Ichlekli

Prepare the Dough

In a large mixing bowl, combine the flour and salt.

Gradually add the water and vegetable oil, mixing until a dough forms. If the dough is too dry, add a little more water, a tablespoon at a time.

Knead the dough on a lightly floured surface for about 5-7 minutes, or until it is smooth and elastic.

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Prepare the Filling

In a bowl, combine the ground lamb or beef, finely chopped onions, water, ground cumin, ground coriander, salt, and black pepper.

Mix well to combine all the ingredients thoroughly.

Roll and Fill the Ichlekli

Preheat your oven to 375°F (190°C).

Divide the dough into two equal portions.

Roll out one portion of the dough on a lightly floured surface to form a large circle, about 1/4 inch (0.6 cm) thick. This will be the bottom crust.

Place the rolled-out dough onto a greased baking sheet or pie dish.

Spread the meat filling evenly over the dough, leaving a small border around the edges.

Roll out the second portion of the dough to form another large circle of the same size as the first. This will be the top crust.

Place the second dough circle over the meat filling, pressing the edges to seal. You can crimp the edges with a fork for a decorative seal.

Bake the Ichlekli

Cut a few small slits in the top crust to allow steam to escape during baking.

Bake the ichlekli in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is cooked through.

Serve

Remove the ichlekli from the oven and let it cool slightly before cutting into wedges.