Khanum in the Pan Recipe
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, as well as to some extent in the ingredients. Come in!
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Dough:
Filling:
Pillow:
Sauce:
Instructions
  1. Let’s start by making the dough. Sift 2 cups of flour into a bowl. Break an egg into a 200-gram glass, add salt and mix. Then pour water into a full glass.
  2. Knead the viscous dough with a fork. Pour in vegetable oil and half a cup of flour. Mix with the dough.
  3. Pour the remaining half a cup of flour on the table. Distribute the dough and continue kneading.
  4. Knead a smooth, elastic dough. Put it in a bowl and cover with polyethylene. Set aside to let the dough “rest”.
  5. Let’s do the stuffing. In a bowl, mix the minced meat, garlic passed through the press, finely chopped onion, salt and pepper. Knead until smooth and cover with a plate set aside.
  6. Now prepare a “pillow” for cooking. Grate the carrots on a coarse grater, chop the onion not very finely.
  7. Heat a frying pan with vegetable oil over medium heat and fry the vegetables until light golden brown. Salt. You can add a little sugar if the carrots are not sweet, but it’s not for everyone.
  8. While we were doing the stuffing and the pillow, our dough rested and became very pliable and elastic! Lubricate the table with a small amount of vegetable oil and roll out the dough into a rectangular layer 2 mm thick.
  9. Now we spread the filling on the dough and distribute it over the entire surface. It is convenient to do this with a spoon moistened with water.
  10. Then roll it into a roll.
  11. The roll turns out to be quite long. We roll up the roll with a snail and turn the edges under the bottom.
  12. Press down the resulting “snail”, smearing it a little.
  13. Transfer to a frying pan and place on a pillow of onions and carrots. Pour 200 ml of water and put it under the lid on the fire. When the water boils, reduce the heat to low and cook for 40 minutes. After 20 minutes, check and, if necessary, add still water.
  14. While the Khanum is being prepared, you can prepare the sauce for serving. Mix sour cream, garlic passed through the press and chopped herbs. If desired, you can add a little mustard and spices to taste (salt, black or red pepper) to the sauce.
  15. Here is such a khanum turns out. You can serve it to the table right away, or you can wait for it to cool down a little… How do you like it!
  16. Bon appetit!
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