Gosh Feel (elephant Ear Pastries)

“Rejoice in the Lord always, and again I say, Rejoice” (Phi 4:4). All our joy must terminate in God; and our thoughts of God must be delightful thoughts. Delight thyself in the Lord (Psm. 37:4)… Observe, it is our duty and privilege to rejoice in God, and to rejoice in Him always; at all times, in all conditions; even when we suffer for Him, or are afflicted by Him. We must not think the worse of Him or of His ways for the hardships we meet with in His service. There is enough in God to furnish us with matter of joy in the worst circumstance on earth… Joy in God is a duty of great consequence in the Christian life; and Christians need to be again and again called to it.

Matthew Henry

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Afghan	Afghan, Desserts, Ethnic	40	Servings

INGREDIENTS

2		Eggs
2	t	Caster sugar
1/4	t	Salt
1/2	c	Milk
4	t	Oil
2 1/2	c	Plain flour
1/4	c	Plain flour for kneading
1/2	t	Ground cardamom
		Oil for deep-frying
1	c	Icing, confectioners' sugar
1/2	t	Ground cardamom, optional
1/2	c	Finely chopped pistachios

INSTRUCTIONS

86302    
Note: Pistachio nuts should be blanched.  Optionally, same amount of
finely chopped walnuts may be used intead of pistachios.  Beat eggs
until frothy, beat in sugar and salt. Stir in milk and oil.  Sift
flour, add half to egg mixture and blend in with wooden spoon.
Gradually stir in remainder of flour, holding back about 1/2 cup.  Turn
onto floured board and dust with some of reserved flour. Knead  for 10
minutes until smooth and glossy, using more flour as required.  Dough
will still be slightly sticky.   Cover with plastic wrap and  rest for
2 hours.  Take a piece of dough about the size of a large hazelnut and
roll out  on a floured board to a circle about 8-10 cm (3-4 inches) in
diameter. Gather up dough on one side and pinch, forming a shape
resembling an elephant ear. Place on a cloth and cover. Repeat with
remaining dough.  Deep fry one at a time in oil, heated to 190 C (375
F) turning to cook  evenly.  Fry until golden, do not over-brown. As
dough is rather  elastic, the pastry tends to contract with handling,
so just before  dropping pastry into hot oil, pull out lightly with
fingers to  enlarge.  Drain pastries on paper towels.  Sift icing sugar
with cardamom if  used and dust pastries with mixture. Sprinkle with
nuts and serve  warm or cold. Store in a sealed container.  Alternative
topping:  Make a syrup with 1 cup sugar and 1/2 cup water.  Bring to
the boil when sugar is dissolved and boil for 5 minutes.  Dribble syrup
onto warm pastries and sprinkle with cardamom and nuts.  From: "The
Complete Middle East Cookbook" by Tess Mallos. ISBN: 1      069  
Godiva Caribe  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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