Kaab el Ghazal – Moroccan Gazelle Horns – Traditional Recipe & Preparation Guide

Kaab el Ghazal – Moroccan Gazelle Horns – Traditional Recipe & Preparation Guide

Kaab el Ghazal, also known as Gazelle Horns, is one of Morocco’s most iconic and cherished pastries. With its delightful flavor, simple preparation, and rich nutritional value—including vitamins, minerals, natural sugars, and carbohydrates—this treat is both festive and nourishing. Depending on the recipe, it can be enhanced with jam, cinnamon, butter, or other aromatic touches.

This recipe yields approximately 10 servings.

Ingredients:

 

For the Dough:

• 500 grams (½ kg) of all-purpose flour

• 1 medium egg

• ½ large cup of melted butter

• A pinch of salt

• 2 tablespoons of orange blossom water

For the Filling:

• 1 kilogram of blanched almonds

• 500 grams of powdered sugar

• ½ teaspoon of ground cinnamon

• A pinch of ground mastic gum (optional but traditional)

• ½ cup of melted butter

• 5 tablespoons of orange blossom water

• Sesame seeds (optional, for decoration)

Preparation Steps:

Start by preparing the dough. In a large mixing bowl, place the flour and form a well in the center. Crack in the egg, add the melted butter, and sprinkle a pinch of salt. Begin mixing all ingredients until a soft, smooth dough forms. Cut the dough into smaller balls, cover them with plastic wrap, and set aside to rest.

Next, peel the blanched almonds and ensure they are fully dry. Grind them thoroughly along with the powdered sugar, cinnamon, and ground mastic. Transfer the mixture into a bowl and knead it with the orange blossom water and melted butter until it becomes a soft, pliable almond paste.

Shape the almond paste into thin, finger-sized rolls. These will become the center of each Kaab el Ghazal.

Roll out the dough balls one by one into thin, even sheets using a rolling pin. Lightly brush each sheet with a small amount of oil. Then, wrap each almond roll with a sheet of dough, gently shaping the filled dough into crescent-like horns.

Repeat this process until all the almond paste is used up. Optionally, sprinkle sesame seeds on top of each crescent for a traditional decorative touch. If you don’t have sesame, you can skip this step.

Place the shaped pastries onto a baking tray that has been lightly greased or lined with parchment paper. Preheat your oven to 180°C (around 350°F) and bake until the Kaab el Ghazal turns a beautiful golden color.

Once baked, remove the tray from the oven and let the pastries cool completely. Serve them with a warm cup of tea or a glass of fresh juice.

Bon appétit!