Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, gosh e fil - elephant ears pastries. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Take ingredients in mixing bowl (Eggs, baking powder, salt and clarified butter) mix it. It will resemble an elephant ear. Turn to cook evenly till golden, remove, and drain on paper towels.
Gosh E Fil - Elephant Ears Pastries is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Gosh E Fil - Elephant Ears Pastries is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have gosh e fil - elephant ears pastries using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Gosh E Fil - Elephant Ears Pastries:
- Prepare 2 & 1/2 cups All purpose flour
- Get 2 eggs
- Make ready 1/2 cup Clarified butter
- Take 1 pinch Salt
- Take 1/2 teaspoon baking powder
- Prepare 1/2 cup lukewarm milk
- Get 1/2 cup powdered sugar
- Take 100 gm powdered pistachois
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 Pour dribbles of syrup over pastry and dust at once with generous amounts of powdered sugar, cardamom and pistachio. Beat eggs until frothy, beat in sugar and salt. Sift flour, add half to egg mixture and blend in with wooden spoon. Gosh-e fil (Persian: گُوش فيل; "elephant's ear") is an Iranian cuisine doughnut made by shaping the dough into the shape of an ear (goosh), and deep-fried in oil.
Instructions to make Gosh E Fil - Elephant Ears Pastries:
- Take ingredients in mixing bowl (Eggs, baking powder, salt and clarified butter) mix it.
- Add all purpose flour and make soft and smooth dough by adding little by little lukewarm milk.
- Turn the dough onto a rolling pin 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 30 minutes.
- After 30 minutes, pull off a piece of dough about the size of a large cherry tomato. 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.
- Make more “ears,” deep frying them, in batches, in heated oil. Turn to cook evenly till golden, remove, and drain on paper towels. - When cool sprinkle with powdered sugar and pistachios.
Each shape is then topped with chopped pistachios and powdered sugar. The Afghan kitchen has an equivalent of chiacchiere which we call gosh-e-feel in Dari, for their elephant ear-like shape. We sprinkle them with sugar just like the Italians, but we add another layer of colour, flavour and texture to it with crushed pistachios. Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)Mommy's Home Cooking. Gosh-e-feel baby elephant ears pastry with pistachio.
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