One of the most famous and delicious Iranian sweets is Gosh-e fil. And it is mostly considered to belong to the beautiful city of Isfahan. This delicious dessert is usually served with Doogh, a savory yogurt-based beverage. For most people who have never tried this combination, it is very surprising when they hear about it. Many people who have resisted trying this combination, completely change their mind and even recommend it to others after tasting it. However, there are some who prefer it with their tea. The name of this sweet is derived from its resemblance to an elephant’s ear. Literally, Gosh means ear and Fil means elephant. Gosh-e fil is most popular during Ramadan, as well as Zoolbia and Bamieh.
The Delicious Combination, Gosh-e fil And Doogh
Isfahan is the capital of history, culture, and art of Iran, which has lots of valuable memories of the past in its heart. It is one of the most famous cities in Iran that also its delicious sweets from Gaz to Polaki, have many fans throughout Iran and even the whole world. However, some claim that the most famous sweet of Isfahan is Gosh-e fil. But what distinguishes this sweet from other competitors is eating this delicious sweet with local doogh. This delicious combination has long been rooted in the food culture of the local people. And yet, continues to this day. As they say, anyone who has tried this combination has undoubtedly become one of its fans.
When you walk in Isfahan, most of the shops in the city, especially the shops near Naghsh-e Jahan Square and traditional restaurants, sell or serve Gosh-e fil and doogh. They say the historical origins of eating Gosh-e fil with doogh date back to the time of Shah Abbas. Some even believe that this compound has healing properties. Great scientists such as Abu Ali Sina and Sheikh Baha’i believed that the salty taste of doogh and the sweetness of Gosh-e fil regulate the blood pressure in the body. It acts as a sugar and salt serum. Sweets like Gosh-e fil, Zoolbia, and Bamieh are prepared with syrup, flour, and yogurt. Today, you may see this sweet in various forms in the city’s pastry shops, but its original and traditional shape is like a large leaf that looks like an elephant’s ear to our eyes. The doogh that is served next to Gosh-e fil is local and has mint and rose petals in it. Let’s take a look at the ingredients of this tasty sweet before we learn how to make it at home.
1. Two egg yolks
2. Half a glass of milk or yogurt
3. Liquid oil 1 tablespoon
4. Syrup 1 tablespoon
5. Baking powder 1 teaspoon
6. One and a half cups of white flour + approximate amount
How To Prepare Gosh-e fil Syrup
If you decide to make this sweet at home, you should go for pastry syrup before doing anything. In terms of confectionery. First, pour the sugar and water into a bowl and put it on the right heat until it boils. When the mixture of water and sugar boils, you should add lemon essence to it and wait for 5 minutes for it to swell a little.
When preparing Gosh-e fil syrup you should not let the sugar grains stick around the spoon you are using or around the container. Because if they enter the syrup later, they form sugar crystals inside the syrup which is not what we want. The best way to avoid these crystals is to clean the container and spoon from time to time with a wet brush. Adding lemon essence to the syrup also makes the sugar dissolve better in water and does not crystallize. The concentration of the syrup varies depending on your own taste. But normally the syrup should be thick. You can also add 50 grams of glucose to it after the syrup is ready.
Persian Gosh-e fil Recipe
There are different recipes for making Gosh-e fil. In most of the recipes, you can also see yogurt. First, you need to mix yogurt, egg yolks, saffron, and liquid oil well. Then add cardamom powder with the flour to the mixture. Stir the mixture until the dough is smooth, otherwise, the dough will harden over time. Finally, when the dough is ready, place it on the counter. Make two superficial cuts with a knife on the dough and cover it with plastic and let the dough rest for a few minutes. This will make the dough softer and smoother and it will be easier to spread the dough later on.
After 10 to 15 minutes, take the dough out of the plastic and spread it. Remember to sprinkle some flour on the surface you are going to spread the dough. The thickness of the dough can be between 2 to 3 centimeters. Make sure the whole dough has the same thickness. Then you can cut the dough into square shapes. Separate the dough pieces and transfer the square doughs from the table to the tray with a spatula. Be careful to place the pieces of dough in the tray at intervals so that they do not stick together.
Put the special syrup you prepared on low heat again. Pour enough oil into the frying pan and place on a flame over medium heat and wait until the oil is completely hot. Put the square doughs in the hot oil. You need to be careful because the doughs swell quickly and soon will be ready to be removed from the oil. So do not go away for long. When you are sure that the square doughs are completely red and slightly fried, take them out of the container. Then completely immerse them in the syrup. When they will absorb the syrup, take them out and place them on a strainer to remove the excess syrup. Finally, your delicious Gosh-e fil is ready to be served with local doogh with floating mint and roses or a cup of hot tea!
I hope you make this yummy sweet at home and enjoy it. If so please keep us posted that how it goes. In case there is any other Iranian food that you like and do not find the recipe on the Tappersia website, you can let us know to prepare the recipe for you as soon as possible.
Isfahan, Isfahan Province, Iran
Tehran Province, Iran
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Varzaneh Desert, Iran