Khanoom roll
Description
The dough is kneaded without adding eggs, using only water. Roll out the dough, place the filling, and roll it up into a log. Cook in a steamer.
Instructions
- 1
Step 1
1. Peel the onion and chop it coarsely. Mix the ground meat with the chopped onion, season with pepper and salt. Add two to three tablespoons of water and chopped parsley.
- 2
Step 2
2. Knead a stiff dough. Mix one and a half cups of water, flour, and salt. Let the dough rest for about twenty minutes. Knead again. Then roll the dough out very thinly, approximately as thin as for manty.
- 3
Step 3
3. Evenly spread the filling over the rolled-out dough and roll it up into a slightly loose roll.
- 4
Step 4
4. Grease the kaskun well with butter and transfer the roll here (onto the steamer tier).
- 5
Step 5
5. Bring water to a boil in a pot and place the kaskin on top. Close tightly with a lid. Steam the roll for about forty-five minutes.
- 6
Step 6
6. Transfer the roll to a serving dish and sprinkle with herbs. Prepare the sauce: mix sour cream, minced garlic, herbs, and salt. Serve.