Khanum (classic recipe)

Khanum (classic recipe)

Category: Culinary recipes

Ingredients
Flour	400 g
Water	200 ml
Salt	1 tsp
Potatoes	200 g
Onion	100 g
Spices zira, coriander, paprika, ground red pepper	taste
Oil	50 ml

Cooking method

• Khanum (Khonim) is a very tasty, satisfying and at the same time lean dish.
• Khanum with potatoes is considered a classic.Variations with meat were invented for themselves by your favorite meat eaters))
• So, the dough is normal, on water, proofing for 30 minutes.
• Filling-potatoes cut into thin strips !, onion in half rings, spices, salt, oil.
• 
• Roll out the dough (I rolled it out with a noodle cutter), distribute the filling,
• 
• and put on an oiled sheet of mantivarka
• 
• Soar for 30 minutes.
• Bon Appetit!!!

The dish is designed for

4 rolls

Time for preparing:

1 hour

Cooking program:

Double boiler

National cuisine

Uzbek (Central Asian)

Note

in Tashkent Khanum is served with fried onion sauce with tomato paste (with ketchup)

[MalikaS]

Thank you, MalikaS A very interesting recipe, I take it to bookmarks. It’s interesting, but if you steam it in a MV, will it work? I need to experiment, I love this thing

Well, finally, at least someone called a real khanum a khanum. I remember that when I was a child, Uzbek women with large basins or wheelbarrows, in which these basins were packed in kurpachi, walked around the courtyards, and shouted loudly "Hot Hanuuuum". We all rushed home for money in the loose room, shouting "Oops, wait". I remember it was 10 kopecks. That was khanum, so khanum! There are only two layers of dough - top and bottom, and in the middle there is one layer of potatoes with onions. In short, everything is like yours. And on top of the khanum opa put tomato roast ... mmm. Fall away! I still can't forget that taste. Khanum was rectangular and completely flat. And as much as I love him, I don't do it myself. Painfully, these rectangles take up a lot of space in the mantle. And you, I see, got out of the position and laid it in a circle. Great too!

It’s interesting, but if you steam it in a MV, will it work? I need to experiment, I love this thing

I also added the recipe to the bookmarks and I want to steam it in a multicooker.

An interesting recipe! Is the potato raw? In the second photo, it's kind of fried.

Girls, thanks for your interest in the recipe !!!

I think you can do it in a slow cooker too. The main thing is that it is steamed, only the time and mode must be chosen.

Lena, the khanum was in portions, so it was rectangular behind the sealed edges ... so that the filling would not spill out))

And at home they cook everything with a roll, it's easier.

[Vitalinka]

Vitalinka, everything is raw, thinly sliced ​​potatoes are cooked very quickly. In Central Asian cuisine, the filling is rarely fried, except that the dough is very thin ... for example, for Yupka (Yufka) like spring rolls ... I'll post a recipe somehow.

In the photo it looks like fried, maybe there are spices and oil

Damn, what to do? Teased Malikushka-opayushka! Yes, I'm afraid my husband will kick me out of the house. Recently I have it either Gul Khanum or Manty. Yesterday we finished the last gulchiks. Okay, I persuaded, I'll do it at the end of the week. I love real khanum!

[MalikaS]

MalikaS, Thank you! I will definitely try to cook it.

Helen, he won't kick it out ... the potatoes will never become boring ... you make khanum to the soup for your husband so that he can eat a bit of bread instead of bread

Thanks for the interesting recipe. I took it to bookmarks, I haven't heard about this before .... so there are questions, is the dough just flour and water? Does the amount of salt indicated in the recipe go to the filling? In your photo, the dough is so beautifully rolled out ...The table should be greased with oil so that the dough does not stick (if there is no noodle cutter yet)? I ask a lot of questions, because I want to do everything for real, I really like different national recipes !!!

[Victoria]

Victoria, salt 1 tsp into the dough, into the filling to taste, I forgot to write If you roll out the dough on the table, sprinkle it with flour, I usually rolled it with a long rolling pin (in my past life, a shovel handle) it’s easier. It is advisable not to sprinkle the last few times of rolling, as the dough will be tough and dry. Ask questions, I will be happy to answer.

[MalikaS]

MalikaS I also want to. When I went to visit my sister in Fergana for the summer, they ate different cakes in the bazaars. How delicious it was. I can't forget, it seems it was samsa, we bought it on our way to Margelan. How tasty it was, and how spicy, it burned my entire mouth. I was still little then, they didn't pepper at home like that
Do you have a recipe for such sam-dryers? I drag the recipe to the bookmarks. I would do it right now, but there is no way to repair it

Larisa, samsa is made very simply, meat + onion + spices + fat tail fat in puff pastry
if I have enough today, I will make and post a recipe

Hurray hurray hurray. Take your time, we will wait

Larissa, samsa is made very simply, meat + onion + spices + fat tail fat in puff pastry
if I have enough today, I will make and post a recipe

Be sure to share as possible, otherwise I also remember samsa, I don't understand what kind of cuisine it belongs to ... but I ate this on the sea in Crimea for a long time, they wore it along the beach, and there were also khachapuri, and something else with a complicated name, delicious ... Eh, but I myself do not dare to repeat this yet, it seems there is nothing particularly complicated, but each recipe has its own subtleties ...
Here is khanum, go and roll out the dough without skill with your hands so that it is not tough, this is what experience you need.But I will do it, I order a noodle cutter for myself, this is a useful thing, and I will learn how to cook khanum

Peace be with you bakers!

MalikaS-

How thick did you roll the dough?

[shade]

Vika, without skill it is difficult to roll out thinly, BUT with a long rolling pin it is much easier to roll out the dough. A long rolling pin is made from the handle of a scapula. Select the diameter to match the width of your palm.

shade, stopped at 2 ke (I have a noodle cutter of 6 modes), it does not make sense to roll it thinner, the dough is already stretched during molding

I also ride a two-room drive - the best option!

Peace be with you bakers!

MalikaS--
it turned out amazingly in a multicooker
thanks for the recipe!

in two twisting options

🔗

Malika, dear neighbor Today we had dinner with a dish according to your recipe. Delighted, I will repeat if laziness does not twist. I made baklava from one dough at once.

[MalikaS]

MalikaS, thanks for the recipe, very tasty, this is such a meat and potato khanumchik.

[MalikaS]

MalikaS,


THANKS for the recipe,
only I have 200 g of potatoes and 100 g of onion went into each one of the four rolls.
I cooked in a small multicooker REDMOND 02, STEAM for 1 hour each roll.
Liked it with ketchup and butter + sour cream.
Do you need to grease the plate with oil in order to put the khanums on it, or does it not stick anyway?

But, in a Braun steamer in 40 minutes, I liked it even more

[MalikaS]

MalikaSThanks a lot for the recipe! Another dish for the steam kitchen!