Kitchen appliances and utensils
- sieve;
- a bowl;
- cutting board;
- knife;
- large meat grinder;
- rolling pin;
- fridge;
- plastic bag for food;
- slow cooker or double boiler;
- tablespoon and teaspoon.
Ingredients
- Wheat flour - 2-3 stacks.
- Chicken Egg - 1 pc.
- Water - 1.2 L
- Vegetable oil - 3-3.5 tbsp. l
- Salt - 1-2 tsp.
- Minced meat or meat - 0.5 kg
- Onion - 3 pcs.
- Potatoes (medium size) - 3 pcs.
- Ground black pepper to taste
- Dried Basil - 1 tsp.
- Butter (for serving) - 10-15 g
- Bay leaf - 2-3 pcs.
Step cooking
Kneading dough
- Sift the wheat flour (2 cups) into a bowl and make a depression in it.
- Salt the flour (1/2 teaspoon of salt), beat the chicken egg (1 piece) and add the vegetable oil (2-3 tablespoons).
- All these ingredients are well mixed in the flour with a spoon, and continuing to knead the dough, slowly add water (1 cup).
- First, knead the dough with a spoon, but when it becomes difficult to interfere, go to the batch with your hands.
- Sprinkle the table well with flour and lay out the dough. Knead the dough with intense movements, pressing on the dough. You should get a smooth, soft, elastic dough that does not stick to your hands. Transfer the finished dough into a plastic bag and send it to rest in the refrigerator for 30 minutes.
Preparing the filling
- Peel onions (3 pieces) and cut into quarter rings. Put the onions in a separate bowl, salt and pepper to taste, add the dried basil (1 teaspoon) and rub well with your hands to let the onion juice.
- Peel potatoes (3 medium tubers), wash and cut into thin strips.
- To the onion that has started the juice, add minced meat (0.5 kg), passed through a large grate or finely chopped meat. Mix well with your hands.
- Add chopped potatoes to the meat mixture and mix well again. The filling is ready.
We form a khanum
- After 30 minutes, remove the dough from the refrigerator and, sprinkling flour on the table, remember the dough a little so that excess moisture is gone. Divide the dough into 2 equal parts: leave one to roll, and remove the second until in the refrigerator. From this volume of dough and filling, you will get 2 rolls (khanuma).
- Roll 1 part of the dough into a thin round layer.
- Spread the prepared filling over the entire layer with a thin layer.
- Wrap the dough with the filling in the roll. Press the seam slightly so that the dough sticks together well and does not unfold during cooking.
- Pinch the edges well so that the resulting juice does not leak.
- Grease a bowl of a double boiler with vegetable oil and put the roll (khanum). Lubricate the dough on top with vegetable oil using a silicone brush so that the roll does not dry out.
- Pour water (1 liter) into the multicooker bowl and add bay leaf (2-3 pieces) to it.
- Set the roll basket on top and close the lid.
- Khanum to cook for a couple of 40-50 minutes, so set the mode “Steamer” and set the time to 50 minutes.
- After the lapse of time, the khanum is ready and must be served immediately.
Food Options
Put the finished hot khanum on a plate. Lubricate the surface of the finished roll with butter (10-15 grams). Cut the khanum into portions and serve. Serve tomato or sour cream sauce, adjika or horseradish separately to the khanum. You can also serve fresh herbs: dill, parsley or cilantro.
Video recipe
See all the stages of preparing the khanum in the video.
You have learned the recipe for cooking hanuma. You can cook this large roll with a wide variety of fillings, adding finely chopped meat with fat or any minced meat, various vegetables, spices and herbs. Such a roll can be cooked without meat, using only vegetables. Prepare a delicious, juicy khanum according to the recipe and write in the comments if you liked the dish.
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