Khanum recipe prepared at home. Linen manti or khanum: pokka recipes with meat, potatoes and other vegetables

You can get wives to sell food products. And this is not obscure fast food, but homemade herbs: cakes, salted drinks, various snacks, samsa, and, especially, khanum. This is a masterpiece of similar cuisine, which is so easy to create that its preparation can be completely unknown to the master. At the same time, this delicious and flowering herb can miraculously decorate and complement your Christmas table.

This herb belongs to the Uzbek national cuisine. There are many options for preparing this herb, as well as many alternative names: khanum, khanon, hunan, khanym, hunan. Behind the warehouse you can see the ubiquitously popular manti, with this difference that the khanum looks like a roll, not a molded cloth. Prepare yak

Legend about Khanum

There is a legend about the campaign of this herd. It's hot sooner, prote. One Uzbek woman knew about her boyfriend’s return from the war. However, her flamboyant mood changed to restlessness and confusion, leaving her people no longer in love with the manti.

The woman just wanted to greet her husband with a welcome surprise, but she physically couldn’t make the manti, she simply rolled out the dough into a sheet and filled it with filling. And so the khanum appeared, becoming a popular national country.

What is it?

How to prepare khanum? Why do you need dough, similar to the utensils used for preparing hedgehogs? Prepare it from a special manufacturer. If you don't have enough, you can use a double boiler. The dough is prepared just like dumplings or manti - well, water, salt and egg. It may be mixed, cover it with a serveret and it will not stand for a long time.

The filling for khanum is formed in the same way as for pizza - you can take everything that is in the refrigerator. The classic filling for this dish is meat, tsibule and potatoes. You can also put the meat with cabbage and carrots, zibule, watermelon, or just meat with fat. You can cook and sheep khanum. The basic rule is to cut the vegetables into small pieces or grate them into small pieces.

How can you guess, everyone will shy away from your idea. The dishes can be even more varied: cabbage with cibul and carrots, watermelon, cibul, potatoes, cibul, cauliflower with herbs, bell pepper with eggplant, etc. The sheep filling can be added either raw or a little coated in oil. You can prepare khanum from Parovartsi for the recipe without filling. For this option, the dough is lightly coated with sour cream and rolled into a roll.

To create the meat filling, you can roll the minced meat or cut the meat into small cubes. For juiciness, add fat and lard before adding. You can turn the potatoes and cibul through a meat grinder or grate them. When the potatoes are ready, cut them into small cubes. Don't forget to add salt, pepper and spices.

What's the main secret?

The dough is divided into balls, and the skin from them rolls out into a thin ball. The thinner the dough, the better the khanum. The filling is placed on the prepared layer and the workpiece is baked into a roll. You roll your chergu in a ring, and then prepare 45-60 steamed chergus, which are placed in place of the filling. The pressure cooker or the steamer net must be coated with olive oil, otherwise the roll will stick to the bottom. The upper part of it will be sprinkled with water.

How to prepare khanum, since there is no pressure cooker or steamer? A simple saucepan and drushlyak can help. At this time, put the khanum in the drushlyak, put it in a saucepan with dill and cover it with a lid.

The finished roll is usually cut into pieces, placed on a dish, poured with sauce and sprinkled with chopped herbs. As a rule, for khanum, add tomato and top sauces. For the first option, you need to grease the zucchini and carrots, add tomatoes (or tomato paste) until golden-brown and simmer for about 5-10 minutes. It is traditional to add pepper and grated chasnik to the top of the sauce.

How to prepare khanum: a classic recipe

As stated, the Uzbek khanum is very similar to the familiar manti in terms of fillings and culinary technologies. Partially, this is fair, especially since the recipes for these herbs are very similar. People also call the Uzbek khanum “ice manti”. But it’s not entirely like that, because it’s important not to harass the khanum, a lazy person.

To prepare classic khanum you will need the following ingredients.

For the test:

• Boro wheat – 640-690 grams.
• Water – 225 ml.
• Roslinna refined oil - 110 grams.
• Sil – 10 grams.

