Ishlekli

Mix flour, salt, and warm water to form a smooth elastic dough then divide into two portions with one slightly larger than the other.

Combine ground lamb with finely diced onions, cumin, black pepper, and salt mixing thoroughly until evenly seasoned throughout.

Roll the larger dough portion into a thin round sheet and lay it on an oiled baking tray letting edges drape over the sides.

Spread the seasoned lamb and onion filling evenly across the dough in a thick layer leaving a small border at the edges.

Roll the smaller dough portion into a round sheet and place it over the filling then crimp the edges together to seal completely.

Brush with egg yolk and bake at two hundred degrees Celsius for forty minutes until the pie is deep golden brown and crispy.