How to cook Khanum?

Surely you love dumplings, dumplings and manta rays. All these dishes are almost on the same principle: Thin slices of dough are filled with a filling product zaschipyvaem and then boiled in water or steamed. But many housewives give up cooking these dishes because of the fact that the molding of products is very time consuming. If you want to please your family with the same mantle, cook oriental dish called "Mehriban". Some call it "lazy manta rays", but it is such a name did not deserve. The more so that the filling in this dish can be quite different, and even without meat.

1
What is Khanum?

Khanum is a loaf of unleavened dough stuffed with meat and vegetables, steamed. The original recipe suggests use for the filling of veal, potatoes, onions, carrots and all kinds of spices. But variations of fillings in this dish can be quite different: chicken, pork. pumpkin, cabbage, any spicy greens, cottage cheese, cheese, etc.

2
How to cook the dough for Khanuma?

For the test, you will need the following products:

Sieved through a sieve flour - 2 cups;
Salt - 1 pinch;
Egg - 1 pc .;
Water - 1/4 cup;
Vegetable oil - 1 tbsp

Mix the flour with the salt.
Water mixed with egg and butter.
The hill flour Make a well and pour in the liquid ingredients are there.
Knead the dough, as the dumplings, and roll it into a ball.
Dough, wrap film and let it rest for 20-25 minutes.

3
How to cook a classic filling for Khanuma?

Cook stuffing as follows:

700 g of veal chop into very small pieces of heavy knife. Can take and beef, but with minced meat Aliyeva get tastier and juicier.
2-3 medium onions cut into half rings and the finest grind their hands. It is necessary to let the onion juice.
3 medium potatoes raw slice very small cubes.
1 large carrot, too, grind knives, but not on a grater.
Mix the prepared meat and vegetables and podsolite and pepper them in taste.
Put 2 tea spoons in the filling and mix all again. Zira will give the dish a real oriental taste and aroma.

4
How to form khanum?

Now proceed to the assembly of Hanuma. If you have a big size steamer, then make one khanum. If the pairing is small, then - two. In the second case, the dough and stuffing is pre-divided into two equal parts.

A cutting board slightly lubricate vegetable oil. Put on her a ball from the dough and roll it up with a long rolling to a thickness of 1.5-2 mm. To do not stick to the rope, it is also slightly treated with oil. Try to have a rather smooth rectangle or, in extreme cases, a circle.
Fold palm with vegetable oil and carefully spend them the surface of the test. It must be oil, but completely slightly.
Smooth layer decompose on the rolled oil dough stuffing. Roll. The side edges of the test and the long seam in the middle hide with their hands so that the juice of their Hanuma, when cooking it, did not flow.

5
How to cook and serve Khanum?

The bottom of the steamer is pre-watered with vegetable oil.

Place the roll in the steamer. Place it in such a way that the long-protected seam is upstairs. This precaution will help not to find the juice from the roll, even if the seam dispels a little.
If the roll is not placed in a double boiler in its entire length, then bend it in the form of a horseshoe or snail.
Prepare a steame with a pair with an average boiling water in a double boiler. Keep the steamer when cooking with a closed lid.
Cooking time - 50-60 minutes.

Finished Hanum lay out on a wide dish and lubricate it with fused butter oil at the time while he is still hot. Cut the Hanum on the portion slices and sprinkle them from above the fresh greens. Dish apply hot. Classic Khanum is wonderful combined with tomato sauce or home adzhika.

You can cook and lean Khanum. To do this, make a stuffing from pumpkins, onions, spices and any greens. For cheese khanuma, mix low-fat cottage cheese, crushed Adygei cheese, garlic and cilantro. The number of certain ingredients is at your discretion. Natural yogurt, Ayran or Prostokvasha, is suitable for cheese or vegetable Hanum.