Как приготовить ханум в духовке — легко и вкусно

Ingredients

• 500 g All-Purpose Flour (sifted)
• 2 tsp Salt (plus extra for seasoning filling)
• 250 ml Water (lukewarm, to form dough)
• 4 pcs Potatoes (medium, peeled and diced into small cubes)
• 200 g Ground Meat (beef or pork, cut into small pieces if not ground)
• 7 pcs Onion (medium, finely chopped)
• 1 tbsp Universal Seasoning (store‑bought all‑purpose spice blend)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Vegetable Oil (for adding moisture to filling; can use melted butter)
• 2 tbsp Cottonseed Oil (for brushing dough layers (optional, any neutral oil works))

Instructions

1. Make the Dough

   In a large mixing bowl combine the flour with 2 tsp salt, then gradually add lukewarm water while mixing until a firm, elastic dough forms.

   Time: PT10M

2. Rest the Dough

   Shape the dough into a ball, coat lightly with oil, place it in a plastic bag, and let it rest for 30 minutes at room temperature.

   Time: PT30M

3. Prepare the Filling

   Peel and dice the potatoes into small cubes, finely chop the onions, and cut the meat into bite‑size pieces. Combine all in a bowl.

   Time: PT15M

4. Season the Filling

   Add the universal seasoning, black pepper, a pinch of extra salt, and 2 tbsp vegetable oil to the meat‑potato mixture. Mix thoroughly with your hands until everything is evenly coated.

   Time: PT5M

5. Divide and Roll the Dough

   After resting, split the dough into two equal portions. On a lightly floured surface roll each portion into a large, thin rectangle (about 2 mm thick).

   Time: PT10M

6. Oil the Dough

   Brush the surface of each rolled sheet with a thin layer of cottonseed oil (or any neutral oil).

   Time: PT2M

7. Add the Filling and Form Rolls

   Spread the seasoned filling evenly over the oiled dough. Starting from one short edge, roll the dough tightly into a long log. Pinch the ends to seal, then coil the log into a snail‑shaped roll.

   Time: PT12M

8. Prepare Baking Sheet

   Line a baking sheet with parchment paper and lightly oil it.

   Time: PT2M

9. Bake the First Roll

   Place one snail‑shaped roll on the prepared baking sheet and bake in a pre‑heated oven at 190°C for 45 minutes, until the crust is golden and crisp.

   Time: PT45M

   Temperature: 190°C

10. Steam the Second Roll

    Brush the second roll with oil, place it in the mantovarka (steamer) and steam over boiling water for 45 minutes, until the dough is cooked through and tender.

    Time: PT45M

11. Serve

    Remove both rolls from the oven and steamer, let them rest 5 minutes, then slice into thick pieces and arrange on a serving platter.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g