📝 About This Recipe
A crown jewel of Bukharan Jewish hospitality, Gosh-nan is a magnificent circular flatbread stuffed with a succulent, spiced meat filling. This 'meat-bread' features a crisp, golden crust that yields to a tender interior soaked in the aromatic juices of cumin-scented beef and onions. Traditionally served at festive gatherings and Shabbat luncheons, it represents the perfect marriage of nomadic Central Asian traditions and refined Jewish culinary heritage.
🥗 Ingredients
The Yeasted Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1 1/4 cups Warm water (approximately 105°F)
- 2 teaspoons Active dry yeast
- 1 teaspoon Sugar (to bloom the yeast)
- 1 1/2 teaspoons Kosher salt
- 2 tablespoons Vegetable oil (neutral flavor like grapeseed or canola)
The Savory Filling
- 1 pound Ground beef (high quality, 80/20 fat ratio for moisture)
- 3 medium Yellow onions (very finely diced to provide moisture)
- 1 1/2 teaspoons Ground cumin (freshly toasted if possible)
- 1 teaspoon Ground coriander
- 1 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Kosher salt (adjust to taste)
- 2 tablespoons Cold water (to keep the meat filling juicy)
The Topping & Finish
- 1 large Egg (beaten for egg wash)
- 1 tablespoon Nigella seeds (also known as black caraway)
- 1 tablespoon Sesame seeds (white or toasted)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center.
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3
Pour the yeast mixture and the vegetable oil into the well. Mix by hand or with a dough hook until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes until it is smooth, elastic, and slightly tacky but not sticky. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
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5
While the dough rises, prepare the filling. In a medium bowl, combine the ground beef, finely diced onions, cumin, coriander, salt, pepper, and 2 tablespoons of cold water.
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6
Mix the filling thoroughly with your hands, massaging the onions into the meat. This ensures the onions release their juice to steam the meat inside the bread.
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7
Preheat your oven to 400°F (200°C). If you have a pizza stone, place it in the oven to heat.
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8
Punch down the risen dough and divide it into two equal portions. Roll each portion into a smooth ball.
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9
On a lightly floured surface, roll the first ball into a large circle about 12 inches in diameter. This will be the bottom layer. Transfer it to a parchment-lined baking sheet.
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10
Spread the meat mixture evenly over the dough, leaving a 1-inch border around the edges.
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11
Roll out the second ball of dough to the same size and place it carefully over the meat filling.
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12
Seal the edges by folding the bottom border over the top and crimping tightly with your fingers or a fork to create a braided or decorative edge. This prevents juices from escaping.
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13
Use a fork to prick the top of the bread in several places to allow steam to escape. Brush the entire surface generously with the beaten egg wash.
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14
Sprinkle the nigella seeds and sesame seeds over the top. Bake for 30-35 minutes until the bread is a deep, burnished golden brown.
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15
Remove from the oven and let it rest for 10 minutes. This allows the internal juices to redistribute, making the bread easier to slice and more flavorful.
💡 Chef's Tips
Do not skimp on the onions; they provide the essential moisture that 'steams' the meat inside the dough. Ensure your seal is very tight; if the meat juices leak out, the bottom of the bread may become soggy. For an even more authentic texture, use a 'chekan' (a Central Asian bread stamp) to create a pattern in the center. If the dough is resisting while rolling, let it rest for 5 minutes to relax the gluten before continuing. You can substitute ground lamb for half of the beef for a richer, more traditional flavor profile.
🍽️ Serving Suggestions
Serve warm, cut into wedges like a pizza or pie. Pair with a fresh 'Achichuk' salad (thinly sliced tomatoes, onions, and chili). A side of hot green tea or black tea is the traditional way to enjoy this hearty dish. Serve with a side of spicy garlic-vinegar sauce or a dollop of non-dairy sour cream if keeping kosher-meat rules. Accompanied by pickled radishes or cucumbers to cut through the richness of the meat.