Khanum with Minced Meat
A hearty, tasty, and original Eastern dish. Khanum with minced meat tastes similar to manty in ingredients but takes much less time to cook. Serve with sour cream, tomato sauce, and delight your loved ones with this unique dish.
Updated : 30 July, 2025
Easy
About 45 min.
Ingredients
Batter
1
Chicken eggs
0.5 cup
Water
3 tablespoon
Vegetable oil
0.5 teaspoon
Salt
2.5 cup
Wheat flour
Filling
500 grams
Ground meat
2
Onions
1 teaspoon
Salt
to taste
Ground black pepper
50 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make Khanum with minced meat? It’s quite simple. First, prepare all the necessary ingredients for the dough.
Step 2
Crack an egg into a bowl, add water, vegetable oil, and salt. For best results, use filtered or bottled water as it has a neutral taste. Mix everything thoroughly.
Step 3
Always try to sift the flour. This process oxygenates the flour and makes the dough softer and more elastic. Add the sifted flour to the egg mixture and knead the dough. You might need more or less flour than stated; this depends on many factors. Aim for elastic dough.
Step 4
Divide the dough into two parts, roll into tight balls, and refrigerate for 30 minutes. This resting time allows the gluten in the flour to develop, making the dough more pliable.
Step 5
Meanwhile, prepare the filling. Traditionally, beef or lamb minced meat is used. I used homemade pork and beef mix, but any minced meat of your choice works.
Step 6
Peel and finely chop the onion.
Step 7
In a bowl, mix the minced meat, chopped onion, salt, and pepper thoroughly.
Step 8
Take one dough ball from the fridge and roll it out to about 2 mm thickness.
Step 9
Leaving some space from the edges, spread half the filling evenly over the dough. Add small pieces of butter on top to keep it juicy. You can also drizzle melted butter on the finished dish, depending on your preference.
Step 10
Roll the dough with filling into a tight log.
Step 11
Seal the edges well so the roll doesn’t fall apart while cooking.
Step 12
Fill a steamer with water and bring it to a boil. Place the roll seam-side down into a butter-greased steamer basket. Once water boils, reduce heat to medium and cook covered for about 40 minutes. You can use a steamer, a multicooker with a steam basket, or even improvise with a pot and colander.
Step 13
Remove the cooked roll onto a dish, slice, and serve. Repeat with the second dough ball. Enjoy your meal!