Women's Tips

Uzbek cuisine recipe: khanum


In any market in the East, you can see women selling food. And this is not low-quality fast food, but homemade dishes: cakes, sweets, various snacks, samsa, and, of course, khanum. This is a masterpiece of oriental cooking, which is so easy to do that even an inexperienced hostess can cook it. However, this tasty and interesting dish can perfectly decorate and complement your holiday table.

This dish belongs to the Uzbek national cuisine. There are many options for cooking this dish, as well as a host of alternative names: hanum, hanon, hunan, hanim, hunan. In composition, it resembles the popular manty everywhere, with the only difference that the khanum in finished form resembles a roll, and not molded pieces. How to cook Uzbek khan?

Legend of khanum

There is a legend about the origin of this dish. This is more of a joke, but nonetheless. An Uzbek woman knew about her husband's return from the war. However, her good mood was replaced by anxiety and sadness, because her husband loved Manti greatly.

Since the woman wanted to meet her husband with a pleasant surprise, but physically she could not have time to make manti, she just rolled the dough in layers and filled it with stuffing. And so a khanum appeared, which became a popular national dish.

What does he represent?

How to cook a khanum? To do this you will need dough, filler and cooking utensils. Prepare it in a special mantovarke. If you do not have it, you can use a double boiler. The dough is prepared in the same way as on the dumplings or dumplings - flour, water, salt and egg. It should be mixed, covered with a napkin and left to stand for about an hour.

Stuffing for khanum is formed the same way as for pizza - you can take everything that is in the refrigerator. The classic filling for this dish is meat with onions and potatoes. You can also put the meat with cabbage and carrots, with onions, pumpkin, or just meat with pieces of fat. You can cook and vegetable Khanum. The main rule - finely chop the vegetables or grate on a fine grater.

As you might guess, everything is done at your discretion. Combinations can be very different: cabbage with onions and carrots, pumpkin, onions, potatoes, onions, cauliflower with herbs, Bulgarian pepper with eggplants, and so on. Vegetable stuffing can be added either raw or slightly fried in oil. You can cook a khanum in a double boiler with a recipe without filling. For this option, the dough is richly smeared with sour cream and rolled into a roll.

To make the meat stuffing, you can grind minced meat or cut the meat into small cubes. For juiciness in it put fat tail or fat. You can turn the potatoes and onions through a meat grinder or grate them. In some cases, potatoes are cut into small cubes. Do not forget to add salt, pepper and spices.

What is the main secret?

The dough is divided into pieces, and each of them is rolled into a thin layer. The thinner the dough, the better will be khanum. The filling is laid out on the prepared layer, and the blank is wrapped in a roll. In turn, it twists into a ring, and then cooks for 45-60 minutes for a couple, it depends on the contents of the filling. Mantovarka or steamer grid should be oiled, otherwise the roll will stick to the bottom. Its upper part is sprayed with water.

How to prepare khanum, if there is no mantovarki or double boiler? A simple pot and a colander can help. In this case, the khanum is put in a colander, put it in a pot of boiling water and closed with a lid.

Ready to roll roll cut into pieces, spread on a dish, pour the sauce and sprinkle with chopped greens. As a rule, tomato or cream sauces are made for Hanum. For the first option, fry onion and carrot until golden brown, put tomatoes (or tomato paste) and simmer for about 5-10 minutes. Pepper and garlic are traditionally put into the cream sauce.

How to cook Hanum: a classic recipe

As already noted, the Uzbek Khanum on filling and culinary technology is very similar to the familiar manti. This is partly true, especially since the recipes of these dishes are somewhat similar. And some even call the Uzbek khanum "lazy manti". But this is not entirely true, because too lazy a person does not make a khanum.

To make a classic khanum, you need the following ingredients.

  • Wheat flour - 640-690 grams.
  • Water - 225 ml.
  • Refined vegetable oil - 110 grams.
  • Salt - 10 grams.

  • Stuffing or meat - 1.2 kg.
  • Onions - 650-800 grams.
  • Fat or oil - 200 grams.
  • Cumin - to taste.
  • Ground black pepper - to taste.
  • Salt to taste.
  • Refined vegetable oil.

How to prepare the dough?

