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Gosh-naan

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Gosh-naan is a Uyghur meat-filled bread in one family recipe: lamb, onion and cumin are sealed in yeast dough, pan-cooked, and checked at a safe centre temperature.

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A golden round Uyghur gosh-naan, pan-fried and sealed around lamb and onion, with one wedge showing the cooked filling

One Uyghur family recipe

Aliya’s account of gosh-naan is a family recipe credited to her grandmother. It makes two round breads from yeast dough filled with small pieces of lamb, white onion, cumin, salt, black pepper and olive oil. The dough is divided into four pieces; each bread uses one thin round for its base and another for its top, sealed around the filling.

The account describes a long dough rise, a short rest after dividing, and skillet cooking under a lid. The author serves the bread in wedges and pairs it with milk tea and salads. This is one documented family version, not a claim that all Uyghur gosh-naan uses this exact filling, dough or pan method. The source does not establish a dated origin.

The lamb is cut into small pieces, but the recipe does not identify which cut to buy. It gives a pan time and a golden-colour cue without a measured filling endpoint. Those cues describe the source method; they cannot confirm that meat inside the sealed bread has reached a safe temperature.

Sources for this section

Cook the enclosed filling through

The Food Standards Agency says the middle of food should reach 70°C for 2 minutes, or one of its listed alternative time-temperature combinations, checked with a clean food thermometer. This recipe uses that general centre-of-food target because the source does not specify the lamb cut. Probe a large piece of lamb near the centre of each bread through its edge. If the filling has not reached the target, continue cooking over low heat and check again. Do not rely on time, colour, smell or taste.

Keep the raw lamb separate from ready-to-eat food and wash hands and utensils after handling it. The source cooks with oil under a lid and warns of steam and splatter when opening the skillet, so keep hands and face clear and lift the lid carefully.

Sources for this section

History

This is one modernly documented family version. The author credits her grandmother and describes Uyghur family practice; this supports the attributed account but does not establish a dated origin or universal recipe.

Ingredients

Yield 2 breads · Scaling: source batch only

All-purpose flour
150 g
SaltThe source specifies a pinch for the dough and 1 tsp for the filling; the dough pinch is not weighed.
Amount not stated
pinch for dough; 1 tsp for filling
Yeast
2 g
WaterWarm; no temperature is stated.
70 mL
LambCut into small pieces; the source does not specify the cut.
210 g
White onionFinely chop.
1
Cumin
4.9 mL1 tsp as recorded
Black pepper
4.9 mL1 tsp as recorded
Olive oilFor filling; the source separately asks for pan oil but gives no amount.
20 mL4 tsp as recorded
pan oil amount unspecified

Method

Risks and precautions · Elevated risk
Undercooked lamb filling

The bread encloses raw lamb pieces; the source gives approximate pan times and browning cues but no internal-temperature endpoint.

Hazard source
Cross-contamination from raw lamb

Raw filling is handled and sealed into dough before cooking.

Hazard source
Steam and hot oil

The source cooks the bread in oil under a lid and warns that escaping steam or splatter may burn.

Hazard source

Use a clean food thermometer to check the centre of the filling. Cook the middle of each bread to 70°C (158°F) for 2 minutes; if it has not reached this combination, continue over low heat and check again.

Control source

Keep raw lamb and its utensils separate from ready-to-eat food; wash hands and equipment after handling the filling.

Control source

Use oven mitts or other heat protection, and lift the lid away from the face and hands.

Control source

The source reports about 8 minutes per side but gives no temperature endpoint; cooking time and browning alone do not establish safety.

The source does not specify the lamb cut or a storage duration. It recommends serving the breads immediately.

Opening the covered skillet can release steam and oil splatter.

  1. Mix the flour, a pinch of salt, yeast and warm water in a bowl. Knead until smooth. Cover with a damp towel or plastic wrap and leave at room temperature for 2–4 hours, until doubled. The source gives no room-temperature range.
  2. Turn the dough onto a floured surface. Divide it into four equal pieces and shape them into balls. Cover with a dry towel and rest for 15 minutes.
  3. Cut the lamb into small pieces and finely chop the onion. Mix them gently with 1 tsp salt, cumin, black pepper and 4 tsp olive oil. Keep the raw filling separate from ready-to-eat food; wash hands and utensils after handling it.
  4. Roll two dough pieces into circles about 2–3 mm thick, with the edges slightly thinner. Spread half the filling over one circle, leaving the edge clear. Cover with the second circle, press out trapped air, align the edges and seal with repeated pinches and folds. Repeat to make the second bread.
  5. Heat an unspecified amount of oil in a lidded skillet over medium-high heat. Place one bread in the pan. When it begins to bubble, lower the heat to low so the dough does not scorch.
  6. Cook the bread for about 8 minutes on each side, until golden. Then check the lamb in each bread with a clean food thermometer: insert the probe through the edge into a large piece near the centre of the filling. The centre of the food must reach 70°C (158°F) for 2 minutes. If it has not, keep the skillet covered over low heat and continue cooking, checking again. The source's time and browned dough are not safety endpoints.
  7. Lift the lid carefully, keeping face and hands clear of the steam and any oil splatter. Transfer the cooked bread to a plate and repeat with the second one. Serve sliced into wedges; the source recommends eating it immediately.

Conditions

Yield2 breads
Fermentation2–4 h

Places

Uyghur communities

Documented preparation · Region evidence

The source is an Uyghur author's family account. It does not identify a more precise place of origin.

See Uyghur communitieson the mapLocation source 1 →

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Sources