Entree: Turkey – Eastern Anatolia – Hangel (Boiled filled dumplings served with garlicky yogurt and spiced butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus more for boiling
- 1 cup (240 ml) lukewarm water
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) ground lamb
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) red pepper flakes or Aleppo pepper (pul biber)
- 2 tbsp (30 ml) olive oil for sautéing
- 2 cups (475 g) plain yogurt
- 2 garlic cloves, crushed, approx. 6 g
- 4 tbsp (60 g) unsalted butter
- 1 tsp (5 ml) red pepper flakes or Aleppo pepper for butter sauce
- 1/2 tsp (1 g) dried mint for butter sauce
- Water for boiling

Instructions

1. Make the dough: combine flour and 1 tsp salt in a bowl, stir in water and 1 tbsp olive oil until a soft dough forms; knead 5–7 minutes until smooth. Cover and rest 30 minutes.
2. Prepare the filling: heat 2 tbsp olive oil in a skillet over medium heat; add chopped onion and cook until soft, 5–7 minutes. Add ground lamb, break up, and cook until no pink remains, about 6–8 minutes. Stir in parsley, 1 tsp salt, black pepper, cumin, and red pepper flakes; remove from heat and let cool.
3. Roll and fill: divide dough into quarters; on a lightly floured surface roll each piece thin (about 1/16 inch). Cut into 2.5–3 inch (6–8 cm) rounds or small squares. Place about 1 tsp of filling in the center of each round, fold over and seal edges firmly to form small dumplings.
4. Boil dumplings: bring a large pot of salted water to a gentle boil. Add dumplings in batches, stirring gently to prevent sticking. Cook until they float and are tender, about 6–8 minutes. Remove with a slotted spoon and keep warm.
5. Make the garlic yogurt: mix yogurt with crushed garlic and a pinch of salt; set aside chilled.
6. Make the spiced butter: melt butter in a small pan over low heat, add red pepper flakes and dried mint and heat briefly until fragrant; remove from heat.
7. Serve: place boiled dumplings on a serving platter, spoon the garlic yogurt over them, and drizzle the hot spiced butter on top. Serve immediately.