It should be heated about a glass of water, dissolve salt in it, add vegetable oil. Then sift flour, add it in small portions to the liquid mixture, stirring constantly. Initially, you need to do it with a spoon, until the mass is thick. After that, put the dough on the surface covered with flour, and knead it with your hands, sprinkling flour. You must achieve a firm and resilient dough consistency. You need to knead for a long time, and the whole process will take you at least twenty minutes. Then place the dough in a cold place for at least one hour, covering it with a clean towel.

It is very convenient to prepare such dough in a baking machine, since all the ingredients will be mixed evenly and thoroughly without your participation.

Preparing the filling

While the dough is infused, prepare the filling. To do this, wash and dry the meat (lamb in the original). After that, you need to cut it into very small cubes with a sharp knife, or grind it into mince. Add to it a pre-sliced ​​onion, fat or well cooled butter. Add salt, black pepper to taste, chopped cumin, mix everything very thoroughly.


How to cook a khanum at home? The cooled dough should be cut into pieces (from this amount should make four products), and each of them rolled out on a flat surface to a thickness of about one millimeter. The thinner you make this layer, the tastier the finished dish will turn out.

The filling is divided visually by the number of blanks. Then it is laid out on the surface of each layer, slightly receding from the edges. Fold the dough with filler into a roll, roll into a ring and carefully seal the edges to prevent loss of juices during cooking. How to prepare a khanum in a mantovark? The dish is steamed for forty-five minutes.

Serve the dish hot, pre-cut into slices and put on the dish. Separately, you can serve the sauce of your choice. Enjoy your meal!

Advanced version

The above indicates how to cook a khanum with minced meat or meat in a classic form. In addition, the dish can be made original. The filling for the Uzbek Khanum is different: vegetables or meat. There are also differences in cutting the filling. 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 Uzbek dish can be made in the form of pink flowers. It is called “Gul-Khanum”, which is translated from the Uzbek “Colored Khanum”.

For one kilogram of dough, you should take about 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 roots), meat (500 - 600 grams), 45 grams of mutton fat (for juiciness), some salt, black pepper and red to taste.

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

Preparation of colored khanum

How to cook this stuffing? You need a deep bowl in which you must chop the onion, salt it and mix. Then put chopped potatoes, minced meat and mix again.

Then make the second filling. Fry the diced onion until almost ready, add the tomatoes and simmer another 10 minutes. Just before cooked, add chopped green onions, dill and parsley. Do not forget also about coriander and cumin.

The recipe for preparing this type of Chanum does not differ from the classical one. Use dough blanks, two for each type of filling. Uzbek khanum of this type is prepared for 45-60 minutes in a mantyshnitsa or in a double boiler. Cut the finished product into chunks and place on a dish, alternating between the two types. It will turn out like flower petals.

Uzbeks are often asked not only about how to prepare a khanum, but also about how to eat it. True fans of this dish say that when using knives and forks, the true taste is lost. Therefore, in Uzbekistan, khanum is traditionally eaten with hands.

Uzbek Khanum: a recipe with photos

Preparing a steam khanum is not difficult at all, but at the same time, not quickly, but to taste this traditional dish resembles dumplings or lazy manti. For the preparation of Hanum for a couple, you can use a regular double boiler, mantovarka or a slow cooker.

How to make dough for Chanum?

To prepare the dough for Hanum, you will need a set of the following components:

  • Water - 110 ml,
  • Large egg - 1 pc,
  • Wheat flour of the highest quality - 420 g
  • Odorless vegetable oil - 2 tablespoons,
  • Sour milk or kefir - 185 ml,
  • Salt - 1 tsp.

Recipe: Uzbek khanum with meat

In addition, you will need a set of the following components for the preparation of meat filling for Hanumu recipe with a photo:

  • Garlic teeth - 5 pcs.
  • Beef pulp or minced meat - 420 g,
  • Cooking salt - 1 pinch,
  • Boiled potato tubers - 2 pcs.
  • Ground paprika - 3 tsp,
  • Fresh garden greens - 1 bunch of medium size,
  • Large peeled onions - 1 pc.

Chicken filling to steam khanum

To prepare chicken stuffing for steam khanum, you also need a certain set of components:

  • Chicken breast fillet - 2 pcs.
  • Salt - to taste,
  • White cabbage - 320 g,
  • Seasoning special for chicken - at its discretion,
  • Vegetable oil - 2 tbsp. spoons
  • Fresh garden greens - 1 bunch of small size,
  • Large onion - 1 pc.

