Ichlekli

Name: Ichlekli
Prep time: 30 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 500 g plain (all-purpose) flour, plus extra for rolling; 1 tsp fine sea salt; 240 ml warm water; 1 tbsp neutral oil (sunflower or grapeseed); 500 g lamb shoulder or beef chuck, finely minced (or coarsely diced and pulsed in a processor); 100 g lamb-tail fat or beef suet, finely diced (or 30 g unsalted butter as substitute); 2 large onions (about 350 g), finely diced; 200 g waxy potatoes, peeled and diced into 5 mm cubes (optional but traditional); 1.5 tsp fine sea salt; 1 tsp freshly ground black pepper; 1 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp dried red pepper flakes (optional); 1 large egg yolk, beaten with 1 tbsp milk, for brushing

Ichlekli is a flat meat pie specific to Turkmenistan — two thin sheets of unleavened dough enclose a filling of minced lamb or beef with onion, seasoned with cumin and pepper, then baked or fried directly on fire. The dish belongs to the nomadic culinary tradition of Central Asia, where easily portable stuffed breads were essential during migration. Ichlekli is served hot, often with green tea or soured milk. At weddings and family gatherings, several large pies are prepared at the same time. The thin, crispy dough contrasting with the juicy filling is the dish's signature.

Total time1h 5m

Active time30m

Servings4

DifficultyMedium

Cost$$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

500 g plain (all-purpose) flour, plus extra for rolling
1 tsp fine sea salt
240 ml warm water
1 tbsp neutral oil (sunflower or grapeseed)
500 g lamb shoulder or beef chuck, finely minced (or coarsely diced and pulsed in a processor)
100 g lamb-tail fat or beef suet, finely diced (or 30 g unsalted butter as substitute)
2 large onions (about 350 g), finely diced
200 g waxy potatoes, peeled and diced into 5 mm cubes (optional but traditional)
1.5 tsp fine sea salt
1 tsp freshly ground black pepper
1 tsp ground cumin
0.5 tsp ground coriander
0.5 tsp dried red pepper flakes (optional)
1 large egg yolk, beaten with 1 tbsp milk, for brushing

How to make it

1Make the dough; whisk the flour and salt in a wide bowl; make a well, pour in the warm water and oil, and stir with a wooden spoon until a shaggy dough forms; knead on a lightly floured surface for 6–8 minutes until smooth, firm, and elastic — slightly stiffer than bread dough; wrap in cling film and rest at room temperature for 30 minutes while you prepare the filling.
2In a large bowl, combine the minced lamb, fat, onions, potato cubes (if using), salt, pepper, cumin, coriander, and pepper flakes; mix with your hands for 1 minute until the mixture is sticky and well bound; do not pre-cook — the filling cooks inside the dough.
3Heat the oven to 220°C (425°F / fan 200°C) and place an upturned heavy baking tray or pizza stone on the middle rack to heat through for at least 20 minutes; the hot surface is what crisps the bottom.
4Divide the rested dough into two equal pieces; on a lightly floured surface, roll one piece into a 32 cm round, about 2 mm thick — work the edges thinner than the centre so the seal will not be too thick.
5Slide the round onto a sheet of baking parchment; spread the filling evenly over the disc, leaving a 2 cm border, and press it down lightly into a 1.5 cm layer.
6Roll out the second piece of dough to the same 32 cm round and lay it on top; press the two layers together firmly around the edge, then roll and pinch the rim inward into a tight rope-like border so no juice can escape.
7Brush the top with the egg-yolk glaze and prick the centre in 6–8 places with a fork to let steam vent; slide the pie, on its parchment, onto the hot tray in the oven; bake for 30–35 minutes, until the top is deep golden brown and the bottom sounds hollow when you tap it.
8Rest the pie on a board for 5 minutes (the steam settles and the filling firms up), then cut into 8 wedges with a sharp knife; serve hot with green tea, plain yoghurt, or soured milk.