📝 About This Recipe
Gosh-e-Fil, literally translating to 'Elephant’s Ear,' is a beloved Afghan sweet traditionally served during Eid celebrations and weddings. These delicate, golden-brown pastries are prized for their dramatic, ear-like shape and an irresistible crunch that shatters with every bite. Infused with aromatic cardamom and dusted with powdered sugar and vibrant pistachios, they offer a sophisticated balance of floral sweetness and nutty richness.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 3 pieces Large eggs (at room temperature)
- 1/2 cup Whole milk (slightly warmed)
- 1/4 cup Vegetable oil (neutral flavor)
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt (fine grain)
For Frying
- 3-4 cups Vegetable oil (for deep frying)
Aromatic Garnish
- 1 cup Powdered sugar (sifted)
- 2 teaspoons Ground cardamom (freshly ground is best)
- 1/2 cup Raw pistachios (finely crushed)
- 1 tablespoon Dried rose petals (optional for visual flair)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the eggs, warm milk, and 1/4 cup of vegetable oil until the mixture is smooth and well-incorporated.
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2
In a separate bowl, sift together the flour, baking powder, and salt. This ensures a light, airy texture in the finished pastry.
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3
Gradually add the dry ingredients to the wet mixture. Use a wooden spoon initially, then transition to your hands as the dough begins to clump together.
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4
Knead the dough on a lightly floured surface for about 8-10 minutes. The goal is a dough that is smooth, elastic, and no longer sticky to the touch.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out thinly.
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6
Divide the rested dough into small, walnut-sized balls (about 1.5 inches in diameter).
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7
On a floured surface, roll each ball into a very thin oval or circle, roughly 5-6 inches wide. The thinner the dough, the crispier the Gosh-e-Fil will be.
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8
To create the signature 'elephant ear' shape, pinch one side of the circle and fold it slightly inward, or gather the center slightly with your fingers to create ridges and folds.
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9
Heat the frying oil in a deep pan or wok to 350°F (175°C). Test the heat by dropping a small piece of dough; it should sizzle and rise to the surface immediately.
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10
Carefully slide 1 or 2 pastries into the hot oil. Use a slotted spoon to gently press them down or splash hot oil over the top to help them puff up and form bubbles.
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11
Fry for about 1-2 minutes per side until they are a light, pale golden color. Do not over-brown them, as they should remain relatively light in color.
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12
Remove the pastries with a slotted spoon and place them vertically in a paper-towel-lined colander to drain excess oil effectively.
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13
While the pastries are still slightly warm but not hot, mix the powdered sugar and ground cardamom in a small bowl.
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14
Generously dust both sides of the pastries with the cardamom-sugar mixture using a fine-mesh sieve.
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15
Sprinkle the crushed pistachios and optional rose petals over the top for a beautiful, authentic finish.
💡 Chef's Tips
The secret to perfect Gosh-e-Fil is rolling the dough as thin as possible—almost translucent—to ensure maximum crunch. Avoid stacking the pastries while they are hot, as the steam will make them lose their crispiness. If your dough is too dry, add milk one teaspoon at a time; if too sticky, add a dusting of flour. Freshly grinding your cardamom pods makes a world of difference in the aromatic profile of the dish. Store any leftovers in an airtight container at room temperature for up to 3 days to maintain the crunch.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Afghan saffron tea or green tea with cardamom. Arrange them on a large silver platter for a stunning centerpiece at a brunch or dinner party. Pair with a side of fresh cream (Qaymaq) for a richer, more indulgent experience. They are excellent when served with fresh seasonal fruits like grapes or pomegranate seeds to cut the sweetness. Offer them as a light snack during afternoon tea time.