Goshnan are traditional Kyrgyz yeast-based meat pies with a leavened dough exterior filled with minced duck and onions, pan-fried to golden crispness with a tender center. The key distinction from chebureki is the use of yeast dough instead of unleavened pastry.
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In a bowl, pour in warm milk heated to 30°C, add the yeast, and let it sit for a few minutes to dissolve.
Add salt and mix well. Gradually add flour.
Knead a soft dough. Cover it with plastic wrap. Leave it in a warm place to rise.
Prepare the filling: rinse the duck fillet and pass it through a meat grinder. Do the same with the onions.
Add salt and pepper to the minced meat mixture. Mix thoroughly.
Once the dough has risen well, place it on a floured surface. Knead the dough again, using as much flour as it absorbs. Let it rise again.
Divide the dough into an even number of pieces. Roll them into balls and let them rise until well-puffed.
From each ball, make a thin flatbread the size of a dessert plate. Place the filling in the center of half the flatbreads, leaving the edges free.
Roll out a second flatbread and place it on top of the filled one. Pinch the edges well, keeping them thin. Flatten the flatbread with your hands.
Pour a little vegetable oil into a frying pan and heat it. Reduce heat to medium.
Place the flatbread in the pan and cover with a lid. When one side is browned, flip and cook the other side until done.
Transfer to a paper towel to absorb excess oil. Stack goshnan on top of each other to keep warm.
Before serving, cut each goshnan in half or into four pieces.
Store cooled goshnan in an airtight container up to 3 days; reheat in a covered skillet over low heat for 2–3 minutes per side, or wrap and microwave until warm.
meat grinder or food processor · frying pan with lid
Yes. Chicken fillet works as a direct substitute with similar cooking results, though duck provides richer flavor traditional to the dish.
Cook covered on medium heat until one side is browned, then flip and cook the second side until browned. The filling cooks through via steam trapped under the lid.
The steps reference warm milk at 30°C for dissolving yeast, but the ingredients list specifies 500 ml water. Use warm water heated to 30°C (lukewarm, not hot) for activating the yeast.
Yes. Prepare and refrigerate filled dough balls up to 8 hours before frying, or freeze up to 1 month. Fry from chilled or frozen, adding 1–2 minutes per side if frozen.
Heat vegetable oil over medium heat until shimmering. The recipe does not specify an exact temperature; medium heat allows the dough to cook through without burning.
