Asia Tengah · 🇹🇯 Tajikistan · Kukus · Pangsit

Khoshan

Name: Khoshan
Prep time: 75 min
Cook time: 30 min
Total time: 105 min
Cuisine: Tajikistan
Ingredients: 300 g tepung terigu serbaguna; 150 ml air hangat; 1 sendok teh garam; 1 telur; 300 g kacang arab rebus; 3 batang daun bawang prei; 1 satu ikat kecil daun ketumbar segar; 1 satu ikat kecil dill segar; 5 siung bawang putih; 1 sendok teh jintan bubuk; 1 sendok teh garam; 1 sendok teh lada hitam bubuk; 60 ml minyak netral; 200 g daging domba cincang; 1 kecil bawang bombay kuning; 200 g passata tomat; 1 sendok makan bubuk cabai Kashmir; 200 g krim asam

Хушон (Khushon)

Pangsit isi kacang arab khas Tajik — kulit tepung gandum berisi kacang arab tumbuk, daun bawang, dan rempah, dikukus dan disajikan dengan krim asam dan saus tomat-daging. Pangsit vegetarian khas Tajik.

Persiapan1h 15menit

Memasak30 menit

Porsi4

Tingkat kesulitanSulit

tajikistanchickpeavegetarian adaptabledumplingsteamed

Cara membuat

Buat adonan: campurkan tepung, garam, telur, dan air hangat. Uleni 8 menit. Diamkan 30 menit.
Buat isian: tumbuk kacang arab kasar. Panaskan 2 sendok makan minyak; tumis prei cincang selama 5 menit. Tambahkan bawang putih; goreng 60 detik. Campurkan dengan kacang arab, daun ketumbar, dill, jintan, garam, dan lada.
Buat saus daging: panaskan 2 sendok makan minyak; tumis bawang bombay yang dipotong dadu 5 menit. Tambahkan daging domba cincang; masak 5 menit. Tambahkan passata tomat, cabai Kashmir, garam. Rebus dengan api kecil 12 menit.
Gilas adonan tipis (2mm). Potong menjadi lingkaran 8cm. Letakkan 1 sendok makan isian kacang arab di tengah masing-masing. Lipat menjadi setengah bulan, tekan tepinya. Pertemukan dua sudut.
Kukus di atas air mendidih cepat selama 18 menit.
Sajikan khoshan yang sudah dikukus. Sendokkan krim asam di atasnya, perciki dengan saus tomat-daging. Sajikan panas.

Common questions

Can Khoshan be made ahead?

Khoshan is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.

Is Khoshan spicy?

Khoshan as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.

Is Khoshan vegetarian or gluten-free?

This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.

How hard is Khoshan to make at home?

Khoshan is more demanding — total time around 105 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.

Can Khoshan be scaled up or down?

This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.

Catatan budaya

Khoshan adalah pangsit kacang arab dan prei khas Tajik — uniknya vegetarian di antara tradisi pangsit Asia Tengah. Hidangan ini mencerminkan masakan pertanian Tajik; kacang arab adalah bahan pokok dapur Tajik. Hidangan ini dikaitkan dengan masakan vegetarian Persia dan juga masakan rumahan. Komunitas diaspora Tajik modern terus membuat khoshan.