I am excited to introduce you to the traditional and delicious Uzbek dish, Hanum. Also known as Hanum Manti, this dish is a type of dumpling filled with a savory mixture of ground meat and onions, steamed to perfection. The delicate and thin dough, combined with the bold and rich flavors of the filling, make this dish a must-try for any food lover.
Uzbek cuisine is a melting pot of different cultures and influences, and Hanum is a perfect example of this. The dish has its roots in Central Asia and it’s believed to have originated from the nomadic steppes of the region. Hanum has been passed down through generations and it’s now a staple in Uzbek cuisine.
Uzbek hanum, also known as hanum manti, is a traditional dish from Uzbekistan. It is a type of dumpling that is filled with a mixture of ground meat, usually lamb or beef, and onions. The dumplings are then steamed and served with a savory yogurt-based sauce.
One of the highlights of this dish is the delicate and thin dough used to make the dumplings. The dough is made from a mixture of flour, water and egg, and it is rolled out to a very thin and even consistency, ensuring that the dumplings are light and tender.
The filling of the hanum dumplings is also noteworthy for its bold and rich flavors. The combination of ground meat and onions creates a savory and satisfying taste that is well balanced by the tangy yogurt sauce.
Uzbek hanum is typically served as a main course, and it is often accompanied by traditional Uzbek breads such as noni or lepeshka. This dish is a staple in Uzbekistan cuisine and it is a must-try for anyone visiting the country.
For the dough:
- 2 cups all-purpose flour
- 1 egg
- 1/2 cup warm water
- 1/4 tsp salt
For the filling:
- 1 pound ground lamb or beef
- 1 large onion, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
For the yogurt sauce:
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 tbsp chopped fresh dill
- To make the dough: In a mixing bowl, combine the flour, egg, warm water, and salt. Knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- To make the filling: In a separate mixing bowl, combine the ground meat, onion, salt, and pepper. Mix well.
- To assemble the hanum: Roll out the dough on a floured surface to a thickness of about 1/8 inch. Cut the dough into circles about 2 inches in diameter. Place about 1 tsp of the filling in the center of each dough circle. Pinch the edges of the dough together to seal the dumplings.
- To make the yogurt sauce: In a small mixing bowl, combine the yogurt, garlic, salt and dill. Mix well.
- Steam the hanum dumplings for about 15-20 minutes or until fully cooked.
- Serve the hanum dumplings hot with the yogurt sauce on the side. Enjoy!
This recipe is a traditional way of making Uzbek Hanum (Hanum Manti). The dough can be tricky to work with, so you may need to adjust the amount of water and flour to get the right consistency. Also you may use meat broth instead of water while making dough to get more rich taste.
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Recipe Tags: Uzbek, Hanum, Khanum, Uzbek Hanum Recipe, Recipe
- Place the steamed hanum dumplings on a large serving platter or plate.
- Serve the yogurt sauce on the side in a small bowl.
- Garnish with fresh herbs such as parsley, cilantro, or dill.
- Serve traditional Uzbek breads such as noni or lepeshka on the side.
- Serve the hanum hot, as soon as it is done steaming.
- You can also serve hanum with tomato sauce, which is a popular way of serving this dish.
- Another option is to serve hanum with a side of broth.
- When serving, it’s important to keep the hanum and sauce warm, as the dish is best enjoyed when it is hot. Hanum is a hearty and filling dish, so it is typically served in small portions.
- Also, I would recommend serving hanum with a simple salad of greens or tomatoes and onions, dressed with a light vinaigrette, to balance the rich flavors of the dish.
- Mind the ingredients quality: For the best-tasting hanum, use high-quality ground meat, such as grass-fed beef or lamb, and fresh onions. Also, use good quality yogurt for the sauce.
- Roll the dough thin: The dough should be rolled out as thin as possible while still being able to hold the filling. This will ensure that the dumplings are light and tender.
- Properly seal the dumplings: Make sure to properly seal the edges of the dumplings to prevent the filling from leaking out during steaming.
- Use a steamer: Hanum is traditionally steamed, so it is important to use a steamer to cook the dumplings. This will ensure that they cook evenly and retain their shape.
- Serve with yogurt sauce: Hanum is typically served with a tangy yogurt sauce, so be sure to make the sauce and serve it on the side.
- Add herbs : You can add some herbs such as parsley, cilantro or mint to filling for extra flavor.
- Use meat broth : You may use meat broth instead of water while making dough to get more rich taste.
- Adjust dough consistency: The dough can be tricky to work with, so you may need to adjust the amount of water and flour to get the right consistency.
- Consider adding some spices to the filling, like cumin, coriander, or cinnamon, for a deeper flavor.
- Let dough rest: Let the dough rest for at least 30 minutes before rolling out. This will make it easier to handle and will result in a better texture.
- Flour: The dough for hanum is traditionally made with all-purpose flour. You can use gluten-free flour or wheat flour as a substitute.
- Egg: An egg is used in the dough to help bind it together. If you prefer, you can use a flax or chia egg as a substitute.
- Ground meat: Hanum is traditionally made with ground lamb or beef. You can use ground turkey, chicken or pork as a substitute.
- Onion: Hanum filling is made with finely chopped onions. You can use shallots or leeks as a substitute.
- Salt: Salt is used in the dough and filling to enhance the flavor of the hanum. If you are on a low-sodium diet, you can reduce the amount of salt or use a salt substitute.
- Black pepper: Black pepper is used in the filling to add a bit of heat and flavor. You can use white pepper as a substitute, or leave it out entirely if you prefer.
- Yogurt: The yogurt sauce is made with plain yogurt. You can use sour cream or Greek yogurt as a substitute.
- Garlic: Garlic is used in the yogurt sauce to add flavor. You can use garlic powder or chopped shallots as a substitute.
- Fresh dill: Fresh dill is used to garnish the yogurt sauce. You can use fresh cilantro, parsley or mint as a substitute
- Meat broth: Meat broth is not an ingredient for hanum but you can use it instead of water while making dough to get more rich taste.
In conclusion, Hanum is a traditional and delicious dish that is a must-try for anyone who loves good food. The delicate and thin dough, combined with the bold and rich flavors of the filling, make for a truly satisfying and memorable meal. The history and origins of Hanum offer a glimpse into the rich and diverse culinary heritage of Uzbekistan.
We hope that this article has provided you with a comprehensive understanding of Hanum and that the recipe and tips provided have been helpful in guiding you through the process of making it. Remember that Hanum is a versatile dish and that there are many variations and adaptations that you can make depending on your personal preferences and taste.
Whether you’re a food enthusiast or a professional chef, Hanum is a dish that will bring joy and satisfaction to your table. So, gather your ingredients, roll up your sleeves, and get ready to create an authentic and delicious Hanum experience.