2

Grind the beef into minced meat.

Grind the onion in a blender. Grate the potatoes on a coarse grater. Chop the greens. Grate the garlic on a fine grater.

Add all ingredients and ground paprika to the meat, add salt.

Mix the meat filling. Raw onions will darken the meat a little.

Cooking steamed khanum roll - recipe with photo

Assembling the roll

Divide the settled dough into 2 equal parts.

Roll out the dough into a fairly thin layer (3-5 mm). Try to give it a rectangular shape.

Add the meat filling and smooth it out with a silicone spatula.

Roll up the future khanum with meat and potatoes.

Do the same with the second one: roll it out, lay out the filling, smooth it out, roll it up.

Grease the grate and walls of the steamer with any oil, place the khanum on the grate.

Dissolve the salt in water and grease the roll with a silicone brush - this will prevent the surface of the khanum from drying out.

Cook for 35-40 minutes.

Advice

If you want to cook two rolls at once on two levels of a steamer, then swap them in the middle of cooking.

While the khanum is cooking in a double boiler, prepare the sauce for it.

To do this, mix sour cream, chopped herbs, chopped garlic and ground paprika. Add salt to taste.

Khanum in the steamer at the end of cooking:

Steamed khanum is best served hot. In addition to the spicy sour cream sauce, offer a lot of fresh herbs for the roll.

The finished khanum with meat and potatoes can be additionally sprinkled with onions fried in vegetable oil. A light sauce is best for khanum with chicken and cabbage.

Meat khanum in section:

Khanum with chicken cut:

Friends, I never freeze raw khanum for future use, but I cook two at once and serve them. What is not eaten, I cut into pieces and next time I carefully lightly fry it in a frying pan in butter. It's also very tasty.

Good luck in cooking and bon appetit!

Best regards, Natalie Lissi

Khanum recipes are prepared in different ways. This manifests itself not only among peoples of different nationalities, but also in every family. In this article we have collected the top 5 most popular Khanum recipes. In fact there are more of them. Everyone seems to have the same products, dough, filling. Yes, not really. They differ in their cooking method, and sometimes in their ingredients, which makes their taste special, unlike the others.

The Khanum recipe has its own history or legend of origin, where we find out in honor of whom this dish was named.

One day the owner of the house suddenly returned home. The family were so happy to see their loved one that they wanted to please him with something special, unusual, and at the same time it had to be prepared quickly. This is where the wife got the idea to cook her husband’s favorite dish - manti, but only in a different “guise”.

So the hostess prepared quick manti, but only as a steamed roll. The recipe for this dish has gained popularity among local residents and has become an indispensable part of Uzbek cuisine. The name of the savvy housewife is Khanum. From that moment on, this dish began to be called after her. It is also called lazy manta rays.

Khanum in Uzbek

Dough:

• Egg – 1 pc.,
• Sugar – 3 gr.
• Salt – 3 gr.
• Vegetable oil – 4 tbsp. l.
• Sparkling water – 250 ml
• Flour – 850 – 900 gr

Crack one egg into the bowl and beat a little. Add salt and sugar, vegetable oil. Stir.

Pour 1 cup of sparkling water into the mixture. If you follow the original, ordinary water is used here.

However, if you want the dough not to stick to the table or to your hands and to be comfortable to work with, then you can prepare everything according to this recipe. Mix.

Sift 4 cups of flour. Don't pour it all out, it might take less. Knead into an elastic dough.

If you do everything correctly, you will get great pleasure working with such a test using mineral water. Your table and hands will be clean.

Cover the dough with cling film and refrigerate while you prepare the sauce and filling.

Minced meat and potato filling:

• Minced meat 500 grams
• Onion 350 gr. (3 pcs.)
• Potatoes 200 grams (3 pcs.)

Cut the onion into cubes and mix with the minced meat. Send potatoes cut into small strips here. Add coriander spices, ground pepper, salt.

Sauce:

• 2-3 tomatoes (150 gr.)
• Onions 2-3 pcs. (50-60 grams)
• Garlic to taste

Finely chop the onion and fry in a frying pan. Remove the skins from the tomatoes. To do this, make a small cut crosswise. And keep it in boiling water for a couple of minutes. Then remove the skin from the tomato. Cut into cubes and fry with the onions over low heat.

Finely chop the garlic. Add salt and spices (coriander, ground pepper) to the sauce. Add the garlic at the end, about 5 minutes before it is fully cooked.

We form Khanum in Uzbek:

Roll out the dough thinly. Grease with butter.

Place the filling. Roll it into a roll. Pinch the edges.

Place in a double boiler, pre-oiling with butter.

You need to cook for about 30 minutes. Sprinkle with herbs and serve with sauce.

Dough:

• Flour – 552 gr.,
• Water -123g.,
• Salt – 3 gr.,
• Eggs – 2 pcs.

1. Break 2 chicken eggs into a mixing bowl. It is advisable that they have a dark yolk, as the finished product will acquire a beautiful color.
2. Pour 123 g of water. And add salt.
3. Stir this mixture and add flour. Knead the dough. It should be very tight.

Mushroom filling:

• Raw potatoes – 354 gr.,
• Champignons – 100 gr.,
• Green onions – 1 bunch
• Onions – 1 pc.
• Salt to taste
• Any spices.

