Kaab el Ghazal (Gazelle Horns)

Name: Kaab el Ghazal (Gazelle Horns)
Prep time: 60 min
Cook time: 18 min
Total time: 78 min
Yield: 24 servings
Ingredients: 2 egg yolks; 250 g all-purpose flour; 60 tbsp vegetable oil; 0.25 tsp salt; 300 g blanched almond flour; 200 g icing sugar; 3 ml orange blossom water; 1 tsp ground cinnamon; 80 g unsalted butter

The crown jewel of Moroccan patisserie—delicate crescent cookies with a paper-thin warqa-style dough wrapped around a lush almond paste scented with cinnamon and orange blossom water. Named “gazelle horns” for their curved shape, they melt on the tongue and appear at weddings, Eid tables, and afternoon tea alongside sellou and chebakia.

Recipe byChef Youssef

Prep 60 min
Cook 18 min
Serves 24
★ 5 (1 reviews)

PastryBakingVegetarianHalal

Ingredients

Servings

Scaled from 24 base servings — local only.

2egg yolks
250 gall-purpose flour
60 tbspvegetable oil
0.25 tspsalt
300 gblanched almond flour
200 gicing sugar
3 mlorange blossom water
1 tspground cinnamon
80 gunsalted butter

View list

Instructions

For filling: pulse almond flour, half the sugar, cinnamon, one yolk, butter, and 2 tbsp orange blossom until a pliable paste. Roll into small logs; chill.
For dough: mix flour, remaining sugar, oil, one yolk, salt, and remaining orange blossom with just enough water to form a smooth, elastic dough. Rest 30 minutes.
Roll dough very thin. Cut circles; place a filling log on each and fold into a crescent, pinching edges.
Bake at 180°C (350°F) 15–18 minutes until pale gold—not brown. Cool and dust with icing sugar.