Gosh-e-Feel (Elephant Ear Pastries) | Afghan Kitchen Recipes

Step 1

Gosh-e-Feel is an Afghani sweet, made by shaping dough into a gosh (ear) shape. Garnished with caster sugar and green cardamom. Ingredients2 eggs2 tsp caster sugar¼ ts. salt½ cup milk¼ cup vegetable oil2½ C flour (divided)oil for deep frying1 cup confectioners’ sugar½ cup pistachios or walnuts (finely chopped)MethodStep 1In a large mixing bowl, beat eggs with sugar and salt till light and frothy. Add milk and oil and continue beating. Step 2Add 1 cup of flour to egg mixture, blending thoroughly. Then blend 1 cup more of the remaining flour, reserving ½ cup. Step 3Turn the dough onto a floured board (using a bit of remaining ½ cup), sprinkle the dough with more of the remaining flour and knead for 10 minutes, using flour when needed. Dough will be somewhat sticky, but have a smooth gloss to it. Cover with plastic wrap and let it rest 2 hours. Step 4After 2 hours, pull off a piece of dough about the size of a large cherry tomato. Step 5Roll into a flat 3½" x 4" oval. Take one side of the oval and fold it over to the other side, crimping edges together. It will resemble an elephant ear. Step 6Make more “ears,” deep frying them, in batches, in 350-degree oil. Turn to cook evenly till golden, remove, and drain on paper towels. Step 7When cool sprinkle with confectioner's sugar and nuts. Step 8Serve immediately or store in an airtight container. Recipe Type: Pastries - Sweets - Biscuits Ingredients: Flour Pin It

Step 2

In a large mixing bowl, beat eggs with sugar and salt till light and frothy. Add milk and oil and continue beating.

Step 3

Add 1 cup of flour to egg mixture, blending thoroughly. Then blend 1 cup more of the remaining flour, reserving ½ cup.

Step 4

Turn the dough onto a floured board (using a bit of remaining ½ cup), sprinkle the dough with more of the remaining flour and knead for 10 minutes, using flour when needed. Dough will be somewhat sticky, but have a smooth gloss to it. Cover with plastic wrap and let it rest 2 hours.

Step 5

After 2 hours, pull off a piece of dough about the size of a large cherry tomato.

Step 6

Roll into a flat 3½" x 4" oval. Take one side of the oval and fold it over to the other side, crimping edges together. It will resemble an elephant ear.

Step 7

Make more “ears,” deep frying them, in batches, in 350-degree oil. Turn to cook evenly till golden, remove, and drain on paper towels.

Step 8

When cool sprinkle with confectioner's sugar and nuts.

Step 9

Serve immediately or store in an airtight container.

Step 10

Gosh-e-Feel is an Afghani sweet, made by shaping dough into a gosh (ear) shape. Garnished with caster sugar and green cardamom. Ingredients2 eggs2 tsp caster sugar¼ ts. salt½ cup milk¼ cup vegetable oil2½ C flour (divided)oil for deep frying1 cup confectioners’ sugar½ cup pistachios or walnuts (finely chopped)MethodStep 1In a large mixing bowl, beat eggs with sugar and salt till light and frothy. Add milk and oil and continue beating. Step 2Add 1 cup of flour to egg mixture, blending thoroughly. Then blend 1 cup more of the remaining flour, reserving ½ cup. Step 3Turn the dough onto a floured board (using a bit of remaining ½ cup), sprinkle the dough with more of the remaining flour and knead for 10 minutes, using flour when needed. Dough will be somewhat sticky, but have a smooth gloss to it. Cover with plastic wrap and let it rest 2 hours. Step 4After 2 hours, pull off a piece of dough about the size of a large cherry tomato. Step 5Roll into a flat 3½" x 4" oval. Take one side of the oval and fold it over to the other side, crimping edges together. It will resemble an elephant ear. Step 6Make more “ears,” deep frying them, in batches, in 350-degree oil. Turn to cook evenly till golden, remove, and drain on paper towels. Step 7When cool sprinkle with confectioner's sugar and nuts. Step 8Serve immediately or store in an airtight container. Recipe Type: Pastries - Sweets - Biscuits Ingredients: Flour Pin It

Step 11

In a large mixing bowl, beat eggs with sugar and salt till light and frothy. Add milk and oil and continue beating.

Step 12

Add 1 cup of flour to egg mixture, blending thoroughly. Then blend 1 cup more of the remaining flour, reserving ½ cup.

Step 13

Turn the dough onto a floured board (using a bit of remaining ½ cup), sprinkle the dough with more of the remaining flour and knead for 10 minutes, using flour when needed. Dough will be somewhat sticky, but have a smooth gloss to it. Cover with plastic wrap and let it rest 2 hours.

Step 14

After 2 hours, pull off a piece of dough about the size of a large cherry tomato.

Step 15

Roll into a flat 3½" x 4" oval. Take one side of the oval and fold it over to the other side, crimping edges together. It will resemble an elephant ear.

Step 16

Make more “ears,” deep frying them, in batches, in 350-degree oil. Turn to cook evenly till golden, remove, and drain on paper towels.

Step 17

When cool sprinkle with confectioner's sugar and nuts.

Step 18

Serve immediately or store in an airtight container.