Dough and Gushfil: A Unique Culinary Experience in Isfahan
Dough and Gushfil are traditional desserts from Isfahan that, despite the contrasting flavors, are highly popular and charming, attracting the attention of tourists.
Where to Taste the Best Dough and Gushfil in Isfahan?
The best Dough and Gushfil in Isfahan can be savored at various establishments such as “Dough and Gushfil Adalat,” “Dough and Gushfil Cafe Haj Mirza” (Chah Haj Mirza), “Dough and Gushfil Golzar,” and “Dough and Gushfil Khoshnam” (Baqlava Khoshnam) in the city of Isfahan.
For many Iranians, Gushfil is a special sweet enjoyed during the month of Ramadan, served alongside Zoolbia and Bamieh. However, in Isfahan, one can purchase Gushfil from small and large shops throughout the year or indulge in it at cafes and restaurants.
Not only does the appearance of Isfahani Gushfil differ somewhat from other variations found in cities, but the serving style is also unique. It might seem peculiar to pair Gushfil with a beverage other than a warm cup of tea. What’s even more unusual is the infusion of sweet and tangy flavors, providing a delightful and enjoyable culinary experience.
This seemingly strange tradition is entirely natural, endearing, and beloved by the people of Isfahan. In this city, residents often balance the sweetness of Gushfil, Baqlava, and even Zoolbia and Bamieh with a cup of local cool yogurt, offering this distinctive and delicious combination to their guests. Dough and Gushfil in Isfahan are considered a common and ordinary snack, even during religious celebrations such as the Mid-Sha’ban festivities.
Despite the initial skepticism of many individuals towards this pairing of completely contrasting flavors, the experience can be unexpectedly delightful, either winning them over with a single taste or causing them to steer clear forever!
This article delves into the history of Dough and Gushfil in Isfahan, explores the reasons behind combining these two opposing flavors, and sheds light on the benefits of this traditional delicacy.
Dough and Gushfil are associated with the city of Isfahan.
The combination of two completely different tastes, sour and sweet, may seem a bit unusual. This unique blend results in an unexpected and distinct flavor, contrary to common perception, attracting the attention and admiration of many. When the rich and sweet Gushfil is paired with the sour and tangy Dough, it creates an explosion of various flavors in the mouth, offering a special, charming, and unpredictable culinary experience.
While the origin of Gushfil is attributed to the city of Arak, the particular and delightful snack of Dough and Gushfil is associated with the city of Isfahan. Such a unique taste must be sought only in a city as distinctive as Isfahan, the center of Iranian history, culture, and art, which has woven a different culinary culture with artistic finesse throughout its history. In Isfahan, Gushfil is not just a special Ramadan syrupy sweet; locals serve it on occasion with thick local yogurt, accompanied by mint, rose petals, and garlic, creating a harmonious blend of both flavors.
Apart from Isfahan, the people of Arak also have a peculiar fondness for Dough and Gushfil. However, the name of this combination has a longstanding connection with the city of Isfahan. Although Gushfil’s sweet origin is believed to be in Arak, it is said that Arak’s Gushfil will soon be registered in the country’s intangible cultural heritage list.
Regarding the nomenclature of this Araki sweet, there is a story dating back to the Nasiri era. It is narrated that Naser al-Din Shah and his entourage entered Arak on the first night of Ramadan. The Shah, alongside the dining table, saw an egg-shaped sweet, part of which appeared drawn towards the opposite side. He told his companions that this sweet resembled an elephant’s ear. He then drew a picture of an elephant’s ear he had seen in India on paper and asked the confectioner to prepare the sweet in that shape the next day. Since then, Gushfil has been sitting alongside other traditional sweets.
In addition to Gushfil, they also serve a special Isfahani Baklava with Dough, which is described as very tasty and delicious. Isfahani Baklava is larger and much sweeter than other baklavas, prepared with a special dough and usually filled with a mixture of walnuts and cinnamon. It is served hot, accompanied by cool yogurt. This pairing is enjoyed to mellow the sweetness of the pastry, ensuring it does not become overwhelming.
Why is Dough Served with Gushfil?
Although the combination of Dough with Gushfil may seem strange and unfamiliar at first glance, it usually surprises even those resistant to its taste. According to available documents, this pairing has ancient roots, dating back to the Safavid era and the reign of Shah Abbas. It is said that even Avicenna (Ibn Sina) and Sheikh Baha’i have praised its properties.
