Minced meatloaf - 6 recipes with different fillings

6

Prepared by: Dasha Petrova

09.25.2014 Cooking time: 1 hour 0 minutes

I would like to offer you a very interesting, almost dietary recipe for steamed meatloaf. Very tasty and satisfying, and can be eaten instantly either cold or hot! Forward!

Dough recipe

Khanum is made from a special dough (by the way, if you add vinegar to it, you get raw materials for chebureks). You will need the following ingredients:

• salt – 1.5 teaspoons;
• water – 230-250 ml;
• flour – 700 g;
• sunflower or any other vegetable oil – 20 ml.

Let's look at the preparation step by step.

1. Heat the water and dilute salt in it.
2. Salted water is gradually poured into the sifted flour, forming a lump. You can add flour and add water.
3. When you get an elastic, but not too tough and not sticky lump, the dough is greased with vegetable oil, wrapped in film so as not to dry out, and left for at least half an hour at room temperature.

KBJU of such dough per 100 g is 362.2: 10.3: 4: 71.2.

With meat in a steamer

• Time: 1 hour 36 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 202.1 kcal per 100 grams.
• Purpose: for lunch, dinner, holiday table.
• Cuisine: Uzbek.
• Difficulty: easy.

The simplest recipe for this dish is a roll with minced meat. To minimize cooking time, you can take purchased minced meat, add a little onion to it and season with your favorite spices. If you are not sure about the quality of purchased minced meat, make it yourself from a juicy piece of fresh meat. There are two options for using meat filling for khanum - raw or fried. If you pre-fry the meat a little, the roll will cook faster.

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Ingredients:

• flour – 850 g;
• water – 300 ml;
• chicken egg – 1 pc.;
• vegetable oil – 60 ml;
• minced meat – 920 g;
• onions – 4 pcs.;
• tomato paste – 3 tbsp;
• fresh greens - a bunch;
• salt, spices - to taste.

Cooking method:

1. Sift the flour into a mound and make a well in the center.
2. Beat an egg into it, add half a teaspoon of salt, pour in a spoonful of vegetable oil and 200 ml of water. Quickly knead the dough, adding flour if necessary.
3. Wrap the finished base in plastic and refrigerate for 20-25 minutes.
4. Peel two onions, cut into small cubes, add to the minced meat.
5. Season the filling with your favorite spices, add salt to taste.
6. Divide the dough into four parts, roll each of them into a thin layer.
7. Spread the minced meat evenly onto the flatbreads, roll into loose rolls, and pinch the edges. Boil one at a time in a double boiler for about 50-55 minutes.
8. Meanwhile, prepare the sauce: peel the two remaining onions, cut into large half rings, and simmer a little in hot vegetable oil.
9. Put tomato paste, salt, spices in a frying pan with onions, add the remaining water, and boil.
10. Place the finished rolls on a large tray, divide into portions with a knife, pour over the sauce, sprinkle with chopped herbs.

Gul Khanum

Urama-khanum is a tasty, satisfying dish, but to decorate a holiday or children’s table, Uzbek women make special dumplings, gul khanum. "Gul" means flower. It is the delicate flowers that resemble delicate steamed half rolls - you can see for yourself by looking at the photo.

The dough and minced meat for gul-khanum are prepared in the same way as for urama-khanum, the ingredients are taken in the same quantities. The number of calories and the content of proteins, fats and carbohydrates are the same. The only difference is the sculpting method, which we will present step by step.

1. Thinly (even thinner than for urama-khanum) cut the rolled out dough into strips 8-10 cm thick and 20-25 cm long.
2. Place the filling approximately in the middle of each strip.
3. Fold the strip in half along the long side, seal the long edge, then the short ones.
4. Roll into mini rolls.

The gul-khanum is placed in the mantyshnitsa according to the same rules as the urama-khanum, but they try to leave a distance between the flowers of about 2 centimeters so that the dumplings do not stick together during the cooking process.
Cooking takes 45 minutes. Gul-khanum is served on a large flat plate. The dish is decorated with greens. Sour cream or tomato sauce from the recipes below, regular sour cream or matsoni will do. Eat mini rolls with your hands or a fork.

How to cook Hanuma roll

1. Peel the onion and chop it coarsely. Mix the minced meat with chopped onion, pepper and salt. Add two or three tablespoons of water and chopped parsley.

2. Knead the stiff dough. Mix one and a half glasses of water, flour and salt. Let the dough rest for about twenty minutes. Mix in. Then roll out the dough thinly, approximately like manti.

3. Spread the minced meat evenly onto the rolled out dough and roll it into a not quite tight roll.

4. Lubricate the cascan well with butter and transfer the roll here (to the tier of the pressure cooker).

5. Boil water in a saucepan and place the cascan on it. Close the lid tightly. Let's hold the roll there for about forty-five minutes.

