How to Make Hingel (Special Turkish Dumpling) Dish?

 

Hingel

Hingel (Turkish Mantı) Dish Recipe 

In this post, we are going to mention about the another tasty dish from Anatolian Cuisine. "Hingel"!!! What is it? It is a different variation of "Turkish Mantı". We call it "Mantı" but "What is Mantı?". Actually it is known in english as a "Dumpling Dish". But, "Turkish Mantı" or "Turkish Dumplings" is a really very special, different, tasty and comfort food. Also, this one, "Hingel", is not an ordinary "Turkish Mantı". You may also like our Turkish-kayseri-lubrication-recipe

In fact, originally "Turkish Mantı" comes from the Kayseri city. And, "Turkish Mantı Dish" is very popular throughout the Turkey, even it is famous some parts of the world. Yes, Mantı dish or Turkish Mantı is a dumpling dish and very popular in Anatolian cuisine. Turkish Manti (some people also called it "Kayseri Mantısı/Kayseri Dumpling Dish") is consists of a spiced meat mixture, usually lamb or ground beef, in a dough wrapper, generally boiled or steamed and served with special sauce and garlic yoghurt. Also you like our How-to-make-turkish-plain-pancake-recipe.

Hingel Recipe

What is Hingel?

So, what is "Hingel"? Hingel is a different variation of "Turkish Mantı". Actually, it is a special Turkish homemade manti, with potato and buttery. Bye tye way, It is a different variation of mantı by its shape and ingredients in Turkey. Hingel is the largest shape among of the others. It comes from Sivas city where this city is very close to Kayseri city. It is called also "Haluj" by the Circassian people who live different regions of the Turkey. Bye the way, Turkey has many ethnic groups that covers such as Circassian people, laz people who mostly live in BlackSea region and Kurdish people who mostly live in Eastern of Turkey etc. We all have lived together as brothers and sisters over 1000 years in Anatolia. Plus, Hingel is called with many names and most commonly referred to as Psihalive, Mantaz or Hinkal. Mantı dish or dumpling dish is a very popular dish in Anatolian (Turkish) cuisine , as well as in Central Asian countries, Chinese (Chinese dumplings) and Japanese (Japanese dumplings) cuisines. Also you may like our Mediterranean-easy-baked-macaroni-with-béchamel-sauce-recipe.

Turkish Dumplings - Mantı
Hingel

How to Make Hingel Dumpling Dish?

 As we mentioned above of the post, today, we are going to share our very unique and tasty vegetarian dish to you. Hingel, or Hinkal, or Psihalive or Mantaz. Very special Turkish Dumplings Dish (Turkish Mantı Dish). You can prepare this delicious dish very easily, it is not difficult. Maybe, you think that; "What kind of flour is used for dumplings?" Generally, we use all purpose flour for the all dumplings dough. It is generally served with an red flakes pepper (Aleppo pepper or Urfa chilli pepper) sauce and a Turkish classic: garlic yoghurt. Generally, we prefer to eat hingel at lunch times. But, if you want you can consume it at dinners. You may also like our Chicken-soup-with-batterdough-recipe

How to Prepare Garlic Yogurt:

For every cup of yoghurt: use 1 Cloves minced garlic. Mix yoghurt, garlic, and very little water well. Then add alittle salt to taste, and serve this sauce on the side of Hingel dish or on top. You may like our Homemade-yoghurt-recipe.

For Hingel Dough: All purpose flour
Salt, egg and water.

Boil potatoes and grate the boiled 
Potatoes

Grate the boiled Potatoes

Preparation Hingel Dough

Preparation of Potato Mash

Take a tea-glass or long drink glass
And cut out round shape dough

Fill the middles of dough rounds
With the potato mixture

Put uncooked dumplings on a cloth
So they don't stick

Boil your dumplings in seperate 
Batches

Preparation of sauce for on topping 
Hingel Dish

Hingel Dish

Recipe of Hingel Dumpling Dish;

Here it is our very special, delicious and comfort homemade dumpling dish (Turkish Mantı Dish) recipe. It goes well with Turkish salad and Turkish pickles very well for lunch; Do you want to try our Turkish-shepherd-salad-recipe, Turkish-pickles-recipe, and Easy-white-cabbage-pickled-recipe.

