In many countries of Central Asia, khanum is a popular dish, which is a roll of unleavened dough with meat or minced vegetables, steamed. It tastes like manti, but is a little easier to prepare. Even an inexperienced housewife can please her loved ones delicious khanum. It will be especially easy to make if you use modern kitchen appliances. So, when preparing khanum in a slow cooker, you don’t have to worry that the water will boil away, and you don’t have to stand at the stove all the time. The main thing is to make the roll itself; the smart unit will handle the rest itself.

Cooking features

Khanum is not a difficult dish to prepare, but in order to make it tasty, several points must be taken into account.

IN traditional recipes used for khanum unleavened dough, which does not include anything except flour, water, salt. However, to give the dough elasticity, vegetable oil is often included in its composition, and to make it more tasty, some housewives add chicken eggs. You can choose any dough preparation technology, even if you came across it in the khanum recipe with a different filling than the one you intend to use.
If you decide to make khanum with meat filling, you need to take care of the quality of the minced meat. Most often it is prepared from lamb and beef. However, our compatriots have long adapted khanum recipes to their taste and make it with minced pork, poultry or mixed minced meat. So the main role is played not by the type of meat, but by its quality. It will be guaranteed to be high only if you make the minced meat yourself. When buying a store-bought product, you cannot be sure that it is made from first-class meat.
Add vegetables to the khanum filling - good idea. They can complement minced meat, giving it softness and juiciness, or replace it. Juicy vegetables such as tomatoes are not the most suitable for filling, but pumpkin, potatoes, carrots and similar vegetables will be more than appropriate. By varying the composition of the filling, each housewife can prepare khanum according to a unique recipe, giving it the desired taste.
It is worth keeping in mind that preparing khanum in a slow cooker takes quite a long time - about an hour and a half. Before this, the dough should also rest in a cool place for at least 40 minutes. This must be taken into account if you need to prepare a dish by a certain time - you need to start cooking at least 2.5–3 hours before lunch. If you prepare the khanum earlier, it doesn’t matter, because the multicooker can be left running in the heating mode.

Before serving, the khanum is cut into pieces and poured with sauce. It could be tomato or sour cream sauce, which is most often mixed with garlic and herbs.

Khanum with minced meat and potatoes in a slow cooker

wheat flour – 0.3 kg;
water – 120 ml;
vegetable oil – 20 ml;
pork – 0.25 kg;
beef – 0.25 kg;
onions – 0.2 kg;
potatoes – 0.3 kg;
salt, pepper, cumin - to taste.

Cooking method:

Sift the flour. Add a pinch of salt and a spoon of oil to it. Pour in little by little cold water, knead the dough. First you need to stir it with a spoon or fork, then with your hands, until the dough becomes soft, elastic and elastic. To prevent the dough from sticking to your hands and cutting board, sprinkle them with flour.
Roll the kneaded dough into a ball, cover with a cloth and put in a cool place for 40 minutes.
Wash and dry the meat with paper towels. Cut into pieces. Grind through a meat grinder, alternating pieces of beef and pork. Choose a grate for a meat grinder with large holes.
Add salt, pepper, cumin to the minced meat and mix.
Peel the onion. Use a knife to cut it into small pieces. You should not turn it through a meat grinder, as in this case the filling will turn out to be too liquid.
Add the onion to the minced meat, stir.
Peel the potatoes. Chop it into coarse grater, place in a colander and leave for 10 minutes. Squeeze and put into minced meat. Stir until the filling is homogeneous.
Remove the dough from the refrigerator. Roll it out into a large thin layer.
Place the filling on the dough. Spread it in the center with a spoon, leaving about 5 cm from the edges.
Roll the dough into a log, not too tight.
Boil the water. Pour about a liter of hot water into the multicooker bowl and place a wire rack on top. Lubricate it with vegetable oil. Place the roll on it, rolling it into a ring.
Turn on the multicooker, selecting a mode suitable for steaming dishes. In different models of multicookers, this program may be called differently: “Steam”, “Steam cooker”, “Steam cooking”. Set the timer for 1–1.5 hours: the cooking time will depend on the power of your unit.

