Ichlekli

Ingredients

Quantities for 8 servings.

• 600 g Flour
• 280 ml Water
• 800 g Mutton, finely diced
• 5 piece Onions, finely chopped
• 100 g Mutton fat
• 2 piece Potato, optional
• 1 tsp Cumin seed
• 50 g Butter
• to taste Salt and pepper

Method

1. Knead a stiff unleavened dough from the flour, water and salt and rest it under a cloth for thirty minutes.
2. Dice the mutton and fat small with a knife, and chop the onion as fine as you can.
3. Mix the meat, fat, onion, cumin, salt and pepper. Add no water; the onion supplies the juice.
4. Divide the dough in two, roll the larger piece into a round and line an oiled tin, leaving an overhang.
5. Spread the filling evenly, cover with the second sheet and seal the edges in a firm rope.
6. Make a small steam hole in the centre, brush with butter and cover with foil.
7. Bake at 180 °C for an hour under the foil, then uncover and give it ten more minutes to colour.