Made from thick hand-rolled dough sheets, Azerbaijani hingal is boiled, layered and topped with an onion-meat sauce. The raw dough can be frozen ahead and boiled when needed, making it easy to pack for an outdoor picnic.
Knead the flour, egg, water and salt into a firm dough, roll it out thin and cut it into diamond-shaped pieces.
Sauté the onion in butter until golden, add the minced beef and cook for 10 minutes until the liquid evaporates.
Drop the dough pieces into boiling water one at a time and boil for 3 more minutes after they float, then drain and layer them on a plate.
Spoon the meat sauce over the layers, sprinkle with sumac and serve hot.
Drop the dough sheets into the pot one at a time — piling them in together makes them stick to each other. Allergens: contains gluten (wheat), egg.
Hamur parçalarının hepsini yaklaşık 3 dakika içinde birden kaynayan suya döktüm, çoğu birbirine yapıştı ve katman katman düzgünce dizemedim; tek tek bırakmayı deneyeceğim bir dahaki sefere kesinlikle.
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