For the reminder:

• Minced chi meat – 1.2 kg.
• Tsibulya – 650-800 grams.
• Fat chi oliya – 200 grams.
• Kmin - for relish.
• Ground black pepper - for relish.
• Strength behind the relish.
• Roslinna refined oil.

How to prepare dough?

Next, heat a bottle of water nearby, dissolve the salt in it, and add the oil. Then sift the flour | thoroughly | add | add | Mix in small portions, stirring gradually. You need to use a spoon until the mixture becomes thick. After this, place the dough on the surface, sprinkled with flour, and knead it with your hands, adding flour. You must achieve a thick and elastic consistency of the dough. It takes a long time to mix, and the whole process will take you at least twenty minutes. Then place the dough in a cold place for one year, covering it with a clean towel.

It is best to prepare such dough manually in a baking machine, mixing all the ingredients evenly and carefully without your participation.

Preparing the filling

While the dough sits, prepare the filling. For this purpose, be sure to dry the meat (lamb in the original). Afterwards, you need to cut it into small cubes with a sharp knife, or grind the minced meat. Add previously sliced ​​beef, fat or well-chilled olive oil. Add salt, black pepper, additional quinoa, and mix everything thoroughly.

Shaping

How to prepare khanum at home? The cooled dough is then cut into sheets (from which several pieces may come out), and the skins from them are spread out on a flat surface to a thickness of about one millimeter. The finer you make this ball, the more delicious the grass will be.

The filling is divided visually into a number of pieces. Then they are laid out on the surface of the skin layer, slightly extending from the edges. Fold the dough over the top of the roll, turn it around the ring and carefully seal the edges to avoid wasting juices during cooking. How to prepare manum in mantovartsi? Strava is steamed for forty-five minutes.

Serve the herb hot, cut into slices first and place on a plate. Okremo you can serve the sauce on your choice. Delicious!

Upgraded option

It is best to prepare khanum with minced meat and meat in a classic way. Of course, the grass can be chopped up in the original way. The filling for Uzbek khanum varies: vegetables and meat. You will also notice the beauty of the cut filling. For example, in Tashkent the filling for khanum is often cut into small slices, and in the Fergana region - into cubes. In Tashkent, gentlemen also add grated carrots to the filling, crushed carrots and lemon juice.

This can be done with the appearance of erysipelas colors. It is called “gul-khanum”, which translates from Uzbek as “colorful khanum”.

For one kilogram of dough you should take approximately 350-400 g of beard, salt (for relish), 1 egg, water, 1-2 tablespoons of olive oil.

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

For another type of filling you will need cibulin (two small or one large cibulin), tomatoes (two, cut into halves), aromatic herbs (crisp, parsley, green cibulin with relish), chasnik (two or three cloves). You can add coriander and add one more culinary secret: vikorystvovat kmin (zero) - a rodzinka of similar herbs! How to prepare such khanum?

Preparing colorful khanum

How do you prepare this filling? You will need a deep bowl in which you will need to add some salt, salt and mix. Then add the chopped potatoes, minced meat and mix again.

Then make the filling for a friend. Brush the cut into cubes until cooked, add the tomatoes and simmer for another 10 chickens. Just before it’s ready, add chopped greens, crape and parsley. Don't forget about coriander and kmin.

The recipe for preparing khanum of this type does not differ from the classic one. Make dough pieces, two at a time, per type of filling. An Uzbek khanum of this type prepares 45-60 hvilins from a mantishnitsa or a steamer. Cut the finished product into strips and place on a dish, drawing two types of each other. This is similar to kvitkovy pelyustki.

Uzbeks often talk not only about how to prepare khanum, but also about how to eat it. The proper knives are hardened so that when the knives are removed, the true taste is lost. In Uzbekistan, it is traditional for Khanum to eat with his hands.

Khanum (ledachi manti)

This herb is found in various folk cuisines, there is Uzbek, Tajik, Kazakh khanum, the stench of the traces is mixed with the cooking recipe, but the essence is the same, khanum (khanum) - this is a steamed roll made from unleavened dough and minced meat (or you can get some additional vegetables and watermelon).

