Ishlekli Recipe

Background of Ishlekli

Ishlekli is a traditional dish originating from the Central Asian regions, specifically the vibrant culinary landscape of Turkmenistan. This savory pie is renowned for its delightful combination of simple ingredients that, together, create a comforting and fulfilling meal. Ishlekli, often compared to a meat pie, has been a staple in Turkmen households for generations. The name ‘Ishlekli’ itself suggests the dish's main characteristic: being ‘inside’ or ‘filled’, most commonly with meat and onions.

Historically, Ishlekli has been prepared as a special meal for significant gatherings, family celebrations, or during local festivals. The dough of this traditional pie is notably pliable, allowing it to hold copious fillings without breaking, making it a perfect carrier of the savory insides. It represents the hospitable spirit of Turkmen people, as sharing this dish often meant sharing warmth and abundance.

Ingredients

• Flour
• Water
• Egg
• Lamb (or beef, if preferred)
• Onion
• Salt
• Pepper
• Butter

Preparation

Preparing the Dough

1. Start by mixing 3 cups of flour in a large bowl. Create a well in the center and crack one egg into the middle.
2. Gradually add 1/2 cup of water and a pinch of salt. Mix the ingredients thoroughly with your hands until the dough starts to form.
3. Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic. Cover the dough and let it rest for at least 30 minutes.

Preparing the Filling

1. Chop 500g of lamb into small bite-sized pieces, ensuring you trim off any excess fat.
2. Peel and finely chop two large onions.
3. In a mixing bowl, combine the chopped lamb, onions, 1 teaspoon of salt, and 1/2 teaspoon of pepper, mixing everything until well integrated.

Cooking Process

Assembling the Pie

1. Preheat your oven to 200°C (392°F).
2. Divide the rested dough into two portions, one slightly larger than the other.
3. On a clean working surface, roll out the larger piece of dough into a circle, wide enough to cover the entire pie pan and a slight overhang.
4. Butter the inside of your pie pan using a little butter, and then lay the dough over it, pressing it gently into the corners.
5. Spread the meat filling evenly over the bottom dough layer.
6. Roll out the second piece of dough to form the pie’s top. Place it over the meat filling and crimp the edges to seal the pie.

Baking the Ishlekli

1. Cut small slits in the top layer of the dough to allow steam to escape during baking.
2. Brush the top lightly with melted butter.
3. Bake in the preheated oven for around 25-30 minutes, or until the top is golden brown.
4. Check your cooking timer to ensure precision as every oven differs slightly in efficiency.
5. Remove the Ishlekli from the oven once done and let it cool briefly before cutting.

How to Enjoy Ishlekli

Ishlekli is best enjoyed warm, paired with a refreshing side salad or a simple yogurt dip to complement its savory flavors. As it is a substantial dish, serving it at family dinners or gatherings suits well. Its hearty nature makes it an excellent centerpiece for any meal, bringing a taste of Turkmen hospitality to your table. Savoring every bite of this meat-stuffed pie offers a delightful balance of crusty, flaky dough with tender, juicy filling.

For a more authentic experience, try complementing your Ishlekli with traditional Turkmen tea. This not only aids digestion but also enriches the cultural and culinary experience.