Entree: Turkmenistan – Southern Culinary Region – Ichlekli (A Turkmen pan-baked stuffed flatbread filled with seasoned ground lamb and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 15 min

Additional 1 hr

Total 2 hrs 15 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 2 tsp (7 g) active dry yeast
- 1 1/2 cups (360 ml) warm water
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, plus more for filling
- 1 lb (454 g) ground lamb
- 2 medium onions, finely chopped, approx. 10 oz (280 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) black pepper
- 1 1/2 tsp (8 g) salt for the filling
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (30 ml) melted butter or additional oil for brushing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a small bowl combine warm water, sugar, and yeast; let stand 5–10 minutes until foamy. In a large bowl mix flour and 1 tsp (5 ml) salt, make a well and add yeast mixture and 2 tbsp (30 ml) oil. Stir to form a soft dough.
2. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile prepare the filling: in a bowl combine ground lamb, chopped onions, parsley, cumin, 1 1/2 tsp (7.5 ml) salt, and black pepper. Mix thoroughly until the mixture becomes cohesive.
4. Preheat the oven to 475°F (245°C) and place a baking stone or heavy baking sheet inside to heat. Divide the dough into 4 equal portions (for 4 servings).
5. Roll each portion into a thin round about 8–9 inches (20–23 cm) across. Spread about 1/4 of the meat filling evenly over each round, leaving a 1/2-inch (1 cm) border. Fold edges up and over the filling, pinching to seal and leaving the center slightly domed, or fold into a closed round like a hand pie.
6. Transfer to the preheated stone or baking sheet and brush the tops with melted butter. Bake for 12–15 minutes until the crust is golden and the filling is cooked through. Let rest 5 minutes, slice, and serve warm.

1. In a small bowl combine warm water, sugar, and yeast; let stand 5–10 minutes until foamy. In a large bowl mix flour and 1 tsp salt, make a well and add yeast mixture and 2 tbsp oil. Stir to form a soft dough.
2. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile prepare the filling: in a bowl combine ground lamb, chopped onions, parsley, cumin, 1 1/2 tsp salt, and black pepper. Mix thoroughly until the mixture becomes cohesive.
4. Preheat the oven to 475°F (245°C) and place a baking stone or heavy baking sheet inside to heat. Divide the dough into 4 equal portions (for 4 servings).
5. Roll each portion into a thin round about 8–9 inches (20–23 cm) across. Spread about 1/4 of the meat filling evenly over each round, leaving a 1/2-inch (1 cm) border. Fold edges up and over the filling, pinching to seal and leaving the center slightly domed, or fold into a closed round like a hand pie.
6. Transfer to the preheated stone or baking sheet and brush the tops with melted butter. Bake for 12–15 minutes until the crust is golden and the filling is cooked through. Let rest 5 minutes, slice, and serve warm.