6. Place the roll on a plate and sprinkle with herbs. Prepare the sauce: mix sour cream, chopped garlic, herbs and salt. Serve to the table.

Like at the bazaar in Tashkent

The dough for this recipe is made according to the same recipe given at the beginning of the material. Khanum, as in the Tashkent market, is vegetarian. Although nothing prevents you from adding meat to the minced meat, it will be a different dish.

It will take 1 hour to prepare, and the ingredients are a kilogram of potatoes, 300 g of onions, 20 ml of sunflower oil and spices: salt, allspice and cumin.

1. Knead the dough.
2. Cut the potatoes into thin strips and the onion into small cubes.
3. Mix chopped vegetables with salt and spices.
4. Roll out the dough thinly and cut into squares.
5. Place the filling in small portions closer to one side of the squares.
6. Fold the dough in half and seal the edges (to help seal the edges, lightly moisten them).
7. Place the water in the mantyshnitsa; as soon as it is ready to boil, place the khanum on sheets that must first be greased with vegetable oil.
8. Khanum can be laid out in several layers, the main thing is to coat the layers well with vegetable oil so that they do not stick together.
9. Boil the envelopes for 30 minutes, during which time the tomato sauce is prepared.
10. Serve on a flat dish (serving option - see photo). If you also lay out the envelopes in layers, pour them well with tomato sauce.

100 grams of such khanum contains 186.2 kcal, 4.9 g of proteins, 2.5 fats, 36.2 g of carbohydrates.

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What is Khanum?

This dish is found in different folk cuisines, there is Uzbek, Tajik, Kazakh khanum, they differ slightly in the recipe for preparation, but the essence is the same, khanum (khanum) is a steamed roll made from unleavened dough and minced meat (or maybe khanum with the addition of vegetables or pumpkin).

In Russian you can hear different pronunciations of this dish: khanum, khanuma, khanym, hunan, hunon, khonim. Sometimes this dish is simply called lazy manti due to the similarity of the ingredients, but the difference is that the dough for khanum is rolled together with the minced meat and, after steaming, is cut into portioned pieces.

Minced meat with onions for khanum can be finely chopped with a knife, as in some peoples for manti, or maybe, like for dumplings, chopped using a meat grinder or blender

Khanum with minced meat and vegetables

For the test

• 1 egg
• 1 tsp salt
• ¾ tbsp. water
• 1 (full with a slide) tbsp. l butter (melted. Not melted, but melted at room temperature!)
• Flour

Knead a stiff but flexible dough. Break an egg into a cup, add salt and water. Stir thoroughly, whisking with a fork until the salt dissolves. Make a mound of sifted flour on the table. Make a well in the middle and pour in the egg mixture. Add oil and knead the dough. Cover and leave for half an hour.

Prepare the filling. Add finely chopped garlic, hot peppers and onions, soy sauce, seasonings and spices to the minced meat. To stir thoroughly. Cut some of the potatoes into very small cubes, grate the second part on a coarse grater. Mix into the minced meat. Cut the peppers and tomatoes into small cubes, chop the greens. Mix all.

It is better to divide the dough into two or three parts and prepare several rolls. (I cooked one and it turned out too large. I had to double the cooking time in the double boiler) Roll out the dough on a flour-dusted table. Place the minced meat on the dough, moisten the edges of the dough with water and roll up the roll.

Carefully pinch the edges and place the roll in a steamer greased with vegetable oil.

Cook for 50-60 minutes. Grease the finished khanum with butter. Serve with vegetable, tomato or sour cream-garlic sauce.

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Khanum with minced meat and potatoes

We will need:
For the test:

• 0.7 glasses of water,
• 1 chicken egg,
• 2.5-3 tbsp. flour,
• 2 tbsp. spoons of vegetable oil,
• 1 teaspoon salt

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BON APPETIT!!!

For hostesses:

Uzbek manti

Pie with cheese and meat

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In a slow cooker

To use a multicooker as a mantyshnitsa, the device must have a steam cooking function. The disadvantage of a multicooker is that it usually has only one container, reminiscent of a mantyshnitsa grill, and it will not be possible to cook two Uzbek khanums at the same time. This will double the cooking time, or you need to use half the ingredients.

Otherwise, in a multicooker, steam dishes are prepared in the same way as in a double boiler or mantyshnitsa. True, there is a life hack: to make water boil faster (and it takes longer to boil in a multicooker than in other devices), pour hot water right away.

The cooking time for khanum in a multicooker remains the same as with other methods.

Khanum - what is it?

