Khanum is a steamed roll with a variety of juicy, meat or vegetable fillings. This type of roll is also called lazy manti, since the dough is equally unleavened, and cooking is much faster.

To make this roll even faster, the dough can be kneaded in a bread machine. Be sure to leave the dough in the cold for 30 minutes before cooking.

Uzbek khanum will serve as an excellent dinner; it turns out to be a tasty and satisfying dish.

Ingredients.

Knead the dough from the ingredients and let it rest. Prepare the remaining ingredients for the filling.

Peel the potatoes and cut them into small cubes, you can grate them.

Also finely chop the onion into cubes.

Mince the meat or chop it very finely; a blender will be a good helper here.

Roll out the dough into a thin layer.

Place finely chopped meat or minced meat on the dough. Spread evenly over the entire surface of the dough.

Then add a layer of onions and potatoes, do not forget to salt the ingredients.

Roll the dough into a roll, pinch the edges so that the filling and juice do not leak out. You need to steam the roll using a double boiler or a multicooker with a steaming function. Place in a cooking bowl.

Steam Uzbek khanum for 50-60 minutes.

Serve the finished khanum with herbs, vegetables or sauce.

Bon appetit!

Khanum is a wonderful and very satisfying traditional dish from traditional Uzbek cuisine. It is prepared, as a rule, from two main fillings, one of which should be lighter and the other hearty. So, for example, one filling can be made from cabbage and chicken, and the second from potatoes and meat. So, all the most important things about the Uzbek khanum: a recipe with photos and detailed explanations.

Uzbek khanum: recipe with photo

Preparing steamed khanum is not at all difficult, but at the same time, it is not fast, and this traditional dish tastes like dumplings or lazy manti. To prepare steamed khanum, you can use a regular steamer, pressure cooker or multicooker.

To prepare the dough for khanum you will need a set of the following components:

• Water - 110 ml;
• Large chicken egg - 1 piece;
• Premium quality wheat flour - 420 g;
• Unscented vegetable oil - 2 tablespoons;
• Sour milk or kefir - 185 ml;
• Salt - 1 teaspoon.

Recipe: Uzbek khanum with meat

In addition, you will need a set of the following components to prepare the meat filling for khanum recipe with photo:

• Garlic cloves - 5 pcs;
• Beef pulp or prepared minced meat - 420 g;
• Table salt - 1 pinch;
• Boiled potato tubers - 2 pcs;
• Ground paprika - 3 teaspoons;
• Fresh garden herbs - 1 medium-sized bunch;
• Peeled large onions - 1 pc.

Chicken filling for steamed khanum

To prepare the chicken filling for steamed khanum, you will also need a certain set of components:

• Chicken breast, fillet - 2 pcs;
• Table salt - to taste;
• White young cabbage - 320 g;
• Special seasoning for chicken - at your discretion;
• Vegetable oil - 2 tbsp. spoons;
• Fresh garden herbs - 1 small bunch;
• Large onions - 1 pc.

Sauce for khanum: recipe

We will need the following components:

• Chopped paprika - at your discretion;
• Fresh spicy garden herbs are dill and parsley;
• Peeled garlic cloves - 3-4 pcs;
• Sour cream - 300 g.

How to prepare dough for khanum?

• First, for steam khanum, you need to prepare the dough, and for this, using a whisk with one pinch of table salt, you need to beat one chicken egg. After this, add sour milk or kefir to the egg mixture, add deodorized vegetable oil in the required amount, and mix everything very thoroughly. Add well-sifted wheat flour to the egg mixture, stir everything again very carefully with a whisk so that the resulting mass is without a single lump.

• Sift the flour onto the table, then make a well in the center and add one egg there. Wheat flour should be added gradually, while constantly stirring the dough with a whisk.

• The dough now needs to be kneaded, while adding flour from the table in small portions. The dough must be gradually folded in from all sides so that it looks like an envelope.

• In the end, the dough should be very elastic, soft and not stick to the table. Place the resulting dough into a bowl, cover it with additional cling film, then leave it on the kitchen counter for at least one hour.

• While the dough is standing, you can start preparing the filling for the steamed khanum. You can start with a light filling for khanum made from cabbage and chicken. Chop the cabbage very thinly, then cut it crosswise so that you get very small pieces, only in this case the filling will be softer and more tender.