Sauce for Hanum: recipe with photos

Put sour cream in a bowl. Add salt, pepper and mix well to salt and pepper dispersed. Clean the garlic 3-4 cloves and squeeze the garlic into sour cream and mix thoroughly. Finely cut the sprigs of parsley and dill send in the sauce. Who loves, then add paprika. Mixed and sauce is ready!

It is advisable to additionally submit a large amount of spicy fresh greens to the Khanum, if not you can substitute fried onions.

Ready Uzbek Khanum served preferably hot together with spicy sour cream sauce.

We also recommend that you familiarize yourself with the section: Georgian Achma Pie, a simple recipe.

So we reviewed two types of Uzbek Khanum (with chicken and minced meat), we hope that you like the suggested recipes with photos. Good appetite!


  • Egg 1 Piece
  • Water 80 milliliters
  • Vegetable oil 1-2 Art. spoons
  • Flour 2-3 Glasses
    how much will leave
  • Pork 500 grams
  • Carrots 1-2 Pieces
  • Bow 1-2 Pieces
  • Salt 0.5 Teaspoons
  • Ground black pepper - to taste
  • Vegetable oil 2-3 Art. spoons
    for frying vegetables
  • Cooking Spices - To taste
    bay leaf, allspice

Prepare the products. A piece of pork should not be lean, let there be not big greasy streaks. Twist the meat through a large meat grinder. Peel the vegetables. Let's get started!

First you need to make a dough. To do this, pour two cups of flour in a bowl, hammer in an egg, add salt and water. Start the dough, in the process pour 1-2 tablespoons. oil for plasticity test.

Knead the dough, cover it with cling film and remove for 30 minutes.

Onions and carrots will need a lot, I have very large root vegetables, so 1 piece was enough. Cut not very large vegetables, fry them until ready on two tablespoons of oil with a pinch of salt.

Roll the dough as thin as possible (like dumplings or dumplings).

Spread the mince on top. Salt it.

Drain vegetables from fat, distribute them in mincemeat. Pepper to taste.

Roll the khanum into a roll. Pinch the edges. Lubricate the steamer sieve with oil from roasting vegetables, put the khanum. In the water of a double boiler add a couple of bay leaves and allspice (pieces 5-6). Turn on the steamer for 45 minutes.

Khanum is ready! Lubricate it with fat from roasting vegetables and decorate with seasonal herbs. Enjoy your meal!

What it is?

Khanum is a national dish of Uzbek cuisine, which in its composition resembles more familiar and well-known manti, but is prepared in a slightly different way. It is a roll with filling, which is cooked in a special container - mantyshnitsu.

But other methods of heat treatment are possible, for example, baking or steaming. The dough is prepared in the same way as for the mantas and consists of the same ingredients, but the fillings can be very diverse, but the most popular is, of course, meat.

It is interesting: they call the khanum differently, for example, Hunan, Hanon, Khanim, Hunon.

How to cook a khanum?

How to cook a delicious and satisfying Khanum? There are a lot of cooking options, and each Uzbek hostess, who respects herself, has her own tricks and secrets. The most interesting ways are discussed below.

This cooking recipe can be considered practically traditional, since when using it, the khanum dish has meat filling.

  • 0.5 kg of meat or ground beef,
  • three large onions,
  • a bunch of cilantro or other herbs (preferably fragrant),
  • glass of water,
  • egg,
  • four glasses
  • a teaspoon of salt in the dough and a small amount in the filling,
  • your favorite spicy spices.

  1. If you use meat, then it can be finely chopped with a knife or once minced.
  2. Peel the onion and cut it with a knife, or chop with meat in a meat grinder. Cilantro need to chop after washing.
  3. From flour, water, eggs and salt, knead the dough, it should be dense and steep. Cover it with a towel or paper towel, leave for half an hour.
  4. Divide the dough into three parts, each roll into a rather thin layer.
  5. Mix the onions with the meat, add the cilantro, salt and seasonings of your choice.
  6. Evenly lay the filling on one layer of dough, gently roll the roll and secure all its edges. Similarly, form the other two rolls.
  7. Prepare the dish in the mantys-box (always under the lid) for about an hour, after having lubricated the tiers beforehand.

No less tasty will be khanum with chicken and potatoes. To make it you will need:

  • about 500 grams of flour,
  • glass of water,
  • Art. l sunflower oil,
  • tsp salt,
  • egg.

  • about 0.5 kg of chicken fillet,
  • two bulbs,
  • three or four potatoes
  • half a teaspoon of coriander,
  • a few sprigs of cilantro,
  • half a teaspoon of cumin,
  • salt and pepper.

