Kaab el ghzal, cornes de gazelle — Fez, Morocco

Kaab el ghzal, cornes de gazelle — Fez, Morocco

Fez, Morocco

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Kaab el ghzal, "gazelle's ankle", is the first cake placed on a tea tray in Fez. A very thin, unsweetened pastry wraps around a log of almond paste flavoured with cinnamon and orange blossom water, and the whole thing is curved into a crescent, pricked with a needle so it doesn't puff up, then baked until barely coloured. The pastry should stay pale and crisp, the almond paste soft. They are served plain, or rolled in icing sugar for the version known as "m'fenned".

Preparation

  1. 01

    Mix the almonds, sugar, cinnamon, orange blossom water and melted butter. Shape into 8 cm logs, tapered at the ends.

  2. 02

    Knead the flour with the soft butter and warm water into a supple dough. Rest for 30 minutes, then roll out very thinly.

  3. 03

    Place the logs, fold the dough over, seal, cut around the shape with a pastry wheel, curve into a crescent and prick three times.

  4. 04

    Bake for 15 minutes at 170°C (340°F), without letting them colour.

Where this version sits

A single, final coordinate: Fez, Morocco. Another version of the same dish, elsewhere, gets its own point.

Photo: Sambasoccer27 — CC BY-SA 4.0

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