• Shredded cabbage should be poured with cold salted water, boiled for two minutes, first bringing to a boil over medium heat. The cooked cabbage must be cooled, and to do this it must first be placed in a colander.
• Grind the chicken fillet using a blender, then additionally pass it through a meat grinder.

• Chop the peeled onion very finely, then fry it in sunflower oil until light golden brown, and after that you need to chop the garden herbs. Add chopped herbs, stewed cabbage, a small amount of seasonings, table salt, and fried onions to the chicken.

• Mix all the filling well, chop the beef quite finely into minced meat, finely chop the onion, you can use a blender, grate the potatoes on the coarsest grater, chop the herbs and garlic cloves.
  Add additional ground paprika and all other ingredients to the meat filling.

• Now it’s time for the dough, which should be divided into two equal parts. Roll out one part of the dough very thinly, and when rolling, you need to give it a shape.

• Place the meat filling into the dough, after which you need to smooth it out with a spatula. Very carefully roll the future steamed khanum into a roll together with the filling of meat and potatoes; you need to do the same with another piece of dough, roll it out, evenly distribute the filling on it, and roll it up in the same way as the first one into a roll.

• The walls and grate of the steamer should be greased with vegetable oil, and khanum should be placed on the grate of this device.

• Dissolve table salt in water and use a brush to grease the roll so that the surface of the steam khanum does not dry out. Cook the steamed khanum for about forty minutes, and during this time you can start preparing the sauce for it. For this purpose, in one small but deep container, mix freshly ground paprika, finely chopped garlic, chopped herbs, sour cream, then add salt to taste.

Sauce for khanum: recipe with photo

Place sour cream in a bowl. Add salt and pepper and mix well until the salt and pepper disperse. Peel 3-4 cloves of garlic and squeeze the garlic into the sour cream and mix thoroughly. Finely chop the sprigs of parsley and dill and add them to the sauce. If you like it, add paprika. Stir and the sauce is ready!

In addition to the khanum, it is advisable to serve a large amount of spicy fresh herbs; if not, you can replace it with fried onions.

Recipes for Manta and Khinkali

khanum recipe

8-12

1 hour 35 minutes

200 kcal

5 /5 (1 )

Khanum is a very tasty Uzbek dish that appeared on the shelves of our stores relatively recently and has already won many hearts. If you look at the list of ingredients of the dish, you might think that khanum is just a variation of the well-known manti, but it is prepared differently. Real khanum, or “lazy manti,” is brought to readiness only with the help of steam. The result is an inexpressibly tasty product that will definitely satisfy the tastes of all your family.

Today I will try to describe in detail the best recipe for preparing a surprisingly appetizing khanum with minced meat in a slow cooker (or a pressure cooker, if you have one), providing the guide with step-by-step photos to make it easier for you to understand the intricacies of assembling the dish.

Calorie content per 100 grams: 267-320 kcal.

Kitchen tools

• multicooker with steam cooking capability;
• three or four deep bowls;
• round form for steaming products;
• non-stick frying pan;
• wooden spatula;

• cutlery (spoons, forks, knives);
• paper or cotton towels;
• metal grater;
• cling film;
• oven mitts.

To minimize the time it takes to prepare food, you can use a food processor with special attachments.

List of ingredients

How to choose the right ingredients

The proposed recipe for khanum with meat and potatoes is quite simple to implement, however, to get the ideal result you need to know some secrets of choosing the components of the dish.

• If possible, avoid buying ready-made minced pork, which may contain low-quality impurities and preservatives. To make your khanum really tasty and juicy, pass a piece of pork pulp with small patches of fat through a meat grinder, without adding salt or other spices in the process.
• The recipe for khanum dough involves using only high-quality flour of the highest grade and medium grinding. Don't forget to sift it before starting the cooking process.
• The potatoes should be medium or large in size; also be sure to make sure that the vegetable is completely ripe and no greenish flesh is visible under the skin.

Step-by-step cooking process

1. Sift 210 g of wheat flour into a bowl.
   
   
2. Add an egg to it.
   
   
3. Using a fork, mix the mixture thoroughly; you can also use a food processor at this stage.
   
   
4. Pour 27-30 ml of sunflower oil into the preparation, then add 50 ml of cold boiled water.

   If you don't like completely unleavened dough, you can add a little salt.

5. Mix the mixture again, this time by hand, as the dough will be quite stiff.
   
   
6. Transfer the dough to the kitchen table and continue intensive kneading, adding a little more flour if necessary.
   
   
7. Wrap the finished mixture in cling film and place it back in the bowl to proof, which will take approximately fifteen minutes.
   