  1. First you need to do the dough, as it should stand a little. All the ingredients listed in the list are mixed, kneading, carry out by hand. The mass should be dense, almost not sticking to the hands. Leave it covered for half an hour.
  2. Now stuffing. Chicken fillet with a meat grinder should be turned into mince or very finely chopped. Onion after peeling, cut into small cubes with a knife. Peel the potatoes and also cut them into small cubes. Mix all ingredients, add seasoning and salt.
  3. Divide the dough into three or four pieces, roll out the layers, put a layer of filling on each and wrap the rolls, remembering to fix the edges.
  4. You can cook khanum in a slow cooker. To do this, take a pan for cooking a couple, grease its bottom and walls with oil, put the rolled up rolls. Pour water into the bowl, put a pan on top, turn on the device by selecting the cooking or boiling mode. Set the timer for an hour.

At home, you can easily and quickly cook an appetizing and healthy khanum with pumpkin.

For the preparation of the filling:

  • half a kilo of pumpkin,
  • one large or two small bulbs,
  • two or three tablespoons vegetable oil
  • st.l. Sahara,
  • a teaspoon of salt,
  • greens to taste.

  • glass of water,
  • three and a half or four glasses of flour,
  • egg,
  • tsp salt.

  1. First of all, it is better to knead the dough so that at the time of use it has managed to “come up”. Add water to the flour, start kneading, add the egg and salt. The mass will come out tight, and when it is ready, leave it for thirty minutes.
  2. Go to the stuffing. Onions can be cut into thin half rings. Peel the pumpkin from seeds and peel, cut into small cubes. Warm up the butter in a skillet, literally fry the onions for a couple of minutes so that it becomes slightly transparent. Then add the pumpkin and fry it for about a minute.
  3. Divide the dough into several equal parts. Roll each out to form layers. Place the stuffing on them and wrap the rolls.
  4. If there are no steamers, mantyshnitsy or multicookers, then you can make a khanum in the oven. Для этого рулеты заверните в фольгу, оставив внутри каждой такой упаковки свободное пространство. В достаточно глубокий противень налейте воду, уложите в него завёрнутые рулеты. Готовьте блюдо при 190 градусах в духовке около 50-60 минут.


Напоследок стоит дать несколько полезных советов хозяйкам:

  • The filling should be rich and tasty, so you shouldn’t grind the components that are too much into it, they should be felt, and after heat treatment should not turn into a pasty mass. So the ideal option is to chop them with a sharp knife.
  • It is desirable to roll out the dough thinly, because the thinner it is, the more gentle the finished khanum will turn out.
  • The roll must be well fixed on all sides so that the filling is preserved inside. In addition, in the process of cooking broth will penetrate into the roll, which will remain in it and make the dish more juicy. If there are holes in the dough, then all the liquid will simply pour out.
  • Khanum served hot. And before serving, you can pour it with melted butter and sprinkle with herbs.
  • Salt stuffing, in which there are vegetables, should be immediately before being placed in the dough, otherwise the products will give juice ahead of time and in the end will not so juicy.
  • This dish can be served with various sauces, for example, tomato, sour cream and others. They will make the snack more interesting and rich.
  • With the filling, it is not only possible, but also necessary to experiment, adding to the dish any kinds of meat and poultry, various vegetables, mushrooms, pumpkin and so on. Moreover, the components you can both mix and use separately. In general, khanum is a dish in which you can put literally everything that is in the refrigerator.

Hanum with potatoes, mushrooms and steamed cheese - photo recipe with step by step description

Khanum is to some extent analogous to vareniki and manti. Only, it is much easier to cook it. In fact, in order not to complicate the dish with a name that refers to Uzbek cuisine, it is enough to imagine the khanum as a steam roll. All households will be delighted with the delicate dough covering juicy stuffing.

List of products:

  • Dough for dumplings - 300 g
  • Raw potatoes - 100 g
  • Canned mushrooms - 80 g.
  • Cheese - 50 g
  • Greens - a bunch.
  • Food salt - to taste.

Cooking sequence:

1. The first step is to prepare the dough. You can buy ready-made in the store or do it yourself. There is nothing difficult in the mix of this test, it is the simplest. You need to mix the egg with water, salt and flour. Knead dough from these ingredients.

2. Roll the dough into a thin sheet. The surface of the table and the dough itself will have to be dusted with flour more than once.

