CORNES DE GAZELLE (GAZELLE HORNS)
Cornes de gazelle are crescent-shaped cookies that are filled with a sweet almond-orange blossom filling and are topped with crushed pistachios. They popular all over North Africa in Tunisia, Algeria, and Morocco and are also known as tcherek, tcharek, or kaab el ghazal.
Provided by babou72
Categories World Cuisine Recipes African North African Moroccan
Time 1h16m
Yield 50
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet.
- Bake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes.
- Prepare pastry dough while almonds are roasting. Combine flour, 1/2 cup plus 1 tablespoon butter, and salt in a bowl and rub together until the mixture resembles breadcrumbs. Add egg, oil, and 1 1/2 tablespoons orange blossom water; knead everything into a smooth pastry dough. Add a little water, 1 teaspoon at a time, if dough is too dry. Shape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes.
- Remove almonds from oven and cool slightly, about 5 minutes. Place almonds in the bowl of a food processor; process until finely and evenly ground. Add 3/4 cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water in that order to the food processor, pulsing after each addition until mixture is evenly combined and resembles a paste.
- Remove small walnut-sized portions of filling with greased hands. Roll them into small logs with thin ends. Set aside.
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Roll out half of the pastry dough on a lightly floured surface until very thin. Place one of the almond paste logs on the edge of the pastry, fold pastry over the filling, covering it completely, and seal the edges. Mold with your fingers into a crescent shape. Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet. Repeat with remaining dough and filling.
- Bake in the preheated oven until gazelle horns are lightly golden and baked through, about 20 minutes. They should not get too dark. Let cool slightly, about 3 minutes.
- Heat honey in a small saucepan over low-medium heat. Remove from heat and stir in 1 tablespoon orange blossom water. Dip gazelle horns into the honey and place on a serving plate. Sprinkle with crushed pistachios.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 10.6 g, Cholesterol 12.9 mg, Fat 6.6 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 8.5 mg, Sugar 5.7 g
MOROCCAN GAZELLE HORNS (KAB EL GHZAL) (CORNES DE GAZELLE)
Make and share this Moroccan Gazelle Horns (Kab El Ghzal) (Cornes De Gazelle) recipe from Food.com.
Provided by littleturtle
Categories Breakfast
Time 3h
Yield 40 serving(s)
Number Of Ingredients 13
Steps:
- In a large chilled bowl, combine the butter, sunflower oil, flour, and salt.
- Using your fingertips, rub the flour and butter together until they look like flakes of coarse meal (Do NOT over mix).
- Pour 6 tablespoons ice water all at once into the mixture; toss together lightly.
- Gather the dough into a ball.
- If the dough crumbles, add ice water a few drops at a time until everything sticks together and forms a soft dough (up to 2 tablespoons).
- Divide the dough in half, dust each half with a little flour, and wrap in waxed paper.
- Refrigerate for at least 1 hour.
- Pre-heat the oven to 350°F (180°C, gas mark 4).
- Spread the almonds out in a shallow baking pan and toast them in the middle of the oven until they are lightly browned, turning them occasionally (8-10 minutes).
- Pulverize the almonds in a blender, nut grinder, or using a mortar and pestle.
- Then, using the back of a spoon, rub ground almonds through a fine sieve into a deep bowl.
- Add the sugar, cinnamon, and 1 tablespoon orange blossom water and knead with your hands into a stiff paste.
- Add the almond paste, butter, and egg, and beat vigorously with a spoon until mixture is smooth.
- Raise the oven temp to 400°F.
- On a lightly floured surface, pat half of the dough into a rough rectangle about 1-inch thick.
- Dust a little flour over and under the rectangle, and roll it out from the center to within an inch or so of the far edge of the pastry.
- Lift the dough and rotate it 90°; roll again from the center to within an inch or so of the far edge.
- Repeat - lifting, turning, rolling - until the rectangle is a little less than 1/8-inch thick (If the dough sticks at any point during the rolling, lift it gently with a metal spatula and sprinkle a little flour under it).
- Using a ruler and a pastry wheel or a sharp knife, cut the dough into 3-inch squares.
- For each cookie, roll 1 teaspoon almond filling between your palms to form a cylinder about 2-inches long and 1/2-inch in diameter.
- Place a square of dough so that it's oriented as a diamond, and place the cylinder horizontally across it 1/2-inch down from the top point.
- Lift the top point up and fold it over so that it covers the filling.
- Then, starting with the folded edge, roll the dough up tightly jelly-roll fashion.
- Pinch the ends firmly closed, and gently shape the roll into a crescent.
