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Meat-filled fried pastry
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Goshnan (140 g) has 399 calories. That works out to 285 calories per 100 g. It contains 39.8 g of carbs, 14.3 g of protein, 19.7 g of fat and 2.5 g of fiber. Its 25.2 µg of Selenium covers 46% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 140 g
399
KCAL / 140G
Carbs
39.8g
· 14% DV
Protein
14.3g
· 29% DV
Fat
19.7g
· 25% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 40% · Protein 15% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 399 kcal | |
| Total fat | 19.7 g | 25% |
| Saturated fat | 5.74 g | 29% |
| Trans fat | 0.11 g | |
| Sodium | 448 mg | 19% |
| Total carbohydrate | 39.8 g | 14% |
| Fiber | 2.5 g | 9% |
| Protein | 14.3 g | 29% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 140 g | 399 kcal |
| ½ piece (half) | 70 g | 200 kcal |
| 1 piece (small) | 90 g | 257 kcal |
| 100 g | 100 g | 285 kcal |
| 1 serving (medium) | 140 g | 399 kcal |
| 1 cup (chopped) | 160 g | 456 kcal |
| 1 piece (large) | 200 g | 570 kcal |
| 1 piece (jumbo) | 280 g | 798 kcal |
| 2 piece (double) | 280 g | 798 kcal |
Calculated from 285 calories per 100 g.
Goshnan is a Turkmen meat-filled pastry, usually made with dough wrapped around minced meat and onion. Recipes can vary in their seasoning and filling, but the meat-and-dough combination is what makes it distinctive.
Goshnan is traditionally cooked by frying the sealed meat-filled pastry in oil. Keeping the filling from becoming too wet and closing the edges firmly helps prevent it from leaking while it cooks.
Goshnan is associated with Turkmenistan and Turkmen cuisine. Meat-filled fried pastries exist in several food traditions, but Goshnan is a regional dish with its own name and place in Turkmen cooking.
No, Goshnan and chebureki are not the same dish, though both may be meat-filled fried pastries. Their dough, shape, filling, and regional traditions can differ; Goshnan is specifically associated with Turkmen cuisine.
Traditional Goshnan is fried, which gives the pastry its characteristic browned exterior. Some home cooks may bake it as an alternative, but baking changes the texture and makes it different from the usual fried version.
Goshnan is usually served hot, with a fresh salad, pickles, or a yogurt-based side. These accompaniments balance the rich meat filling and make the pastry part of a fuller meal.
Goshnan is commonly filled with minced meat, often lamb or beef, along with onion. The exact meat depends on the recipe and household, so there is no single filling used in every version.
Seal Goshnan firmly and keep the filling away from the edges before frying. Press the seam closed all the way around; excess moisture in the filling can also make the pastry more likely to split.
Yes, cooked Goshnan can be frozen once it has cooled. Wrap or pack the pieces separately so they do not stick together, then reheat them in an oven or pan to help restore a crisp exterior.
You can make Goshnan lighter by baking it instead of frying and using less oil in the filling. Baking is a variation rather than the traditional method, and the pastry will not have quite the same fried texture.
Vitamins
B12
0.77µg · 32% DV
B3
3.92mg · 25% DV
Biotin
5.6µg · 19% DV
B1
0.17mg · 14% DV
Minerals
Selenium
25µg · 45% DV
Phosphorus
165mg · 24% DV
Zinc
2.24mg · 20% DV
Sodium
448mg · 19% DV
Potassium ⭐
231mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 399 calories in 1 piece (medium) (140 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Goshnan is a Turkmen fried pastry, usually made by folding dough around a savoury minced-meat filling. Recipes vary, but the filling often includes onion and seasoning, and the sealed pastry is cooked in oil until browned.
It is best served hot, when the outside is crisp and the centre remains soft and savoury. In Turkmenistan it can be eaten as a substantial snack or part of a meal; elsewhere, it pairs easily with a fresh salad or yogurt and makes a filling lunch. Its dough and frying give it a notable energy content, while the meat contributes protein. Add vegetables on the side for a more balanced plate.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.74g
MONOUNSATURATED
7.14g
POLYUNSATURATED
4.2g
Omega 6:3 ratio 56:1
Above the ideal 4:1 (56:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.