If you understand at least a little about the intricacies of Asian cuisine and have ever tried Uzbek manti, you will definitely say that khanum is very similar to them. This is true, because in terms of composition and cooking technology these two dishes are very similar, but there is still an obvious difference. And it lies in the form of preparing the appetizer and the filling, because only seasoned minced meat is put in manti, and for khanum potatoes are often added to the meat. In addition, manti is made individually in the form of small flat cakes with a juicy filling, and the khanum is rolled into a roll.

Sauce for khanum

Of the many possible recipes, here are two main ones.

Sour cream

Cooking time – 10 minutes.

Ingredients needed:

• sour cream 10% - 200 g,
• garlic – 2 cloves (3-6 g),
• dill – 2-3 sprigs;
• salt - to taste.

Step by step recipe:

1. Wash and peel the garlic. Wash the dill.
2. Pass the garlic through a press or finely chop.
3. Finely chop the greens and additionally chop them.
4. Place sour cream in a sauce boat, add herbs, garlic, and salt.
5. Cover with film and place in the refrigerator to infuse.

100 g of this sauce contains 114 kcal, 3.1 g of protein, 9.9 g of fat, 3.3 g of carbohydrates.

Tomato

It is used in preparing Tashkent-style khanum, but it is also suitable for other types of this dish.

Cooking time: 25 minutes

Ingredients needed:

• 2 large tomatoes - 300 g.
• 1 red bell pepper (peeled) – 200 g.
• Onion – 1 pc (100 g)
• Vegetable oil – 1 tbsp. l.
• Tomato paste – 1 tbsp. l.
• Garlic – 2 cloves.
• Water – 30 ml,
• Dill – 10 g.

100 g of sauce contains 34.1 kcal, 1.1 g of protein, 0.8 g of fat, 5.6 g of carbohydrates.
This is how they prepare it.

1. Finely chop the onion.
2. Fry it until golden brown in vegetable oil.
3. When the onion reaches the desired state, add tomato paste and water to the pan.
4. Reduce heat and simmer covered for 5 minutes.
5. Peel the tomatoes, remove the seeds and stalks from the peppers, and peel the garlic.
6. Grind these ingredients in a blender.
7. Add vegetable puree to the onion, which is stewed in tomato paste, add salt and simmer for another 10 minutes.
8. Cool before serving.

Khanum recipe

In modern cooking, there are more than a dozen different variations of this delicious oriental dish, each of which has its own arsenal of lovers. Many people prefer to cook khanum only with meat, deservedly calling such a roll “lazy manti”, others fill it exclusively with potato-meat filling, considering this option a traditional Uzbek dish, while others simply love this simple but very tasty dish, so they cook it in different variations. Below are the most interesting step-by-step recipes for this Uzbek snack with photos.

With meat and potatoes

• Time: 1 hour 43 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 210.4 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Uzbek.
• Difficulty: easy.

Many connoisseurs of oriental cuisine believe that a real Uzbek khanum is a roll not only with meat, but also with potatoes. The vegetables for the filling are taken raw, and the method of chopping them does not play a special role: you can grate the peeled tubers, cut into thin strips, pass through a meat grinder or simply chop in a food processor, and then mix with minced meat and onions.

Ingredients:

• flour – 2 tbsp;
• water – 130 ml;
• chicken egg – 1 pc.;
• vegetable oil – 4 tbsp;
• onions – 3 pcs.;
• fatty meat – 550 g;
• potatoes – 3 pcs.;
• fresh tomatoes – 3 pcs.;
• carrots – 1 pc.;
• fresh greens - optional;
• salt, spices - to taste.

Cooking method:

1. Combine water, egg, two tablespoons of oil and a little salt, stir. Gradually add flour, knead into a soft, manageable dough, and place in the refrigerator.
2. Pass the meat with one onion through a meat grinder. Peel the potatoes and cut into thin strips.
3. Combine the minced meat and potato strips and season to taste.
4. Place the chilled dough on a work surface and roll out thin.
5. Spread the filling evenly, roll the flatbread, and pinch the edges tightly. Steam for an hour.
6. Prepare the sauce: peel two onions, finely chop, fry in vegetable oil until soft and transparent.
7. Grate the peeled carrots on a coarse grater and add to the onion. Fry until the vegetables are fully cooked.
8. Pour boiling water over fresh tomatoes, carefully remove the skin, and puree using a blender. Place the resulting tomato puree into a frying pan for frying, add salt and spices to taste. Cook vegetable mixture over moderate heat until excess liquid evaporates.
9. Place the finished roll on a large flat plate, serve with plenty of sauce and garnish with sprigs of fresh herbs.

