Ishlekli

Instructions

1. 1 Mix flour, salt, and warm water to form a smooth elastic dough then divide into two portions with one slightly larger than the other.
2. 2 Combine ground lamb with finely diced onions, cumin, black pepper, and salt mixing thoroughly until evenly seasoned throughout.
3. 3 Roll the larger dough portion into a thin round sheet and lay it on an oiled baking tray letting edges drape over the sides.
4. 4 Spread the seasoned lamb and onion filling evenly across the dough in a thick layer leaving a small border at the edges.
5. 5 Roll the smaller dough portion into a round sheet and place it over the filling then crimp the edges together to seal completely.
6. 6 Brush with egg yolk and bake at two hundred degrees Celsius for forty minutes until the pie is deep golden brown and crispy.