Combine flour and salt, then add water, dough liquid, and melted butter.
Knead the dough for about 5 minutes until smooth and workable.
Cover the dough and let it rest for about 1 hour.
Cook the minced meat with chopped onion, tomato, and bell pepper.
Season the filling with salt, black pepper, and turmeric, then let it cool slightly.
Divide the dough into two portions and roll each one into a thin sheet.
Place the meat filling over one sheet, cover with the second sheet, and seal the edges.
Make a few small holes on top with a fork and brush with egg yolk if desired.
Bake in a preheated oven for about 25 minutes, until the surface is golden.
Let the Ishleki rest for a few minutes before slicing and serving.