Minced meat from tsibule for khanum can be finely cut with a knife, like in other nations for manti, or, like for dumplings, you need to use a meat grinder or blender.

Dough for khanum

The dough for khanum is made in the same way as for dumplings, manti or homemade loxin:
Boroshna - 2 bottles,
eggs - 1 pc.
water - 110 ml,
olia - 3 tablespoons (added here to ensure elasticity of the dough),
salt - a little more than half a teaspoon

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

The dough for khanum can be kneaded in a bread pan, just by hand, by adding and distributing the prepared bun of elastic dough! You can make it with your hands. After kneading the dough, let it stand in the refrigerator for 30-40 minutes (so that the dough does not become covered with a curly crust, you need to put it in a grub bag, or cover it with a cup), and then you can take with filling for khanum.

Preparation for Khanum

The cooled dough for lyon manti (Uzbek khanum) is divided into pieces and thinly spread, the thinner you let the dough spread, the more delicious the khanum will be (I aim to reach 1 mm thickness).

A thin ball of meat, meat-vegetable or vegetable filling for khanum is placed on the crust.

Khanum (roll) is much easier to make than manti, although it is prepared from the same products.

The khanum is steamed, in an hour 40-60 khvilins are added to the filling.

To steam the khanum roll, you can use a mantishnitsa (cooker), a double boiler or a multicooker.

Grease the form for steaming with oil (top or olive oil) so that the khanum roll (linen manti) does not stick to it when ready.

The top of the roll is sprinkled with water.

Khanum steam the gotuvati when the water is already boiling.

Variants of fillings for khanumu

Khanum with lamb:

Lamb-600 g,
tsibulya - 300-500 g,
cut pieces of tail fat or oil -100 g,
pepper,
spices (zeera),
salt

Khanum with meat and carrots:

1-2 carrots (passed through a meat grinder or grated into thirds),
tsibulya -300 g,

salt,
spices

Khanum with watermelon and minced meat:

Garbuz (cut into cubes) -300 g,
minced meat (pork, cowhide, lamb) -300 g,
tsibulya -300 g,
cut pieces of fat or oil -100 g,
salt,
spices

Khanum with watermelon:

Garbuz (cut into cubes) -600 g,
tsibulya -300 g,
cut pieces of fat or oil -100 g,
salt,
spices

Khanum with potatoes:

Minced meat (pork, cowhide, lamb) - 600-700 g,
Syrah potatoes - 3-4 pcs. (cut into small cubes or third into thirds),
tsibulya -300 g,
cut pieces of fat or oil -100 g,
salt,
spices

Cream of meat can be added to the khanum, be it vegetables or you can eat it all

Ovocheviy Khanum,

For example, in case of any kind of destruction of finely cut vegetables:
potato,
cabbage,
colorful cabbage,
eggplants,
zucchini,
cibulea,
watermelon,
carrots,
I rip,
greenery...

The recipe for khanum is made without any filling at all, the dough is simply coated with a thick ball of sour cream and rolled into a roll.

Before khanum you can serve sauce:

Sour cream sauce from chasnik:

Mix sour cream, salt, pepper, chasnik, herbs

Tomato sauce:

Cybula and carrots are sautéed and grated tomatoes are added and 5-7 quilins are prepared.

To replace the sauce with khanum, you can simply serve sour cream and herbs.

How to prepare khanum from a multivartsi

Pour the mixture into the multicooker bowl, 5 small flasks will be enough, grease the steaming tray with oil, place the roll with the filling in it, and sprinkle it with water. Cooked khanum (linen manti) in the “steamed” mode for 40-60 minutes.

If you don’t have a slow cooker or special devices for steaming, you can use a small saucepan of water to cook the khanum, placing a sieve or metal sieve in it. Cook under a closed lid.

