Ichlekli
The meat pie of the Karakum: a round, lidded pie of minced lamb and onion baked in the tamdyr clay oven — ichlekli keeps travellers fed across the desert. Ingredients: flour, water, salt (dough); filling: minced lamb or beef, onions, black pepper, salt; egg wash.
What it is
The meat pie of the Karakum: a round, lidded pie of minced lamb and onion baked in the tamdyr clay oven — ichlekli keeps travellers fed across the desert. Ingredients: flour, water, salt (dough); filling: minced lamb or beef, onions, black pepper, salt; egg wash. Recipe: 1) Make a lean dough; rest. 2) Mix meat and onion; season. 3) Roll two rounds; fill one; lid with the second; crimp. 4) Bake until the crust rings hollow. Serve: cut in wedges with tea — at celebrations and as journey food. Flavor: juicy meat in a crisp, plain crust. History: ichlekli is the Turkmen tamdyr's classic, kin to the whole Central Asian meat-pie family. See also: Dograma, Palov (Turkmen).
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