   
8. Chop one onion using a knife or a special attachment on a food processor and add it to the minced meat.
   
   
9. Add black pepper to taste, mix the mixture lightly, and add salt.

   If the filling seems a little dry, add a tablespoon of boiled water.

   
   
   
10. Cut the second onion a little larger and place it in a heated frying pan with sunflower oil.
    
    
11. Lightly stir the onion with a spatula, cover the pan with a lid and reduce the heat on the stove to low.
    
    
12. Peel the carrots and grate them.
    
    
13. Seeing that the onion in the pan has become transparent, add the prepared carrots to it.
    
    
14. Mix the mixture thoroughly and cook for about ten minutes over low heat. We taste the vegetables - if they have become soft, you can remove the frying pan from the stove.
    
    
15. Place the dough on the kitchen table and roll it into a layer, the thickness of which can be adjusted at your own discretion. To make the khanum beautiful, it is advisable to give the layer the shape of a circle.
    
    
16. Place the minced meat and onions evenly on the surface of the layer, pressing it down slightly with a spoon or spatula.
    
    
17. On top we place a vegetable filling of stewed carrots and onions.
    
    
18. Peel the potatoes, then grate them on a coarse or medium grater. Spread the resulting mixture on top of the carrot and onion filling.
    
    
19. We roll the resulting workpiece into a roll.
    
    
20. Then we transfer it to the mold, rolling it into a ring.
    
    
21. Pour 700-750 ml of water into a clean multicooker bowl, add 2 bay leaves and 2-3 allspice peas. You can also add a little salt to taste.
    
    
22. We place the form with the workpiece on the bowl, set up the “Steam” program, time – 40-45 minutes. After finishing cooking, let the dish sit for a while and then transfer it to a serving dish.
    
    

How to properly serve khanum to the table

• It is believed that this dish must be served whole, without ever cutting it into portions. In order to divide the product into parts during the feast, use a sharp bread knife dipped in ice water.
• Corn cakes cooked in the oven go best with khanum, but you can also get by with plain wheat or rye bread. Also, some chefs recommend eating this dish with thin pita bread.
• Of course, while eating khanum it is impossible to do without suitable drinks, such as fruit compote, tea, milk or coffee. In addition, ordinary light sauces (garlic, sour cream, mayonnaise) make khanum even tastier and more appetizing in appearance.

Video recipe for making khanum

The video offered for viewing will help the novice cook to fully understand all the intricacies of the correct preparation of the most appetizing Uzbek khanum.

Khanum. Cooking Recipe (step by step) in a Multicooker and Steam | Roll with meat

Khanum is a very tasty roll that is steamed. It is easy to prepare in a slow cooker. Try our recipe, you will definitely like it.

For the test you will need:
sifted flour;
50 ml water;
1 egg;
1 tablespoon sunflower oil.

For filling:
500 grams of minced pork;
1 carrot and 2 medium onions;
3 medium potatoes;
Salt;
Pepper.

For the test, you will need:
Sifted flour;
50 ml of water;
1 egg;
1 tablespoon of sunflower oil.
For filling:
500 grams of minced pork;
1 carrot and 2 medium bulbs;
3 medium potatoes;
Salt.
Black pepper.

Sift flour into a bowl, add water, vegetable oil, add egg. Knead the stiff dough.
Place the dough on the table and continue kneading, adding flour. Cover the dough with cling film. Let the dough rest for 15 minutes.
Meanwhile, prepare the filling.
Add finely chopped raw onion to the minced meat, add salt and pepper to taste. Add a little water and mix well. Take the second onion and cut into small pieces. Fry chopped onion in hot oil.
While the onions are fried, grate the carrots on a coarse grater. When the onion becomes translucent, add the carrots. Fry a little. The vegetables are ready.
Roll out the dough thinly.
Place minced meat on the rolled out dough and distribute it, with fried vegetables on top.
Grate the potatoes on a coarse grater. Add a little salt. Roll everything into a tight roll.
Grease the mold with vegetable oil. Lay out the roll.
Pour 700 ml of water into the multicooker bowl, throw in two bay leaves, allspice, and a little salt.
Place in the multicooker for 40 minutes in steam mode.
Place the finished “khanum” in a dish.
Drizzle with melted butter.
Khanum is ready! It is better to serve “khanum” with tomato or sour cream sauce.
Bon appetit!