The finished khanum roll is placed on a plate, the beast is brushed with top butter and cut into pieces (rings)

Khanum in a frying pan

Ingredients:

- dough, prepared as for dumplings (boroshno, water, salt);
- ½ kilogram of fatty meat;
- 2 carrots;
- 4 pieces of cibulin;
- re-ground black pepper;
- salt;
- 2 bell peppers;
- 4 sticks of tomatoes;
- spices;
- fresh greens;
- Roslynna Oliya.

Preparation:

1. Pass the meat through a meat grinder. Peel three cibulins and cut them into small pieces. Grate the moroquina with great pastries. Stir the prepared minced meat.

2. Take a frying pan and cook the sauce in it. Pour two tablespoons of rose oil and brush it onto the squash. Add pepper, slices, tomatoes, fresh herbs and spices. Fill one bottle with water and quench it thoroughly.

3. When the dumpling dough is ready, roll it out to a very large size and cut it into two pieces. Place the minced meat on the skin and roll it like a roll. Cut the roll into small six-centimeter pieces. Pinch the skin on one side.

4. Take a deep frying pan and pour one tablespoon of olive oil into it. Place the rolls with pinched sides on the bottom. Place the sauce and add a little more water. Simmer for about 30 minutes until ready.

Series of information " ":
Part 1 - Khanum (liny manti)

Khanum is a steamed roll made from dough with filling, or you can say it’s a line manti. At first glance, it looks like it’s complicated, but in fact it’s easy to prepare and finish, even if it takes an hour. Khanum is made with various fillings - meat and vegetables, and today khanum is prepared with minced meat and vegetables.

Ingredients:

dough

• 1 egg + water = 1 bottle 250 ml
• 480 g boroshna
• 1 tsp. salts
• 2 tbsp. l. roslin oil

filling

• 650-700 g of mixed minced meat
• 300 g tsibul
• 1 carrot (110-120 g)
• 3 potatoes, 100 g each
• 100-120 g syru
• 60-70 g vershkova oil
• be it green

Preparation:

First we prepare dough for khanum with minced meat. I need to tell you what is the simplest and easiest way to prepare, which I call and order, if you have prepared khanum with any filling, dumplings or dumplings. Although not everyone has a bread maker, so make the dough by hand using the same ingredients as for a bread maker.

For this test, it is important to achieve the required proportions - for 1 bottle of liquid (egg with water) you need to take 3 of the same bottles of Boroshna, in which case it does not matter whether the bottle is 200 or 250 ml. I have a 250 ml bottle of vikoryst, the recipe called for 480 g of boroshna. Roslin oil is added to make the dough more elastic. This amount of products yields approximately 700 g of dough, which is enough to prepare three khanums with minced meat and vegetables.

A medium-sized egg is cracked into a 250 ml bottle and added with cold water from a filter.

We see three of the same flasks, or simply famous ones on Teresa. It’s very easy to sift through.

We pour the mixture into a large cup, add in parts well, and knead the dough.

Work it first with a spoon, then, once the dough has become thick, place it on a greased surface and continue kneading with your hands. You need to mix it for a long time, at least 7-8 pieces, so that the dough will be uniform and elastic.

We sunbathe the dough into a bag or grub and put it on the side so that it rises and becomes even more elastic.
In the meantime, let's prepare the filling for the khanum. The meat from the sirloin is rolled on the meat cutter.

If you are vikorista ready minced meat, the cibul can be cut into pieces.
Three carrots in a large third, finely chopped greens and add everything to the minced meat.

Salt, pepper and stir. Minced meat for khanum prepared.

For the eggplant you can add any dry seasonings, chalked coriander, for example, or ready-made seasoning for meat.
Ready-made minced meat from the store is usually extremely thick. You need to add a little water and milk, literally 1/4 to 1/3 of a bottle, so that the minced meat is juicy in the finished khanumi.
I always add milk to the minced meat when the dumplings are ready. In this recipe, there is a lot of cibul, when combined with minced meat, it gives a lot of juice, as a result, I don’t add homemade minced meat and so it turns out to be juicy and watery.
For the filling you also need potatoes. This should be cleaned, but still be washed near the water so as not to darken. In fact, the khanum comes out even more delicious and beautiful when cut if you add watermelon, not potatoes. But now it’s not the season for watermelon, so we can do without it.

