Ichlekli (Turkmen Meat Pie) (Içlekli)
The Quirky Foodster Team
Ingredients
- Plain flour — 400 g (3 1/3 cups)
- Salt — 1 tsp
- Warm water — 200 ml (3/4 cup plus 1 tbsp)
- Sunflower oil, plus extra for brushing — 2 tbsp (30 ml)
- Lamb, finely chopped or minced — 500 g (1 lb)
- Large onions, finely chopped — 2
- Salt (for filling) — 1 tsp
- Black pepper — 1/2 tsp
- Rendered lamb fat or butter, diced — 2 tbsp
Method
- Mix the flour and salt, then work in the warm water and oil to form a smooth dough. Knead for 5 minutes, cover, and rest for 20 minutes.
- Meanwhile, combine the finely chopped meat, onions, salt, pepper and diced fat in a bowl; do not cook the filling — it cooks inside the pie.
- Divide the dough into 2 equal pieces and roll each into a thin round about 26 cm (10 in) across.
- Spread the filling evenly over one round, leaving a small border, then top with the second round and press the edges firmly to seal.
- Transfer to a baking tray, prick the top a few times with a fork, and brush lightly with oil.
- Bake at 200°C (400°F) for 35–40 minutes until deeply golden and the filling is fully cooked through.
- Rest for 5 minutes, then cut into wedges to serve.
Introduction: Ichlekli is considered Turkmenistan's national dish: a round, flat pie of thin dough filled with finely chopped
meat, onion and fat, traditionally baked buried in hot sand and embers to reflect the country's nomadic
desert heritage.
Cultural Background: Ichlekli is considered Turkmenistan's national dish: a round, flat pie of thin dough filled with finely chopped
meat, onion and fat, traditionally baked buried in hot sand and embers to reflect the country's nomadic
desert heritage. Modern home cooks bake it in an oven, but it remains the dish most closely tied to
Turkmen identity.
Tips: Chop the meat by hand rather than using a fine mince for the most authentic, juicy texture. Pressing the edges tightly is essential, as the filling releases juices during baking.
Variations: Add a spoonful of chopped fresh herbs to the filling for extra flavour. Make individual hand-sized pies instead of one large pie for easier serving. The defining feature of ichlekli is its meat and rendered-fat filling, so no authentic vegetarian version exists;
gutap (herb or pumpkin stuffed flatbread) is the closest genuine vegetarian counterpart in Turkmen
cuisine.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a 180°C (350°F) oven for 10–12 minutes until warmed through and crisp again.
FAQs:
Q: Why is the filling left raw before baking?
A: The juices released during baking keep the pie moist; pre-cooking would dry it out.
Q: Can I use beef instead of lamb?
A: Yes, though lamb (with its fat) is the traditional choice.
Q: How do I know it's done?
A: The crust should be deep golden brown, and juices should run clear when you cut into it.
- Plain flour — 400 g (3 1/3 cups)
- Salt — 1 tsp
- Warm water — 200 ml (3/4 cup plus 1 tbsp)
- Sunflower oil, plus extra for brushing — 2 tbsp (30 ml)
- Lamb, finely chopped or minced — 500 g (1 lb)
- Large onions, finely chopped — 2
- Salt (for filling) — 1 tsp
- Black pepper — 1/2 tsp
- Rendered lamb fat or butter, diced — 2 tbsp
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