While the khanum is cooking in the slow cooker, you can make the sauce. To do this, you need to chop a bunch of fresh herbs, pass a few cloves of garlic through a press and mix it all with a glass of sour cream or unsweetened yogurt.

Khanum with pumpkin in a slow cooker

flour – 0.25 kg;
chicken egg – 1 pc.;
water – 40 ml;
vegetable oil – 20 ml;
pumpkin – 0.5 kg;
lard – 100 g;
onions – 100 g;
salt, pepper - to taste.

Cooking method:

Sift the flour. Mix it with a pinch of salt. Add the egg, stir thoroughly with a spoon. Add oil, stir again. Pour in water and knead the dough. It should be elastic and smooth.
After rolling the dough into a ball, cover it with a napkin and place it in the refrigerator for 40 minutes.
Peel the pumpkin from seeds and peel. Grate the pulp on a coarse grater.
Finely chop the previously peeled onion and mix it with the pumpkin.
Pass the lard through a meat grinder or grind with a blender. Add it to the vegetables and stir everything well.
Salt and season the filling to taste. If desired, you can add chopped herbs to it.
Roll out the dough and spread the pumpkin filling in the center of the resulting thin flatbread. Leave about 5 cm from the edges.
Roll the dough with the filling into a loose roll.
Pour 1 liter of hot water into the multicooker bowl.
Place the roll on a grill greased with vegetable oil.
Activate the steam program for 45–60 minutes.

Sauce for cooked this recipe Khanuma can be used the same as for the dish made according to the previous recipe.

Khanum in a slow cooker can be prepared with any filling, you just need to choose the appropriate cooking time. Otherwise, the cooking technology will not have any significant differences. In an hour or an hour and a half you will receive delicious and hearty dish, which will surely appeal to all members of your family.

Time: 120 min.

Servings: 6-8

Difficulty: 4 out of 5

Interesting recipes khanum cooked in a slow cooker

All oriental bazaars have stalls selling food. And this food is noticeably different from our fast food, since it is prepared at home. Khanum in a slow cooker is one of the brightest masterpieces of Eastern culinary experts. But the most important thing is that its recipe is so uncomplicated that you can cook it even if you go to the stove for the first time.

This unusual dish, whose homeland is Uzbekistan, will become worthy decoration any feast. Each housewife of this sunny country has her own recipe for this excellent dish, and they call it differently everywhere. Somewhere khanum, somewhere hunan, and about five other similar “names” this dish has.

Khanum is quite reminiscent of manti, only there are separate bags with filling, but here there is a whole roll.

To prepare khanum in a slow cooker, you need to stock up on dough, filling and a container for steaming. In general, there is a special mantyshnitsa for preparing khanum, but it can be easily replaced with a multicooker or double boiler, the recipe will not change.

The dough here is quite simple, the same is used for dumplings or manti. Simply mix water, salt, eggs and flour. After the dough is ready, give it an hour to rest.

The filling for this dish is chosen according to the same principle as for pizza - all the products that are there are taken out of the refrigerator. The standard option is meat, onions, potatoes.

But this is the standard, and fantasy knows no bounds. You can mix meat, carrots, pumpkin, onions, cabbage, or simply add pieces of fat to the minced meat. Finally, invent your own recipe. Even vegetable khanum will turn out very tasty.

Just remember that for this filling the vegetables must be either very finely chopped or grated. This filling can be fried a little, or left raw.

There is a recipe in which there is no filling at all, you just need to coat the dough thoroughly with sour cream and roll it into a roll.

If you still decide to meat filling, then either twist the minced meat or cut the meat into cubes. To make the filling juicy, add fat or lard. The main thing is to add salt well and do not forget about pepper and seasonings.

It is quite simple and is suitable not only for khanum; manti, dumplings and homemade noodles are made from the same dough.

Ingredients:

This recipe is for a couple of rolls. If you plan to cook more, then increase the proportion.

It is very convenient to use a bread machine for kneading. This is a fairly convenient option. You don't have to do anything except put all the products into the unit. Then you just need to get a bun like the one in the photo from the “miracle machine”.

