142 50 минут 4 порции
In different regions of Central Asia, the dishes sometimes have the same name, but very different taste, because the recipes all the same in every country and sometimes every city, their. Absolutely a single option prescription Hanuma probably not find, because, as every cook is entitled to a share of improvisation. I suggest you try the traditional Tashkent Khanum.
Ingredients for Khanum "Tashkent"
- Vegetable oil - 2 tbsp
- Potatoes - 5 PCs
- Onion - 5 PCs
- Tomato paste - 3 tbsp.
- Pepper - 1 piece
- Onion - 3 PCs
- Water - 200 ml
- Vegetable oil - 5 tbsp
Step by step instruction of cooking Khanum "Tashkent"
Prepare all the necessary for cooking food.
Take required quantity of warm water (about 40-45 degrees), such as a glass, dissolve in it the salt, not more than 0.5 tsp. and pour it into the prepared flour. Add 2 tablespoons of vegetable oil. Gradually add the flour, bringing the dough to the consistency of dumplings, but excessive elasticity, we do not need.
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The dough is beginning to acquire radiance, firmness while remaining soft, not stick to hands. Allow dough to relax.
Meanwhile, prepare a filling. Peel the potatoes and onions. Potatoes cut thin slices (up to 5mm), onion finely shinkuem.
Rested divide the dough into balls with a diameter of 2-3 cm and thinly roll out the "pancake". Thinly, but tear the dough should not.
For each "pancake" put a layer of potatoes, generously sprinkle with onions, top with a little salt, sprinkle with cumin, coriander and ground black pepper. Add 0,5 -1 tsp water or vegetable oil.
Close up the edges, gathering them in the center or in the form of pasties.
Circles steamers grease with vegetable oil and put Khanum. Soar Mrs after boiling water for about 15-20 minutes, depending on how thick cut onions.
While preparing the Mrs, make the sauce. Peel 3 bulbs. Two onions, chop and saute in vegetable oil, add thinly sliced bell pepper (if available) and some hot red pepper. Add 2-3 tablespoons of tomato paste (depending on the number of Mrs), will Golem water (50-70 ml) and simmer all together for about 3-5 minutes. When the Mrs is ready, put it in a bowl or saucepan in rows, plentifully greasing sauce. Our goal is to give the Mrs to soak up the sauce, in Tashkent, the bottom wall of the cookware is made with a film spread Khanum with sauce and cover with foil on top. Then wrap up with a blanket or something warm that would be to keep everything warm longer.
Before serving, subtly Nachinaem the onion half rings and marinate in a weak solution of vinegar for 3-5 minutes. Through a sieve or colander drain out the water with vinegar and onions, mix with chopped herbs: cilantro, dill, parsley. You can get one that is in the house or the one you prefer.
Everything is ready, you can take the plug (in Tashkent eat with your hands) and enjoy Aliyeva.