The original khanum roll is rooted in the traditions of Armenian, Georgian and Azerbaijani cuisine. Most often it is cooked with meat, and this is the option we will focus on today. Beef or lamb is best suited.
Ingredients
- Flour - 500 g
- Chicken eggs - 1 piece
- Salt - 1 tsp.
- Water - 200 ml
- Mutton - 700 g
- Chicken fat - 100 g
- Onion - 500 g
- Zira - 1 tsp.
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Beat the egg with water and salt. Add the sifted flour and knead the dough.
Leave it to rest for 20 minutes.
Prepare minced lamb, fat and onion, and season to taste. Add water if it is too dry.
Thinly roll out a third of the dough into a rectangle of about 30x35 cm.
Distribute the minced meat, roll up a thin roll and stretch it slightly.
Make two more thin rolls in the same way.
Put them in the bowl of a steamer or mantyshnitsa spiral snail.
Cook the khanum for a couple of 40-45 minutes.
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