But nothing stops you from doing everything yourself. Then the dough should rest in the refrigerator for at least half an hour, or better yet, more. Just be sure to cover the container with it, or better yet, wrap it in film or put it in a bag.

Now it's time for the filling.

Cooking lamb

What you need

Meat - a little more than half a kilo.
Three or four onions.
Fat tail fat, cut into pieces (can be replaced with butter).
Salt, seasonings.

Meat and carrots

This recipe is also very popular.

What you need

A little more than half a kilo of minced meat (you can take pork, beef or lamb).
A couple of carrots, grated or twisted in a meat grinder.
Three medium onions.
Fat or oil – 100 grams (pre-cut).
Salt, seasonings.

Pumpkin with minced meat

An unusual but very tasty recipe.

What you need

Three hundred grams of pumpkin, cut into small cubes, as in the photo.
Minced pork, beef or lamb - three hundred grams.
Three medium onions.
Oil or fat - one hundred grams.
Salt, seasonings.

Pumpkin variant

What you need

Chopped pumpkin - a little more than half a kilo.
Three onions.
Fat or oil.
Salt, spices.

Potato version

What you need

Minced meat - a little more than half a kilo.
Grated or finely chopped potatoes - about four.
Three onions.
Oil or fat.
Salt, spices.

Vegetable option

It’s also quite tasty, you can combine any vegetables here.

You can take:

Potato.
Cabbage.
Cauliflower.
Eggplant.
Zucchini.
Pumpkin.
Carrot.
Turnip.
Green.

Choose your favorite products from this list, add those I didn't mention, and create your own new recipe.

You can prepare khanuma without any filler at all, but with the addition of sour cream.

Meat option with carrots

What you need

One and a half cups of flour.
One egg.
A little water.
A little less than half a kilo of lamb.
Two hundred grams of veal.
A little lard.
A pair of onions.
A couple of cloves of garlic.
Ground zira – one pinch.
One carrot.
Salt and spices.

Cooking technology

Step 1

We make ordinary dumpling dough. Mix flour, egg, cold water and salt.

Step 2

We form a bun, pack it in cellophane and put it in the refrigerator for ten minutes.

Step 3

Let's move on to the filling. Grate the carrots. Grind the meat and fat in a meat grinder (don’t forget to leave a little fat to grease the pan). We send the onions and garlic there too. Salt it all, pepper it and season it with spices. I use ground cumin or cumin.

Step 4

All that remains is to mix it all thoroughly. It takes me about seven to ten minutes to prepare the filling.

Step 5

Form a roll. The work surface should be generously sprinkled with flour. Take the dough and knead it a little. You need to roll out the dough from the center to the edges. Only in this way is it important.

Rolled out, sprinkled with flour, turned over. And so on several times. You should end up with a sheet with a diameter of approximately 60 cm.

Step 6

We apply the minced meat onto the dough with our hands; it is better not to use spoons or spatulas, as they can damage the sheet.

Step 7

Now very carefully roll the dough into a roll. The meat, naturally, should be inside.

Step 8

Grease the multicooker grid with fat and put our khanum there. First, you need to pour boiling water into the bowl. This must be done, otherwise while the water is boiling, the dough will be under pressure. raw filling will begin to spread.

Step 9

We leave it all for one and a half to two hours.

Step 10

When the cooking process is finished, place the khanum on big dish and cut into portions while it is hot.

Can be served with tomato sauce or sour cream.

Watch another version of this dish in the video below:

Khanum (steam roll) is an Uzbek dish, similar in taste and method of preparation to such a dish as, but it is easier and faster to prepare, as it is rolled up. The minced meat for this dish is similar to the minced meat for, in fact, it is the same, because Khanum is “ lazy mantas with beef."
Zira will add a special taste and aroma if you add it to minced meat, but this is optional. Serve Khanum with sour cream or tomato sauce. Very delicious sauce Sour cream, which is quick and easy to prepare, and ideal for serving Khanum.

Khanum recipe

For the test:

Flour – 500 grams,
water – 200 grams,
egg - 1 piece,
salt – 2/3 teaspoon.

