Khanum
4 servings
75 minutes
Hanum is a traditional Uzbek dish that resembles manti but is prepared in the form of a roll. Its origin is closely linked to Central Asian cuisine, where dough dishes with meat filling are particularly popular. The thin, tender dough soaked with the juices of minced meat and aromatic onions makes hanum incredibly juicy and rich. It is steamed, giving it a special softness and depth of flavor. Unlike classic manti, hanum is rolled out into a single sheet, filled with stuffing and rolled up, which helps retain all the juices inside. It is served with sour milk sauces or vegetable dressings that perfectly complement its tenderness. This dish is great for family dinners as well as festive gatherings, showcasing the richness of Uzbek cuisine.
1
First, prepare the dough. Take a bowl, add flour (about 2 cups), make a well in the center, pour in water (half a cup), vegetable oil (2 tablespoons), an egg, and knead the dough.
- Wheat flour: 2 glasss
- Water: 100 ml
- Vegetable oil: 2 tablespoons
- Chicken egg: 1 piece
2
If necessary, add more flour and knead well. Then let the dough 'rest' for about an hour (I usually leave it on the table covered with the bowl I used to mix it).
- Wheat flour: 2 glasss
3
Next, finely chop the onion. The more onion, the tastier and juicier it is. Mix the meat with the onion and mash a little. Add salt and pepper. Mix everything thoroughly.
- Onion: 2 pieces
- Minced meat: 500 g
- Salt: to taste
- Ground black pepper: to taste
4
Divide the dough into 2 parts and start rolling it out. The thinner you roll it, the better. For convenience, periodically stretch the dough to speed up the process.
5
Grease the dough with vegetable oil, add the filling. Leave the edges without filling. Roll it up like a roll. Pinch the edges. Grease the steamer rack with vegetable oil. Steam for 45 minutes.
- Vegetable oil: 2 tablespoons
- Minced meat: 500 g