Turkish cuisine · Dough, Pasta & Rice

Hıngel Dumplings

Rustic mantı from Bitlis: large dough squares with a meat filling under garlic yogurt and pul-biber butter.

Ingredients · for 4 servings

• 300 g flour
• 1 egg
• 150 ml water
• 300 g ground beef
• 2 onions
• 1/2 bunch parsley
• 400 g yogurt
• 3 cloves garlic
• 80 g butter
• 1 tsp pul biber (Turkish chili flakes)
• 1 tsp dried mint
• Salt, pepper

Instructions

1. Knead the flour, egg, 1 tsp salt and the water into a firm, smooth dough and let rest covered for 30 min.; meanwhile dice the onions very finely and chop the parsley.
2. Knead the ground beef vigorously with the onions, parsley, salt and pepper for 2–3 min. until the mixture holds together.
3. Roll out the dough on a floured surface about 2 mm thin and cut into large squares of roughly 7 cm per side – noticeably coarser than classic mantı.
4. Place 1 tsp of filling in the center of each square, fold the squares into triangles and press the edges firmly together so they don't open while cooking.
5. Cook in plenty of boiling salted water over gentle heat for 12–15 min. until the dumplings rise and the dough looks translucent; drain and keep warm.
6. Stir the yogurt with the crushed garlic and salt, pour over the hıngel, foam the butter with pul biber and mint for 30 sec. and pour it hot over the top.