Entree: Turkmenistan – Northern Culinary Region – Ichlekli (Turkmen filled meat pastry of thin dough encasing spiced minced lamb, baked until golden)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 cup (240 ml) warm water
- 3 tbsp (45 ml) vegetable oil, plus more for brushing
- 1 lb (454 g) ground lamb (or ground beef)
- 1 large onion, finely chopped
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) vegetable oil for sautéing filling
- 1 large egg, beaten for egg wash
- 2 tbsp (30 g) melted butter for brushing after baking

Instructions

1. Make the dough: in a bowl combine flour and 1 tsp salt, stir in warm water and 3 tbsp oil to form a soft dough; knead until smooth, about 6–8 minutes. Cover and let rest 20–30 minutes.
2. Prepare the filling: heat 1 tbsp oil in a skillet over medium heat, sauté the chopped onion until translucent, add the ground lamb and cook, breaking up lumps, until browned and cooked through, 6–8 minutes. Drain excess fat if needed.
3. Season the cooked meat with cumin, black pepper, 1 tsp salt and stir in chopped parsley. Cool the filling to warm.
4. Divide the dough into 6 equal balls. On a lightly floured surface roll each ball into a thin 8–9 inch (20–23 cm) circle.
5. Place about 2/3 cup (150 g) of the cooled filling in the center of each circle, leaving a 1 inch (2.5 cm) border. Fold the dough over the filling and pinch to seal, forming a round parcel; flatten gently so it is about 1/2 inch (1.3 cm) thick. Alternatively fold edges decoratively leaving a small central opening.
6. Place pies on a parchment-lined baking sheet, brush tops with beaten egg, and bake in a preheated oven at 400°F (200°C) for 18–25 minutes until golden brown.
7. Remove from the oven, brush with melted butter, let rest 5 minutes, then serve warm.