Hanuma with minced meat and potatoes

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to make khanuma with minced meat and potatoes? Prepare the dough. Add salt, warm water and vegetable oil to the egg.

2. STEP 2

   

   Knead the dough until smooth and elastic.

3. STEP 3

   

   While you prepare the filling, place the dough in a plastic bag and let it rest for 30-40 minutes.

4. STEP 4

   

   Finely chop the meat for the filling. You can take ready-made minced meat or pass the meat through a meat grinder.

5. STEP 5

   

   Cut the potatoes into small cubes and add to the meat.

6. STEP 6

   

   Cut the onion into smaller cubes and also add to the meat.

7. STEP 7

   

   Salt, pepper and mix everything well. The filling is ready.

8. STEP 8

   

   Place the dough on the table and divide it into two parts.

9. STEP 9

   

   Roll out one part. Set the second aside for now. The rolling thickness is one or two millimeters.

10. STEP 10

    

    Grease the surface with vegetable oil.

11. STEP 11

    

    Spread half of the filling over the surface, not reaching the very edge of 3-4 centimeters, so that you can then close the edges.

12. STEP 12

    

    Carefully wrap the roll. Close the edges. Form the second roll in the same way.

13. STEP 13

    

    Wipe the surface of the steamer with vegetable oil or melted butter and place the roll.

14. STEP 14

    

    Cooking time 50 minutes.

15. STEP 15

    

    Khanum is served in different ways, some even sprinkle thinly sliced ​​onions or herbs on top. They use tomato sauce or just sour cream.

Comments on the recipe

Testomania

25.08.2023

4.7

I once tried this dish a long time ago, but this was my first time preparing khanuma with minced meat and potatoes. When kneading the dough, I did not combine the liquid ingredients with all the flour at once; I added some of the flour gradually while kneading the dough on the work surface. I ground the ground beef in an electric meat grinder and grated the onion on a coarse grater with boiled potatoes in their jackets. After rolling out the dough, I forgot to grease the layers with vegetable oil and immediately applied the filling. Because of this, the filling fit very tightly to the dough in my khanum, it was not raw and remained very tasty, but I still advise you not to ignore this step. I cooked it in a slow cooker in the “double boiler” mode for about an hour. The finished khanum was poured with sour cream. The result was a magnificent oriental dinner, tasty and nutritious. Thanks for the recipe!