Gosh Naan – Uyghur Fried Meat Pie
If you’ve never had Gosh Naan before, get ready for a crispy, flaky, buttery, and juicy experience that you’ll want to make again and again. This Uyghur stuffed and fried naan is a game-changer, with the fat from the lamb soaking into the dough, creating an insanely flavorful bite. I first had this dish at a restaurant called Silk Road in Cambridge, Massachusetts, and it left such an impression on me that I had to learn how to make it at home!
Uyghur food, hailing from the Xinjiang region of China, is known for its unique blend of spices and bold flavors. This stuffed naan, often filled with lamb or beef and deep-fried, is a staple of Uyghur cuisine, and it’s easy to see why—crispy on the outside, juicy on the inside, with perfectly spiced meat. Think of it as a cross between a stuffed naan and a meat pie, but with a crispy, golden-brown exterior that’s irresistible.
Creating the Dough
The dough for Gosh Naan is really straightforward, but it makes all the difference when it comes to texture. Start by mixing your flour, a pinch of salt, and some yeast in a bowl. Gradually add warm water and a little oil, stirring until everything starts to come together into a dough. Once it’s all mixed, turn it out onto a floured surface and knead it for a good 5-7 minutes. You want it to feel smooth and elastic, not too sticky but not too dry either. Once you’re there, pop the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour. You’ll know it’s ready when it’s doubled in size and feels light and airy.
Preparing the Filling
The filling is what gives Gosh Naan its signature flavor. Simply toss your ground lamb into a bowl, then add in finely chopped onions and the spices—cumin, paprika, chili powder, and garlic powder. The meat is stuffed raw but will cook perfectly inside the dough as it fries, staying juicy and tender and soaking the dough with the fat from the lamb. Season it with a good amount of salt and pepper, and mix everything up until it’s well combined. The spices will infuse the lamb with flavor as it cooks, and the raw onions add a little crunch and sweetness. Set that filling aside while you get the dough ready.
Shaping the Gosh Naan & Creating the Pie Crust Design
Now comes the fun part—shaping the Gosh Naan! Once your dough has risen, divide it into four portions and roll each one out into a flat circle on a lightly floured surface. You don’t need to worry about making them perfect, but aim for a size that’s large enough to hold a nice amount of filling. Spread the lamb mixture evenly onto one of the dough circles, then take another dough circle and place it on top. This is where the magic happens—pinch the edges together all around, like you would with a pie crust. You want to make sure it’s sealed tightly so the filling doesn’t spill out when it fries. The pinched crust not only keeps everything together but adds a beautiful touch to the final dish, almost like a rustic, hand-crafted pie.
Frying the Gosh Naan
Next up, frying. Heat up some vegetable oil in a deep pan and get it nice and hot—this is key to getting that crispy, golden outside. Make sure the pan is very large and wide enough to put a spatula in and flip the gosh naan. Once the oil is hot, carefully place the stuffed dough into the pan, making sure not to overcrowd it. Fry each side until it’s golden brown and crispy, about 3-4 minutes per side. The fat from the lamb will soak into the dough as it fries, creating the most flavorful bite. When it’s done, carefully remove it from the oil and let it drain on some paper towels or a wire rack.
Once it’s all fried up and golden brown, slice your Gosh Naan into triangles like you would a pizza. You can drizzle it with a little chili oil for a spicy kick, and you’re ready to serve! Trust me, this is one of those dishes that really wows.
Variations & Tips
If you’re looking to mix things up, you can easily adjust the filling to suit your tastes. Try adding some grated cheese for a gooey, melty filling. You can also experiment with different meats—beef works just as well as lamb if that’s what you prefer.
Also, if you’re not familiar with Uyghur food, Silk Road in Cambridge, MA, is a great place to try some authentic dishes if you’re ever in the area. The food is absolutely delicious, and you’ll get a taste of what makes Uyghur cuisine so special.
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Ingredients
THE DOUGH:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon active dry yeast
- 1 1/4 cups warm water
- 2 tablespoons olive oil
THE MEAT FILLING:
- 1 pound ground lamb
- 1/2 yellow onion, finely chopped
- 1 teaspoon salt, to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper, to taste
OTHER
- vegetable oil, for frying
- chili oil, for serving
Instructions
- Prepare the Dough: In a large bowl, mix the flour, salt, and active dry yeast. Gradually add the warm water and oil, stirring until the mixture forms a dough. Knead the dough for about 5 to 6 minutes until smooth and elastic. Cover the bowl with plastic wrap and a damp cloth and let it rest in a warm place for 1 hour or until it doubles in size.
- Prepare the Filling: In a separate bowl, combine the ground lamb, finely chopped onion, salt, black pepper, cumin, paprika, garlic powder, and chili powder. Mix everything together thoroughly. The filling will remain raw and will cook during the frying process.
- Form the Naan: Once the dough has risen, punch it down and divide it into four equal sections. Flatten each section into a circle or oval shape on a lightly floured surface. Spread the lamb filling over two of the flattened dough sections, leaving a small border around the edges. Take the other two flattened dough pieces and place them on top of the filled ones, covering the meat mixture. Press down lightly to seal.
- Pinched Design: Carefully fold the edges of the dough over the filling, creating a pinched design like a pie crust. Make sure to seal the sides tightly so the filling doesn’t escape during frying.
- Fry the Naan: Heat vegetable oil in a deep pan or skillet over medium-high heat. Once the oil is hot, carefully lower the stuffed naan into the oil. Fry on both sides for about 3-4 minutes per side, or until golden brown and crispy. Ensure the meat is cooked through and the center is fully cooked.
- Slice and Serve: Once fried, remove the naans from the oil and drain on paper towels. Slice into triangles, like a pizza, and serve warm. For an extra kick, drizzle with chili oil on top and enjoy!
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HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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