Gosh Nan
“A stuffed bread filled with seasoned meat and onions.”
Flour
Water
Yeast
Onion
Cumin
LambWhere it comes from
Gosh Nan is a popular Uyghur street food, combining the love for bread and meat in one dish.
On the Palate
How it's made
5 steps · Show ↓40 min active · 60 min waiting
How it's made
5 steps · Show ↓- 110 min
Dissolve yeast in warm water and let it sit until frothy. Combine with flour to form a dough, kneading until smooth and elastic.
Watch outEnsure the water is not too hot or it will kill the yeast.
- 20 min
Cover the dough with a damp cloth and let it proof until doubled in size, about 1 hour.
- 310 min
Prepare the filling by sautéing finely chopped onion, garlic, and cumin in a pan until fragrant. Add minced lamb and cook until browned.
- 415 min
Roll out the proofed dough into circles, place a spoonful of the lamb mixture in the center, and fold the dough over to seal.
- 55 min
Bake the gosh nan in a preheated oven at 200°C (390°F) until the bread is golden and crisp, about 20 minutes.
