Uyghur Goshnan (Lamb-Stuffed Fried Bread)

Name: Uyghur Goshnan (Lamb-Stuffed Fried Bread)
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: Uyghur
Ingredients: 2 1/2 cups all-purpose flour; 1 cup warm water; 1 tsp salt; 1 tbsp olive oil; 1 tsp instant yeast; 1 lb ground lamb; 1 medium onion, finely diced; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground cumin; 1 tsp paprika; Vegetable oil, for frying; Chili oil, for serving

Goshnan is a traditional Uyghur fried bread stuffed with spiced ground lamb and onions, delivering a crispy exterior and juicy, aromatic filling in every bite.

🌍Uyghur 🏷️Goshnan 🏷️Lamb 🏷️Fried bread 🏷️Meat pie Central asian

🏷️

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moribyanonTikTok

Total

1h 30m

Servings

2

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

2 1/2 cups all-purpose flour
1 cup warm water
1 tsp salt
1 tbsp olive oil
1 tsp instant yeast
1 lb ground lamb
1 medium onion, finely diced
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
1 tsp paprika
Vegetable oil, for frying
Chili oil, for servingoptional

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Instructions

1
In a large bowl, combine all-purpose flour, warm water, salt, olive oil, and instant yeast to form a shaggy dough.
2
Knead the dough by hand for 5-7 minutes until it's smooth and elastic. It should bounce back when you poke it.
3
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Once risen, punch the dough down and divide it into 4 equal pieces. Roll each piece into a tight ball.
5
To make the filling, combine the ground lamb, finely diced onion, salt, black pepper, cumin, and paprika in a bowl. Mix thoroughly with your hands.
6
On a floured surface, take one ball of dough and roll it out into a thin, large circle.
7
Spread half of the lamb mixture evenly over the dough, leaving about a 1-inch border around the edge.
8
Roll out a second ball of dough to the same size and place it on top of the filling.
9
Press the edges to seal, then crimp or fold the edges decoratively to ensure it's tightly sealed.
10
Repeat the process with the remaining two dough balls and the rest of the filling to make a second Goshnan.
11
In a large, deep pan, heat about 1-2 inches of vegetable oil over medium-high heat.
12
Carefully slide one Goshnan into the hot oil and fry for 3-4 minutes per side, until golden brown, crispy, and cooked through.
13
Remove from the oil and let it drain on a wire rack. Repeat with the second Goshnan.
14
Slice the Goshnan into wedges and serve immediately, drizzled with chili oil if desired.

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Tips & Notes

Pro tips

Knead the dough until smooth and elastic; a slightly tacky dough yields flakier fried bread than a dry one.
Let the lamb filling cool completely before assembling to prevent the dough from becoming soggy or splitting during frying.
Maintain oil temperature between 325–350°F; too cool and the bread becomes greasy, too hot and it burns before the filling cooks through.
Fry goshnan in small batches to avoid crowding the pan, which drops oil temperature and prevents even crisping.

Substitutions

Ground lamb → ground beef or ground chicken (adjust cumin slightly for flavor balance)
All-purpose flour → bread flour (yields slightly chewier crumb)
Instant yeast → active dry yeast (use same quantity and increase rise time by 10–15 minutes)

Storage & make-ahead

Store cooled goshnan in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–8 minutes until crispy.

Equipment

large heavy-bottomed pot or deep skillet for frying · instant-read thermometer for oil temperature

Common Questions

Can I make the dough ahead of time?

Yes. Prepare the dough, let it rise, then cover and refrigerate for up to 8 hours. Bring to room temperature before stuffing and frying.

What's the best way to prevent the filling from leaking during frying?

Seal the dough edges firmly by pinching them closed, and ensure the oil is at the correct temperature (around 350°F) so the exterior crisps before the filling begins to leak.