We often tell you about unusual, but very tasty dishes. Not so long ago we talked about how to make manti . Now let's find out about another culinary masterpiece that came to us from the eastern cuisine - Uzbek khanum. His recipe is so simple that even a novice mistress can cook it. And for all its simplicity, the food can be served perfectly on the festive table. We have already told you how to prepare khanum in a multivark , now let's talk about more usual recipes.
How to cook Uzbek khanum?
Prepare a roll of unleavened dough usually in a mantissa or steamer. Absolutely naturally you will have a question: how to cook khanum, if there is neither one nor the other? Take the usual pan, fill it with water and put the top of the colander. Here you and "mantyshnitsa", and hence the recipe of the khanum, which we offer you, you can read to the end.
Khanum with potatoes - recipe
For the filling you can take both vegetables and meat. There are no restrictions. The classic recipe of khanum is prepared with potatoes, but you can mix it with meat or cook with meat and onions only. Those who love vegetables, will like khanum with pumpkin, carrots, aubergines. Or you can simply grease the dough with sour cream and roll it into a roll.
Ingredients:
For the test:
- flour - 300 g;
- vegetable oil - 1 tbsp. a spoon;
- water - 180 ml;
- salt - 1 teaspoon.
For filling:
- potatoes - 800 g;
- salt, pepper - to taste;
- onion - 3 pieces;
- vegetable oil.
For sauce:
- tomatoes - 6 pcs .;
- garlic - 1-2 cloves;
- sweet pepper - 1 pc .;
- vegetable oil - 2 tbsp. spoons;
- salt, pepper, greens - to taste;
- onion - 1 piece;
- sugar - 1 teaspoon.
Preparation
First we prepare the dough for khanum. Sift into a bowl of flour, add salt, vegetable oil and gently add water. Mix the dough with the spoon, then continue to knead the hands for 5-6 minutes. Roll into a ball, cover with a film and leave for 40 minutes.
In the meantime, we are preparing the filling for the khanum. According to the recipe, we have potatoes, so we clean it from the peel and cut it into thin straws (you can grate it on a large grater). Onion shredded thin semirings, add to the potatoes, season with pepper (do not salt!) And mix. The dough is divided into two equal parts, one part is rolled into a thin layer and lubricated with vegetable oil. Half of the filling is laid out on the dough, departing from the edges (from one to leave about 7-10 cm), salt and pour two tablespoons of oil. We turn into a non-coarse roll. In the same way we prepare the second roll. The bottom of the manties is greased with vegetable oil and carefully laid out the roll of khanum. We bring the water in the mantissa to a boil and set our khanum to prepare for 45-50 minutes.
For sauce, clean and finely chop the onions and garlic. At pepper we delete a core and seeds, we cut into cubes. We warm up the vegetable oil in the saucepan, lay the onion, add salt and fry for 3-4 minutes until soft. Then add the sweet pepper and garlic, mix and cook another 1 minute. Add the tomatoes cut into small cubes (previously peeled), spices (fine with thyme, basil) and continue to cook the sauce for 15 minutes on a small fire, stirring occasionally. Solim, add sugar, remove the sauce from the fire, let it cool down and sprinkle with finely chopped parsley, cilantro and basil.
Also you can cook khana with meat. To do this, replace half of the potatoes with lamb (cut into small cubes or minced meat). And for lovers of vegetable fillings, we suggest to make khanum with pumpkin and meat. For the recipe you will need to take meat and pumpkin in the proportions of 50/50, pumpkin cut into small cubes, and the meat to grind for minced meat. Even those who do not like pumpkin, almost do not feel its taste, it will only add a filling of juiciness and tenderness.