Aay khanum is a steamed roll: thin ovals of egg dough spread with spiced beef, peppers and coriander, folded and rolled into a log, then steamed for most of an hour. It is dressed the way mantu is, with garlic yoghurt and dried mint and a tomato sauce with chickpeas, and it is one of the dishes that appears at celebrations and when there is a big iftar to cook. Where mantu takes dozens of small folds, aay khanum brings a similar plate to the table from a few long rolls. Slice them at the table and spoon the sauces over.
Zone: Silk Road Table
INGREDIENTS
- 1 egg
- 2 tbsp vegetable oil (for the dough)
- 1 tsp salt (for the dough)
- about 200ml water (for the dough)
- 375 g plain flour
- 2 tbsp vegetable oil (for the filling)
- 4 garlic cloves (chopped, divided)
- 1 white onion (chopped)
- 450 g beef mince
- 2 peppers (chopped)
- 120 g chopped tomatoes
- 1 tbsp ground coriander
- 1 tsp paprika
- 45 g fresh coriander (roughly chopped, divided)
- salt and black pepper
- 2 tbsp tomato purée
- 85 g cooked chickpeas
- 375 g plain yoghurt
- 2 tbsp dried mint
- chilli flakes (to finish)
- oil (for the steamer)
METHOD
- Mix the egg, oil, salt and water, then work in the flour gradually to a smooth dough. Knead well, cover and rest for 30 minutes.
- Heat the oil in a frying pan and brown half the garlic with the onion. Add the beef and brown it, then add the peppers, tomatoes, ground coriander, paprika, salt and pepper and cook until done.
- Stir in half the fresh coriander and leave the filling to cool.
- Divide the dough into four and roll each piece into a thin oval. Spread filling over half of each oval, fold the other half over, and roll up into a log.
- Oil the steamer and the rolls and steam for about 45 minutes.
- Meanwhile, simmer the chickpeas with the tomato purée, a little of the remaining garlic and a splash of water to make a sauce.
- Mix the yoghurt with the rest of the garlic and the dried mint.
- Slice the rolls, top with the yoghurt and the tomato sauce, and finish with black pepper, chilli flakes and the remaining coriander.
NOTES
UK adaptation: Beef mince from any butcher; lamb mince works too. A two-tier bamboo or metal steamer large enough to hold the rolls flat. Tinned chickpeas. For the folded-dumpling version of the same flavours, see our mantu recipe. Everything else widely available.
US adaptation: Ground beef from any supermarket. Canned garbanzo beans. A large bamboo steamer from H-Mart. Everything else widely available.
Cook’s note: Roll the dough thin and oil both the steamer and the rolls. Thick dough is still raw at the centre after 45 minutes, and unoiled rolls tear as you lift them.
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