Let's start preparing khanum with minced meat and vegetables. I work on the surface using boroshny. We add a third of the dough and press it into a thin layer approximately 1-1.5 mm thick.

Once the dough is rolled out, spread with melted butter and evenly distribute a third of the minced meat over the surface.

One potato is cut into small cubes and placed on top of the minced meat. At the top of the great third there are three siri.

We burnt the khanum in a thin roll, pinching the ends and turning it to the bottom.

The roll looks like a horseshoe.

If you do not intend to prepare all the khanumi at once, you can freeze them. I transfer this axle onto a board, wrap it in a bag and put it in the freezer. If frozen, the khanum with minced meat is placed in a double boiler and prepared in the original way.
Of course, it is best to cook khanum in a mantnitsa (either mantovartsi or mantishnitsi - I don’t know what to call it more correctly 🙂), you can cook all three khanumi in it at once. I don’t have one, and I don’t have the need to cook everything at once, so I can easily make do with an old radish steamer, I think the rich have one.

Due to the peculiarities of the design of the steamer, I seal the parchment with vicor, otherwise the prepared khanum may tear if you twist it. In addition, I grease the mold with rose oil, and put a handful of peppercorns and two bay leaves in the water.
Place the khanum with minced meat in a steamer, cover with a lid and cook for 40-50 minutes.

In the meantime, let’s prepare a delicious gostry tomato sauce. For this purpose, cut the large tomato in half and third into thirds, grasping the skin. We discard the skin, and add a large clove to the tomato paste, pass through a press, adjika on the tip of a teaspoon, add salt for relish and stir. There is no sauce more delicious for khanum and dumplings!

Place the finished khanum with minced meat and vegetables on a plate, spread with melted butter and sizzle with any greens.

Even if the Raja prepares this delicious herb, it’s really quite difficult to prepare.

Today I say goodbye to you. Good luck to everyone and have a good day!
Prepare for joy in the future!

Smile! 🙂

This herb is found in various folk cuisines, there is Uzbek, Tajik, Kazakh khanum, the stench of the traces is revealed by the cooking recipe, but the essence is the same, khanum (khanum) - this is a steamed roll made from unleavened dough and minced meat (or maybe Khanum z dodavannyam vegetables or watermelon).

In Russian, you can have almost different variations of this type of tradition: khanum, khanum, hanim, hunan, hunon, honim. Sometimes this herb is simply called line manti due to the similarity of ingredients, but the difference is that the dough for khanum is burned simultaneously with the minced roll, and after steaming it is cut into portions clothes.

Minced meat from tsibule for khanum can be finely cut with a knife, like in other nations for manti, or, like for dumplings, you need to use a meat grinder or blender.

Here is a recipe for khanum without filling, the dough is simply coated with a thick ball of sour cream and rolled into a roll.

Steamed khanum obov'yazkovo. For cooking, you can use a double boiler or a multicooker with a double boiler. If you have both units in your kitchen, you can create an impromptu steamer using a colander and gauze. You can find out how to steam herbs without a steamer on the Internet. Let's turn to the recipe for khanum and get ready.

Khanum recipe with photos

Cooking hour – 40 hvilin
Kitchen Skhidna
Number of servings – 6

You will find out how to properly prepare savory khanum with minced meat when you read our very simple recipe with photos. You can already take detailed photos from the instructions. I'm too tired to cook.

how to prepare khanum with minced meat and potatoes

Ingredients:

• minced meat - 600 g,
• boro wheat - 2.5 bottles,
• drinking water - 0.5 bottles,
• Roslinna oliya - 50 ml,
• salt for dough - 1 teaspoon,
• spices for minced meat: salt - 1 teaspoon,
• black pepper - 1 teaspoon,
• carrots - 1 pc.,
• potatoes - 1 pc.,
• cibul ripchasta - 2 pcs.,
• sour cream and green tsibul for serving.

Sift thoroughly in a small bowl. Umova tsia obov'yazkova. First, the dough will be thin and tender, but otherwise, the dough may be uniform. Domishki and breasts are not allowed.

