Ichlekli Balyk — Print Recipe — The Culinary Codex

Flatbread stuffed with seasoned Caspian fish, onions, and herbs, baked until the bread is crispy and the fish filling is fragrant and flaky.

Ingredients

1 Make dough from flour, water, and salt, knead until smooth then divide into two portions and rest for twenty minutes.
2 Cook diced onion in oil until golden then add flaked fish, cumin, pepper, and fresh herbs, mixing gently to combine.
3 Roll the larger dough portion into a thin round and place on an oiled baking tray.
4 Spread the fish and onion filling evenly across the dough leaving a border at the edges for sealing.
5 Cover with the second rolled dough sheet and crimp edges firmly to seal then brush the top with egg yolk.
6 Bake at two hundred degrees Celsius for thirty minutes until the bread is golden brown and the filling is cooked through.

Did You Know?

This dish is a specialty of the Turkmenbashi coastal region where Caspian fishermen have been baking fish into bread for generations.