For the filling:

Pork – 250 grams,
beef – 250 grams,
onions - 3 pieces,
salt, pepper - to taste,
zira - optional.

How to cook Khanum in a slow cooker:

The water for preparing the dough must be warm. Mix 1 egg, 2/3 teaspoon salt, 200 grams of water and 500 grams of sifted flour. Knead a stiff dough. Cover cling film and let the dough rest for 30 minutes.

Pass 250 grams of pork and 250 grams of beef through a meat grinder or finely chop. Finely chop 5 onions. Mix minced meat and chopped onion. Salt and pepper to taste. Cover with a lid and let the minced meat marinate for 30 minutes. You can add cumin if you wish.

Grease the grate on which you will cook the khanum well with vegetable oil. Pour water in and bring to a boil. While the water is boiling, prepare the khanum. Roll out the dough thinly into a rectangular shape. Spread the minced meat evenly over the entire surface of the dough and roll it up.

Place the khanum on a greased grate (the water should be boiling by this time). Brush the khanum over its entire surface with cold water.

Close the lid.

Steam for 40 minutes.

Place the finished khanum on a plate lightly greased with oil. Serve with sour cream and herbs.

If you love manti, but want to reduce the preparation time, prepare a lazy dish. The khanum recipe differs from manti only in the form of the preparation. Instead of one-time products, you will need to roll one juicy roll.

The dish under discussion is based on unleavened dough and an important condition is its thin rolling. This is necessary so that the layers inside the workpiece are saturated with the juice of the filling. As a result, the simple khanum dish will turn out tender with a delicate taste. After you have prepared the dough, be sure to let it rest, only then roll it out and fill it with delicious filling.

Then the workpiece is rolled into a tight roll and cooked for about half an hour.

How to cook in a slow cooker

You can use any meat for cooking. If used lean product, it is recommended to take a small amount of lard.

Components:

onion – 230 g;
salt;
pepper;
carrots – 230 g;
water – 20 ml;
pork – 350 g;
non-fragrant oil - 1 tsp;
flour – 225 g;
cream – 210 ml;
vegetable oil – 1 tsp;
egg – 1 pc.

Execution technology:

Chop the onion into cubes. Fry for 4 minutes. Add grated carrots. Fry. Pour in the cream. Add some salt. Sprinkle with pepper. Put it out.
Salt the flour. Pour in the egg and water. Knead. Let it lie for half an hour under the film. Roll. The layer must be thin.
Chop the meat. Throw into a meat grinder. Grind and mix with three spoons of sauce. Add some salt. Mix.
Place the filling onto the layer. Roll up a roll.
Pour water into the bowl. Place the steamer insert. Coat with oil. Place the roll. Seal the edges.
Set the “Steam” program, cooking the khanum in the multicooker for forty minutes.
Cut the finished dish and pour the sauce over it.

Traditional Uzbek dish khanum in a pressure cooker

The roll is great for lunch or dinner. The amazing aroma captivates from the first seconds. Following simple recommendations You can surprise your family with a unique taste.

Components:

butter – 55 g;
flour – 410 g;
water – 130 ml;
greens – 45 g;
sour cream – 200 ml;
egg – 1 pc.;
garlic – 3 cloves;
lamb – 550 g;
onion – 220 g;
black pepper;
salt;
non-fragrance oil – 55 ml.

Execution technology:

Chop the greens. Pour flour into a sieve. Then sift carefully. Pour in the egg. Add water and sunflower oil. Knead. The mass should not stick to your hands.
Roll two balls. Cover with film and hide in a cool place.
Chop the meat. Send to a meat grinder. Add chopped onion. Grind. Add some salt. Sprinkle with pepper. Mix.
Roll out the first ball. This must be done as thinly as possible. Place half of the prepared meat mass. Spread over the entire surface, leaving a little free space around the edges. Cut the butter and put half of it on the minced meat. Sprinkle with some of the herbs. Roll it up. It should be a roll.
Place the workpiece on the base of the pressure cooker. Seal the edges tightly together, otherwise the dish will fall apart during cooking.
Cook for 40 minutes. Repeat the process with the remaining products.
Grate the garlic cloves. Add sour cream. Sprinkle with pepper. Mix. Add greens. Add some salt. Stir. Water the khanum.