Minced meat roll in the oven

The classic recipe involves thinly rolled minced meat with filling, rolled and baked. Change traditions and prepare a minced meat roll by mixing the elements of the dish together. “Meat bread”, that’s what this dish is called, is considered one of the roll options and is very relevant for novice cooks.

Ingredients:

• chopped pork and veal - 850 g;
• yolk - 2 pcs.;
• garlic - 5 g;
• onion - 25 g;
• celery petioles - 2 pcs.;
• bacon slices - 6 pcs.;
• ground crackers - 45 g;
• butter - 55 g;
• tomato sauce - 65 ml.

Preparation

1. Combine the first couple of products and knead thoroughly, gradually adding ground crackers and sauce.
2. Fry finely chopped vegetables and add to the main mixture.
3. Form an oval loaf of bread and cover it with strips of bacon.
4. Minced meatloaf is baked for about an hour at a temperature of 180 degrees.

Ground turkey roll

Minced poultry roll is an ideal culinary find that can satisfy the highest gastronomic requirements. Dietary meat, which has a number of beneficial properties, combined with juicy Italian cheese, will be an excellent light snack at lunchtime and a hearty dinner in the evening.

Ingredients:

• twisted turkey - 560 g;
• egg - 1 pc.;
• bread soaked in milk - 75 g;
• mozzarella - 245 g;
• red bell pepper - 95 g.

Preparation

1. Mix the first three ingredients together and refrigerate for 25 minutes.
2. Grease the foil and layer the turkey mixture, spreading out the cheese and pepper mixture.
3. Place the wrapped minced meat roll with filling on a baking sheet with water and bake for 40 minutes at 210 degrees.

Minced chicken roll with mushrooms

A worthy replacement for high-calorie cuts is a minced chicken roll with mushroom filling. The beauty of this recipe is its practicality, because ingredients such as fillet and champignons can always be found on the refrigerator shelf. A simple and budget-friendly dish takes first place in the ranking of appetizers and is highly revered at the holiday table.

Ingredients:

• chopped chicken fillet - 810 g;
• mushrooms - 330 g;
• onion - 45 g.

Preparation

1. Fry the chopped onions and mushrooms until tender.
2. Distribute the fillet on foil, rolling it out with a rolling pin.
3. Lay out the mushroom mass, roll the mass with foil and bake the minced meat roll for half an hour at 200 degrees.

Minced pork roll

Minced meat roll with egg is a Soviet dish, borrowed from Polish cuisine, which was actively replicated in canteens and snack bars in the old days. The staple ingredients—shredded pork and boiled eggs—turned the dish into a memorable masterpiece. Now the recipe has been modernized and given a new gastronomic life.

Ingredients:

• chopped pork - 940 g;
• yolk - 1 pc.;
• bread crumbs - 135 g;
• spicy mustard - 5 g;
• dried parsley - a pinch;
• boiled egg - 4 pcs.

Preparation

1. Combine the first five ingredients and knead well.
2. Spread the pork on cling film, add the filling and roll up.
3. Place the workpiece on a baking sheet, seam side down, and bake the minced meatloaf in the oven for about an hour, gradually lowering the temperature from 200 to 160 degrees.

Ground beef roll

Minced beef roll is another culinary invention of mankind. By preparing it yourself, you can diversify your menu by using chilled meat in sandwiches, and heating it and garnishing it with vegetables as an independent hot dish.

Ingredients:

• chopped beef - 900 g;
• chicken egg - 1 pc.;
• breadcrumbs - 75 g;
• a pinch of dried garlic and basil;
• sun-dried tomatoes - 230 g;
• mayonnaise - 50 g.

Preparation

1. Mix the first five items from the list and keep the mixture in the cold, then distribute it evenly on cling film.
2. Use finely chopped sun-dried tomatoes as a filling.
3. Form a loaf from the mass, grease with mayonnaise and bake for half an hour at 200 degrees.
4. Minced meat roll baked in the oven, served with tender mashed potatoes.

Minced fish roll with filling

Fish snacks have been valued at all times. Among the huge variety of recipes, minced fish roll takes pride of place. Tender and light fish meat is calorie-free, goes well with many foods, does not require long fuss over the stove, and is surprisingly suitable for fasting days and holidays.

Ingredients:

• sea ​​bass fillet - 1.3 kg;
• lemon juice - 25 ml;
• a pinch of dried oregano;
• cream cheese - 175 g;
• green beans - 235 g;
• canned peas - 90 g.

Preparation

1. Season the fish rolled in a blender with spices, lemon juice, stir and leave for a couple of hours in the refrigerator, since the minced meat roll recipe requires marinating.
2. Flatten the fish stock on cling film, layer cheese, boiled beans and peas.
3. Wrap and cook for about half an hour at 180 degrees.