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Gosh Naan – Uyghur Fried Meat Pie

Gosh Naan – Uyghur Fried Meat Pie

Uyghur Meat Pie, or Gosh Naan, is a savory delight that's crispy, flaky, and buttery on the outside with a juicy, flavorful lamb filling inside. This delicious stuffed flatbread is fried to perfection and served with chili oil for an extra burst of heat. It's the perfect combination of textures and flavors!
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Course Main Course, Snack
Cuisine Uyghur, Central Asian
Servings 2 large meat pies

Ingredients
  

  • For the Dough:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon active dry yeast
  • 1 ¼ cups warm water
  • 2 tablespoons olive oil
  • For the Meat Filling:
  • 1 pound ground lamb
  • ½ yellow onion finely chopped
  • 1 teaspoon salt to taste
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ 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 olive oil, stirring until a dough forms. Knead the dough for 5 to 6 minutes until smooth and elastic. Cover with plastic wrap and a damp cloth, and let it rest for 1 hour in a warm place, or until doubled in size.
  • Prepare the Filling: In a separate bowl, mix the ground lamb, chopped onion, salt, black pepper, cumin, paprika, garlic powder, and chili powder until thoroughly combined. 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. Roll each section into a circle or oval on a lightly floured surface. Spread the lamb filling over two dough sections, leaving a border around the edges. Place the other two dough pieces on top to cover the filling. Lightly press the edges to seal.
  • Pinched Design: Fold the edges over the filling to form a pinched design, similar to a pie crust. Seal the sides tightly to prevent the filling from escaping during frying.
  • Fry the Naan: Heat vegetable oil in a deep pan or skillet over medium-high heat. Once hot, carefully lower the stuffed naan into the oil and fry for 3-4 minutes per side until golden brown and crispy. Ensure the meat is cooked through.
  • Slice and Serve: Remove the fried pies from the oil and drain on paper towels. Slice into triangles and serve warm. Drizzle with chili oil for an extra spicy kick!
Keyword Uyghur meat pie, Gosh Naan, lamb pie, stuffed naan, fried meat pie, savory flatbread, chili oil, lamb recipes, comfort food, crispy meat pie