Gosh-e-Feel elephant ear biscuits

Crunchy and sweet ... These traditional Afghan biscuits are flavoured with cardamom and pistachio nuts.
Crunchy and sweet ... These traditional Afghan biscuits are flavoured with cardamom and pistachio nuts. Photo: Shayma Saadat/The Spice Spoon

The end of the holy month of Ramadan marks a time of celebration in the Muslim community. The daily sunrise to sunset fast ends and Eid al-Fitr begins.

In the Afghan community, Gosh-e-Feel or elephant ear biscuits are traditionally served during Eid. The Spice Spoon blogger Shayma Saadat shares her recipe with us here:
Makes 30-40  7cm treats
You will need a round cookie cutter (size of your choice), a wok or deep fryer and a rolling pin.

200g + 50 g flour
Pinch salt
2 eggs, whisked
30g butter, melted
1 heaped teaspoon granulated sugar
50ml full fat milk
Neutral oil like sunflower, for deep frying
Castor/icing sugar
1 tsp cardamom powder or crushed cardamom seeds (optional)
Handful unsalted pistachios, crushed with a rolling pin
Handful edible rose petals, available at Persian or Middle Eastern grocery stores


Sift the two portions of flour separately. Add a pinch of salt to the 200g portion. You will keep the remainder of the 50g of flour on reserve whilst you are kneading the dough.

In a large bowl combine whisked eggs; cooled, melted butter; granulated sugar; and 50ml of milk. Add 200g of sifted flour and knead on a floured surface till it comes together and forms a dough. If it is seems wet and sticky, slowly add flour from the reserve till it begins to bind well. Knead for 10-15 minutes.

Divide dough into two portions, cover with a teacloth or plastic wrap and allow to rest for 1 hour.

Roll out first portion on a floured surface with a floured rolling pin till dough is half a centimetre thick.

With a cookie cutter (size of your choice) cut out circles and pinch/pleat the sides with your thumb and forefinger so the circle resembles the ear of an elephant.


Place on parchment paper as you shape them and cover with a teacloth.

Take the leftover scraps from the cookie cutter and knead it into the second portion of dough. Repeat the process of rolling out the dough and cutting out circles, as you did for the first portion.

Place a wok on medium high heat with enough oil for deep frying. Test with a small piece of dough, if it floats freely to the top, the oil is ready.

Fry the gosh-e-feel 3-4 at a time , 5-10 seconds on each side till golden brown. Keep transferring to a plate lined with parchment paper or paper towels.

Sprinkle with icing sugar, cardamom powder, crushed pistachios and rose petals.

For more of Shayma's recipes, visit her blog: The Spice Spoon, cooking without borders

What dishes are served at your Eid feast? Tell us in the comments below.