📝 About This Recipe
Gosh-e-Fil, which translates to 'Elephant's Ear,' is a beloved Afghan pastry traditionally served during Eid celebrations and weddings. These delicate, golden-fried dough sheets are prized for their incredible crunch and signature shape, scented with the aromatic warmth of cardamom. Dusted with powdered sugar and crushed pistachios, they offer a perfect balance of light sweetness and nutty richness that captures the essence of Afghan hospitality.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (sifted, plus extra for dusting)
- 2 pieces Large eggs (at room temperature)
- 1/2 cup Whole milk (lukewarm)
- 1/4 cup Vegetable oil (for the dough)
- 1 tablespoon Granulated sugar
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
Frying and Finishing
- 3-4 cups Vegetable oil (for deep frying)
- 1/2 cup Powdered sugar (for dusting)
- 1 tablespoon Ground cardamom (freshly ground preferred)
- 1/4 cup Raw pistachios (finely crushed)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the eggs, lukewarm milk, 1/4 cup vegetable oil, and granulated sugar until the sugar has dissolved and the mixture is well combined.
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2
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This ensures a light, airy texture in the fried dough.
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3
Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a shaggy dough begins to form.
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4
Turn the dough onto a lightly floured surface and knead by hand for about 8-10 minutes. The goal is a smooth, elastic dough that is firm but not tough.
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5
Place the dough back into a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll thin.
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6
Divide the rested dough into small, golf-ball-sized portions (about 12-15 pieces). Keep them covered while you work to prevent drying.
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7
On a floured surface, roll each ball out into a very thin oval or circle, roughly 5-6 inches in diameter. The thinner you roll the dough, the crispier the pastry will be.
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8
To create the 'Elephant Ear' shape, fold one side of the circle slightly inward and pinch the bottom together firmly to create a fan-like or ear-like shape with ripples.
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9
Heat the 3-4 cups of vegetable oil in a deep frying pan or dutch oven to 350°F (175°C).
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10
Carefully slide one or two pastries into the hot oil. Use a slotted spoon to gently press them down so they submerge; they will puff up and bubble immediately.
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11
Fry for about 1-2 minutes per side until they are a very pale golden brown. Avoid over-browning; they should remain light in color.
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12
Remove the pastries with a slotted spoon and drain them vertically in a colander or on paper towels to remove excess oil.
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13
While the Gosh-e-Fil are still warm, sift a generous amount of powdered sugar and ground cardamom over both sides.
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14
Sprinkle the crushed pistachios over the center of the 'ears' for a beautiful green contrast and added crunch.
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15
Allow them to cool completely before serving, as they will become even crispier as they reach room temperature.
💡 Chef's Tips
Roll the dough as thin as possible—almost translucent—to achieve the signature shatter-crisp texture. Ensure your oil temperature stays consistent; if the oil is too cold, the dough will absorb grease and become heavy. Pinch the base of the dough very firmly, otherwise the 'ear' shape will unfurl and flatten out during frying. Mix the cardamom directly into the powdered sugar before dusting to ensure an even distribution of flavor. Store leftover cooled pastries in an airtight container for up to 3 days, though they are best enjoyed fresh.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Afghan saffron tea or green tea with cardamom. Arrange them on a large communal platter as part of a 'Shirini' (sweets) spread for guests. Pair with fresh seasonal fruits like grapes or pomegranate seeds to cut through the richness of the fried dough. For a modern twist, serve with a side of rosewater-scented honey for dipping. Present them at the end of a meal featuring Kabuli Pulao to complete an authentic Afghan dining experience.