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Ingredients for cooking Hanuma

For the test you will need:

  1. Wheat flour, premium 2-3 cups
  2. Salt 1 teaspoon
  3. Water (boiling water) 1 cup

For the filling you will need:

  1. Minced pork and beef (chilled) 500g
  2. Onions 2-3 pcs.
  3. Salt, spices to taste
  4. Greens basil, parsley, dill

For the sauce you will need:

  1. Tomatoes 3pcs.
  2. 1 onion
  3. Garlic 3-4 cloves
  4. Salt, spices to taste
  5. Greens basil, parsley, dill
  6. Vegetable oil to taste
  • Main ingredients: Beef, Pork, Flour
  • Serving 4 servings
  • World CuisineAsian, Oriental


Knife, Cutting board, Bowl - 2 pcs., Sieve, Spoon, Food wrap, Rolling pin, Mantyshnitsa (if you don’t have a special fryer, you can use a double boiler, or a regular pan with a colander), Frying pan, Stove, Dish

Cooking Hanuma:

Step 1: Cooking the dough.

The dough is made very simple. Flour sifted through a sieve is poured into a bowl in a bowl, salt is added and a glass of boiling water is poured. Then fast until the water has cooledkneading cool dough. Once the mass has cooled to a temperature acceptable for the hands, set aside a spoon and continue to knead the dough by hand. Kneading is necessary until until the dough stops sticking to your hands. Then cover it with a film and set it aside - let it mature. And yourself at this time, proceed to the preparation of the filling. Now you can put on a medium fire and mantyshnitsa with water, and if there is no mantyshnitsa, then just a large pan. When choosing a pan size, focus on the size of the colander. The colander should fully enter the pan, and the water should be just below its bottom.

Step 2: Cooking the filling.

We clean the onion and chop finely with a knife. If you do not want to bother with slicing onions, then you can just rub it on a coarse grater, this will save you time and nerves. Although it is believed by professional chefs, chopped onions are still more tasty than minced ones, or grated. Mix chopped onion with minced meat, add salt and spices to taste. In the matter of choosing spices, rely entirely on your taste, and on the taste of your loved ones, whom you are going to treat with a khanum. Traditionally, the filling for the khanum is seasoned with ground black and red pepper. To add spice to the dish, you can add coriander and finely chopped basil, or just simply chopped parsley. Knead well with your hands. Everything. The filling is ready, you can begin to "collect" the khanum.

Step 3: Making the roll.

The dough is laid out on a board sprinkled with flour and rolled out with a rolling pin in a thin layer. The thinner the dough layer, the tastier your dish will result. Having rolled out as thin a cake as possible, we spread it on a non-filling, distributing it evenly over the entire surface of the dough. Perfectly the dough should be almost transparent, and the layer of meat should be dense, but not excessively thick. Having laid out all the stuffing, begin to carefully roll the roll. Take your time, no one is chasing you. Having rolled up the entire layer of dough with the filling, gently pinch the edges so that tasty meat juice does not flow out. That's all. Now it remains only to boil our khanum.

Step 4: Boil the product.

Mantle leaf or colander neatly grease with vegetable oilso that during the preparation process the dough does not stick to it, and put our roll on it. Naturally, he will not go there directly. Therefore, slightly bend it, in the form of a pan. If you overdone and the roll turned out to be very long, then lay it in a spiral. This is not so important. Close the pan with a lid, make medium heat and forget about it on 40 minutes. But this academic hour will not be idle at all. During this time, a delicious tomato sauce will be cooked, which you will serve along with the khanum.

Step 5: Making the sauce.

Blanch the tomatoes, pour boiling water over them and then instantly place them in ice water. This technique will allow you to quickly and accurately clean them from the skin. Cut the peeled tomatoes into small cubes or slices and set aside for now. Place a frying pan on the stove, always dry. If you just rinsed it with water recently, then wait until all the moisture has evaporated, and only then add vegetable oil. While the oil is warming, you just have time to clean and chopped onion finely. IN calcined oil lower the bow and stirring, bring it to a translucent state. As soon as the onion has the desired color, that is, it has been passaged, add the tomatoes and simmer for about five minutes. Then, add the cloves of garlic to the sauce. Garlic can be cut into small pieces, or you can simply squeeze it directly into the pan. It will take much less time, and your sauce is guaranteed not to have time to burn. At the same time as garlic, salt, pepper and finely chopped greens are added to the sauce. The pan is covered with a lid, the fire under it is minimized and leave it alone about seven minutes. Let our sauce stomp well.

Step 6: Serve the khanum.

We put the finished roll on a dish, cut into portioned slices, pour over the sauce, sprinkle with fresh finely chopped greens for greater beauty, and immediately serve. This dish eat hot. Good appetite!

Recipe Tips:

- - If you did not start making the sauce, you can pour the khanum with sour cream, or serve the sour cream separately, in a small bowl.

- - If you have "extra" dough left, you can put it in a plastic bag and store in the refrigerator for a week.

- - From the same test, you can cook ordinary manti, dumplings or dumplings.