Hanum With Potatoes: A Recipe - Recipes Review Blog

Hanum With Potatoes: A Recipe

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Today’s gourmet can hardly be surprised with ordinary dumplings or manti. But the unbroken dish of Uzbek cuisine, though reminiscent in taste of the above-mentioned ravioli, but has its own excellent distinctive zest – the thinnest dough and juicy aromatic stuffing. True chefs make khanums of various forms – it can be lace envelopes, elegant roses or ordinary rolls.

Hanum With Potatoes: A Recipe

In addition to various forms, the Khanum is prepared with various fillings. Traditionally for these purposes, they use potatoes with minced meat, but many housewives put various vegetables and greens: carrots, onions, cabbage, pumpkin, and so on.

The process of making khanum is quite simple, and even an inexperienced young hostess can cope with it. The fact is that this dish does not require any preliminary preparations and too complicated manipulations. The step-by-step recipe proposed in this article will help you to surprise your home with a new dish and enjoy the taste of traditional Uzbek cuisine. Undoubtedly, the new taste discoveries will pleasantly surprise you, and the recipe for the Hanum will become the hallmark of your home menu.

Hanum With Potatoes: A Recipe

Before you start cooking, you should decide on the filling. To dish was nourishing and juicy, it is worth cooking with meat and potatoes. Observing the traditions of national cuisine, preference is given to minced pork and beef, but lamb and even poultry (chicken, turkey) will also be appropriate in this dish. Special spices, ketchup, and fresh greens can add flavor and rich taste to khanum.

Ingredients for the dish

For 8 full adult servings you will need:

  • Wheat flour (top grade) – 450-500 g;
  • Water – 50 ml;
  • Milk – 150 ml;
  • Minced meat – 600 g (too dry mince is not worth taking, otherwise the khanum will be hard and not juicy);
  • Medium sized potatoes – 3 pieces;
  • Bulbs – 2 pieces;
  • Chicken egg – 1 piece (or 2 quail eggs);
  • Some sunflower oil for smearing dishes in which the khanum will be cooked, and 1 tablespoon for the dough;
  • Coarse salt – to taste (for the filling and for the dough);
  • Spices: ground black pepper and coriander, cumin – half a teaspoon;
  • Ketchup (tomato paste) – 1 – 2 tablespoons;
  • Fresh greens (dill, onions, cilantro, parsley);
  • Butter (for serving).

Hanum With Potatoes: A Recipe

Step by step description of the cooking process (with photo)

  • Start preparing the khanum should be made from the dough. To do this, in a deep metal bowl, mix warm milk, salt, a couple of tablespoons of flour. Stir until the lumps disappear and beat the egg. Add a tablespoon of sunflower oil and mix again.
  • Boil the water and pour a thin stream of boiling water into the dough, without ceasing to stir it. Add the rest of the flour and knead the stiff dough.
  • In order for the dough to fully stand and roll well into a thin layer, it should be placed in the cold. To do this, roll the dough into a ball, grease it with vegetable oil and put it in a plastic bag or wrap it in plastic wrap. Put the blank in the fridge (not in the freezer!) For half an hour.

Hanum With Potatoes: A Recipe

  • While the dough reaches, prepare the filling. First, prepare the stuffing. Put the meat base in a bowl, add the finely chopped onion, a spoonful of ketchup and spices with salt. Stir everything with your hands.
  • Rinse and clean the potatoes. Then cut the fruit into small cubes and cover with cold water. Let stand for a couple of minutes and drain. This must be done in order to remove all the extra starch from the potato.

Hanum With Potatoes: A Recipe

  • Greens (onion feathers, parsley, cilantro) chop into small pieces.
  • Remove the dough from the refrigerator and roll it into a thin layer (preferably a round shape). Put mincemeat on top of the rolled flat cake, then evenly distribute the cubes of potatoes. Sprinkle with chopped greens on top.
  • Carefully, trying not to break the dough, wrap it in a roll. Moisten the edges slightly with water and glue them with your fingers.
  • Lubricate the shape of the steamer with vegetable oil and place the roll in it.
  • 40-50 minutes will be enough for cooking (depending on the volume of the roll).

Ready khanum served to the table hot. It is cut into “slices” and put a piece of butter on top. The oil not only gives the dish a creamy taste and aroma but also makes it even juicier. As a sauce, you can offer sour cream or ketchup.

Hanum With Potatoes: A Recipe

Even children will certainly like Hanum with meat and potatoes, especially since this dish is steamed. Using a variety of vegetables for the filling, you can diversify the home menu with healthy and tasty food.

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