Alaca hingal (meat-filled dumplings with garlic butter)
Ingredients
- 1,000 gWheat flour
- 50 gEgg
- 30 gSalt step 1
- 1,000 gWater
- 250 gGround beef
- 110 gOnion
- 5 gGround black pepper
- 10 gRed pepper flakes
- 10 gSalt step 3
- 3 gGarlic step 3
- 15 gGarlic step 6
- 5 gSalt step 6
- 250 gYogurt
- 200 gButter
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water34%
- Wheat flour34%
- Ground beef9%
- Yogurt9%
- Butter 7%
- Onion 4%
- Egg 2%
- Salt 2%
- Garlic 1%
- Red pepper flakes 0%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Mix the flour, egg, salt and water into a stiff dough.
Divide the dough into balls and rest 30 minutes. Roll thin and cut into large squares.
30 minKnead the ground beef with finely chopped onion, chili flakes, black pepper, salt and one clove of garlic.
Put filling on each square and gather the corners together in the middle into an eight-eared shape; do not seal the openings.
Boil in salted boiling water for 4 minutes; they are done when the gathered side turns down. Lift out with a skimmer.
4 minCrush 5 cloves of garlic and mix with salt and yogurt, thinning with some cooking water. Serve the sauce in a bowl in the middle of the plate.
Melt the butter and drizzle it over the dumplings.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1625 (Alaca Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026