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#KhanumRecipe #How to CookKhanum #Khanum in the Multicooker #KhanumCookingRecipe #KhanumFood

https://i.ytimg.com/vi/eRA_PWdMe6s/sddefault.jpg

https://youtu.be/eRA_PWdMe6s

2017-03-30T10:53:18.000Z

• If your multicooker does not support steaming mode, try using this recipe with step-by-step photos to prepare delicious khanum in the oven. Simply place the prepared roll in a mold greased with sunflower or butter, and then bake at 180 degrees until a golden brown crust appears on the surface of the product.
• The dough for khanum needs to be kneaded for quite a long time, trying to add less flour. It is best to use a food processor with an intensive kneading attachment for this purpose.
• You can also not fry it in a frying pan, but add raw onions and carrots. However, remember that the taste of the product will change and become “vegetable”, despite the presence of meat.

Helpful information

If you do not have the opportunity to prepare khanum, try the amazingly tasty, simple classic recipe that will appeal even to those who cannot boast of extensive experience in cooking.

Even experienced cooks can benefit from a quick-to-implement, tender and tasty recipe, armed with which you can treat your family to your own version of the famous dish. Prepare also deliciously appetizing Siberian dumplings, famous for their unsurpassed, long-remembered taste. Don't pass by the simplest recipe, which will be useful for those who cannot allocate enough time to prepare time-consuming dishes.

Thanks for your attention to the recipe! Maybe you have your own recipe for khanum, which is easy and quick to implement? Share your valuable experience in the comments, let's discuss this famous dish together and find the easiest way to prepare it in your home kitchen. Bon appetit, cook often and have fun!

In any market in the East you can see women selling food. And this is not low-quality fast food, but homemade dishes: cakes, sweets, various snacks, samsa, and, of course, khanum. This is a masterpiece of oriental cooking, which is so easy to make that even an inexperienced housewife can cook it. At the same time, this tasty and interesting dish can perfectly decorate and complement your holiday table.

To make the meat filling, you can mince the meat or cut the meat into small cubes. For juiciness, fat tail fat or lard is added to it. You can grind the potatoes and onions through a meat grinder or grate them. In some cases, potatoes are cut into small cubes. Don't forget to add salt, pepper and spices.

What is the main secret?

The dough is divided into pieces and each of them is rolled out into a thin layer. The thinner the dough, the better the khanum will be. The filling is laid out on the prepared layer, and the workpiece is wrapped in a roll. In turn, it is rolled into a ring and then steamed for 45-60 minutes, depending on the contents of the filling. The pressure cooker or steamer grid must be greased with oil, otherwise the roll will stick to the bottom. Its upper part is sprayed with water.

The filling is divided visually according to the number of pieces. Then it is laid out on the surface of each layer, slightly retreating from the edges. Fold the dough and filling into a roll, roll it into a ring and carefully seal the edges to prevent loss of juices during cooking.

How to cook khanum in a pressure cooker? The dish is steamed for forty-five minutes.

Serve the dish hot, pre-cut into slices and place on the dish. You can serve the sauce of your choice separately.

Bon appetit!

Improved version

Above is how to cook khanum with minced meat or meat in a classic form. In addition, the dish can be made in an original way. The filling for Uzbek khanum is different: vegetables or meat. There are also differences in how the filling is cut. For example, in Tashkent the filling for khanum is often cut into small strips, and in the Fergana region - into cubes. In Tashkent, housewives also add grated carrots to the filling, making it brighter and more distinctive.

For one kilogram of dough you should take approximately 350-400 grams of flour, salt (to taste), 1 egg, water, 1-2 tablespoons of vegetable oil.

For the filling you need onions (about three medium heads), potatoes (two or three root vegetables), meat (500 - 600 grams), 45 grams of lamb fat (for juiciness), a little salt, black and red pepper to taste.

For the second type of filling you will need onions (two small or one large onion), tomatoes (two, halved), aromatic herbs (dill, parsley, green onions to taste), garlic (two or three cloves). You can add coriander and apply another culinary secret: use cumin (cumin) - the highlight of oriental dishes! How to prepare this type of khanum?

Cooking colored khanum

How to prepare this filling? You need a deep bowl in which you must chop the onion, salt it and stir. Then add chopped potatoes, minced meat and mix again.

