📝 About This Recipe
While 'Gosh-e-Fil' is often known as a sweet pastry, this savory 'Namaki' version is a beloved Afghan treasure, prized for its incredibly light, bubbly texture and salty, aromatic finish. Shaped into large, thin disks that resemble elephant ears, these savory crisps are traditionally served during festive gatherings and afternoon tea. The dough is enriched with milk and eggs, then fried until it shatters at the touch, offering a perfect canvas for a dusting of salt and black seed.
🥗 Ingredients
The Dough
- 3.5 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 teaspoon Baking powder
- 1 teaspoon Fine sea salt (for the dough)
Frying and Seasoning
- 3-4 cups Vegetable oil (for deep frying)
- 1 tablespoon Nigella seeds (Siyah Dana) (also known as black seed)
- 2 teaspoons Flaky sea salt (for finishing)
- 1/2 teaspoon Ground black pepper (optional)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, baking powder, and one teaspoon of fine sea salt until well combined.
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2
Create a well in the center of the flour mixture. Add the eggs, lukewarm milk, and 1/4 cup of vegetable oil into the well.
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3
Using a wooden spoon or your hands, gradually incorporate the flour into the liquid center until a shaggy dough begins to form.
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4
Turn the dough onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and no longer stick to your hands.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 30 minutes at room temperature. This relaxes the gluten for easier rolling.
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6
After resting, divide the dough into small, walnut-sized balls (about 12-16 pieces). Keep them covered to prevent drying out.
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7
On a lightly floured surface, roll each ball into a very thin, translucent circle or oval, roughly 6-8 inches in diameter. The thinner you roll them, the crispier they will be.
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8
To create the 'elephant ear' shape, gently pleat or fold one side of the circle toward the center and pinch it firmly to hold the shape, creating a fan-like appearance.
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9
Heat 3-4 cups of vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F (175°C).
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10
Carefully slide one dough piece into the hot oil. It should immediately float to the surface and begin to bubble and puff up.
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11
Fry for about 45-60 seconds per side, using a slotted spoon to gently press it into the oil, until it is a light golden brown and very crisp.
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12
Remove the pastry and drain it vertically on paper towels to allow excess oil to run off.
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13
While still hot, immediately sprinkle with a generous pinch of flaky sea salt and a few nigella seeds so they adhere to the surface.
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14
Repeat the process with the remaining dough balls, frying only one or two at a time to maintain the oil temperature.
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15
Allow to cool slightly before serving; they will become even crunchier as they reach room temperature.
💡 Chef's Tips
Roll the dough until it is almost paper-thin; if it is too thick, it will be chewy rather than crispy. If the dough keeps shrinking back while rolling, let it rest for another 10 minutes. Ensure the oil is hot enough before frying; if the oil is too cool, the dough will absorb too much grease and become heavy. Store leftovers in an airtight container for up to 3 days, though they are best enjoyed the day they are made. You can substitute nigella seeds with toasted sesame seeds if preferred.
🍽️ Serving Suggestions
Serve alongside a hot pot of Afghan green tea infused with cardamom. Pair with a side of creamy yogurt dip (Chaka) mixed with garlic and dried mint. Enjoy as a crunchy accompaniment to a fresh Shorwa (Afghan soup). Serve as a savory appetizer alongside fresh radishes, scallions, and feta cheese. Offer them as a unique snack during a mezze-style gathering.