Traditional hingel of the Kars and Caucasus region, where large square dough pieces are sealed with a minced meat filling, boiled, and served with garlicky yogurt and buttery sauce. With dough pieces much larger than Kayseri mantı, it's a practical and hearty table dish.
Knead the flour, salt, and lukewarm water firmly to get a firm dough. Cover it and let it rest for 25 minutes.
Knead the ground meat thoroughly with grated onion, salt, and black pepper.
Roll out the dough thin and cut into roughly six-centimeter large squares. Place a dessertspoon of filling in the center of each square, join the corners to form a pouch, and press the edges firmly to seal.
Boil the hingel in salted boiling water until the dough turns translucent, then drain. Pour the garlicky yogurt over them, sizzle the butter with mint and drizzle it on top, and serve hot.
Important: Since hingel is rolled out large, plenty of filling is placed in the center of the dough; seal the corners firmly so they don't open while boiling. Contains gluten and dairy. You can freeze the shaped hingel on a floured tray.
In the Caucasian style, no egg goes into the dough — it's kneaded with just flour, water, and salt, which gives hingel its distinctive texture. Adding the yogurt and buttery sauce at serving time preserves the flavor.
Admin DadaGastro · verified in test kitchenUzun zamandır aradığım tarif tam buymuş. Lezzeti gerçekten güzelmiş.
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