Gösh Nan

Text.

Adapted from here.

Serves 4

☒ UNTESTED

Ingredients

Dough

• 150 g plain flour
• pinch of salt
• 2 g yeast
• 70 ml warm water

Filling

• 200 g lamb, diced small
• 100 g onion, finely chopped
• 1 tap cumin
• 1 tsp salt
• 1 tsp black pepper
• 4 tsp olive oil

Prep

Add the flour, salt, and yeast to a bowl, then slowly add the water bit by bit while mixing with your hand.

Knead for 10 minutes.

Cover with a damp towel and leave to prove until doubled in size (~3 hours)

Cooking

Mix all the filling ingredients. Set aside.

On a floured surface, divide the dough into four (two bases, two tops), gently roll into balls, cover for 15 minutes.

Roll out to 3 mm thickness, add the filling in a flat even layer to the bases, then cover with the tops and crimp the edges. Press out all the air before closing.

Fry (lid on) in a little oil for 8 minutes on each side until golden brown.