Add salt to the beard. I am vikorystvou extra (drіbnu), but it has no special meaning. Mix well with beans.

Pour olive oil into the mixture. Knead the dough.

Once the dough is removed, you need to knead it well so that it becomes uniform, soft and elastic. Cover the bowl with plastic wrap and let the dough stand.

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

Cut the cibul into small pieces.
Salt and pepper the minced meat until it tastes good. Hang in there. I added a little water to the minced meat so that it would be juicy. It took about 5 tbsp. spoon.
Divide the dough into 2 parts. Roll the skin into a thin layer.

Place the minced meat on the dough layer and spread throughout the dough, not reaching 2 cm from the edge of the dough.

Place the carrots with a stepping ball.
Also cut the sliced ​​beef according to the beginning.

Peel the skins of the Syrian potatoes and grate them. Place the grated potatoes on the filling.

Turn the dough into a roll, placing the filling in the middle. Seal the edges well.

My steamer can only hold a few bowls. I greased the bottom of the skin bowl with olive oil so that the khanum with minced meat and potatoes would easily come out of the bowl after cooking.
Place the bowl over the roll near the skin. With this amount of dough I got 2 of these rolls.

Fill the steamer reservoir with water. Refrigerate the device. Place the bowls and steam the Khanum for about 30 minutes. Transfer the steamed roll to a plate, pour over sour cream and add chopped cabbage or greens.

Our axis Khanum is ready. At first glance, you might be forgiven for thinking that it is, but in fact it is very rich and tasty, especially when preparing it at home.

This herb is served with many types of sauces. The classic one is sour cream, or it can also be sour cream with various additives (greens, white horseradish, etc.). In addition, sometimes Khanum is served with tomato sauce, which is more likely to be the middle between light adjika and tkemali.

Variants of fillings for khanumu

Khanum with lamb:

• Lamb-600 g,
• tsibulya – 300-500 g,
• cut pieces of tail fat or olive oil – 100 g,
• pepper,
• spices (zeera),

Khanum with meat and carrots:

• 1-2 carrots (passed through a meat grinder or grated into thirds),
• tsibulya -300 g,
• salt,
• spices

Khanum with watermelon and minced meat:

• Garbuz (cut into cubes) -300 g,
• minced meat (pork, cowhide, lamb) – 300 g,
• tsibulya -300 g,
• cut into pieces of fat or oil – 100 g,
• salt,
• spices

Khanum with watermelon:

• Garbuz (cut into cubes) -600 g,
• tsibulya -300 g,
• cut into pieces of fat or oil – 100 g,
• salt,
• spices

Khanum with potatoes:

• Minced meat (pork, cowhide, lamb) - 600-700 g,
• Syrah potatoes – 3-4 pcs. (cut into small cubes or third into thirds),
• tsibulya -300 g,
• cut into pieces of fat or oil – 100 g,
• salt,
• spices

Cream of meat can be added to the khanum, be it vegetables or you can eat it all

Ovocheviy Khanum,

for example, from any kind of slaughter of finely cut vegetables:

• potato,
• cabbage,
• colorful cabbage,
• eggplants,
• zucchini,
• cibulea,
• watermelon,
• carrots,
• I rip,
• greenery...

How to prepare steamed khanum in a multicooker

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

Knead the dough in the bread maker by hand, combining everything into a ready-made bun of elastic dough! After kneading, let it stand in the refrigerator for 30-40 minutes (so that the dough does not become covered with a crust, it needs to be sunk in the grub, or cover the bag with a cup), and then you can start filling for Khanum.

Recipe for dough for khanum in bread bakery

Ingredients:

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

• Boroshna – 2 bottles,
• eggs – 1 pc.,
• water – 110 ml,
• Raspberry oil – 3 tablespoons (added here for dough elasticity),
• salt - a little more than half a teaspoon

Preparation process:

1. The chilled dough for lyon manti is divided into parts and thinly rolled out, the thinner you let the dough roll out, the more delicious the roll will be.
2. Place a thin ball of meat, meat-vegetable or vegetable filling on the crust
3. Then roll the dough with the filling and pinch the tails so that the khanum becomes juicy and all the juice is lost in the new one.

