Hanum - manti for the lazy

Photo: Elena Moskalenko
Refined vegetable oil (lubricate form)
For the test
2 stackChicken eggs2 piecesMilk1/2 stackCream (fatty)1/2 stack1 pinchSugar1 pinch
Minced lamb350 gramsBeef fillet300 gramsPotatoes2-3 tuber2 onionsGreens (cilantro, basil, mint, dill)good bunchGround black pepper1 tbsp.1 pinchSugar1 pinch
For filing
GreenerySour cream
  • Servings:

Uzbek cuisine at Woman’s Day. Khanum will be appreciated by all manti lovers and hostesses who do not like to mess around at the stove for a long time. There is even a legend in ancient Tashkent, when the savvy Khanuma "created" her manti in the blink of an eye, when her warrior-husband suddenly appeared on the doorstep.


Sift flour, make a funnel in the center and hammer eggs. Cream and milk mix, dissolve on a pinch of salt and sugar and pour in portions to the flour, kneading a smooth dough. Cover the dough with cling film and keep at room temperature for 20-25 minutes.
Chop potatoes finely and finely.

Greens chopped.

For the filling, stir in the mutton minced beef, add chopped onions, potato straws and all the greens - knead well the stuffing, salt and season with black pepper and a pinch of sugar.

Roll out a thin circle of large diameter from the dough, evenly distribute the filling over the dough, press down with hands.

Wrap the dough with the filling of a thick roll, secure the edges.

Grill steamer grease with vegetable oil, lay out a roll.

In the multicooker, select the “steamed” mode, set the timer for 20 minutes, prepare the khanum in this mode once, then repeat the operation for another 10 minutes.

Ready khanum cut into portions, serve hot with sour cream and sumac.

Date: 09.10.2018, 12:39 / Views: 85251

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