Before making khanum with meat and potatoes, we learn a little about what kind of dish it is and what fillings can be, except for the one stated above. So, the product is considered an oriental dish. Without a doubt, it will take its rightful place in the ranks of the preferences of lovers of manti, khinkali. The recipe of khanuma with meat and potatoes will help out in a situation if there is no time or effort to engage in modeling khinkali and manti. Or perhaps there is simply no corresponding mood.
Stuffed roll
In fact, the product is prepared in the form of a roll. In addition to the Hanuma recipe with meat and potatoes (photo you will find in the article), there are other fillings. Someone prefers to cook this roll with clean minced meat, someone likes the taste of vegetable khanum. There is no limit to fantasy. Therefore, in addition to the Hanuma recipe with meat and potatoes, other cooking methods also find their fans.
Steamed or in the oven
The roll is traditionally steamed. The result is a great hearty and simple dish, the taste is very reminiscent of your favorite manti and khinkali. However, if in your kitchen kingdom there was no place for a double boiler and a slow cooker (anything happens), we will tell you how to make a recipe for making khanum with potatoes and meat a reality using an oven. It will turn out no worse, and perhaps you will like this option more.
What to cook dough
Ordinary dumplings dough is an excellent traditional basis of the dish. Even an inexperienced mistress can easily make such a dough. There are ingredients for it in every kitchen. It takes a little time to knead. All that remains is to combine the ingredients and give the ready-made dough for the Hanuma recipe with meat and potatoes the opportunity to achieve perfect plasticity yourself: leaving it for some time so that the gluten from the flour is thoroughly dispersed. And right now we will start cooking.
Steam khanum with raw potatoes and meat
Meticulously look around the refrigerator, and try to find the right products in the kitchen cabinets. The components necessary for a Hanuma recipe with meat and potatoes are best prepared in advance. We’ll start steaming khanum.
To make the dough:
- boiled water, but chilled - 200 milliliters;
- flour - 450 grams (pre-sift it through a sieve so that the dough gets a more delicate structure);
- chicken egg - 1 piece;
- 1/2 teaspoon of salt;
- lean refined butter - 2 tablespoons.
For filling:
- meat (any) or prepared minced meat - 600 grams;
- potatoes - 3 pieces;
- onions - 2 pieces;
- add salt and pepper to your taste.
How to cook khanum with meat and potatoes
You need to start cooking with kneading a smooth and plastic dough. We take out the dishes from the cabinet in which this action will take place and proceed. Pour the egg into a bowl, add salt and stir. Add water, vegetable oil and flour. Knead the dough. Now we send it to a cold place, directly in a bowl, covered with a lid or cling film. Also at this point you can use a plastic bag. Put dough in it and, having tied, send for rest. After 15-30 minutes it will be ready for further manipulations. And until this happens, it's time to create the filling.
We wash the meat and cut into small cubes. Add salt and pepper them. If you cook with minced meat, do the same with it: add salt and pepper. Carefully knead the meat portion of the filling.
Peel the potatoes and rinse them in cold water and cut them into cubes the same size as the meat. We do the same with the bulbs: clean, rinse, grind into small cubes.
Mix all the elements of the future toppings in one bowl. We make sure that salt and pepper are added in sufficient quantities. If desired, add finely chopped dill (or dried). The filling is prepared, and we begin the formation of the product.
Forming Hanuma and subsequent steaming
We take out the dough from the refrigerator and knead it on the cutting surface. Cut into two identical parts. Half now clean in the cold, the second - taken into processing. Roll out a very thin layer. The shell for the khanum should not be too thick. One or two millimeters is the ideal thickness of the dough layer.
Lubricate the surface with vegetable oil. We lay out half of the total mass of the finished filler on a lubricated layer. Distribute the filling over the entire surface. However, we’ll leave three or four centimeters around the perimeter of the dough sheet: this way we will greatly facilitate the work of rolling the roll. The filling will not fall out, because the dough sticks together as it should.
And now we begin to wrap the edges and form a roll. Collapse it is very simple. Make a dense product. Wipe the surface of the cooking grate with any grease. It can be melted butter or lean, but not flavored. We lay the finished roll on top of the ring. The total time during which a couple of khanum will be cooked is 50 minutes.
We will prepare the second dish according to the described technology using the remaining ingredients.
Oven recipe for khanuma with meat and potatoes
Products for creating dough cooking technology:
- two hundred milliliters of water;
- two glasses of flour;
- one egg;
- 1/2 teaspoon of salt.
It is necessary to prepare the dough, as for manti. Combine the egg, salt, water and flour in a bowl. The result should be a dense dough. We send it to lie down at room temperature, but for now we proceed to create the filling.
What you need for the filling and the algorithm of actions:
- 500 grams of meat;
- two large onions;
- add one carrot, but even without it we get a wonderful khanum with meat and potatoes in the oven;
- potatoes - three pieces;
- a teaspoon of salt;
- add pepper and other seasonings as you prefer.
Additionally (for lubricating the product):
- milk - 1 tablespoon;
- yolk - 1 piece.
We clean all the vegetables and wash those that need it. We wash the meat and turn it into minced meat. You can resort to using a regular sharp knife and cutting board. Then get closer to the national canons. Decided to use a knife? Chop the small meat cubes. If your khanum will be with carrots - three of it on any grater. If there is no this root crop, we continue to cook further. Cut the onion into strips, very thinly, or chop into small cubes. Fry it with carrots (or without) on a small amount of vegetable fat until golden. Potatoes can be rubbed on a coarse grater or cut into cubes too. Mix all the ingredients in a bowl. Salt and add any seasonings as desired (suitable for the dish).
Mix the dough a little. Roll it into a rectangle with a thin layer. We spread the finished filling on the entire surface of the formation. We distribute, not forgetting the free edges around the entire perimeter of the product. We turn into a moderately tight roll. Connect its ends. As a result, we get a ring with a filling inside, and now a test of dexterity: quickly drag this roll onto the greased surface of the baking sheet. Mix the egg yolk with a spoonful of milk in a bowl. Coat all open surfaces of the khanum with this compound.
We heat the oven to 180-200 degrees and send the resulting workpiece to it. The baking time until fully cooked is usually from half an hour to fifty minutes. It all depends on the network voltage and which method of chopping the meat is selected (cubes or minced meat). Also, the meat used for the filling (poultry, lamb, beef, and other types of meat) has a significant effect on the number of minutes. The rosy khanum cooked in the oven can be checked for preparedness using a wooden toothpick or a bite.
How to bring khanum to the table
When serving steam khanum, you can sprinkle it with fine fresh herbs on top. Some even use an extra portion of onion, chopped into thin strips. Both for the khanum cooked in the oven and for the steam version, it is advisable to serve with the sauce. Based on your own preferences, its various variations can be used. Tomato sauce and cheese sauce are well suited. By the way, this dish is simply combined with sour cream. Khanum according to the listed recipes is very tasty.