Afghan•indulgent

Afghani Gosh-e-Fil (Elephant Ear-Shaped Fried Pastry)

A recipe for Afghani Gosh-e-Fil (Elephant Ear-Shaped Fried Pastry) from the cookbook, Mountain Berries & Desert Spice.

Ingredients

220 g (7 3/4 ounces, 1 2/3 cups) all-purpose flour (plus extra 30 g (1 oz) for dusting)
A pinch of salt
1 tbsp caster sugar ((superfine sugar))
3-4 cardamom pods (seeds removed and ground)
2 eggs
40 g (1 1/2 ounces, 3 tablespoons) unsalted butter (melted and cooled)
4 tbsp whole milk
Vegetable oil (for frying)
1 tbsp icing sugar ((confectioners' sugar))
1 tbsp ground pistachio
1 tsp pink dried rose petals

1
Sift the flour, salt, sugar and ground cardamom together in a large bowl.
2
Whisk the eggs, butter and milk together in another bowl, then pour this slowly into the flour and start to bring it together into a dough. When it begins to combine and is sticky, place it on a floured surface.
3
Using the extra 30 grams (1 ounce) of flour knead for about 10 minutes until you have a soft dough. Cover the dough with a damp tea towel and allow to rest for 1 hour at room temperature.
4
When ready to cook, roll the dough out on a floured surface into a thin sheet about 5 mm (1/4 inch) thick, then using a 5 cm (2 inch) round pastry cutter, cut out 15-20 circles. Using your finger, form the circles into an 'ear' shape with a little point at one end.
5
Heat the oil in a wok-like pan to 180˚C (350˚F) or until a cube of bread browns in 30 seconds. Drop a few 'ears' into the hot oil over a medium heat, allow them to float to the top and deep-fry until light brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Repeat until all the 'ears' are cooked.
6
Allow to cool, then dust with icing sugar and sprinkle with finely ground pistachios and rose petals. Store in an airtight jar for 1 week.