Gosh i Fil- Elephant's Ear

"Most of us eat these at the fair but it is also an Afghanistan dessert sometimes served at a dastarkhan, literally 'tablecloth', the enormous meal served to family and guests on special occasions. The American version usually does not have cardamom and pistachio as part of the ingredient list."
 
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Ready In:
20mins
Ingredients:
12
Serves:
6-8
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ingredients

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directions

  • Beat eggs, then add and beat together salt, sugar, oil and milk.
  • Add sifted flour to beaten mixture, turn out on lightly floured board and knead for 10 minutes until smooth.
  • (Add a little water if necessary).
  • Roll out small sections of dough to paper thin circles or squares.
  • For ears, pleat in one side of a circular piece- for bows pleat in the center of a rectangular piece.
  • (You can make these up to a foot in diameter- whatever your pan will accommodate.) Heat fat in a large shallow pan, and fry ears a few at a time until lightly brown, turning once.
  • Remove from fat and drain.
  • Pour dribbles of syrup over pastry and dust at once with generous amounts of powdered sugar, cardamom and pistachio.

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RECIPE SUBMITTED BY

I am a culinary school graduate, Texas Culinary Institute, but I do not work at a restaurant. I just enjoy cooking for family and friends. I am currently working on my Master's degree in counseling psychology and am due to graduate in May 2009. I have 2 kids ages 8 and 16 months. We have been living in England for 2 1/2 years and will move back to the states in June.
 
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