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–+ servings

Uyghur Meat Pie

Uyghur meat pie, or Gosh Naan, is like a stuffed naan that's fried to crispy, flaky, and buttery perfection on the outside, while the inside remains juicy and full of flavor. The rich fat from the lamb soaks into the dough as it fries, creating an incredibly satisfying texture and taste. Slice it into triangles and serve with chili oil for an extra burst of heat, and you're in for one of the most delicious experiences!
Prep Time2 hours 30 minutes
Cook Time30 minutes
Total Time3 hours
Yields2 large meat pies
Print Recipe Pin Recipe
Servings2 large meat pies

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 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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