You can cook khanum with meat, or separately with pumpkin. But the most delicious is when meat, pumpkin and potatoes are added to the khanum filling.

Composition:
dough
530 g wheat flour
1 fresh chicken egg
1 tsp salt
1 tbsp vegetable oil
260 ml. water
ground meat
500 gr. minced pork
400 gr. pumpkin pulp
3 pcs. raw potatoes
2 onions
salt
black pepper
zira

Preparation:
The preparation of khanum should be started with kneading the dough. Stir the egg, salt and vegetable oil in the water.
Pour liquid into flour and knead a dense, elastic dough. Knead the dough until elastic.
Cover the dough with a damp towel and leave for 30 minutes.
Add the following to the minced meat:
peel the pumpkin and grate it on a coarse grater.

Peel the potatoes and cut into small cubes.

Finely chop the onions.

Add salt, cumin and black pepper to the minced meat.

Mix the minced meat thoroughly.
Divide the dough into three equal parts. While working with one part, it is better to cover the other two with a damp towel so that the dough does not dry out.
Roll out the cut piece of dough into a round layer a few millimeters thick.

Put part of the minced meat on the dough and distribute over the entire surface.

Roll the dough into a tight roll and flatten it with your hand.

Do the same with the remaining dough and minced meat.
Cook khanum for a couple of 40 minutes from the moment the water boils.

Grease the finished khanum with butter.
Serve khanum with sour cream, or.

Description

A traditional oriental dish that is somewhat reminiscent of the more famous manti.

Khanum is prepared with a wide variety of fillings, but there is something that always remains unchanged: khanum is always a large roll, very often rolled in the shape of a donut.

To prepare such a dish simply because there is no need to sculpt many small dumplings. From all the dough, you will make 3-4 rolls, which are steamed, cut and immediately served.

A step-by-step recipe for this dish with a photo will tell you in detail and clearly how to cook khanum with pumpkin at home.

It is very simple to knead the dough for khanum, after which it needs time to infuse. During this period, you can prepare the filling.

Besides pumpkin, potatoes, carrots and other vegetables are often added to khanum. Meat is also often added to this oriental dish.

Let's start cooking lean and hearty khanum with pumpkin.

Ingredients

• 
  (250 g)
• 
  (2 pcs.)
• 
  (5 tbsp. L.)
• 
  (taste)
• 
  (according to the degree of density)
• 
  (400 g)
• 
  (2 pcs.)
• 
  (70 g)
• 
  (taste)

Cooking steps

Sift the specified amount of flour into a deep suitable bowl, break two chicken eggs there. Add salt and a little vegetable oil to taste. Add water in portions to the flour and knead the plastic dough thoroughly.



Roll the finished dough into a ball and wrap it in cling film, leave to infuse at room temperature for about 30-40 minutes.



We wash a piece of fresh pumpkin, peel it if necessary and cut it into small cubes, put the slices into a bowl.



Peel the onions and cut them into cubes to match the pumpkin, and send the onion slices to a bowl. Salt and pepper the ingredients to taste, add vegetable oil and mix thoroughly.



Divide the present dough into 2-3 pieces. Roll each piece in turn into a thin layer, spread the onion and pumpkin filling on it in an even layer. We also put small pieces of butter on top of the filling.



Gently wrap the filled dough roll as shown in the photo.



Put the finished roll in a steamer bowl or in a special cooker. Steam khanum for 50-60 minutes until soft and aromatic.



Cut the finished dish into portions and serve with a variety of sauces. Khanum steam roll with juicy pumpkin is ready.



Bon Appetit!

Khanum is a dish of oriental cuisine, it is prepared by all oriental peoples, perhaps it is called differently by everyone. A great alternative to mantas, if there is no time and extra hands to roll and mold for a long time ... The filling for khanum can be very different, it all depends on your imagination - potatoes with carrots, meat with potatoes, pumpkin with and without meat ... Khanum is always served with sauces - based on sour milk or tomato.

Ingredients for khanum with pumpkin

Knead unleavened dough from flour, water, eggs and salt. Add flour gradually, depending on the gluten content, you may need it a little less or a little more.

Knead the dough until smooth, cover with a towel and let stand for 15 minutes.

