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Gosh-e-Feel (Elephant Ear Pastries): A Special Recipe Handed Down Through Generations

As the Spring draws near, so does Nowruz, the cherished Persian New Year, a vibrant celebration of renewal, family, and the joyous shedding of the old to make way for the new. This centuries-old tradition, deeply woven into the cultural fabric of countries including, but not limited to Iran, Afghanistan, Pakistan, Kurdistan, Azerbaijan, Tajikistan, and parts of India, transcends borders and unites hearts in a shared spirit of hope and festivity. While each region brings its unique flair to the festivities, common threads weave us together: the Haft-Seen table adorned with symbols of prosperity and renewal, the joyous gatherings, and, of course, the sumptuous feast that marks the beginning of the year.

In this spirit of shared traditions and diverse expressions, I was recently invited by my friend Sumaya to her house. She welcomed us with a warm smile that lights up the room and hospitality that embraces you like a warm hug. Sumaya prepared Gosh-e-Feel, or “Elephant Ears”, and one bite took me down a very nostalgic memory of my grandmothers house. These golden-brown pastries, a family recipe passed from Sumaya’s grandmother to her mother, and now shared with me, are a testament to the power of food in bridging cultures and creating lasting memories.

Savouring the crispy, fluffy delights of Gosh-e-Feel, I was instantly transported to the joy and simplicity of my childhood, where a bite of something sweet could make the whole world seem brighter. This isn’t just a recipe; it’s a precious heritage, a cherished memory, and above all, a generous invitation to partake in the warmth and joy of Sumaya’s family tradition.

So, as we ready ourselves to welcome another Noruz, let’s remember the beauty in our shared celebrations and the unique traditions that enrich our collective experience. May this New Year bring renewal, joy, and the continued sharing of cultures and friendship across borders.

Basic Ingredients for Gosh-e-Feel (Elephant Ear Pastries)


Flour: The base of the dough, providing structure and texture to the final product. The gluten in flour helps the dough to become elastic and formable.

Warm Milk: Activates the gluten in the flour and adds moisture to the dough, making it more pliable.

Eggs: Eggs add richness, structure, and colour to the dough. They help in binding the ingredients together, resulting in a cohesive mixture.

Himalayan Salt: Enhances the flavours of the other ingredients. Its unique mineral content can add a subtle complexity to the dough.

Olive Oil: Adds moisture and richness to the dough and helps in creating a tender texture in the final product. Olive oil also contributes a subtle flavour.

Cardamom Powder: Provides a sweet, aromatic flavour that’s characteristic of many Middle Eastern and South Asian desserts.

Pistachio Powder: Adds a nutty flavour and a hint of colour, enhancing the visual appeal and taste of the dish.

Icing Sugar: Used for garnishing, it adds a sweet finishing touch that complements the cardamom and pistachio flavours.

Oil for Frying: A neutral oil with a high smoke point is ideal for frying, ensuring the dough cooks evenly without absorbing too much oil.

alternative ingredients

Flour: You can substitute all-purpose flour for the bread flour, though the texture might be slightly less elastic.

Milk: If you don’t have milk, use water instead. However, milk adds a richer flavour and fat content.

Olive Oil: Substitute with vegetable oil or melted butter.

Cardamom Powder: Substitute with a pinch of ground cinnamon or nutmeg for a different warm spice flavour.

Pistachio: Use other nuts like almonds or walnuts for a different taste and texture.

Icing Sugar: Dip in a sugar syrup as an alternative

Preparation Tips for Gosh-e-Feel (Elephant Ear Pastries)

  • Ensure the milk is warm, not hot, to avoid cooking the eggs when combined.
  • Sift the flour before adding it to the mixture to prevent lumps.
  • Let the dough rest to make it easier to work with and to enhance the texture of the final product.

Serving Tips for Gosh-e-Feel (Elephant Ear Pastries)

  • Serve the dessert fresh and warm for the best flavour and texture.
  • Pair with a cup of tea or coffee, which complements the sweet and aromatic flavors of the dessert.

storage tips

  • Store in an airtight container at room temperature for a few days. If it’s particularly warm or humid, consider refrigerating.
  • For longer storage, freeze in a single layer before transferring to a freezer-safe bag or container. This allows you to enjoy the dessert for up to a month.
  • Reheat in a warm oven for a few minutes to refresh the texture before serving.

Gosh-e-Feel (Elephant Ear Pastries)

Prep Time: 20 minutes
Cook Time: 10 minutes


  • 2 cups flour
  • cup warm milk
  • 2 large eggs
  • pinch of Himalayan salt
  • 3 tbsp olive oil
  • ½ tsp cardamom powder
  • cup pistachio, finely ground
  • ½ cup icing sugar
  • oil for frying (quantity sufficient for deep frying)


  • In a mixing bowl, crack the 2 large eggs and beat them until fluffy for about 5 minutes. Add the warm milk, olive oil, and a pinch of Himalayan salt to the beaten eggs, mixing well to combine. With the dough attachment, gradually incorporate 2 cups of sifted flour, beating the mixture until it forms a smooth, cohesive dough.
  • Transfer the dough to a glass bowl, cover it with a clean towel, and let it rest for 10 minutes to allow the gluten to relax.
  • After resting, take small portions of the dough (about the size of a marble) and roll them out into thin, round shapes using a rolling pin. Once the dough is thin, pinch the centre to create a bow-like shape.
  • Heat oil in a wok or deep frying pan over medium heat. Once the oil is hot, carefully fry the shaped dough pieces until they turn light brown, ensuring they cook evenly on all sides. Remove the fried dough from the oil and place them on a strainer or paper towels to drain any excess oil.
  • Arrange the fried dough on a wide tray. Generously sprinkle icing sugar, cardamom powder, and pistachio powder over the top to add flavour and decoration. Serve and enjoy your delightful gosh-e-feel.
Author: Sumaya Durrani

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