What is Moroccan Gazelle Horn? and what is its recipe?

Moroccan Gazelle Horns, also known as Cornes de Gazelle or Kaab el Ghazal, are traditional Moroccan pastries known for their crescent shape, delicate layers, and sweet almond filling. They are often enjoyed during festive occasions or as a special treat.

Here's a recipe for Moroccan Gazelle Horns:

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon orange blossom water
• 1/4 cup vegetable oil
• 1/2 cup water (approximately)

For the filling:

• 2 cups almond meal
• 3/4 cup powdered sugar
• 1 tablespoon orange blossom water
• 1 tablespoon melted butter

For the syrup:

• 1 cup honey
• 1 tablespoon orange blossom water
• 1 tablespoon lemon juice

Instructions:

1. In a large mixing bowl, combine the flour, salt, and ground cinnamon. Add the orange blossom water and vegetable oil, and mix well.
2. Gradually add the water while kneading the dough until it comes together and becomes smooth and pliable. Cover the dough and let it rest for 30 minutes.
3. In a separate bowl, prepare the filling by combining the almond meal, powdered sugar, orange blossom water, and melted butter. Mix well until you have a moist and homogeneous filling.
4. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
5. Take a small piece of dough and roll it out into a thin circle on a lightly floured surface. Cut the circle into two halves.
6. Place a small portion of the almond filling onto one half of the dough, leaving the edges clear. Fold the other half over the filling to form a crescent shape. Press the edges firmly to seal them.
7. Repeat the process with the remaining dough and filling until you've used up all the ingredients.
8. Arrange the gazelle horns on the prepared baking sheet and bake for about 15-20 minutes, or until they turn golden brown.
9. While the gazelle horns are baking, prepare the syrup. In a small saucepan, heat the honey over low heat. Add the orange blossom water and lemon juice, and stir well until the mixture is warmed through.
10. Remove the baked gazelle horns from the oven and immediately dip them in the warm syrup, making sure to coat them thoroughly. Place them on a wire rack to cool and allow the excess syrup to drip off.
11. Once cooled, store the Moroccan Gazelle Horns in an airtight container.

These delightful pastries are a labor of love, as shaping the dough into the characteristic crescent shape can take some practice. However, the result is a delicious and sweet treat with a unique Moroccan flair. Enjoy!