Içlekli

What it really is

A Turkmen baked pie filled with meat and onion between layers of dough.

Içlekli, also written ishlekli or ichlekli, is a Turkmen baked meat pie. Ishlekli is a traditional meat pie. The filling is enclosed in dough and baked, producing a browned crust around a savoury centre. Lamb is a common filling in culinary descriptions, often with onion, but local recipes and transliterations vary. This page names the pastry family and does not imply one specific size, dough thickness or meat-to-onion ratio.

The name appears with several Latin spellings. Its defining form is a baked pie: dough surrounds a meat filling, with onion a common partner. Unlike a topped flatbread, its filling is enclosed and cooks inside the pastry. It is a national dish, but there is no exact dough formula, so the page avoids claiming that every version includes egg, dairy or a particular fat.

How it's served

• Baked whole or in portions and served hot or warm.
• Cut to expose the meat filling; it may be eaten as a meal or shared at a table.
• Accompaniments are optional and should not be folded into the dish description.

A cut portion should show the enclosed filling, which helps distinguish the pie from open pastries and breads. Keep the spelling used by the restaurant consistent across its menu and ingredient disclosures.

How to write it on the menu

• State the filling meat and that the pastry contains wheat.
• Clarify whether the dough contains dairy, egg or added fat; these ingredients vary and are not assumed here.
• Name any sauce or side separately.
• Confirm that the filling is thoroughly cooked and disclose shared equipment where relevant.

Nutrition and allergens are indicative for lamb, onion and wheat dough. Added butter, oil or alternative fillings will change the profile.