Gushfil recipe
information
Persian Jews think big. While the Ashkenazim only make Hainan's ears for Purim, the Persians make these elephants' ears! These cookies, from Rita Levy, formerly of Meshhed, are typical deep-fried cookies popular throughout western Asia.
ingredients
2 cups all-purpose flour
1/4 teaspoon salt
1 egg lightly beaten
2 cups oil
2 tablespoons water
2 cups honey or syrup
1/4 teaspoon salt
1 egg lightly beaten
2 cups oil
2 tablespoons water
2 cups honey or syrup
method
1. Sift the flour into a bowl along with the salt. Add the egg, 1 tablespoon of the oil, and the water, beating until dough is smooth. Knead dough until it no longer sticks to your fingers, about 10 minutes. Put dough into a plastic bag and refrigerate for 30 minutes.
2. Roll out dough as thin as possible on a floured board into a strip about 12 inches wide. Use a ravioli cutter, pastry wheel, or sharp knife to cut the dough lengthwise into 12 long strips.
3. Heat the remaining oil in a deep skillet until it starts to smoke, about 375°F. Loosely wind a strip of dough around your hand, like winding wool. Drop the dough strand into the hot oil and fry until golden, about 2 minutes. Remove and drain. Repeat with the remaining strips, draining on absorbent paper.
4. Heat the honey or syrup to boiling point, then remove from the heat. Dip the cooked pastries into the hot syrup and coat each thoroughly. Remove and pile on a plate. Eat immediately.
VARIATION
Instead of dipping the pastries in syrup, dredge them with confectioners sugar.
2. Roll out dough as thin as possible on a floured board into a strip about 12 inches wide. Use a ravioli cutter, pastry wheel, or sharp knife to cut the dough lengthwise into 12 long strips.
3. Heat the remaining oil in a deep skillet until it starts to smoke, about 375°F. Loosely wind a strip of dough around your hand, like winding wool. Drop the dough strand into the hot oil and fry until golden, about 2 minutes. Remove and drain. Repeat with the remaining strips, draining on absorbent paper.
4. Heat the honey or syrup to boiling point, then remove from the heat. Dip the cooked pastries into the hot syrup and coat each thoroughly. Remove and pile on a plate. Eat immediately.
VARIATION
Instead of dipping the pastries in syrup, dredge them with confectioners sugar.
serving amount
makes 20
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