3. Grate raw, peeled potatoes on a coarse grater. Put the mass on the surface of the dough. The edges only leave empty on all sides. To do this, it is better to immediately retreat two centimeters on each side of the flat cake.

4. Then, put the pieces of mushrooms and grated cheese.

5. Sprinkle all the layers of the filling on top with chopped greens. A little salt. Carefully roll the dough with the filling.

6. To make this treat, you need a steamer. Cook roll for a couple of 40 minutes.

7. Steam roll - you can eat khanum.

How to cook khanum with meat at home

Khanum - the national dish of the Uzbeks, consists of dough and filling, often steamed. Modern hostesses from other countries have already managed to test this dish and modernize it. In particular, the following recipe suggests that pork be used as a filling, and not mutton, as in the original.

Products for the test:

  • Flour of the highest grade - about 600 gr.
  • Vegetable oil - 2 tbsp. l
  • Salt - ½ tsp. (or a little less).
  • Water - 300 ml.
  • Chicken eggs - 1 pc.

Products for the filling:

  • Pork fillet - 500 gr.
  • Onions - 2-3 pcs.
  • Salt, seasonings.
  • Water - 30 ml.


  1. Preparation is carried out in several stages. So, the first - kneading dough. Everything is primitive simple. In a deep bowl, mix flour with salt.
  2. Using a spoon, make a small depression in the center. Pour vegetable oil, water into it and drive in an egg.
  3. Knead from the edges to the center until the dough takes all the flour. Leave the dough for a while, covering it with cling film (can be refrigerated). Stir again.
  4. The next step, while the dough is “resting”, is the preparation of the filling. Pork cut into thin slices, it is even better to turn it into mincemeat.
  5. Onions cut into thinnest rings.
  6. Mix together, add seasoning. Salt
  7. Dough divided into pieces. Each roll into the thinnest layer.
  8. Put the stuffing in a thin layer. Twist into rolls.
  9. For cooking, you can use the slow cooker. Pour water inside, install a tray with holes. In him put the rolls.
  10. Select the mode "Steaming". Time - about half an hour.

Serve to the table immediately, without waiting for cooling, it is good to decorate the khanum with greens, serve sour cream separately.

Hanum recipe with minced meat

Khanum, in which the filling is prepared from minced meat, is considered the simplest and fastest. At the same time the dish is very satisfying, the male half of the family will surely enjoy Cook it in a double boiler.

Products for the test:

  • Water - ½ tbsp.
  • Eggs - 1 pc.
  • Vegetable oil - 3 tbsp. l
  • Salt - on the tip of a knife.
  • Flour - 2.5 tbsp.


  • Minced beef - 0.5 kg.
  • Onions - 2-3 pcs.
  • Salt, seasonings.
  • Butter - 50 gr.


  1. First knead the dough. In a bowl add flour. Stir in salt.
  2. Pour water, vegetable oil into a recess in the center, break an egg. Stir with a fork, then with your hands.
  3. Then, well sprinkled flour on the table, knead hands.
  4. Divide the homogeneous dough into two lumps, cover with cling film, hide in the refrigerator for half an hour.
  5. For the filling, twist the beef through the meat grinder. Salt, sprinkle with spices.
  6. Add finely chopped or grated onions. Stir thoroughly.
  7. Roll each lump of dough into a very thin layer, sprinkling flour so that the dough does not stick to the table top.
  8. Spread the stuffing evenly, without reaching the edges of 1 cm.
  9. Divide the oil into small pieces and put evenly on the stuffing.
  10. Twist into a roll, fasten the ends so that the filling does not fall out during cooking.
  11. Pour into a pan of water, put a container with holes on top.
  12. Put in her khanum with minced meat. Boil just over 40 minutes.

Serve hot, with sour cream or with sauce. For beauty, you can sprinkle the dish with finely chopped greens.

Home Khanum with pumpkin

Not everyone loves meat, so there was a recipe for khanum, the filling in which is made from pumpkin. The dish is, firstly, very useful, thanks to such a filling, secondly, it is tasty, and thirdly, it looks very festive.


  • Flour top grade - 3 tbsp.
  • Water - 1 tbsp.
  • Chicken eggs - 1 pc.
  • Salt.

Ingredients for the filling:

  • Pumpkin - 500 gr.
  • Onion - 2 pcs.
  • Sugar and salt - 1 tsp.
  • Vegetable oil - 2 tbsp. l
  • Condiments, such as ground pepper.

