Turkmen Dough Dumplings (Ichlekli)
Ichlekli are savory baked dumplings, often filled with finely chopped meat (lamb or beef) and onions, seasoned with traditional spices. They are characterized by their crescent shape and golden-brown crust, typically cooked in a tandoor or oven.
🧂 Ingredients
- 500 g All-purpose flour
- 200 ml Warm water
- 7 g Yeast (active dry)
- 1 tsp Sugar
- 1 tsp Salt
- 400 g Ground lamb or beef
- 2 medium Onions(finely chopped)
- 1 tsp Cumin seeds
- 0.5 tsp Black pepper
- to taste Salt
- 1 large Egg(beaten, for egg wash)
👨🍳 Instructions
- 1
Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- 2
Make the dough: In a large bowl, combine flour and salt. Add the foamy yeast mixture and mix until a soft, pliable dough forms. Knead for 8-10 minutes until smooth and elastic.
- 3
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 4
Prepare the filling: In a separate bowl, combine the ground meat, finely chopped onions, cumin seeds, black pepper, and salt. Mix well.
💡 Tip: Ensure onions are very finely chopped to avoid large chunks in the filling. - 5
Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a ball.
💡 Tip: Keep the dough covered while you work with each portion. - 6
On a lightly floured surface, roll out each dough ball into a circle about 6-7 inches in diameter.
- 7
Place a generous portion of the meat filling (about 2-3 tablespoons) onto one half of each dough circle.
💡 Tip: Don't overfill, or the dumplings will be difficult to seal. - 8
Fold the other half of the dough over the filling, creating a crescent shape. Pinch the edges firmly to seal, then crimp with a fork or by hand to ensure no filling escapes.
💡 Tip: A tight seal is essential to prevent leakage during baking. - 9
Preheat your oven to 200°C (400°F). Place the formed dumplings on a baking sheet lined with parchment paper.
- 10
Brush the tops of the dumplings with the beaten egg wash.
💡 Tip: Egg wash gives a nice golden sheen. - 11
Bake for 25-30 minutes, or until the dumplings are golden brown and the filling is cooked through.
- 12
Let cool slightly before serving. Ichlekli are best served warm.
💡 Tip: Can be served with a side of yogurt or a fresh salad.
💡 Pro Tips
- ✓For a richer flavor, you can add a tablespoon of finely chopped fresh dill or parsley to the meat filling.
- ✓If you don't have a tandoor, a conventional oven works well. Ensure it's preheated properly.
- ✓The dough should be soft but not sticky. Adjust flour or water as needed.
🔄 Variations
- Vegetarian version: Use a filling of finely chopped potatoes, onions, and spices.
- Add a small amount of finely diced pumpkin or squash to the meat filling for added moisture and sweetness.