An Uzbek chef taught me this recipe: Potatoes taste better than meat! Hanum

ground meat

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers a healthier alternative with similar creaminess.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes add nutrients while mashed cauliflower reduces carbs.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs are more accessible and have longer shelf lives.

Pour 2 cups of flour into a bowl.

Add 3 tablespoons of vegetable oil to the flour.

Pour in 0.5 teaspoons of salt and mix.

Add 100 ml of water to the bowl and stir the flour first with a spoon and then with your hands until the dough is whole and without lumps.

Cut 1 kg of potatoes into thin strips.

Cut 2-3 onions into thin strips.

Place the potatoes and onions in a separate bowl.

Add 1 tablespoon of salt to the bowl with potatoes and onions.

Add 1 tablespoon of zira and pepper to taste to the bowl.

Mix the filling thoroughly with your hands.

Put the steamer with water on the fire.

Take out the dough and divide it into 4 pieces.

Roll out each piece of dough to 2-3 mm thick.

Lubricate the dough with vegetable oil and spread some of the filling onto it.

Roll the dough with the filling into a roll.

Lubricate the steamer with vegetable oil.

Put the roll in the first section of the steamer and prepare each roll in this way.

When the water boils, put all sections of the steamer on top and leave for 45 minutes.

While the rolls are cooking, finely chop 4 onions for the sauce.

Add a little vegetable oil to a frying pan and fry the chopped onions until golden.

Add tomato paste or some tomatoes to the pan and continue frying.

Add 1 cup of water and spices as desired to the frying pan.

Continue frying until the sauce reaches a golden color.

When the rolls are cooked, take them out and cut them into several pieces.

Place the slices on a plate and top with the sauce.

Sprinkle the remaining chopped onions on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens