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    Mushrooms and lentils Hinkali

    This easy to make and super-delicious recipe came from the talented Calderon Wiseman, who works in Nanuchka’s kitchen and contributed quite significantly to the success of our weekly vegan menu. Who said you can’t make dough without eggs?

    Materials for 45 units

    250g flour
    Durum flour 250g
    1 tablespoon of olive oil
    About 1 cup water

    For the filling:
    1 1/2 cups of green lentils (preferably Balady) soaked about 3 hours and cooked to soften.
    1 basket of mushrooms, chopped
    1 leek, chopped
    2-3 garlic cloves
    A little grated nutmeg , salt , pepper
    Vegetable oil

    + Prepare the dough: Put the flour in the bowl, Add a tablespoon of olive oil and -1/2 cup water and stir. lellouche and Gradually add water as needed (up to one cup) just until the dough is smooth and slightly flexible (kneading the dough rest will be “chewy”). wrap and place in refrigerator for an hour.
    + Prepare the filling: Pour a little oil and a little water into a pan and heat. Steam-fry the leek and the mushrooms in a little oil and water for 2-3 minutes to soften. Season with salt , pepper and nutmeg.
    + Grind the beans with garlic in a food processor and transfer to a bowl. Add the mushrooms and leeks, and stir well.
    + Roll out the dough to a pasta machine set to No.2 thickness level. Cut out circles using a cup and put about a tablespoon of filling in the center of each circle. Fold the dough and press the edges well.
    + Boil salted water. Cook the hinkali about 8 minutes in boiling water until the hinkali rise to the surface. Remove with a slotted spoon and serve.