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Khanum with beef meat

Khanum with Beef (Uzbek Steamed Meat Rolls)

The aroma of this dish will have the neighbors jealous, and the taste won't let you down. Khanum is a classic of Uzbek cuisine — savory beef rolled up in a thin dough. I love anything made with dough, so this recipe is always within reach.

Anna K

Recipe author

Composition / ingredients

Servings:

Salt

Onion

Ground black pepper

Beef (or lamb)

500

Salt

Vegetable oil

Bell pepper

Tomatoes

Onion

Garlic

Hot chili pepper

Ground black pepper

Sugar

Flour

400

Eggs

Water

100

Salt

0.5

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 8 g

Fats 21 % 6 g

Carbohydrates 52 % 15 g

143 kcal

GI: 27 / 0 / 73

Cooking method

Step 1:

How do you make khanum with beef? Start by gathering all your ingredients.
Step 2:

Make the dough. Sift the flour, make a well in the center, pour in the water and eggs, add salt, and knead into a firm, elastic dough.
Step 3:

Sauté the onion and vegetables.
Step 4:

Add the hot pepper and spices.
Step 5:

Roll out the dough and spread the filling over it.
Step 6:

Cut into portions.
Step 7:

Simmer with the sauce.

I really do recommend making khanum this way. Everyone I know who's tried it has fallen for this incredible dish. Knead the dough from the ingredients above and let it rest for an hour. While it rests, grind the meat and onion — I use a food processor, but a meat grinder works too. Season the ground meat with salt and pepper to taste. Wash the vegetables well and cut them however you like — cubes, rings, whatever's easy. Sauté the onion first, then add the tomatoes and bell pepper and simmer over medium heat for about 10 minutes. Season with salt, add the hot pepper, sugar, garlic, and herbs. Stir it all together and simmer another 3 minutes over low heat. Roll the dough out into a long sheet and spread the filling over it in an even layer. Roll it up like a jelly roll and cut into pieces about 2 inches (5 cm) long. Pinch each piece closed at one end. Lightly brown the rolls over high heat, then add the sauce you made earlier. Bring to a boil, cover, and simmer for about half an hour. Traditionally khanum is steamed, but this simmered version is quick and just as satisfying — the finished dish will have you reaching for a fork before it even hits the table.
Tip: the wrong pan can ruin even the best recipe. For how to choose the perfect pan for different dishes, see our guide.
Oils are only healthy up to a point — their smoke point, where the oil starts to burn and form harmful compounds. For how to pick the right frying temperature and the best oil for the job, see our guide.
Be ready to use a little more or less flour than the recipe calls for. Go by the feel and consistency of the dough rather than an exact amount. To avoid mistakes, read up on flour and how it behaves!