Serve: 4 servings, Preparation Time: 40-45 minutes, Cooking Time: 20-30 minutes, Cuisine: Mediterranean/Anatolian Cuisine, 

Very good family favourite;

Ingredients:

• 600 - 700 gr All purpose flour, 
• 1 Egg,
• 5 - 6 Medium size potatoes,
• 2 Teaspoons salt,
• 1 Cup of warm water, 
• 2 or 2,5 Tablespoons olive oil,
• 1/2 Tabledpoon Tomato paste, (if you want more tomato paste, you can add it),
• A pinch of Ground black peppet and red flakes pepper to taste, 

For Sauce;

• 2 or 2,5vTablespoons Butter,
• 1 Tablespoon Tomato paste,
• 1 Teaspoon Red flakes pepper (or Aleppo pepper or our Urfa city's pepper), 
• 1 Teaspoon Ground black peper,
• 1 Teaspoon Salt,
• 1/2 Glass of water,

For Garlic Yoghurt;

• 1 Cup Yoghurt, (nearly 200 gr), 
• 1 or 2 Cloves Garlic, grated or minced,

Preparation:

1. First of all, put your all ingredients on the work table. Then, firstly, we should make our hingel's dough. So, combine your flour and salt in a mixing bowl. And, add the egg and water, mixing well with your hands. Add more all purpose of flour if your dough is too sticky and soft, but be careful not to add too much as your dough will get dry and tough. Then, cover and set aside for at least 30-35 minutes.
2. Then, bring a large and deep saucepan of water to the boil and add your potatoes. Boil your potatoes for around 15-20 minutes. Then, peel and grate the all potatoes.
3. Then, heat 2 or 2,5 tablespoons of olive oil in a pan. And, add 1/2 tablespoon tomato paste and grated potatoes in a pan. Then, Saute this mixture very well. At the same time, don't forget to sprinkle a pinc of ground black pepper and red flakes pepper to taste. And, set aside to cool.
4. Now, time is preparing hingel dough time. Firstly, take out your dough, and put it on a clean floured surface (work table). At this point, dough should be nice and soft, but not sticky. Cut the dough in four pieces. Then, with a rolling pin, roll out the your dough. Be careful! Keep flouring so your dough doesn’t stick. After you have rolled out your dough, take a tea-glass (or longdrink glass, for this process, we used our Turkish Tea-glass) and cut out as much rounds as you can.
5. Then, take the cooled down potato mash, and with a teaspoon, fill the middles of the dough rounds with the mixture. After that, close the dumplings (Mantı), make sure you press the sides properly. Then, you should put the uncooked dumplings on a cloth so they don’t stick.
6. For cooking process, boil the water in a large pot and add salt. Then, boil your dumplings (Mantı) in seperate batches, with about 10-15 dumplings per batch. When the dumplings (Mantı) start to float, leave them cooking for another 30 or 40 seconds, then take them out.
7. Then, time is preparing sauce time. For preparing the sauce; In a small pan, melt your butter and stir in tomato paste and some water. Add ground black pepper and red flakes pepper. And, cook for 2-3 minutes over low heat.
8. Serve the hingel (dumplings) on a plate and put garlic yoghurt sauce on the side of Hingel dish or on top. And then, drizzle the tomato sauce on top. If desired sprinkle ground black pepper and red flakes pepper over it. 

ENJOY!

Please let us know how this "Hingel (Mantı) Dish Recipe" turns out for you in the comments. We are always so eager to hear from you.

Homemade Hingel Recipe

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