1. Peel the potatoes and chop into small cubes. The cubes should be approximately the same size as Olivier dishes.
2. Finely chop the champignons. Preferably in cubes, but not essential. They need to be fried in a frying pan with onions until golden brown. Season with spices. You can use any spices.
3. Then stir together the potatoes, mushrooms and finely chopped green onions. Add spices and salt to taste.

Forming khanum with mushrooms:

1. Cut the dough into two equal pieces.
2. Roll out two pieces thinly into large layers.
3. Place the mushroom filling on each layer and roll it up.
4. Steam the roll (it can be a steamer or a slow cooker) for about 40 minutes.
5. Serve hot with sour cream and sprinkled with herbs.

Khanum with chicken

For the test:

• Flour – 655 gr.,
• Water 200 gr.,
• Eggs – 3 pcs.,
• Olive oil (or any vegetable oil) – 1 tablespoon
• Salt – 4 gr.

From the products indicated in the ingredients, knead a stiff dough. Let it rest for 35 minutes.

Chicken filling:

• Potatoes - 0.5 kg
• Chicken meat – 457 gr.,
• Cilantro (greens) – 3 sprigs
• Onions – 3 pcs.,
• Cumin and ground coriander – 3 g each,
• Salt and ground black pepper to taste

1. Peel the potatoes and onions and cut them into cubes.
2. Cut the chicken meat (red) into small cubes and add to the potatoes. Add salt and spices, as well as chopped cilantro. Mix everything.

Forming Khanum with chicken

1. Divide the dough into equal parts and roll each into thin and large layers.
2. We spread the filling. Roll into a roll and steam for about 40 - 45 minutes.
3. Serve with sour cream and sprinkle with herbs.

Dough:

You can use any proportion from the recipes above as a basis. It differs only in the number of ingredients. And so, the same products are everywhere: flour, water, eggs, vegetable oil and salt.

Filling:

• Potatoes – 5 pcs.,
• Onions – 5 pcs.,
• Spices (ground coriander, cumin, ground red and black pepper)

Cut the potatoes into thin layers and finely chop the onion.

We form in Tashkent:

1. Divide the dough into small parts. And we roll out each piece thinly so that it does not tear during molding.
2. Place a layer of potatoes on all layers. Sprinkle plenty of onion on top. If you don't like it, sprinkle less.
3. Sprinkle with spices. Sprinkle 1 tsp of water or vegetable oil onto the layer.
4. Gather the edges of the dough into the middle and seal. What shape to give in the form of a cheburek or in some other way is not important. Each housewife cooks differently. The main thing is that it tastes good.
5. Coat a steamer with vegetable oil and place the khanum there. Cooking time 40 minutes.

Sauce:

• Tomato paste – 3 tablespoons
• Red sweet pepper – 1 pc.,
• Greenery
• Onions – 3 pcs.,
• Water 200 ml.
• Vinegar
• Vegetable oil

1. Finely chop two onions and fry them in vegetable oil in a frying pan. Add the pepper cut into half rings. Add spices, salt and tomato paste. Fry. Add water and simmer for about 5 minutes.
2. Place the finished khanum in a saucepan and pour plenty of sauce over it. And let it sit for a few minutes so that the sauce is absorbed into our khanum. In the original, the pan is wrapped in a warm blanket to maintain heat. But I think this is optional.
3. Onion 1 pc. finely chop and marinate in a weak vinegar solution. Drain the liquid through a sieve. Then add the chopped greens to the onion and mix. The greens you like will do.
4. Serve khanum with pickled onions.

Khanum as in the bazaar, or bazaar khanum

This recipe is for those who like the taste of bazaar khanum.

Dough:

• Flour – 0.5 kg
• Water – warm, approximately 150 ml.
• A little salt

Knead the dough. It should be tight and elastic. Let it sit for half an hour, covering it with a towel. While the dough is lying, prepare the filling.

Filling:

• Potatoes – 7 pieces (medium)
• Onion – 1 large
• Spices – Zira, salt, pepper.
• Any fat (optional)

1. Peel the potatoes and cut into strips.
2. Finely chop the onion.
3. Add spices and fat if you like juicy khanum.

Formation of the bazaar khanum:

1. Roll out the dough into a thin layer. We cut the layer into 15 cm squares. Grease each square with oil, lay out the minced meat and form our khanum, pulling the edges towards the center.
2. Place water in a steamer or multicooker to boil in advance, so that while you are forming the khanum, the steamer is already ready.
3. Grease the mold with oil. Put the khanum there and cook for 40 minutes.

Sauce:

We take an arbitrary quantity.

• Tomato paste

1. Fry the onion in a frying pan until golden brown. You can take any quantity. Add tomato paste. Fry for about five minutes. Add spices and water. Boil for about five more minutes and turn off. I don’t write the amount of ingredients, use the recipes above as a basis.
2. And then we prepare everything step by step as at the market. After all, it is not immediately eaten there. It is infused, soaked in gravy, which makes it juicy and aromatic, and especially tasty. When preparing this dish at home, we are accustomed to eating it right away, thereby depriving ourselves of the aromatic khanum.
3. So, take a large bowl or pan. We put a bag inside it. Usually at the bazaar they use ordinary bags. But now there are a lot of food packages. Try them. And for those who are still against bags, use a saucepan with a thick bottom. I think Khanum will not get any worse from this.
4. We place the prepared khanum in layers in a bag, pouring it generously with gravy. After this, we close the bag and wrap our pan with a warm blanket or towel. The longer our dish is infused, the tastier it becomes.
5. The khanum should be served with onion cut into half rings and mixed with herbs.