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Turkmen Ichlekli (Spiced Beef Pie)

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A browned Turkmen ichlekli beef pie cut into wedges.
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Ichlekli is a Turkmen baked meat pie with a thin, crisp crust and a juicy filling of beef, onion, and pumpkin. It is a comforting centerpiece that travels well from oven to table.

The dough is rolled thin, filled generously, and sealed before baking until deeply golden. Pumpkin softens the beef filling while cumin and coriander give it a warm, savory character.

Let the pie rest for 10 minutes before cutting so the filling settles and the crust stays neat.

Serving Suggestions

Serve warm with a sharp tomato-cucumber salad, plain herbs, and black tea.

A slice of Turkmen ichlekli being served with its spiced beef and pumpkin filling.

Recipe Notes

The assembled pie can be chilled for several hours before baking. Reheat wedges in a hot oven to restore the crisp crust.

A browned Turkmen ichlekli beef pie cut into wedges.

Turkmen Ichlekli (Spiced Beef Pie)

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A golden Turkmen meat pie filled with beef, pumpkin, onion, and warm spices.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Turkmen
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Dough
  • 4 cups all-purpose flour plus more for rolling
  • 1 cup warm water
  • 2 tbsp olive oil
  • 1 tsp fine salt
Filling
  • 1 lb ground beef
  • 2 cups peeled pumpkin finely diced
  • 2 cups yellow onion finely diced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp black pepper
  • 1 tsp fine salt

Equipment

  • Large mixing bowl
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Chef’s knife

Method
 

Make the dough:
  1. Mix the flour and salt in a bowl. Add the warm water and olive oil, then knead for 6 to 8 minutes until smooth.
  2. Cover and rest the dough for 20 minutes while preparing the filling.
Fill the pie:
  1. Toss the beef, pumpkin, onion, olive oil, cumin, coriander, pepper, and salt together until evenly combined.
  2. Heat the oven to 400°F (200°C). Divide the dough into two pieces and roll each into a thin round.
  3. Lay one round on a parchment-lined baking sheet, spread the filling over it leaving a 1-inch border, and cover with the second round. Pinch and fold the edge to seal, then cut two small vents.
Bake and serve:
  1. Bake for 40 to 45 minutes until the crust is golden and the filling is cooked through.
  2. Rest for 10 minutes, cut into wedges, and serve warm.

Nutrition

Calories: 610kcalCarbohydrates: 67gProtein: 29gFat: 25gSaturated Fat: 7gCholesterol: 75mgSodium: 720mgFiber: 5gSugar: 5g

Notes

  • Keep the filling finely chopped so the pie cooks evenly.
  • Resting the baked pie makes clean slices easier.

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