Kaab El Ghazal

Kaab el Ghazal, also known as “Gazelle Horns,” are crescent-shaped cookies that originate from Morocco but can also be found in Algeria and Tunisia. These delicate treats consist of a thin pastry shell wrapped around a sweet almond filling flavored with cinnamon and orange blossom water. The name translates to “gazelle ankles,” emphasizing their elegant shape. Some variations coat the cookies in crushed nuts or dip them in orange blossom water and dust them with sugar, creating a delightful twist called kaab el ghazal m’fenned1. Enjoy them with a cup of Moroccan mint tea or as part of a sweet cookie assortment! 🍪

 INGREDIENTS:

For the Dough:

•  2 cups all-purpose flour
•  1/4 cup melted butter
•  1/4 cup orange blossom water
•  1/4 cup water (as needed)
•  1/4 teaspoon salt

For the Almond Paste Filling:

•  2 cups blanched almonds
•  1 cup powdered sugar
•  1 teaspoon cinnamon
•  2 tablespoons melted butter
•  1 tablespoon orange blossom water

For the Decoration:

•  Powdered sugar (optional)

 INSTRUCTIONS:

1. Prepare the Dough:

   - In a large bowl, combine the flour and salt. Add the melted butter and orange blossom water.

   - Gradually add water and knead until you have a smooth, elastic dough. Cover with plastic wrap and let it rest for 30 minutes.

2. Make the Almond Paste Filling:

   - In a food processor, grind the blanched almonds until finely ground.

   - Add the powdered sugar, cinnamon, melted butter, and orange blossom water. Process until it forms a smooth paste.

   - Shape the almond paste into small, thin logs about 3 inches long.

3. Assemble the Cookies:

   - Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

   - Roll out the dough on a lightly floured surface to a thin sheet.

   - Cut the dough into strips about 4 inches wide.

   - Place an almond paste log on each strip and fold the dough over the filling, sealing the edges by pressing lightly. Shape into a crescent or horn shape.

   - Place the cookies on the prepared baking sheet.

4. Bake:

   - Bake the cookies in the preheated oven for about 15-20 minutes, or until they are light golden in color.

   - Remove from the oven and let them cool on a wire rack.

5. Decorate (Optional):

   - Once cooled, you can dust the cookies with powdered sugar for extra sweetness and decoration.

 Nutritional Information (per cookie, approximately):

- Calories: 150

- Carbohydrates: 18g

- Protein: 3g

- Fat: 7g

- Fiber: 2g

- Sugar: 10g

Enjoy making and savoring these delightful Moroccan Kaab el-Ghazal cookies!

Kaab El Ghazal: A Moroccan Sweet Tradition Endures

A Moroccan Sweet Legacy: Kaab El Ghazal

Amidst the ever-evolving Moroccan confectionery landscape, the traditional sweet "Kaab El Ghazal" (Gazelle Horns) stands as a timeless icon, reigning as the queen and ambassador of Moroccan sweets, gracing Moroccan family tables alongside steaming cups of tea.

This cherished treat has firmly retained its prominence, whether found in confectionery shops or lovingly prepared at home. Families proudly present it with their "siniya" (tea tray) in the true Moroccan tradition.

Kaab El Ghazal's allure extends beyond Morocco's borders, captivating the palates of tourists who flock to the country. They eagerly embark on culinary quests through Morocco's historic medinas, seeking out this exquisite delicacy, often purchasing it as a sweet souvenir for loved ones back home.

The sweet's name aptly reflects its crescent-shaped form, reminiscent of a gazelle's graceful hooves. Its delicate pastry shell encases a delectable filling of ground almonds, delicately perfumed with orange blossom water. This harmonious blend has secured Kaab El Ghazal's place in Moroccan hospitality culture, as its absence from the table is considered a slight against the guest.

The late Hussein Hawwari, a prominent Moroccan culinary historian, traced Kaab El Ghazal's roots back to the Marinid era of the 13th century (a dynasty that ruled Morocco from the 3rd to the 15th centuries). He attributed its popularity to Sultan Abdelhak II Merini (1329-1358), who developed a deep fondness for this exquisite treat.

In his research-filled blog, Hawwari highlighted the writings of Ibn Razin al-Tijibi, a Marinid-era contemporary, who preserved a recipe for Kaab El Ghazal in his culinary treatise "Fada'ilat al-Kawan fi Tayyibat al-Ta'am wa al-Alwan." This recipe calls for sugar, almonds, fine white flour, and other ingredients.

Hichem Al Ahrach, another Moroccan culinary historian, hypothesizes that Kaab El Ghazal's reign as the queen of Moroccan sweets stems from its fundamental ingredients, particularly its generous use of almonds and orange blossom water.

In an interview with "Erem News," Al Ahrach stated, "The significance of many dishes often lies in their symbolic connotations, linked to specific atmospheres and traditions. These dishes hold a special place in the households of wealthy families and prominent lineages in certain Moroccan cities."

He further explained that the enduring presence of such dishes, like Kaab El Ghazal, reflects "a form of engagement with the traditions and customs of these families and households. Food, like clothing, serves as a gateway to cultural and gustatory experiences."

Al Ahrach emphasized that "dishes and food carry cultural significance and are intertwined with specific cultural contexts. They break down barriers, acting as a kind of 'passport' for certain groups. While some foods may not have the most remarkable flavor, they remain popular and beloved because of their association with palaces and royalty."

Kaab El Ghazal stands as a testament to Morocco's rich culinary heritage, a symbol of tradition, hospitality, and the enduring allure of simple yet exquisite flavors. Its crescent-shaped form graces Moroccan tables, evoking a sense of cultural identity and shared culinary experiences that transcend generations.