Ingredients for the sauce:

  • Sour cream - 200 gr.
  • Chopped greens - 1 tbsp. l
  • Garlic - 1 tooth.
  • Salt.
  • Spice.

Algorithm of actions:

  1. Stage one - kneading unleavened dough. To do this, mix the salt and flour in a deep container. In the recess to drive an egg, mix with flour, add water, knead a very cool dough. Leave for a while.
  2. Make cooking stuffing. Raw pumpkin peel. Rinse. To cut in cubes.
  3. Onion - half rings, very thin.
  4. Saute the onions lightly in oil, add the pumpkin, continue the quenching.
  5. Add spices, salt and sugar. It is not necessary to bring to full readiness.
  6. Remove from heat. The filling should cool down.
  7. While the vegetables are cooling, you can roll out the dough. The seam is very thin.
  8. Put cubes of pumpkin with onions on it, not reaching the edges. Minimize the roll.
  9. Steam in manta tanks or use the multicooker.
  10. Grease the form, in the “Cooking on the Park” mode, hold for 30 minutes.

Serve lightly chilled and cut into portions.

Tips and tricks

Khanum will appeal to those who love manti, dumplings and pasties. The dough is cooked fresh and very cool.

  • To make the dough more tender, you need to add a couple of spoons of vegetable oil.
  • Water should be cold, then the mixing process is easier.
  • As a filling, it is recommended to use meat, minced meat.
  • Popular options for mixed fillings - minced meat with mushrooms, potatoes, pumpkin.

There is a field for experiments, so you can safely proceed to the culinary exploits!

Hanum - what is it

If you at least know a little about the intricacies of Asian cuisine and have tried some Uzbek manti, you will definitely say that khanum is very similar to them. This is true, because the composition and technology of cooking these two dishes are very similar, but there is an obvious difference. And it consists in the form of cooking snacks and filling, because only seasoned minced meat is put in manti, and for khanum, potatoes are often added to meat. In addition, manti forms are molded individually in the form of small flat cakes with juicy filling, and the khanum is twisted with a roll.

With meat in a double boiler

  • Time: 1 hour 36 minutes.
  • Servings: 8 persons.
  • Calorie dishes: 202.1 kcal per 100 grams.
  • Purpose: for lunch, dinner, for the holiday table.
  • Cuisine: Uzbek.
  • Difficulty: easy.

The easiest recipe for this dish is roll with minced meat. To minimize cooking time, you can take minced meat, add a little onion and season with your favorite spices. If you are not sure about the purchase of minced meat, make it yourself from a juicy slice of fresh meat. There are two options for using meat filling for Chanum - raw or fried. If the meat is a little pre-fry, roll with him cooked faster.

  • flour - 850 g,
  • water - 300 ml
  • chicken egg - 1 pc.,
  • vegetable oil - 60 ml,
  • minced meat - 920 g,
  • onion - 4 pcs.,
  • Tomato paste - 3 tbsp.,
  • fresh greens - a bunch,
  • salt, spices - to taste.

  1. Sift flour into a slide, make a recess in the center.
  2. Beat in an egg, add half a teaspoon of salt, pour in a spoonful of vegetable oil and 200 ml of water. Quickly knead the dough, adding flour as needed.
  3. Wrap the finished base in polyethylene, put in the cold for 20-25 minutes.
  4. Peel two onions, cut into small cubes, mix into mincemeat.
  5. Fill the filling with your favorite spices, add salt to taste.
  6. Divide the dough into four parts, each of which roll into a thin layer.
  7. Put the mince evenly on flat cakes, roll it up with non-string rolls, fix edges. Boil one at a time in a double boiler for about 50-55 minutes.
  8. In the meantime, prepare the sauce: peel the remaining two onions, cut into large half-rings, sprinkle a little on the hot vegetable oil.
  9. Put tomato paste, salt, spices in the skillet with onions, pour the remaining water, boil.
  10. Put the finished rolls on a large tray, divide with a knife into portions, pour over the sauce, sprinkle with chopped greens.

With meat and potatoes

  • Time: 1 hour 43 minutes.
  • Servings: 6 persons.
  • Calorie dishes: 210.4 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Uzbek.
  • Difficulty: easy.

