Gosh-e Fil (گوش فیل) — Afghan Elephant Ear Pastries with Cardamom

• 360 gall-purpose flour (plus 20 g for dusting)
• 6 gbaking powder (about 1 1/2 tsp)
• 3 gfine salt (about 1/2 tsp)
• 2 tspground cardamom (freshly ground if possible)
• 180 gplain yogurt (full-fat preferred)
• 25 ggranulated sugar
• 1large egg
• 40 gunsalted butter (melted and cooled slightly)
• 60 mlwater (add gradually; you may need 45–75 ml depending on flour)
• 900 mlneutral frying oil (sunflower or canola; for 5–6 cm depth)
• 15 mllemon juice (1 tbsp)
• 6 podgreen cardamom pods (lightly crushed)
• 10 mlrose water (2 tsp)
• 25 gpistachios (finely chopped)

Instructions

1. 1

   Make the syrup first so it can cool and thicken properly. In a small saucepan, combine the sugar, water, crushed cardamom pods, and lemon juice, then bring to a gentle boil over medium heat.

2. 2

   Reduce heat to medium-low and simmer the syrup for 8–10 minutes until it looks slightly glossy and reaches a light syrup consistency. Turn off the heat, stir in the rose water, and let it cool to room temperature; strain out the pods if you prefer a smooth syrup.

3. 3

   Prepare the dough by whisking flour, baking powder, salt, and ground cardamom in a mixing bowl to distribute the leavening evenly. In a second bowl, whisk yogurt, sugar, egg, and melted butter until smooth and uniform.

4. 4

   Add the wet mixture to the dry ingredients and mix with a spoon until a shaggy dough forms. Add the water gradually and knead for 6–8 minutes until the dough is smooth and supple; it should feel soft but not sticky, so dust with a little flour only if needed.

5. 5

   Cover the dough and let it rest for 20 minutes at room temperature to relax the gluten. This rest makes rolling easier and helps the pastries puff more evenly in the oil.

6. 6

   Pour frying oil into a wide, heavy pot to a depth of about 5–6 cm and heat to 175°C. While the oil heats, divide the dough into 10 equal pieces (about 65–70 g each) and keep them covered to prevent drying.

7. 7

   On a lightly floured surface, roll one piece into an oval about 18–20 cm long and 2–3 mm thick, keeping the classic ‘ear’ shape. Cut a 3–4 cm slit near the center to encourage bubbling and an airy, rippled texture during frying.

8. 8

   Fry one or two ovals at a time, sliding them into the oil carefully so the temperature stays steady. Fry for 60–90 seconds per side, spooning hot oil over the top as it puffs, until deeply golden with crisp edges.

9. 9

   Lift the pastry out and drain on a rack or paper-lined tray for 30–45 seconds so excess oil drips away. While still hot, dip one side into the cooled syrup for 3–4 seconds, then set it back on a rack so the syrup can set without making it soggy.

10. 10

    Repeat rolling and frying with the remaining dough pieces, adjusting heat to keep the oil around 170–180°C. Finish by sprinkling chopped pistachios over the syrupy side while it is still tacky, then let the pastries cool for 10 minutes before serving.