As you know, it’s much easier to make a roll, even though it’s prepared using the same products.

The khanum is steamed, in an hour 40-60 khvilins are added to the filling.

For cooking, you can use a mantishnitsa (cooker), a double boiler or a multicooker. Grease the pan for steaming with butter (topping or olive oil) so that the roll does not stick to it when ready. The top of the roll is sprinkled with water. Place the khanum sled to steam until the water has already boiled.

How to prepare khanum from a multivartsi

Fill the multicooker bowl, 5 small flasks will be enough, grease the steam tray with oil, place the roll with the filling in it, sprinkle with water. Prepare khanum in the “steamed” mode for 40-60 minutes.

If you don’t have a slow cooker or special devices for steaming, you can use an original saucepan with water, inserting a sieve or metal sieve into it. Cook under a closed lid.

The finished khanum roll is placed on a dish, the beast is brushed with top butter and cut into pieces (rings).

Before khanum you can serve sauce:

1. sour cream sauce from chasnik:

mix sour cream, salt, pepper, chasnik, herbs

1. tomato sauce:

Saute the cibul, carrots and add grated tomatoes and prepare 5-7 quilins.

Khanum is cut, poured with sauce and sizzled with greens.

To replace the sauce with khanum, you can simply serve sour cream and herbs.

Bon appetit!

If you place the peeled potato bulbs into the multicooker bowl itself or into a saucepan, cut the potato roll into slices, roast carrots, and add tomato paste or tomato juice, then delicious strudels with potatoes will come out:

Before boiling, put it in a saucepan or add water to the bowl so that it covers the pieces of the roll. Gotuvati 40-50 minutes|minutes| without stirring.

1. Sift a large hand bowl to mix the dough. At the center of the rock there is some slight damage.

2. I break the hole that came out and pour in the milk. Then I add a small amount of salt.

3. I knead the dough even more tightly and springily. There are close to 10 hvilins on the road. It can easily stand up in your hands. Now I put it in a bag so that it doesn’t get dirty while the filling is ready. You will find others in the next section.

4. I cook with minced meat, which I prepare on my own. For this purpose, I take pork and cowhide in the drain, cut them into small pieces and grind them through a meat grinder.

You can buy ready-made minced meat at the store or at the market, otherwise I will remain untrustworthy until now. I carefully clean the homemade one, washing the meat and trimming all the veins, fat, skin, and so on. Do you buy minced meat and cook?

Now I cut it into pieces and cut the potatoes into little cubes.

I crush the watchmaker using a special watchmaker.

5. Add chopped cibulka, potatoes, chopped chasnik to the minced meat, as well as salt and pepper until relished. Mix the filling thoroughly so that everything is distributed evenly.

6. Now I start preparing the filling. For this I add sour cream in a small bowl. I’ll add hop-suneli seasoning to it, so you don’t want to overdo it. I pour in a little water and mix well.

7. I turn around before the test. I knead the crumbs with my hands and ripple them into a large square layer, the edges are about 0.5 cm.

8. Melt the butter and spread the dough with the help of a silicone foam pad or, depending on what you have on hand.

Now I spread the filling into an even ball onto the dough. I’ll use the original tablespoon for this, which I’ll use as a separate one.

I roll the dough with filling into a thick roll. I will coat the edges with water to make them easier to creak. I'll fill them up.

9. I cut the one that is left into pieces, and grate the carrots into a large grater.

I take a saucepan with thick edges or a large frying pan and pour it into it. I cook in a frying pan.

I add grated carrots and their trouts, add salt and mix.

10. I take the hostrum and anoint it with water. I cut the roll into equal pieces.

11. I place the pieces on top of the tsibul pillow and pour the sauce over the beast. I cook 20-25 quilins under a closed lid. This effect can be achieved by cooking the roll in a steamer; here you can make it without carrots.