Two thin rounds of dough sealed around minced lamb and onion, then baked or pan-fried until crisp — a flat, meat-filled nan cut into wedges.
What makes it gosh nan
Two thin sheets of dough sealed around the filling.
Minced lamb and onion, seasoned with cumin and black pepper.
Cooked flat until crisp outside and juicy within, then cut into wedges.
Where it comes from
Gösh means meat, and gosh nan is nan with meat inside. It's made across the region, but Hotan is often named as its home, and its versions are said to be the thinnest and crispest.
It's cooked in a flat pan or on the tonur floor, turned once, and cut like a pie to share.
How it varies
Pan-fried
In a little oil on the stove, the common way at home.