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Kaab el Ghazal, also known as Gazelle Horns, is one of Morocco‘s most beloved pastries, celebrated for its delicate texture and aromatic filling. These crescent-shaped treats, filled with a fragrant almond paste, are not just delicious, they are a symbol of Moroccan hospitality, elegance, and the fine art of pastry-making.
Whether served at weddings, family gatherings, or during festive occasions, Kaab el Ghazal embodies the grace and beauty of Moroccan culinary tradition.
What Is Kaab el Ghazal?
Kaab el Ghazal, or Gazelle Horns, are traditional Moroccan pastries shaped like small crescents. The name is inspired by their graceful, horn-like appearance, and the elegance of these pastries is matched by their delicate flavour.
Each pastry is made from thin, tender dough that encases a rich almond filling, flavoured with orange blossom water and a hint of cinnamon. Once formed, the crescents are baked to a light golden colour and sometimes brushed with a glaze, adding a subtle shine to their beautiful shape.
These pastries are cherished across Morocco, often offered to guests as a gesture of welcome and respect. They are typically served with a cup of Moroccan mint tea, and the combination of the nutty sweetness of Kaab el Ghazal and the refreshing aroma of mint tea creates a truly inviting experience.
With their refined taste and appearance, these pastries are more than just a dessert, they are a testament to the artistry of Moroccan confectionery.
Ingredients and Taste
The ingredients for Kaab el Ghazal are simple yet carefully chosen to create a balance of flavours and textures. The dough is made from flour, butter, and a touch of sugar, resulting in a soft and pliable texture that is easy to shape around the filling.
The almond filling is the star of the show, made from ground blanched almonds, sugar, orange blossom water, and a dash of cinnamon. The orange blossom water lends a floral fragrance that gives the pastries their distinct, aromatic quality, while the cinnamon adds a subtle warmth that enhances the richness of the almonds.
When it comes to taste, Kaab el Ghazal offers a blend of nutty, sweet, and floral notes. The pastry itself is tender and light, providing just the right amount of texture to complement the smooth, sweet almond filling.
The combination of orange blossom water and cinnamon adds depth without overpowering the natural taste of the almonds. Each bite reveals a balance of delicate flavours that make these pastries irresistibly satisfying yet refined.
A Taste of History
Kaab el Ghazal has been a part of Moroccan culture for centuries, often featured at special celebrations like weddings and religious festivals.
These pastries are considered a symbol of prosperity and good fortune, which is why they are often included in elaborate displays of sweets at important gatherings.
The name “Gazelle Horns” reflects not only their elegant shape but also the inspiration drawn from Moroccan wildlife and nature, elements that have always been intertwined with the region’s artistic and culinary traditions.
The practice of making Kaab el Ghazal is a cherished tradition in Moroccan households, with recipes often passed down through generations. The careful preparation of the almond filling, the delicate rolling of the dough, and the precise shaping of each crescent all require patience and skill, making the process a labour of love.
It’s this dedication to detail and artistry that makes Kaab el Ghazal so special, as each pastry is crafted to perfection and represents a piece of Morocco’s rich heritage.
Kaab el Ghazal (Gazelle Horns) Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 200g all-purpose flour
- 50g unsalted butter, melted
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp orange blossom water
- 50ml warm water (adjust as needed)
For the Almond Filling:
- 150g blanched almonds
- 80g powdered sugar
- 1 tsp ground cinnamon
- 1 tbsp orange blossom water
- 1 egg yolk
Directions
To begin, prepare the dough. In a large bowl, combine the flour, sugar, and salt. Add the melted butter and orange blossom water. Gradually pour in the warm water, mixing until the dough comes together. Knead for about 5 minutes until smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the almond filling. In a food processor, grind the blanched almonds into a fine powder. Transfer to a bowl and mix in the powdered sugar, ground cinnamon, orange blossom water, and egg yolk until you get a smooth, pliable paste.
Divide the almond filling into small portions, about the size of a walnut. Roll each portion into a log shape, approximately 5 cm long. This will form the core of the Gazelle Horns, so ensure the size is consistent for even baking.
Once the dough has rested, divide it into small balls. Roll each ball out on a lightly floured surface into a thin oval, large enough to wrap around the almond filling. The dough should be about 2-3 mm thick for best results.
Place an almond log at the edge of each rolled dough piece. Carefully roll the dough around the filling, sealing the edges by pressing gently. Shape the rolled dough into a crescent, resembling a gazelle horn. Make sure the seam is well-sealed to prevent any filling from escaping during baking.
Preheat your oven to 180°C (350°F). Arrange the shaped pastries on a baking tray lined with parchment paper, leaving a little space between each one. Use a fork to gently prick the surface of each crescent to prevent them from puffing up during baking.
Bake the Gazelle Horns in the preheated oven for 15-20 minutes, or until they are lightly golden. Avoid over-baking, as they should remain tender. Allow them to cool on the tray for 5 minutes before transferring to a wire rack.
Once completely cooled, serve the Kaab el Ghazal with a dusting of powdered sugar if desired. These delicate pastries are traditionally enjoyed with mint tea, which complements their fragrant almond filling and subtle sweetness.
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