Khanuma (lazy manta rays)
4 servings
30 minutes
Khanuma is a dish that embodies the coziness of home cooking and the richness of Eastern traditions. Its origin is linked to Turkey but it is also popular in Central Asia. This version of manti is distinguished by its simplicity in preparation; instead of individual dumplings, the dough is rolled into a large circle and wrapped into a roll. The filling—juicy lamb with onions, potatoes, and aromatic spices—makes the dish hearty and rich. The addition of tail fat gives it special softness and depth of flavor. Khanuma is steamed, which preserves the natural juices of the meat and makes the dough tender. The dish pairs wonderfully with garlic sauce, fresh vegetables or yogurt dressings, creating a true feast of flavors. Perfect for cozy family evenings or gatherings with loved ones.
1
Knead elastic dough from flour, salt, and water.
- Wheat flour: 400 g
- Water: 100 ml
- Salt: to taste
2
Add chopped onion, finely diced fat tail, diced potatoes, salt, pepper, and finely chopped dill and parsley to the finely minced lamb.
- Lamb: 600 g
- Onion: 4 pieces
- Lamb tail fat (kurdyuk): 100 g
- Potato: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Dill: to taste
- Parsley: to taste
3
Roll out the dough into a large circle, place the filling, and roll it up, sealing the ends.
4
Place the prepared rolls on greased racks, set over a pot of boiling water, and steam for 40 minutes.