Many connoisseurs of oriental cuisine believe that the real Uzbek khanum is a roll not only with meat, but also with potatoes. Vegetables for the filling are taken raw, and the method of grinding them does not play a special role: grate the peeled tubers, cut them into thin strips, skip through a meat grinder or simply chop in a food processor, and then mix with minced meat and onions.

  • flour - 2 tbsp.,
  • water - 130 ml
  • chicken egg - 1 pc.,
  • vegetable oil - 4 tbsp.,
  • onion - 3 pcs.,
  • fatty meat - 550 g,
  • potatoes - 3 pcs.,
  • fresh tomatoes - 3 pcs.,
  • carrots - 1 pc.,
  • fresh herbs - on request,
  • salt, spices - to taste.

  1. Combine water, egg, two tablespoons of oil and a little salt, stir. Gradually add flour, knead the soft, obedient dough, put in the refrigerator.
  2. Meat with one bulb mince. Peel potatoes, cut into thin strips.
  3. Combine minced meat and potato straws, season to taste.
  4. Put the cooled dough on a work surface, roll it thin.
  5. Spread the filling evenly, roll up the cake with a roll, and firmly pinch the edges. Steam for an hour.
  6. Prepare the sauce: free two onions from the husk, finely crumble, fry in vegetable oil until soft and transparent.
  7. Rub peeled carrots on a coarse grater, send to the onions. Fry until cooked vegetables.
  8. Pour fresh tomatoes with boiling water, carefully remove the skin, puree with a blender. Put the obtained tomato puree in a frying pan for roasting, add salt, spices to taste. Hold the vegetable mixture over moderate heat until excess liquid has evaporated.
  9. Put the finished roll on a large flat plate, serve it, pour it abundantly in sauce and garnish with sprigs of fresh greens.

  • Time: 1 hour 28 minutes.
  • Servings: 5 persons.
  • Calorie dishes: 208.3 kcal per 100 grams.
  • Purpose: for lunch, dinner, for the holiday table.
  • Cuisine: Uzbek.
  • Difficulty: easy.

Has the right to life and the option of cooking Hanum in the oven - so the oriental roll with minced meat becomes beautiful and incredibly appetizing crisp, and inside remains the same juicy and tender. Harmoniously complement the taste of meat in the filling with various vegetables, which make the taste of the finished dish tune up with new pleasant shades and make the roll very beautiful and bright in the cut. To keep the dough for Hanum cooked in the oven, soft and melting in the mouth, it is better to knead it on milk, kefir or other fermented milk product.

  • flour - 440 g,
  • kefir - 120 ml,
  • chicken egg - 1 pc.,
  • vegetable oil - 2 tbsp.,
  • minced meat - 0.5 kg,
  • onion - 2 pcs.,
  • carrots - 1 pc.,
  • sweet paprika - 1 pc.,
  • Tomato paste - 1 tbsp.,
  • butter - 35 g,
  • sour cream - 180 g,
  • garlic - 3 cloves,
  • fresh green - a small bunch,
  • salt, seasoning - to taste.

  1. In a deep bowl, pour the kefir, warmed to room temperature, add half a teaspoon of salt and butter, beat in an egg, and shake with a fork.
  2. In parts, add flour, knead soft, plastic dough. Put it in a plastic bag and put it in the fridge for half an hour.
  3. Peel the onion, mince one onion and mix in minced meat, cut the other two into half rings.
  4. Season meat filling with salt and spices to taste.
  5. Peel carrots and sweet peppers, cut into thin strips.
  6. On a frying pan heated with butter, fry the onion first, then the carrot and paprika. Put tomato paste into the vegetable mass, warm it up a little.
  7. Roll out the prepared dough into a thin cake, put on it first a layer of meat filling, then - vegetable. Pry the tortilla from the bottom and wrap it with a dry roll.
  8. Grease the baking dish with any fat, place a blank on it. Bake at 180 degrees for 40-45 minutes. In order for the dough not to dry out in the baking process, the top of the roll must be periodically sprinkled with water.
  9. Prepare the sauce from sour cream, chopped garlic and chopped greens, pour them snacks before serving to the table.

How to prepare a khanum in a mantovark

  • Time: 1 hour 47 minutes.
  • Servings: 10 persons.
  • Calorie dishes: 201.8 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Uzbek.
  • Difficulty: easy.