Isfahani vendors believe that since the nature of Dough is cold, and Gushfil, in contrast, has a warm nature, placing them side by side creates a delicious and enjoyable treat. In fact, the sourness of Dough and the sweetness of Gushfil complement each other, ultimately leaving a unique and lasting taste in memory.
Properties of Dough and Gushfil
Some believe that in addition to their unique taste, Isfahani Dough and Gushfil also have therapeutic properties. It is said that the combination of the sour and sweet taste acts similarly to saline syrup, regulating blood pressure. Therefore, this special Isfahani treat is recommended for individuals with low blood pressure.
Dough and Gushfil are believed to be effective in regulating blood pressure, much like saline syrup. By combining these two warm and cold foods, it moderates the body’s temperament.
On the other hand, according to traditional Iranian medicine, every person has their own natural temperament that influences their body’s functioning. Special measures are required in selecting food to ensure the body’s temperament does not become excessively hot or cold, jeopardizing physical health. The choice of Dough and Gushfil is based on this principle, as the cool temperament of Dough, alongside the warm temperament of Gushfil, brings about a moderate food item.
Dough itself has undisputed benefits; it is a beneficial drink that particularly ensures overall well-being in warm weather. The cool nature of this traditional beverage alleviates symptoms of heat, fatigue, and thirst, while the live and beneficial microorganisms in it prevent the growth and reproduction of harmful digestive bacteria. In addition to these mentioned benefits, the presence of Dough, with its amazing properties, alongside a fatty and sweet snack, prevents excessive accumulation of fat in the blood vessels.
Best Dough and Gushfil in Isfahan:
Dough and Gushfil Adalat
Address: Isfahan, Darvazeh Dolat, beginning of Chahar Bagh Payin, across from Bank Melli
These days, Gushfil and Dough can be found in various restaurants, cafes, and food stores in Isfahan. However, if you intend to try this unique and delicious treat for the first time, you should visit the oldest and most famous shop in the city, dedicated exclusively to the sale of this delicacy.
“Dough and Gushfil Adalat” is a small and ordinary shop on the outskirts of the street that began its operations in 1973 and is now recognized as a familiar and beloved brand in this area. The large copper tray filled with Gushfils dripping with honey is the first image that catches the eye in Adalat’s Gushfil shop.
The cozy and simple environment, free from the extravagance of luxury places, provides a good opportunity for relaxation and a breath of fresh air for both tourists and locals who have come to the vicinity of Chahar Bagh Street for shopping or leisure. The fame and popularity of Adalat’s Gushfil are to the extent that visitors often endure a long wait for a specific daily snack, emphasizing its value.
Dough and Gushfil at Haj Mirza Cafe (Chah Haj Mirza)
Address: Isfahan City, Naqsh-e Jahan Square, Lavafeha Bazaar, Haj Mirza Alley, Khwaja Sara’i
The traditional eatery or cafe-restaurant Haj Mirza, also known as “Azadegan Traditional Cafe,” is the oldest coffeehouse in Isfahan, dating back to the Safavid era. In ancient times, it was referred to as the “Fatigue House” because it served as a place for people to relieve their fatigue.
Haj Mirza’s Saray, with its traditional decor and artifacts from the past, may initially resemble a museum or antique shop. It takes visitors deep into history, offering various foods and drinks within this historical journey. Among the extensive menu, Dough and Gushfil at Haj Mirza are particularly famous and beloved. Although hygiene may not be the top priority in this old cafe, many people visit daily to enjoy the atmosphere and taste traditional items like Dough and Gushfil.
Dough and Gushfil at Golzar
Address: Isfahan City, Sheikh Yousef neighborhood, Abolhassan Esfahani Street, Sharif Vagfi Street, between Ali Akbar Beig and Shahid Gholami
Golzar’s Dough and Gushfil is another well-known seller of these delicacies in Isfahan. The quality of their products is often praised by discerning customers, and it has gained relative fame among the numerous sellers of Dough and Gushfil in the city.
Golzar’s Dough and Gushfil are available every day from 10:30 AM to 9:00 PM. If you find yourself in the vicinity of Hasan Abad Gate, Khaju Bridge, or Abbasi Mosque, you can treat yourself to a simple and special Isfahani afternoon by savoring a cup of Dough with sweet Gushfil.
Dough and Gushfil at Khoshnam (Khoshnav)
Address: Isfahan City, Sohrevardi (Simin) Street, before Bagh Ziyar Street
In the Vahid Esfahan neighborhood, near the three-way junction known as Simin, there is an old shop that bears the name of Khoshnam. The shop’s credibility in this field is evident from its name. The shop has always been popular for its good quality and pleasant name, attracting a crowd of people waiting for a hot pastry alongside a cup of local Dough.
