Afghan
Gosh-e Fil
Gosh-e fil are delicate Afghan fried pastries shaped like elephant ears, crisp at the edges and tender inside. They are finished warm with powdered sugar, cardamom, and pistachios, as often served for Eid and family visits.
Ingredients
- All-purpose flour1 cup, plus more for dusting
- Egg1 small
- Whole milk2 to 3 tbsp
- Melted ghee or neutral oil1 tbsp
- Granulated sugar1 tbsp
- Baking powder1/4 tsp
- Ground cardamom1/4 tsp, divided
- Salt1 pinch
- Neutral oil for deep-frying2 cups
- Powdered sugar2 tbsp
- Finely chopped pistachios1 tbsp
Method
- Whisk the egg, 2 tablespoons milk, melted ghee or oil, and granulated sugar in a bowl until smooth.
- In a separate bowl, mix the flour, baking powder, salt, and half of the ground cardamom.
- Add the wet mixture to the flour and knead for 6 to 8 minutes, adding the remaining milk only if needed, until you have a smooth but firm dough.
- Cover the dough and let it rest at room temperature for 25 to 30 minutes.
- Divide the dough into 4 equal pieces and roll each piece into a thin oval, dusting lightly with flour as needed.
- Pinch or lightly gather one narrow end of each oval so the pastry resembles an elephant ear.
- Heat the frying oil in a small deep pan to 170 to 175°C.
- Fry one pastry at a time for 45 to 60 seconds per side, gently spooning hot oil over the top so it blisters and puffs lightly.
- Transfer the fried pastries to a rack or paper towel and repeat with the remaining dough.
- Mix the powdered sugar with the remaining ground cardamom, then dust it generously over the warm gosh-e fil.
- Sprinkle with chopped pistachios and serve the pastries the same day while crisp.
Common questions
Can I substitute the ghee or neutral oil in the dough?
Yes. Melted butter works, but the pastries will be slightly less crisp. Neutral oil is the easiest swap. If using butter, keep it just melted, not hot, so the dough stays smooth and easy to knead.
How long does Gosh-e Fil take from start to finish?
Plan for about 45 to 60 minutes total. That includes 25 to 30 minutes resting time, plus mixing, rolling, and frying each piece. The frying itself is fast, so don’t walk away from the stove.
What are the most common mistakes when making this dough?
The biggest mistakes are adding too much milk, overflouring while rolling, and under-kneading. The dough should be firm but smooth. If it’s too soft, the pastries absorb oil and lose their shape.
How should I store leftovers and reheat them?
Store cooled pastries in an airtight container at room temperature for up to 2 days. Reheat briefly in a 160°C oven for 5 to 8 minutes to restore crispness. Avoid microwaving, which makes them soft.
What’s the best way to serve Gosh-e Fil?
Dust with powdered sugar right before serving, then scatter finely chopped pistachios over the top. Serve warm with tea or coffee. For extra aroma, add a tiny pinch of cardamom to the powdered sugar.