Entree: Turkmenistan – National Cuisine – Içlekli (Stuffed meat pie)
Serving Size: 6
Approximate Time
Prep
30 min
Cook
30 min
Total
1 hr
Ingredients
- 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting
- 1 cup (240 ml) warm water
- 1 tsp (6 g) salt
- 3 tbsp (45 ml) vegetable oil or melted butter for the dough
- 1 lb (454 g) ground lamb
- 2 medium onions, finely chopped, approx. 8 oz (225 g) total
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) black pepper
- 1 1/2 tsp (9 g) salt (adjust to taste)
- 2 tbsp (30 ml) vegetable oil or lamb fat for sautéing
- 1/4 cup (15 g) fresh parsley or dill, chopped
- 1 egg, beaten (for egg wash)
- 2 tbsp (30 g) butter, melted (for brushing after baking)
Instructions
1. In a large bowl combine the flour and 1 tsp (6 g) salt; stir in the warm water and 3 tbsp (45 ml) oil and mix to form a soft dough. Knead on a lightly floured surface about 8–10 minutes until smooth. Cover and let rest 20–30 minutes.
2. While the dough rests, heat 2 tbsp (30 ml) oil in a skillet over medium heat; sauté the chopped onions until soft and translucent. Add the ground lamb and cook, breaking up with a spoon, until browned and no longer pink. Drain any excess fat.
3. Remove from heat and stir in cumin, black pepper, 1 1/2 tsp (9 g) salt, and chopped parsley or dill. Taste and adjust seasoning; let the filling cool.
4. Preheat oven to 400°F (200°C). Divide the dough into 6 equal pieces. On a floured surface roll each piece into a round about 6–7 inches (15–18 cm) in diameter.
5. Place 3–4 tbsp (45–60 g) of the cooled meat filling in the center of each round. Fold edges up and over to form a round pocket, pinching and pleating to seal (or fold into a half-moon and crimp). Flatten gently so pies are about 1/2 inch (1–1.5 cm) thick.
6. Place the pies on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a glossy finish.
7. Bake in the preheated oven 20–30 minutes until golden brown and cooked through. Remove, brush with melted butter, and let rest a few minutes before serving hot.