With minced meat and potatoes in the oven

Try to prepare a hearty meal with meat and potatoes that will please the entire household.

Components:

green;
tomatoes – 550 g;
flour – 950 g;
garlic – 4 cloves;
pepper;
water – 240 ml;
potatoes – 950 g;
salt;
vegetable oil – 55 ml;
sugar – 5 g;
onion – 450 g;
sweet pepper – 450 g.

Execution technology:

Pour oil into flour. Add some salt. Stir. Pour in water. Knead. Place in the refrigerator. Leave for an hour, pre-wrapped in a bag.
Chop the potatoes. Chop the greens. Mix.
Chop the onion. Set aside a little for the sauce, and add the remaining amount to the potatoes. Stir.
Chop the pepper. Send some to the potatoes. Mix.
Roll out half of the dough. Place half of the filling. Sprinkle with salt. Pepper. Roll up a roll. Form the second blank.
Pour boiling water over the tomatoes. Remove the skin. Slice.
Pour oil into the pan. Place chopped onion. Add chopped garlic cloves and sweet pepper. Fry.
Place tomatoes. Add some salt. Sprinkle with pepper. Simmer for 25 minutes. The mass should become thick.
Place the blanks in foil. Raise the edges but leave space in the center.
Pour water onto a baking sheet. Place the blanks in foil. Simmer in the oven (180 degrees) for 25 minutes. Pour over the sauce.

How to make with pumpkin

The original pumpkin base will delight your guests.

Components:

non-fragrant oil - 3 tbsp. l.;
red pepper;
onion – 260 g;
flour – 460 g;
pumpkin – 260 g;
salt;
duck meat – 450 g;
water – 230 ml;
egg.

Execution technology:

Pour flour into the water. Pour in the egg. Add some salt. Knead. For plasticity, cover with a bag and set aside for an hour.
Chop the pumpkin pulp. Chop the meat and put it in a meat grinder. Grind.
Chop the onion. Mix with duck. Add pumpkin. Add salt. Sprinkle with pepper. Mix.
Roll out the dough. Spread the filling. Twist. Place the roll in the pressure cooker. Seal the edges. Cook for half an hour. Sprinkle with spices.

Filled with meat pieces

Most often, khanum is made with minced meat, but we suggest preparing another tasty variation of the filling, which uses chopped meat. At proper preparation the filling will be juicy, soft and aromatic.

Components:

lean dough – 450 g;
meat seasoning – 1 teaspoon;
potatoes – 260 g;
onion – 160 g;
salt;
cheese – 170 g;
olive oil;
pork – 450 g.

Execution technology:

Chop the meat. Sprinkle with spices. Add chopped onion. Mix.
Roll out the dough into a rectangle. Trim the edges. Distribute the meat pieces. Add some salt. Cover with finely chopped potatoes. Add some salt. Grate the cheese and sprinkle the workpiece.
Twist. You will get a roll. Seal the edges.
Coat the pan with oil. Place the workpiece. Pour water into the multicooker. Place the tray into the bowl.
Set the “Soup/Boiling” mode for 60 minutes.

Khanum with cheese and mushroom sauce

In the proposed recipe we will reveal the nuances of preparing a dish with mushrooms.

Components:

water – 85 ml;
non-fragrant oil - 1 tsp;
cheese – 65 g;
salt;
cabbage – 100 g;
champignons – 120 g;
cream – 6 tbsp. spoon;
sour cream – 5 tbsp. l.;
flour – 1.5 mugs;
garlic – 2 cloves;
minced meat – 240 g;
onions – 2 pcs.;
boiled egg;
spices.

