Potato Mantı (Hingel)

Potato Mantı (Hingel)


For the dough:

  • 5 cups all-purpose flour
  • 1.5 cups water
  • 1 egg
  • 1 teaspoon salt

For the filling:

  • 5 potatoes
  • 1 onion
  • 4 tablespoons olive oil
  • Salt
  • Black pepper
  • Red pepper

For the topping:

  • 120g butter
  • Optionally, garlic yogurt


For the filling, peel the potatoes and chop them into large pieces. Place them in a large pot and add water. Boil the potatoes until they become soft. Once boiled, take them out of the water and place them in a wide bowl. Mash the potatoes into a puree.

Chop the onion into small cubes and sauté them in olive oil until they become translucent. Add the mashed potatoes to the sautéed onions and season with salt and spices. Remove from heat and let it cool.

For the dough, sift the flour into a large mixing bowl. Add the egg and salt, then gradually add water while kneading. The dough should have a firm consistency. Cover it with a damp cloth and let it rest for 40 minutes.

After resting, place the dough on a floured surface. Divide it into equal portions for easy rolling. Use a rolling pin to flatten each portion. Cut them into circles using a round mold or the mouth of a teacup. Place the potato filling in the center and fold them into a semi-circular shape.

Boil water with salt and cook the filled dough in it. The mantı is cooked when they start to float on the surface of the water. Drain the cooked mantı.

For the topping, melt the butter and drizzle it over the cooked mantı. Optionally, serve with garlic yogurt.

Enjoy your delicious Potato Mantı (Hingel)!

Recipe credit to seyma_chef.