The Khanum spelling (Persian-derived) is more common in Russian-language cookbooks and the Bukharan-Jewish diaspora; Hanum is the Latinized Uzbek transliteration. Same dish, both names appear on Tashkent restaurant menus, sometimes side by side.
Tel Aviv's Bukharan-Jewish-owned restaurant Tnuva Bukhori spells it Khanum exclusively, serves it as the Friday night opener with a chili-tomato dip called salat-utz. Tashkent menus often list both Khanum and Hanum on the same page — same dish, different transliteration committees.
Spiraled cross-section, tender dough wrap around soft seasoned potato. Usually meatless; in Bukharan-Jewish kitchens (under the Khanum spelling) the filling is bound with vegetable oil rather than lamb fat per kashrut, giving a pareve/dairy-friendly roll served with garlic-tomato sauce.
Identical to Hanum — paper-thin dough rolled, filled with grated potato-onion, rolled into a log, coiled into the manti (kaskan) basket, steamed about 45 min. The Khanum-spelled version in Bukharan-Jewish kitchens substitutes vegetable oil for lamb fat per kashrut, with a meatless filling.
Variations
Potato khanum (the everyday standard), pumpkin khanum (autumn, sweeter), Bukhara lamb-fat khanum (richer), lamb-mince khanum for festivals, a kosher meatless khanum bound with vegetable oil instead of lamb fat (common in Bukharan-Jewish kitchens), and a modern restaurant version with cheese and spinach (non-traditional).
On the Palate
Where Khanum sits in the Uzbek flavor cloud
Ingredients
Serves 4How it's made
2 steps · 1 hour 45 min
- 1100 min
Alternate spelling of Hanum — make as for #2466.
Watch outRoll the dough paper-thin — you should almost see through it — then coil the filled log loosely so steam gets between the layers.
- 25 min
Serve in identical fashion with sour cream and tomato sauce.
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