Easy Kosher Recipes » Meat » “Joz’joze” – rolls stuffed with meat

“Joz’joze” – rolls stuffed with meat

Super Delicious
לחמניות ממולאות בשר - גוז'גז'ה

This “Joz’joze” is a traditional Bukhari dish which is actually a roll stuffed with meat. Serve it on special occasions, holidays and shabbos. The original recipe is actually stuffed with lamb or mutton fat. I mixed some of the ingredients and the result, in my opinion (and of those who tasted), is just as good, if not better. Preparation is not difficult at all - but it does take time.
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Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 20 לחמניות ממולאות בשר


For the Dough

  • 1 lb White Flour
  • 1 Tablespoon Dry yeast
  • 3/4 Cup Olive Oil
  • 2 Tablespoons Salt
  • 1 Cup Warm Water

For the Filling!

  • 1 lb Ground Meat
  • 1 Large Onion
  • 2 Cloves Crushed Garlic
  • 1/4 a bunch Coriander is good too! Parsley
  • As Needed Salt
  • As Needed Ground Black Pepper
  • 1 Teaspoon Cumin
  • 1 Full Teaspoon Sweet Paprika
  • A Pinch Nutmeg
  • 3 Tablespoons Olive Oil
  • 1 Egg

For the Baking!

  • 1 Egg
  • As Needed Sesame Seeds


  • Put the flour in a large bowl, add the yeast and the oil and mix together.
  • Slowly add water as needed while kneading.
  • Add the salt and knead until dough is smooth, strong and flexible.
  • Cover the bowl with a towel and leave it to rise - at least an hour.
  • Meanwhile - Chop the onion and parsley.
  • Heat a large skillet with olive oil.
  • Fry the onion until it becomes translucent and starts to brown.
  • Add the crushed garlic and fry for another minute.
  • Add the meat and fry, stirring until the meat changes color.
  • Add the salt, black pepper and spices.
  • Add the chopped parsley.
  • Continue frying for a few minutes and turn off the heat.
  • Put the pan on and wait for the mixture to cool.
  • When the dough finished rising and has doubled in volume at least - Roll it on a floured surface.
  • Make sure you roll out thinly. It is a bit difficult to roll out - but a little power and will be fine.
  • Cut into circles with a cutter or bowl (about 10 cm in diameter).
  • Put in each circle about a spoonful full of the meat filling and close it up (pinching it is fine!)
  • Now organize them nicely in a tray, with the closed part facing down and with about 2cm space in between roll to roll.
  • After finishing all the balls – leave them to rise for a second time at about 20 minutes. They are supposed to rise slightly.
  • Then - Brush the balls with a beaten egg and sprinkle with sesame seeds. (Anyone who wants can also spread poppy, black cumin or caraway - whatever you like)
  • Place in oven preheated to 375 F - for half an hour.
  • Ready!
  • Serve with finely chopped salad with lots of coriander.

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