Khanum with minced meat

How to make khanum with minced meat? First of all, prepare the dough. Pour flour into a bowl, add salt, egg and vegetable oil. Mix the ingredients - first with a spoon, then, pouring in water (it should be cold), continue kneading with your hands. The dough should be smooth, elastic and very pleasant to the touch. Wrap in plastic wrap and leave for 20 minutes.

Put the minced meat in a bowl, add salt and pepper. Peel the onion, chop it in a blender (so that there are no pieces in the filling) and add it to the stuffing. Add cold water and mix again.

Divide the dough into four more or less equal buns and roll out each of them as thinly as possible, giving the shape of a rectangle. Spread the filling over the dough (try to make the layer even and uniform) and wrap it in a roll, pinch the edges.

Khanum should be steamed and usually it is done in a steamer, but since I don't have a steamer, I cooked in a slow cooker - it also copes with this task. So, pour water into the multicooker pan, place the tray on top, put one roll on it (no longer fits, alas), close the lid and cook for about half an hour using the Steam program. In this way, prepare each khanum.

Serve hot, topped with any sauce and fresh herbs.

Bon appetit!

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique. 

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.