For the filling, cut the pumpkin into small cubes. I do not recommend rubbing it on a grater, I want the texture of the filling to be crumbly, and not stick together into one mass.

Cut the onion into thin half rings. Fry lightly in 2 tablespoons of vegetable oil. Do not even fry, but let the onion give its aroma to the oil, it should remain white.

Add the chopped pumpkin to the pan and mix well until the ingredients are fully combined. Season well with salt, pepper and add sugar. The taste of the filling should be balanced, with a measure of salt and sweetness should also be felt. You do not need to bring the pumpkin to readiness.

Roll out the dough into a very thin layer. Grease with vegetable oil and spread the pumpkin over the entire surface, slightly stepping back from the edges.

Roll up roll. The edges also need to be tucked up.

Here's a roll turns out. Cook Khanum in a mantle or a double boiler for 30 minutes, having previously greased the bottom with vegetable oil.

Cool the finished roll and cut into portions.

You can serve khanum with pumpkin with sour cream and herbs.

Although I try to cook in a variety of ways, but the complexes ... A cart and a cart! I am afraid that the cream will not churn, then I am afraid that the roll will not curl up, then I am afraid that without lemongrass there will be no Thai cuisine anymore.

I like unsweetened pastries, I think that I can feel the dough with my hands, now I can adjust its moisture and density, I learned to roll thinly. But here too there are many problems: for example, I’m not going to grow sourdough so that I can bake real bread!

And I love myself for my curiosity! There are so many interesting and tasty things in the world! Therefore, I will add one more recipe for Round 342: Cuisine of the Peoples of Central Asia. I think that by the beginning of the post, this dish will be relevant on any table. Those who are fasting do not need to add an egg to the dough.

How do you overcome your complexes? Or are there no barriers for you?

Ingredients for 2 rolls:
Dough:
flour - 3 tbsp
salt - a pinch
water - 1 tbsp
egg - 1pc
rast. oil -2 tbsp

Filling:

pumpkin - 700g
onions - 3pcs
salt pepper

For the red sauce: tomato paste, salt, sugar, pepper, Provencal herbs or fresh herbs, garlic to taste, green onions
For the white sauce: yogurt or kefir, sour cream, salt, garlic, black pepper, any herbs

Knead a soft dough. Knead it until absolutely smooth, cover and let stand for 30 minutes. This must be done, otherwise it will be difficult to roll out the dough into a thin layer.

Cut the pumpkin into small cubes. Cut the onion into 4 pieces, and then into thin strips.
Lightly fry the onion in vegetable oil until transparent. Add chopped pumpkin to it. Salt and sweeten. Pumpkin is different, so salt and sugar are not for everybody. I like it when you feel both. The filling should not be sweet, it should be moderately salted. It's like with meat .... Add black pepper.
Do not fry the pumpkin for a long time, just mix salt and sugar to dissolve. The pumpkin will be steamed. Transfer the filling to another dish to cool down faster.

Roll out the dough in a very thin layer, until transparent, but so that it does not break. Spread the filling over the entire surface, leaving the edges.
Roll up with a roll, while wrapping the edges inward ...
Put the finished rolls in a double boiler or mantle, on a sheet greased with vegetable oil, and place it over boiling water.

Cook for 30 minutes over medium heat. Cut the finished rolls into pieces and serve with the sauce.

Sift the specified amount of flour into a deep suitable bowl, break two chicken eggs there. Add salt and a little vegetable oil to taste. Add water in portions to the flour and knead the plastic dough thoroughly.

Roll the finished dough into a ball and wrap it in cling film, leave to infuse at room temperature for about 30-40 minutes.

We wash a piece of fresh pumpkin, peel it if necessary and cut it into small cubes, put the slices into a bowl.

Peel the onions and cut them into cubes to match the pumpkin, and send the onion slices to a bowl. Salt and pepper the ingredients to taste, add vegetable oil and mix thoroughly.

Divide the present dough into 2-3 pieces. Roll each piece in turn into a thin layer, spread the onion and pumpkin filling on it in an even layer. We also put small pieces of butter on top of the filling.

Gently wrap the filled dough roll as shown in the photo.

Put the finished roll in a steamer bowl or in a special cooker. Steam khanum for 50-60 minutes until soft and aromatic.