Top 3 Afghan Pastries

Gosh-e fil is a crisp, deep-fried pastry from Iran and Afghanistan. The name translates to “elephant ear” in Persian, referring to its broad, curved shape that resembles the ear of an elephant. This sweet is a staple during celebrations and is commonly enjoyed alongside a cup of tea, particularly during festive gatherings or in the evenings when families come together. To prepare gosh-e fil, dough is made by combining flour, eggs, yogurt, baking powder, butter, and a splash of rosewater to impart a delicate fragrance. The dough is rolled out thinly and cut into pieces that are then shaped by hand to form their characteristic curves. Each piece is deep-fried until golden and crisp, then drenched or dusted generously with powdered sugar and sometimes ground pistachios. The final touch is often a drizzle of cardamom-infused syrup or extra rosewater to enhance the aroma and sweetness. Although it may be prepared in homes, gosh-e fil is also sold fresh in pastry shops and bazaars, where its inviting aroma and distinctive shape draw in locals and visitors alike.Expand

Kulcha shor are traditional savory snacks originating from Afghanistan. The snacks are popular at Eid festivities and they're usually made with a combination of flour, salt, margarine, eggs, milk, and nigella seeds. The flour is mixed with salt and margarine into a crumbly mixture that resembles breadcrumbs. Eggs and water are added to make the dough, which is kneaded, left to rest, and then divided into small smooth balls. A small knife is ran around the edges of the balls to create a nest-like shape, and an indentation is made in the centre of each ball. The top is brushed with milk and the indentation in the centre is filled with nigella seeds before kulcha shor is baked until light golden. Before serving, the snacks are left to cool completely.Expand

Gosheh fil is a traditional crumbly pastry originating from Afghanistan. It's usually made with a combination of oil, flour, baking powder, eggs, milk, icing sugar, cardamom, and pistachios. The dough is kneaded until smooth and firm, and it's then rolled out to a thin sheet of pastry. Circles are cut out of the dough with a cookie cutter, and each circle is pinched at one point in order to form a fanned ear shape (gosheh fil means elephant ears). The pastries are fried in oil until golden and then sprinkled with icing sugar, cardamom, and ground pistachios. Gosheh fil is especially popular during the festival of Eid.Expand