The traditional Uzbek recipe of this delicious dish involves boiling a roll with stuffing in a mantovark (mantyshnitsa), hence the second name for khanum - lazy manti. The origin of this oriental dish is explained by the folk legend, which says that one inventive Uzbek mistress named Khanum, once having prepared dough and manty stuffing, for lack of time for modeling, turned the classic small tortillas into a huge roll. Since then, the succulent steamed khanum has become another national treasure of the Uzbek cuisine.

  • flour - 0.7 kg,
  • water - 165 ml
  • salt - 2/3 tbsp.
  • vegetable oil - 1 tbsp. + 30 ml,
  • minced meat - 650 g,
  • onion - 6 pcs.,
  • potatoes - 6 pcs.,
  • tomato paste - 75 g,
  • salt, spices - to taste.

  1. From water, spoons of vegetable oil, salt and flour knead elastic dough, hold for half an hour in the refrigerator.
  2. Peel the onions, chop the four onions into small cubes, mix with the minced meat, and cut two into half rings and leave for the gravy.
  3. Peeled potatoes grate on a coarse grater, put into the meat-onion mixture, stir.
  4. Roll out the dough in a thin layer, spread the filling on it evenly, salt it, sprinkle it with your favorite spices, roll it up.
  5. Put the formed billet into a mantovarka, having preliminarily lubricated the sheet with oil. Cook 40-45 minutes.
  6. The remaining two onions, cut into half rings, fry in vegetable oil until golden brown, add tomato paste and 100 ml of water, stew on minimum heat for 2-3 minutes.
  7. Ready roll to divide into portions, pour over the sauce before serving, decorate with fresh greens.

In the multicooker

  • Time: 1 hour 25 minutes.
  • Servings: 6 persons.
  • Calorie dishes: 245.7 kcal per 100 grams.
  • Purpose: for dessert.
  • Cuisine: Uzbek.
  • Difficulty: easy.

The technology of cooking this dish in a multivariate repeats the recipe using mantyshnitsa. The only difference is that when preparing a roll in a slow cooker, it is placed on the grid for steaming and boiled using a special program. Hostesses who love all sorts of culinary experiments, prepare the Hanum even for dessert, simply replacing the meat filling with sweet fruit or cottage cheese and sprinkling the top of the product with powdered sugar or pouring berry syrup.

  • water - 350 ml.,
  • chicken egg - 3 pcs.,
  • salt - pinch,
  • flour - 800 g,
  • cottage cheese - 280 g,
  • sugar - 6 tbsp.,
  • semolina - 1 tbsp.
  • vanillin - 1 g,
  • butter - 40 g,
  • fresh strawberries - 200 g

  1. Heat the water to 45-50 degrees, add one beaten egg, salt. Add flour and knead soft, plastic, moderately steep dough. Send for a quarter of an hour for the cold.
  2. Творог смешать с оставшимися двумя яйцами, половиной сахара, манкой, ванилином.
  3. Тесто раскатать в тонкую лепешку, на верх выложить начинку.
  4. Масло порезать на небольшие кусочки, разложить их поверх творога.
  5. Завернуть лепешку с творожной начинкой рулетом, крепко защипнуть края. Выложить на подставку-пароварку.
  6. Pour 3 glasses of water into the multicooker bowl, place the stand with the roll, turn on steaming mode, set the timer for 45 minutes.
  7. Strawberries, rinse, dry, mash in a blender, and then mix with the sugar and leave to dissolve.
  8. Before serving, cut the finished dessert into pieces, richly sprinkle with strawberry sauce.

Cooking tips

Khanum is a very simple dish, but to make your roll as close as possible to the Oriental original, remember a few secrets of cooking this hearty meat snack:

  1. For the traditional Uzbek Khanum, it is preferable to choose fatty meats - lamb, beef, pork. If your minced meat is low fat, add a little chopped lard or a couple of tablespoons of baked fat to it.
  2. To make the meat stuffing more juicy and tender, when kneading it is worth pouring some hot water into the mince and then beat it off.
  3. If you are preparing a savory version of Hanum, be sure to add bay leaf, a couple of allspice of dried pepper or dried herbs to the water for boiling - then the dish will turn out not only tasty, but also very fragrant.
  4. To make ready-made khanum easily removed from the steaming stand, it must be greased with vegetable oil or butter before cooking.
  5. Vegetable oil for cooking roasting, sauce and smearing forms take only refined and deodorized, so that in the end the taste and aroma of the dish is not interrupted by the taste of oil.
  6. If you add potatoes to the filling, do it immediately before forming the roll, otherwise the vegetable may darken and spoil the appearance of the finished snack.