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)

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.

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.