These traditional cafes not only serve as places to enjoy unique Isfahani treats but also provide a glimpse into the rich history and culture of the city. The combination of Dough and Gushfil, with their contrasting flavors, continues to captivate both locals and tourists, offering a delightful and unforgettable experience in the heart of Isfahan.
Recipe for Gushfil (Persian Pastry) – Thin and Delightful
Ingredients for Gushfil Dough (Type 1):
- Whole Eggs: 1
- Milk: 1 tablespoon
- Yogurt: 100 grams
- Flour: 300 grams
- Liquid Oil: 2 tablespoons
- Baking Powder: 1 tablespoon
- Vanilla: 1/2 teaspoon
- Bar Syrup (Shir or Honey): 2 teaspoons
- Oil for frying, as needed
Ingredients for Bar Syrup (Shir):
- Sugar: 250 grams
- Water: 110 grams
- Glucose: 25 grams
- Rosewater: 1 tablespoon
- Lemon Juice: 1 teaspoon
- Saffron-infused water: 1 teaspoon
Instructions for Making Gushfil (Type 1):
Mix eggs with baking powder and yogurt, let it puff a bit. Add milk, bar syrup or honey, oil, and vanilla to the initial mixture, then mix.
Gradually add flour to the mixture and mix until the dough comes together. Knead the dough for a while until it becomes soft and consistent. Allow the dough to rest for about two hours until it’s ready for rolling.
Roll the dough to a thickness of three to five millimeters, cut it into desired shapes, and fry in hot oil until golden brown. Ensure the oil is neither too cold nor too hot for the proper puffing of the dough.
Remove the fried Gushfil from the oil and immediately place it in cold or warm bar syrup. Allow it to soak until completely sweetened. Finally, strain the Gushfil to remove excess syrup.
Instructions for Making Bar Syrup (Shir):
Dissolve sugar in water over low heat without stirring until the sugar dissolves completely. The heat should be mild to prevent rapid boiling.
Once sugar is dissolved, add lemon juice, rosewater, and saffron-infused water. Let it simmer for 10 minutes until the syrup boils.
Add glucose if desired. The syrup should have a somewhat thick and stretchy consistency. Test it by grabbing some between two fingers; if it forms a thread when the fingers are pulled apart, it has reached the desired thickness.
Remove from heat and let it cool. Optionally, store a spoonful of syrup in the refrigerator to check its consistency; it should not be too runny.
Gushfil (Type 2):
Ingredients for Gushfil Dough (Type 2):
- Egg Yolks: 2
- Milk: 1/2 cup
- Liquid Oil: 1 tablespoon
- Bar Syrup (Shir): 1 tablespoon
- Baking Powder: 1 teaspoon
- All-Purpose Flour: about 1 1/2 cups
- Vanilla: a pinch (about 1/2 teaspoon)
Ingredients for Bar Syrup (Shir):
- Water: 2 cups
- Sugar: 3 cups
- Lemon Juice: a pinch (replaceable with a little vinegar)
- Rosewater: 1/4 cup
- Saffron-infused water: about 1 teaspoon
- Glucose (if desired): 1 tablespoon
Instructions for Making Gushfil (Type 2):
Follow the same steps as Gushfil (Type 1) for preparing and frying the dough.
Instructions for Making Bar Syrup (Shir):
Follow the same steps as mentioned for Bar Syrup (Shir) in Gushfil (Type 1).
These delightful Gushfil pastries, whether thin or pillow-shaped, are perfect treats to enjoy, especially during special occasions or the holy month of Ramadan. The combination of crispy fried dough and sweet, flavorful syrup creates a delightful indulgence for those with a sweet tooth.
Frequently Asked Questions
Where is Douq-o-Gushfil Adl (Justice) located?
City: Isfahan
Address: Darvazeh Dolat, Beginning of Chahar Bagh Payin, Across from Bank Melli
What is the history of serving Douq (sour yogurt) with Gushfil (sweet pastry)?
It dates back to the Safavid era and the reign of Shah Abbas.
What are the properties of Douq and Gushfil?
Douq and Gushfil, similar to salted sweet serum, are effective in regulating blood pressure. By combining the warm and cold elements of these two foods, they moderate the body’s temperament.
Where is the oldest Douq and Gushfil establishment in Isfahan?
Douq-o-Gushfil Adl (Justice)”
