Gosheh fil is a crumbly pastry dessert, dusted with cardamom and ground pistachios. The name translates directly to “elephant ears” because of its shape. These pastries are a favorite during the Muslim festival of Eid.
Ingredients
3 large eggs
1/4 cup sunflower oil
3 cups all-purpose flour, plus extra for dusting
2 teaspoons baking powder
1/4 cup warm whole milk
Sunflower oil, for deep-frying
2 cups confectioners' sugar
4 teaspoons ground cardamom
1/4 cup ground pistachios
Salt
Instructions
Crack the eggs into a bowl and, while whisking continuously, slowly add the oil until combined.
In a separate bowl, whisk the flour, baking powder, and 1/2 teaspoon salt to combine. Make a well in the center and pour in the egg mixture. Mix to combine with your hands, then add the milk and continue mixing to just bring together.
Lightly dust a work surface with flour, turn out the dough, and knead for 6-8 minutes, or until smooth and firm. Divide the dough into two equal balls, cover, and leave to rest for 30 minutes.
Lightly dust the cleaned work surface and roll out each dough ball to a paper-thin, almost translucent sheet of pastry. Using a large cookie cutter 3 1/2 to 4 inches in diameter, cut out circles, then pinch each circle at one point to form a fanned ear shape.
In a saucepan, heat enough oil for deep-frying to 315°F on an oil thermometer.
Fry the pastries in batches, turning occasionally, until light golden and bubbles have formed on both sides. Using a slotted spoon, transfer the pastries to a tray lined with paper towels to absorb the excess oil.
Arrange the gosheh fil on a serving platter, and sprinkle generously with the confectioners' sugar, cardamom, and ground pistachios.
