Rou Nang (Uyghur Meat-Stuffed Naan)
Ultimate Uyghur Meat Pie! Crispy oven-grilled bread infused with the fat of lamb
Description
The ultimate Uyghur meat pie. The dough of the hard staple bread 'Naan' is wrapped heavily around a filling of mutton and onions, slapped onto the wall of a Tandoor oven (Tonur), and baked until shatteringly crisp. More luxurious than plain Naan, a single piece fills the stomach completely.
Restaurants serving Rou Nang (Uyghur Meat-Stuffed Naan)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wheat flour
- Mutton
- Onion
- Cumin powder
- Eggs
- Milk
- Sesame
Instructions
- [Authentic Recipe]
- (Dough) Knead flour with water, salt, yeast, 'milk, eggs, and a touch of lamb fat' to create a dough richer and more aromatic than standard Naan.
- (Filling) Hand-chop fresh mutton (lean/fat) and onions. Mix with salt, black pepper, and cumin powder into a juicy filling.
- (Wrapping) Roll the dough into a circle, pile the filling high in the center.
- Gather the edges to seal like a bun, flip it over, and press it flat with your palm into a '20cm disc'.
- [Pro Finish]: Punch the surface with a special needle stamp (Chäkküch) creating geometric holes. This prevents bursting and allows the boiling lamb fat inside to ooze out beautifully.
- Brush with salt water and sesame, slap onto the Tandoor wall, and bake crisp at high heat.
Learn more Spice, substitutes, tips
Key spices
Cumin aroma and sweet onions dissolved into mutton、玉ねぎの甘みが溶け出した羊肉
Substitutes at Japanese supermarkets
(Wrap mutton in puff pastry or pizza dough and bake in oven)
Pairing
Xinjiang Milk Tea / Yogurt
Trivia
[Trivia] While plain Naan is everyday sustenance, 'Rou Nang' is a luxurious snack or a special bread served to guests. Though delicious cold, the shatteringly crisp texture and boiling meat juices of a freshly baked one are unparalleled.
Eating tips & etiquette
[Unique Eating] Served sliced radially while piping hot. The outer crust is 'rock-crispy' like a biscuit, but the inside dough acts like a sponge, completely saturated with the boiling soup of lamb fat and sweet onion. One bite sends you to heaven.
Allergen
Wheat, Mutton, Sesame, Eggs