Then make the second filling. Fry the diced onion until almost done, add the tomatoes and simmer for another 10 minutes. Just before it's ready, add chopped green onions, dill and parsley. Don't forget about coriander and cumin too.

The recipe for making khanum of this type is no different from the classic one. Use two dough pieces for each type of filling. Uzbek khanum of this type is prepared for 45-60 minutes in a mantyshnitsa or in a double boiler. Cut the finished product into pieces and place on a dish, alternating two types with each other. It will look like flower petals.

Uzbeks are often asked not only how to prepare khanum, but also how to eat it. True fans of this dish claim that when using knives and forks, the true taste is lost. Therefore, in Uzbekistan, khanum is traditionally eaten with hands.

Khanum. A very tasty and filling dish!

This dish is found in different folk cuisines, there is Uzbek, Tajik, Kazakh khanum, they differ slightly in the recipe for preparation, but the essence is the same, khanum (khanum) is a steamed roll made from unleavened dough and minced meat (or maybe khanum with the addition of vegetables or pumpkin).

In Russian you can hear different pronunciations of this dish: khanum, khanuma, khanym, hunan, hunon, khonim. Sometimes this dish is simply called lazy manti due to the similarity of the ingredients, but the difference is that the dough for khanum is rolled together with the minced meat and, after steaming, is cut into portioned pieces.

Minced meat with onions for khanum can be finely chopped with a knife, like some peoples do for manti, or maybe, like for dumplings, it can be chopped using a meat grinder or blender.

There is a recipe for khanum without any filling at all; the dough is simply coated with a thick layer of sour cream and rolled up.

Khanum must be prepared for a couple. For cooking, you can use a double boiler or a multicooker with a double boiler function. If you don’t have both units in your kitchen, you can make an impromptu steamer using a colander and gauze. How to cook a steamed dish without a steamer can be found on the Internet. Let's return to the khanum recipe and cook.

Khanum recipe with photo

Cooking time - 40 minutes
Cuisine Eastern
Number of servings – 6

You will learn how to properly prepare delicious khanum with minced meat if you study our step-by-step and very simple recipe with photos. You already have a detailed photo report with instructions. All that's left to do is cook.

how to cook khanum with minced meat and potatoes

Ingredients:

• minced meat - 600 g,
• wheat flour - 2.5 cups,
• drinking water - 0.5 cups,
• vegetable oil - 50 ml,
• salt for dough - 1 teaspoon,
• spices for minced meat: salt - 1 teaspoon,
• ground black pepper - 1 teaspoon,
• carrots - 1 pc.,
• potatoes - 1 pc.,
• onions - 2 pcs.,
• sour cream and green onions for serving.

Sift the flour into a small bowl. This condition is mandatory. Firstly, the dough will be better and more tender, and secondly, the dough should be homogeneous. Impurities and lumps are not allowed.

Add salt to flour. I use extra (fine), but it doesn't really matter. Mix salt with flour.




Pour water and vegetable oil into the flour. Knead the dough.




The resulting dough must be kneaded well so that it becomes homogeneous, soft and elastic. Cover the bowl with cling film and let the dough rest.




While the dough is resting, prepare the filling. Peel the carrots and grate them.

Cut the onion into small pieces.
Salt and pepper the minced meat to taste. Stir. I added a little water to the minced meat to make it juicier. It took about 5 tbsp. spoons
Divide the dough into 2 parts. Roll each into a thin layer.




Place the minced meat on a layer of dough and spread it over the entire dough, not reaching 2 cm from the edge of the dough.




Place carrots in the next layer.
Also distribute the chopped onion over the filling.




Peel the raw potatoes and grate them. Place the grated potatoes on the filling.




Roll the dough into a log, enclosing the filling inside. Seal the edges well.




My steamer has several bowls. I greased the bottom of each bowl with vegetable oil so that the khanum with minced meat and potatoes could easily come away from the bowl after cooking.
Place a roll in each bowl. From this amount of dough I got 2 such rolls.




Fill the steamer reservoir with water. Turn on the device. Place the bowls and steam the Khanum for about 30 minutes. Transfer the steamed roll to a plate, pour in sour cream and sprinkle with chopped onions or herbs.




Here our Khanum is ready. At first glance, it may seem simple, but in reality it is very nourishing and tasty, especially if you cook it at home.