- Arrange the crescents about 1-inch apart on an ungreased baking sheet, and bake in the middle of the oven until golden brown (20 minutes).
- Transfer to wire racks and sprinkle them evenly with 1 tablespoon orange blossom water.
- One at a time, dip the pastries in the powdered sugar to coat them lightly, and return them to the racks to cool.
- While the first batch is baking, roll out and cut the remaining half of the dough, and repeat the process for filling and shaping.
- While the first batch is cooling, bake the second batch until golden brown (20 minutes).
- Transfer to wire racks and sprinkle them evenly with the remaining tablespoon orange blossom water.
- Roll in powdered sugar, and let cool to room temperature before serving.
Nutrition Facts : Calories 174.6, Fat 13.4, SaturatedFat 6.3, Cholesterol 29.7, Sodium 33.4, Carbohydrate 12.2, Fiber 0.8, Sugar 4.1, Protein 2.2
MOROCCAN PASTILLA
I had this meat pie 11 years ago when I was in Moroccan pastry shop. I have tried to figure out how to make it with utter failure several times before I finally found a recipe for a variation of it in one of my fiance's cookbooks and adapted it to my tastes. It takes a lot of work, but it is so worth it. It's helpful to have more than one person working on the various parts of this recipe at the same time if you don't want to have to wait 2 hours to eat it. Every step produces a different ingredient to put together at the end. Also, the food processor is your friend.
Provided by Paisley Monsoon
Categories Savory Pies
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- THE CRUST: If frozen, thaw out 1/2 pound (half a package) philo dough in the refrigerator for at least 8 hours.
- THE MEAT FILLING: In a large pan, combine 4 chicken breasts (cubed); 1 small onion (coarsely chopped); 1 1/2 teaspoons salt, 1 teaspoons fresh thyme (or 1/8 teaspoons dried); and 2 cups of water. At this point, you could also add any vegetables you like such as mushrooms (sliced); green peas, a potato (peeled and cubed); a carrot (peeled and diced); kernels of corn; etc. Bring to a boil and then simmer until the vegetables and meat are thoroughly cooked (20-30 minutes).
- THE NUTS: Preheat the oven to 350ºF. Place 1 cup almonds (finely chopped) in a shallow baking pan. Bake, stirring occasionally until golden brown (10-15 minutes). Cool.
- THE SPICES: In a small bowl, mix 1/4 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoons ground ginger, and 1/4 teaspoons ground nutmeg.
- THE ONION MIXTURE: In a large frying pan, cook 1 small onion (finely chopped), in 3 tablespoons butter or margarine until limp but not browned.
- THE OTHER FILLING: In a medium bowl, whisk together 6 eggs; 2 cloves of garlic (finely chopped); 1 teaspoons salt; 1/4 teaspoons black pepper (freshly ground); and 2 tablespoons fresh mild mint or parsley (chopped). Add to the ONION MIXTURE (from above) and cook over low heat, stirring occasionally, until eggs are softly set. Remove from heat.
- THE PASTILLA: Melt 1 cup butter or margarine. Use a brush to grease a 9-inch springform pan generously. Unroll the sheets of the phyllo dough so that they lie flat. Cover the dough with waxed paper and a wet paper towel so that they don't dry out. Line the pan with 1 sheet of dough, allowing the dough to extend over the edge of the pan. Brush the piece of dough generously with butter. Top with another piece of dough and brush with butter. Continue this until you have 8 layers of butter-brushed phyllo dough.
- FILLING THE PASTILLA: For the filling, add a layer of THE MEAT FILLING (from above), THE OTHER FILLING (from above), and then THE NUTS (from above). Sprinkle THE SPICES (from above) over the nuts.
- Fold the remaining sheets of phyllo dough to fit the pan. Reserve 2 sheets for the topping. Stack the phyllo over THE NUTS, brushing each layer with butter. Fold the edges of the phyllo that extend beyond the pan in toward the center. Top with the last 2 sheets of phyllo, folded to fit the pan; tuck any protruding edges down inside the rim of the pan. Brush with the remaining butter.
- Using a razor blade or small sharp knife, cut through the top layers of the dough down to THE NUTS to mark the pie in 8 wedge shapes.
- Bake until well browned and heated through (45 minutes to an hour).
- Remove the pan sides.
- Sift confectioner's sugar and 1/2 teaspoons cinnamon over the top.
- Serve immediately, cut into the marked wedges.
Nutrition Facts : Calories 637.2, Fat 44.4, SaturatedFat 18.8, Cholesterol 266, Sodium 1196.4, Carbohydrate 34.4, Fiber 4.3, Sugar 9.4, Protein 27.1
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