Sivas Hingel

A regional dish from Sivas, similar to mantı: thin dough filled with spiced ground beef, boiled and served with garlicky yogurt and chili butter.

Ingredients

• 400 g white flour
• 50 g (1) egg
• 280 g water (160 g for the dough; the rest is absorbed while boiling)
• 8 g (1.5 tsp) salt
• 250 g ground beef (20% fat)
• 150 g onion
• 2 g black pepper
• 500 g whole milk yogurt
• 8 g (2 cloves) garlic
• 60 g butter
• 4 g (1.5 tsp) red pepper flakes

Instructions

1. 1

   Knead the flour, egg, 3 g of the salt and 160 g water into a firm, smooth dough. Cover and let it rest for 30 minutes.

2. 2

   Grate the onion and knead it with the ground beef, 3 g of the salt and the black pepper for 2-3 minutes to make the filling.

3. 3

   Roll the dough out on a floured surface with a thin rolling pin to 1-2 mm and cut it into 5 cm squares.

4. 4

   Place a hazelnut-sized piece of filling in the center of each square, fold corner to corner and press the edges to seal into triangles.

5. 5

   Bring a large pot of water to a boil. Add the hingel and boil for 10-12 minutes, stirring now and then, until the dough is tender and the filling cooked; lift out with a slotted spoon.

6. 6

   Crush the garlic and whisk it into the yogurt with the remaining salt. Melt the butter in a small pan; when it foams, add the pepper flakes and take it off the heat after 30 seconds.

7. 7

   Divide the hot hingel among plates, spoon over the garlic yogurt, drizzle with the chili butter and serve immediately.

Nutrition

Per serving