Dear subscribers of hozOboz, today we will go to Uzbekistan to a large and tasty bazaar. Fragrant food is an integral part of all the bazaars of the East. Women selling homemade goodies and satiety are everywhere here. Based on the smell, we settled on a very amazing dish. Uzbek khanum is an oriental national dish, which is a steam roll made from unleavened dough and stuffing soaked in aromatic herbs.
The recipe for khanum can easily be confused with the instructions for preparing ordinary Uzbek manti, which came to us from the Uighur Autonomous Region of China. However, khanum is rather a big, lazy steam manti, only roll-shaped, and, by the way, in China this roll is called hunon. So it turns out that khanum is not the only name for a steam roll. You will be surprised to learn that a simple steam roll has many complicated names. For example, khanym, burma, kyrkabat, oromo, or urama, which means βwrappedβ in translation, is also khanum.
The correct Uzbek khanum or lazy manti is a combination of dough with lamb or potato filling and spices inside. But, for example, in Tashkent, most hostesses use carrots to make homemade khanum - this incredibly bright vegetable ingredient, along with taste, decorates the filling from the inside and gives the dough a yellowish tint already during the cooking process. We decided that we would certainly use carrots for the preparation of our steam roll, however, we would replace fatty lamb with lean veal.
For minced meat:
For test:
For the filling, wash and cut the veal into portions.
We also clean and cut carrots and onions for further processing in a meat grinder.
First, we pass the carrot through the meat grinder, then we twist the meat and fat tail fat into the same container.
Lastly chop the onion.
Add eggs to the minced meat, and then salt and various seasonings to taste.
We put mayonnaise and, if desired, chopped dill, and then leave the minced meat to set.
Let's do the dough and for this we sift the flour into a bowl, mixing it with salt.
We introduce a chicken egg into the dough.
Now add cool water.
Now knead all the ingredients into a stiff dough, which is then placed in the freezer for about 5 minutes.
Divide the finished dough into two parts and roll each piece into a layer with a diameter about 50 cm.
We distribute the filling on each layer, as in the photo.
We wrap each flatbread with minced meat in a roll.
Lubricate the capacity of the double boiler with fat and place the roll on it. We put the dish in a pot of boiling water on a sexual bath and cook for about 1 hour.
Serve khanum in a roll. It is best to eat such manti with a delicious sauce that is placed on the same plate in a gravy boat.Β As soon as all the guests are seated at the table, cut the Uzbek khanum with meat and carrots into rings with a hot knife - 3-4 wide pieces per serving.Β
Dish options
For the preparation of steam rolls, potato filling is used, as well as pumpkin, cabbage, combined with minced meat. Moreover, meat, as was done with us, can be diversified, replacing, for example, lamb with beef or in equal parts of both.
Khanum is a steam dish, and we believe this is the first and main benefit. Moreover, his dough does not contain muffin at all, with the exception of one tiny egg, and is kneaded without yeast - this is the second, no less important point. As for the minced meat, which is the filling of the Uzbek khanum, it was prepared from the freshest meat ingredients. Dishes from twisted meat, of course, are digested better than a regular piece, even the most lean and dietary veal.
The filling also includes carrots, which, when boiled, are more beneficial than any other, because after heat treatment, the amount of antioxidants in carrots increases - this is the third usefulness - this is another important usefulness of khanum.
Everyone understands everything about onions and spices, but in short: spices are excellent helpers in depression, and onions are a natural protector against microbes and viruses. This concludes our amazing excursion into the world of healthy oriental cuisine recipes, but to find out what other interesting national dishes are hidden in our culinary notebooks, you will have to come back here.