Lamb Hoshan

A hearty, delicious dish from Kyrgyz cuisine that's perfect for dinner!

Recipe author

Servings:

Ghee

Wheat flour

120

Yeast

Baking soda

Lard (fat-tail)

Lamb

150

Onion

Vinegar (9%)

Dried spices

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 10 g

Fats 24 % 10 g

Carbohydrates 52 % 22 g

221 kcal

GI: 9 / 0 / 91

Kyrgyz cuisine has its own special recipe called "hoshan" — a type of manti (dumpling) that's first shaped and then fried. To make it, you prepare the filling and the dough separately. For the dough, take the flour and divide it into two equal parts: use one part to make a yeast dough and the other for an unleavened dough. Wait for the yeast dough to rise, then combine the two doughs and cut them into 50-gram pieces. Now for the filling: take the lamb and the lard and chop them into chunks, then run them through a meat grinder or grind them into mince with a food processor. Add the onion — it should go through the grinder as well. Season the mince with salt and pepper and thin it with water, using about 15% of the weight of the meat. Take a piece of dough and roll it out. Place some filling on it and pinch it closed, gathering the edges in the middle so it looks like a little knot. Press the hoshan down so it becomes flat. Set it in a skillet and fry it in fat, then pour in water to about a third of the height of the hoshans. Cover the skillet right away with a lid and leave it over the heat for five minutes. This dish is eaten with vinegar — you can drizzle it over the hoshans ahead of time. Enjoy!

Caloric content of the products possible in the composition of the dish

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