Israel Aharoni's Goshtgizhda Pumpkin and Lamb Fat Filled rolls. Photography: Daniel Lailah. Styling: Talia Assif
Israel Aharoni's Goshtgizhda Pumpkin and Lamb Fat Filled rolls. Photography: Daniel Lailah. Styling: Talia Assif

Goshtgizhda – Pumpkin and Lamb Fat Rolls

Chef Yisrael Aharoni's family used to serve innocent-looking bread rolls at holiday meals, filled with pumpkin and lamb fat that seeped into the dough

Assembling the buns is simple: gather the circle of dough into a bundle above the filling, pinch and place with the seam facing down. Aharoni recommends stretching the dough a little while folding, so that the bottom of the roll is not too thick

Ingredients for Pumpkin and Lamb Fat Rolls

For the dough:

  • 5 cups (700 grams) flour
  • Around ½ ounce (15 grams) fresh yeast
  • 2 tablespoons (25 grams) Sugar
  • 2 eggs
  • 6 tablespoons (90 ml) olive oil
  • 1 tablespoon Salt
  • 1½ cups (360 ml) water

For the filling:

  • 2 large onion chopped
  • pinch Salt
  • ground black pepper generous amount
  • 26 ounces (750 grams) pumpkin cut into small cubes
  • 1 tablespoon brown sugar
  • 2 teaspoons cumin seeds
  • 3½ ounces (100 grams) lamb fat cut into cubes (or 4 tablespoons olive oil)

For the egg wash:

  • 1 egg yolk beaten with a little water
  • coarse salt


Prepare the Dough:

  • 1. Place all the dough ingredients apart from the water in a mixer bowl. Start mixing, add the water gradually and continue mixing until the dough is pliable and easy to work with. Knead for 5 minutes until the dough is smooth.

  • 2. Cover the bowl with plastic wrap and set the dough aside for an hour to rise.

Prepare the Filling:

  • 3. Mix the onions with a tablespoon of salt in a large colander and place it in the sink on top of a deep plate for an hour. Squeeze the onions well to release any liquid, transfer to a bowl and mix them with remaining filling ingredients.

  • 4. Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.

Roll out, Fill and Bake:

  • 5. Knead the dough for another minute. Then divide it into 24 balls around 2" (5cm) in diameter. On a floured work surface, roll out each ball into a thin circle between 4½" -5" (12) cm in diameter. Place a tablespoon of the filling in the middle of each circle. Gather the edges of the dough together to cover the filling and pinch them into a round-shaped roll that is completely sealed on all sides, including where the edges of dough are joined.

  • 6. Place the rolls on the baking sheets, with the pinched side facing down. Allow them to rise for 30 minutes uncovered.

  • 7. Brush the rolls with the egg wash and sprinkle coarse salt on top. Transfer to the oven and bake for 30 to 40 minutes until well browned.

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This recipe is courtesy of “Hashulchan” website.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.