Hanum dish
Description
This dish can be found in Uzbek, Kazakh, and Tajik cuisines, and depending on the region, it may have names such as khanum, khanuma, khanym, khunan, khunon, or khonim. Let's take a look, and even better — let's cook it.
Instructions
- 1
Step 1
Prepare the ingredients for the dough and filling. I previously ground the meat through a meat grinder, adding a small piece of pork fat. In my opinion, the combination of pork and beef is simply perfect for this recipe. I didn't list garlic among the ingredients—it's a matter of personal preference; if you like it, add one clove to the meat mixture.
- 2
Step 2
Sift the flour into a deep container, make a depression in the center, crack the eggs into it, then add the oil, salt, and water.
- 3
Step 3
Knead the dough. Work it thoroughly for at least 10 minutes so that the dough becomes elastic and firm. Wrap it in a bag and let it rest for 30–40 minutes. You can grease the bag or dust it with flour to prevent the dough from sticking. But from experience I can say: if the dough is well-kneaded, it won't spread or stick.
- 4
Step 4
I prepared the meat mince in advance from meat and pork fat; all that remains is to add finely chopped onion and pumpkin, garlic (optional), and salt and spices to taste.
- 5
Step 5
Mix well, the filling is ready.
- 6
Step 6
Divide the dough and filling into two parts. Roll out a piece of dough on the table as thinly as possible.
- 7
Step 7
Spread the filling, leaving a small border around the edges.
- 8
Step 8
Carefully and slowly, roll up the roulade. Secure the edges well so that the meat juices do not leak out during cooking.
- 9
Step 9
Fold the hanum into a half-moon shape. Grease the steamer basket well with vegetable oil. Carefully transfer the hanum and set the "Steam" mode for 45 minutes. Don't forget to add water to the multicooker pot!
- 10
Step 10
Hanum is ready! Generously drizzle with butter and cut into serving pieces. Serve hot!