This dish is served with several types of sauces. The classic one is sour cream, but it can be sour cream with various additives (greens, white horseradish, etc.). In addition, sometimes Khanum is served with tomato sauce, which is more reminiscent of a cross between light adjika and tkemali.




Variants of fillings for khanum

Khanum with lamb:

• Lamb-600 g,
• onion – 300-500 g,
• chopped pieces of fat tail fat or butter – 100 g,
• pepper,
• spices (jeera),

Khanum with meat and carrots:

• 1-2 carrots (passed through a meat grinder or grated),
• onion – 300 g,
• salt,
• spices

Khanum with pumpkin and minced meat:

• Pumpkin (cut into cubes) – 300 g,
• minced meat (pork, beef, lamb) – 300 g,
• onion – 300 g,
• chopped pieces of fat or butter – 100 g,
• salt,
• spices

Khanum with pumpkin:

• Pumpkin (cut into cubes) – 600 g,
• onion – 300 g,
• chopped pieces of fat or butter – 100 g,
• salt,
• spices

Khanum with potatoes:

• Minced meat (pork, beef, lamb) - 600-700 g,
• raw potatoes – 3-4 pcs. (cut into small cubes or grated),
• onion – 300 g,
• chopped pieces of fat or butter – 100 g,
• salt,
• spices

In addition to meat, you can add any vegetables to khanum or make it at all

vegetable khanum,

for example, with any combination of finely chopped vegetables:

• potatoes,
• cabbage,
• cauliflower,
• eggplants,
• zucchini,
• onions,
• pumpkin,
• carrots,
• turnips,
• greens...

How to steam khanum in a slow cooker

This amount of dough will be enough for two steamed khanum rolls; for more, increase the proportion.

It’s very convenient to knead the dough in a bread maker; you folded everything together and took out a ready-made bun of elastic dough! After kneading, it should “rest”, stand in the refrigerator for 30-40 minutes (to prevent the dough from becoming covered with a crusty crust, it should be wrapped in cling film, a bag, or covered well with a cup), and in the meantime you can start filling the khanum.

Recipe for khanum dough in a bread machine

Ingredients:

The dough for khanum is made in the same way as for dumplings, manti or homemade noodles from:

• Flour - 2 cups,
• eggs – 1 pc.,
• water – 110 ml,
• vegetable oil - 3 tablespoons (it is added for the elasticity of the dough),
• salt - a little more than half a teaspoon

Cooking process:

1. The chilled dough for lazy manti is divided into parts and rolled out thinly; the thinner you manage to roll out the dough, the dough, the tastier the roll will be.
2. A thin layer of meat, meat-vegetable or vegetable filling is laid out on the rolled out flatbread.
3. Next, the dough with filling is rolled up and the tails are pinched so that the khanum is juicy and all the juice remains in it.



As you can see, making a roll is much easier than manti, although it is prepared from the same products.

Khanum is steamed for 40-60 minutes depending on the filling.

For cooking, you can use a mantyshnitsa (manto cooker), a double boiler or a multicooker. The steaming pan is greased with oil (butter or vegetable) so that the roll does not stick to it when it is ready. The top of the roll is sprinkled with water. Khanum should be steamed when the water is already boiling.

How to cook khanum in a slow cooker

Boiling water is poured into the multicooker bowl, 5 ordinary glasses will be enough, the steaming tray is greased with oil, a roll with filling is laid out in it, and water is sprinkled on top. Cook khanum in the “steaming” mode for 40-60 minutes.

If you don’t have a slow cooker or special equipment for steaming, you can use a regular saucepan with water with a sieve or metal colander in it. Cook with the lid closed.

The finished khanum roll is laid out on a dish, greased with butter on top and cut into pieces (rings).



Sauces you can serve with khanum:

1. sour cream sauce with garlic:
mix sour cream, salt, pepper, garlic, herbs
1. tomato sauce:

onions and carrots are sauteed and grated tomatoes are added to them and cooked for 5-7 minutes.

Khanum is cut, poured with sauce and sprinkled with herbs.

Instead of sauce for khanum, you can simply serve sour cream and herbs.

Enjoy your meal!

If you place whole peeled potato tubers in the multicooker bowl itself or in a saucepan, a raw roll cut into pieces on them, and fried carrots and onions on top with the addition of tomato paste or tomato juice, you will get delicious meat strudels with potatoes:



Before cooking, add water to the saucepan or bowl so that it covers the roll pieces. Cook for 40-50 minutes without stirring.