Gosh Naan is a traditional Uyghur fried meat pie with a crispy, flaky exterior and juicy spiced lamb filling that fries until golden brown. The lamb's fat soaks into the dough during frying, creating an exceptionally satisfying texture.
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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!
Store cooled gosh naan in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5-7 minutes to restore crispiness.
deep pan or skillet (for frying) · thermometer (optional, for oil temperature verification)
Yes. Prepare and form the naan up to 2 hours before frying, cover with plastic wrap, and refrigerate. Fry from cold; add 1-2 minutes per side. Do not freeze raw filled naan, as the dough may separate during thawing.
Fry each side for 3-4 minutes until the dough is golden brown and crispy. The filling cooks entirely during this frying time, so once the exterior is golden, the lamb inside is cooked through.
Heat vegetable oil over medium-high heat. The oil should be hot enough to sizzle immediately when the naan is placed in it but not smoking. Test with a small piece of dough first.
Ground beef or a lamb-beef blend works. Ground lamb is traditional and contributes the characteristic fat content; substitutes may produce a leaner, less rich result.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes until warmed through and the exterior is crispy again; do not microwave.
