Dear cooks, I want to share with you how I cook this delicious dish without a steamer. There are about 20 recipes for this dish on the site, but my recipe differs in the way it is prepared and also to some extent in the ingredients. Come in!
Let's start with the preparation of the dough. Sift 2 cups of flour into a bowl. In 200 gram glass break the egg, add salt and stir. Then add water to a full glass.
Knead the viscous dough with a fork. Pour in the vegetable oil and half a Cup of flour. Stir in the dough.
The remaining half a glass of flour pour on the table. Spread the dough and continue kneading.
Knead a smooth, elastic dough. Put in a bowl and cover with polyethylene. Set aside, so that the dough "rested".
Let's do the stuffing. In a bowl, mix the minced meat, garlic passed through the press, chopped onions, salt and pepper. Knead until smooth and cover with a plate set aside.
Now prepare the "pillow" for cooking. Carrots on a coarse grater, cut the onion is not very small.
Heat a frying pan with vegetable oil over medium heat and fry the vegetables until light Golden. Salt. Can a little sugar if the carrots are not sweet, but it's not for everybody.
While we were engaged in stuffing and pillow our dough rested and became very pliable and elastic! Lubricate the table is not a large amount of vegetable oil and roll the dough into a rectangular layer 2 mm thick.
Now spread the filling on the dough and spread over the entire surface. It is convenient to do it with a spoon moistened with water.
Then twist into a roll.
The roll is quite long. Turn the roll snail and the edge tucked under the bottom.
The resulting "snail" press down a little spreading it.
Transfer to the pan and place on a pillow of onions and carrots. Pour 200 ml of water and put the lid on the fire. When the water boils, reduce the heat to a minimum and cook for 40 minutes. Minutes through 20 verify and if there is the need, then add still water.
While Khanum is preparing you can make a sauce for serving. Mix the sour cream, garlic passed through the press and chopped herbs. If desired, the sauce can be added a little mustard and spices to taste (salt, black pepper or red).
Here is such Khanum is obtained. Sue to table can be immediately, and can be wait, to a bit cooled down... As you like it!