Traditional Moroccan cookies kaab el ghazal

Name: Traditional Moroccan cookies kaab el ghazal
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 20 cupcakes
Ingredients: 300 g plain flour; 150 g butter; 1 pc egg; 2 tablespoons rose water; salt; 250 g ground almonds; 100 g powdered sugar; 1 tablespoon rose water; 1 teaspoon ground cinnamon; 1 teaspoon orange zest; 3 tablespoons powdered sugar

Eduard LáskaNationalMoroccan Cuisine x se líbilo

Kaab el ghazal, meaning gazelle horns, are among the most famous Moroccan sweets. A delicate buttery pastry scented with rose water hides a rich filling of ground almonds, cinnamon and orange zest. The Moroccan cookies are shaped by hand into slender crescents, baked until golden and dusted with icing sugar. They are served with mint tea, at holidays and at weddings. They take a little patience, but the result is worth it.

Příprava: 45min

Vaření: 15min

CELKOVÝ ČAS: 1h

Step by step process

Preparing the almond filling

1
The filling gives kaab el ghazal their distinctive taste. Mix the ground almonds, icing sugar, cinnamon and grated orange zest. Add the rose water and knead by hand into a smooth, shapeable paste.
2
Divide the filling into 20 equal balls, about 20 g each. Cover them with a damp cloth so they do not dry out.

Preparing the dough

3
Mix the flour with the softened butter, egg, rose water and a pinch of salt. Knead into a smooth, elastic dough for about 5 minutes. It should not be sticky. Wrap it in cling film and let it rest in the fridge for 15 minutes.

Shaping and baking

4
Preheat the oven to 180 °C. Roll out the dough on a floured surface to about 2 to 3 mm thick. Cut out circles about 8 cm in diameter.
5
Place a ball of filling in the centre of each circle. Fold the dough in half, press the edges firmly and gently curve the cookie into a crescent. Set it on a tray lined with parchment.
6
Bake for 12 to 15 minutes until the cookies turn golden underneath. The top should stay pale. Once cooled, dust them generously with icing sugar.