Gosh i Fil- Elephant's Ear

Michelle Kasper's Note:

Most of us eat these at the fair but it is also an Afghanistan dessert sometimes served at a dastarkhan, literally 'tablecloth', the enormous meal served to family and guests on special occasions. The American version usually does not have cardamom and pistachio as part of the ingredient list.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 3 large eggs
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 1 cup milk
• 3 3/4 cups sifted white flour
• 2 cups vegetable fat

cooked syrup

• 1 cup sugar
• 1/2 cup water

mix

• 1 cup powdered sugar
• 1/2 teaspoon cardamom
• 1/3 cup ground pistachio nut

Directions:

1. Beat eggs, then add and beat together salt, sugar, oil and milk.
2. Add sifted flour to beaten mixture, turn out on lightly floured board and knead for 10 minutes until smooth.
3. (Add a little water if necessary).
4. Roll out small sections of dough to paper thin circles or squares.
5. For ears, pleat in one side of a circular piece- for bows pleat in the center of a rectangular piece.
6. (You can make these up to a foot in diameter- whatever your pan will accommodate.) Heat fat in a large shallow pan, and fry ears a few at a time until lightly brown, turning once.
7. Remove from fat and drain.
8. Pour dribbles of syrup over pastry and dust at once with generous amounts of powdered sugar, cardamom and pistachio.