👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

2. 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. 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. 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. 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. 6

   On a lightly floured surface, roll out each dough ball into a circle about 6-7 inches in diameter.

7. 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. 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. 9

   Preheat your oven to 200°C (400°F). Place the formed dumplings on a baking sheet lined with parchment paper.

10. 10

    Brush the tops of the dumplings with the beaten egg wash.

    💡 Tip: Egg wash gives a nice golden sheen.
11. 11

    Bake for 25-30 minutes, or until the dumplings are golden brown and the filling is cooked through.

12. 12

    Let cool slightly before serving. Ichlekli are best served warm.

    💡 Tip: Can be served with a side of yogurt or a fresh salad.