Içlekli (Turkmen Layered Meat Pie)
In short: A large round pie of two thin buttery dough layers around juicy spiced lamb and onion, baked until golden and sprinkled with sesame. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 1 h
- Cook
- 45 min
- Resting
- 50 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 700 kcal
Içlekli, also spelled ishlekli, is a large round meat pie that Turkmen hosts bake for honored guests. A layered butter dough encloses a juicy filling of ground lamb, onion and pepper, and the top is brushed with egg and sprinkled with sesame seeds. Traditionally it was baked in a hearth, buried in hot sand, and today often in a tandoor. At home, an ordinary oven does the job. Cut it into wedges and eat it hot.
Instructions
- Mix the flour, salt and warm water with 40 g (3 tbsp) of the melted butter and knead for 8 minutes until smooth. Cover and rest for 30 minutes.
- Divide the dough into 2 pieces. Roll each into a rectangle about 3 mm thick, brush with the remaining butter, roll up into a rope and coil into a spiral. Rest for 20 minutes.
- Mix the lamb, onions, salt, pepper and water until well combined.
- Heat the oven to 200°C (400°F) and line a baking sheet with parchment.
- Roll one spiral into a 30 cm (12 in) round and place it on the parchment. Spread the filling over it leaving a 2 cm (3/4 in) border.
- Roll the second spiral into a 30 cm round and lay it over the filling. Press the edges together and fold them over in small pleats to seal. Cut a small hole in the center for steam.
- Brush the top with beaten egg, sprinkle with sesame seeds and bake for 40 to 45 minutes until deep golden. The center should reach 71°C (160°F).
- Rest for 10 minutes, then cut into wedges and serve hot.
Tips
- Keep the filling moist with the 3 tablespoons of water, as the meat releases less juice in a closed pie.
- If you cannot find ground lamb, use a mix of ground beef and lamb. Keep some fat in the meat, because very lean mince makes a dry filling.
Questions and answers
Can I make içlekli ahead of time?
Assemble the pie up to 6 hours ahead and refrigerate it, then glaze and bake. A baked pie keeps for 3 days and reheats well at 180°C (350°F).
Can I freeze içlekli?
Yes. Freeze the baked pie in wedges for up to 2 months and reheat in a hot oven for 15 minutes.
What do you serve with içlekli?
Hot tea, a bowl of clear mutton soup and a salad of tomato, cucumber and onion go well with it.
How long does it take to make Içlekli (Turkmen Layered Meat Pie)?
About 1 h 45 min in total: 1 h of preparation and 45 min of cooking.
How many calories are in Içlekli (Turkmen Layered Meat Pie)?
About 700 kcal per serving, with 29 g of protein, 68 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 700 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 68 g |
| Fat | 35 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