Execution technology:

Salt the flour. Pour in water. Knead. Cover with a bag. Set aside for an hour.
Chop the cabbage and boil for three minutes in salted water. Drain the liquid.
Fry one chopped onion in butter. Mix with cabbage. Add grated egg. Add some salt. Sprinkle with pepper.
Grate the remaining onion and add to the minced meat. Chop the garlic cloves. Add with salt to the minced meat. Sprinkle with spices. Stir.
Roll out the dough. The layer must be thin. Distribute the minced meat. Spread the cabbage filling. Roll up the roll.
Coat the pressure cooker with oil. Lay out the roll. Place bay leaf and peppercorns in water. Add some salt. Place the grid with the workpiece. Boil for 40 minutes.
Chop the mushrooms. Heat a frying pan with oil. Add chopped onion. Fry. Add some salt. Sprinkle with pepper. Pour in sour cream, then cream.
Grate the cheese. Add to sauce. Simmer for three minutes. The cheese shavings should be completely dissolved. Pour over the finished khanum.

Lenten recipe

A wonderful vegetable preparation option that is suitable for eating on fasting days.

Components:

black pepper;
red pepper;
water – 260 ml;
lamb – 460 g;
zira – 4 g;
tail fat – 110 g;
onion – 460 g;
salt;
flour – 550 g;
butter – 55 g.

Execution technology:

Pour flour into the water. Add some salt. Knead. Leave for half an hour.
Cut the meat piece. It tastes better if the straws are thin in size. Chop the fat. Mix. Chop the onion. Mix. Throw in the cumin. Sprinkle with pepper. Add some salt. Mix.
Roll out the dough. Cut into long strips. Place minced meat in the center of each. Fold lengthwise. Pinch the opposite edges. Collapse. It should look like a rose. Repeat the process with the remaining products. Place the preparations in the pressure cooker for 40 minutes.

Don't roll the roll too thick. You should take into account the height of the pressure cooker. There should be space between the workpiece and the lid for steam to circulate.
For faster and more even cooking, add salt to the water.
You can change the taste of the snack with the help of vegetables. You can add eggplants, tomatoes and zucchini to any of the proposed cooking options. Mushrooms add flavor to the dish.

By 02/21/2016

X anum is a very tasty Uzbek dish, reminiscent of manti in taste. The cooking principle is also similar, but khanum is not separate products, but one large “sausage” made of dough stuffed with meat and potatoes. Frying onions and carrots adds a special piquancy. You can prepare khanum in a regular steamer, but in a slow cooker it’s faster and, in my opinion, more convenient.

To prevent the khanum from sticking to the grill, it must be lubricated with vegetable oil. And don't leave ready dish for a long time in a closed container - the dough under the influence of steam will turn into a sticky mass and lose its appetizing appearance.

Ingredients

Egg - 1 pc.
Flour - 1.5 tbsp.
Salt - 1 tsp. + into minced meat
Minced meat - 400 g
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 1-2 pcs.
Vegetable oil - for frying

Step-by-step cooking process at home

For khanum we will need products like for manti, plus vegetables: potatoes, carrots and onions. You can add zucchini or pumpkin, then the filling will be even juicier.

Prepare the dough: sift the flour into a bowl, add the egg, salt and 200 ml of warm water. Quickly knead a thick dough, wrap it in film and leave it on the table for half an hour. In the meantime, you can do the vegetables: grate the potatoes and carrots on a coarse grater, and cut the onion into cubes.

Heat a little in a frying pan vegetable oil and fry the onions and carrots until half cooked.

Divide the dough ball in half and roll out one part into a large circle. If you have prepared the dough correctly and kneaded it well, it will be elastic and you can roll it out quite thin.

Place half of the minced meat (previously salted and seasoned with spices) on the circle of dough and distribute it evenly.

Place half of the roast on top.

Apply a mixture of grated potatoes to the vegetables.

Carefully roll up the roll and securely fasten all the edges. We make the second khanum in the same way.

Place one khanum on the steaming rack in the multicooker. If the design of the device allows, you can cook both at once. Unfortunately, I only have one grate.

We cook khanum for about half an hour - look at how long you should cook manti in your slow cooker. Take the same amount of time and add 5-7 minutes. Place the finished roll on a plate, sprinkle with herbs and serve. To eat it you need to cut it into pieces. If desired, rolled but not cooked khanum can be frozen and cooked later.