Goshnan

Make the dough: mix wheat flour, dry yeast and 0.25 tsp salt, pour in warm water and knead into a smooth, soft dough. Cover it and leave at room temperature for 2–4 hours, until doubled in size.

Divide the dough into four equal portions, roll into balls, cover with a towel and let rest for another 15 minutes.

For the filling, finely chop the lamb and onion, mix them with 2 tsp salt, black pepper, cumin and vegetable oil.

For each goshnan, roll out two dough balls into circles 2–3 mm thick, making the edges slightly thinner. Spread half the filling evenly over one circle, leaving a bare border, cover with the second circle and press out any air.

Pinch the edges together with your fingers, then crimp them in a series of pleats all the way around so the filling won't leak out. Repeat with the remaining dough and filling.

Heat a skillet with vegetable oil over medium-high heat, carefully place the first goshnan in the pan, and once the dough starts to bubble, lower the heat to minimum. Fry for about 8 minutes on one side, flip with a spatula and fry for another 8 minutes or so, until golden-crusted and the lamb is fully cooked through. Cook the second goshnan the same way.

Transfer the finished goshnans to a plate, cover with a lid to keep them warm, then cut into wedges and serve immediately.