The same filling as the classic, folded into a triangle and noticeably bigger. The Anatolian answer to the question of whether dumplings can fill you up.

The dough

Flour, water, salt, rolled out to 0.5–0.6 millimeters, folded once diagonally.

The filling

Halal beef with the same spice blend as The Original. Onion as granules, no garlic — just more of it, because the triangle holds more.

What goes on top

Yogurt and sauce of your choice. The best thing that can go on this dish is melted butter with sweet paprika — it runs over the yogurt into the warm dough, turns it red and binds meat and sauce into one dish instead of three components side by side. That's how Hingel comes to the table in eastern Turkey.

Those who know it keep ordering: paprika butter, plus jalapeños for heat, pastırma for aroma and parsley so it doesn't get too heavy. Four ingredients that don't get in each other's way — they turn a classic plate into the best one the menu has to offer.

Why this way

The meat version of Hingel is associated in Turkey above all with Ardahan and Posof, in the far northeast on the Georgian border. There, the dumpling is bigger than the Kayseri format, and that has a practical reason: where Manti are made so small that forty fit on a spoon, the work is in the folding. Where they're big, the work is in the filling.

We offer both because they're two different ways of eating — not two grades of quality.

What goes with it

Which drink goes with big beef-filled dumplings? Elephant Bay Cola 330 ml is the classic choice — carbonation against a filling dish. For something fruitier, Elephant Bay Lemonade Orange 330 ml.

AllergensCereals containing gluten (wheat)With optional extras: Milk (yogurt sauce, pesto rosso sauce, melted butter, shepherd's cheese), Egg (pesto rosso sauce), Soybeans (vegan yogurt sauce), Nuts (walnuts, cashew nuts in pesto rosso sauce), Cereals containing gluten (wheat in fried onions, pastırma)

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