Ichlekli
A large closed pie of mutton and onion baked in ashes. The dish of Turkmen herders.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a stiff unleavened dough from the flour, water and salt and rest it under a cloth for thirty minutes.
Dice the mutton and fat small with a knife, and chop the onion as fine as you can.
Mix the meat, fat, onion, cumin, salt and pepper. Add no water; the onion supplies the juice.
Divide the dough in two, roll the larger piece into a round and line an oiled tin, leaving an overhang.
Spread the filling evenly, cover with the second sheet and seal the edges in a firm rope.
Make a small steam hole in the centre, brush with butter and cover with foil.
Bake at 180 °C for an hour under the foil, then uncover and give it ten more minutes to colour.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.