Hingel

Hingel is a traditional pastry dish that resembles mantı in appearance and preparation, though its origins lie primarily in Georgian cuisine. Frequently consumed in Sivas cuisine, this dish is prepared by filling the dough with meat or potatoes (Figure 6.17). It is known that in the region, meat-based dishes prepared in both summer and winter tend to feature primarily lamb and beef (Ertaş and Karadağ, 2013). 

The process of making hingel begins with kneading a firm dough. This dough is made primarily from water, eggs, and salt. Portions of the prepared dough are rolled out into thin sheets approximately 1 mm thick. The sheets are cut into squares measuring approximately 2 cm. The prepared filling (usually potatoes or ground meat) is placed in the center of each square, and the edges are pressed together to form a triangle. The shaped hingels are boiled in salted water. After boiling, they are drained and transferred to a serving plate. They are served topped with butter, garlic yogurt, or a tomato-based sauce.