Making Potato Hingel, Hangel, or Hengel. How to make Hingel, Hengel, Hangel? (Pastries)

Known by different names, it is recognized in many regions of Eastern Turkey, including Artvin, Sivas, and the Caucasus.

Making hingel, which is similar to mantı, is not very difficult; if you can make mantı, making hingel is quite easy. Even if you haven’t made mantı before, don’t worry, it might take some effort, but you’ll achieve a delicious result worth the effort.

Let’s now look at the ingredients and move on to the recipe.

(Pastries) Ingredients; 

– 1 cup warm water (200 ml)
– 1 egg
– 3 medium potatoes
– 3-5 sprigs of parsley
– 2 medium onions
– 1 teaspoon salt (4 g)
– 1 teaspoon red pepper flakes (6 g)
– 1 teaspoon black pepper (4 g)

Boil the potatoes in hot water, peel them, and set them aside.

Preparing the Dough: Mix water, salt, and egg in a bowl, then slowly add flour. Knead the dough until it reaches the consistency of an earlobe and let it rest while preparing the potato mixture.

Potato Mixture: After finely chopping the onions, sauté them in a small amount of oil. Add the spices (red pepper flakes, black pepper) and parsley. Remove the mixture from the stove, add the boiled potatoes, and mash them with a fork, mixing them with the spices and onions. (You can follow the pictures.)

Preparing the Dough: On a large surface (sprinkle some flour underneath to prevent sticking), roll out the dough with a rolling pin and cut it into squares or rectangles, as you would for mantı. Place some potato mixture in the center of each piece of dough, then fold them into squares. Lightly sprinkle the folded raw dough pieces with flour to prevent sticking and place them on a tray.

Add the dough pieces one by one to a pot of boiling water (keep the stove on low to maintain the boiling). Once the dough pieces are cooked, transfer them to a large bowl one by one, add your sauce, and serve hot.

Ingredients for the Sauce:

3 cloves of garlic

1 tablespoon of tomato paste

Vegetable oil or butter

Place the oil and tomato paste in a pan, and when the tomato paste starts to sauté, add the crushed garlic and stir for about 3 minutes. (You can add spices if you like.) Pour the prepared sauce over the cooked hingel and serve.

Enjoy your meal.

Note: After serving this dish hot, it tends to stick together as it cools, so consume it while it’s hot.