Cornes de Gazelle
Cornes de Gazelle is a Moroccan dish that translates as gazelle horns. In Moroccan Arabic, they are known as Kaab el Ghazal or gazelle ankles. This name comes from history, where beautiful women were often called gazelles. In their traditional dress, the only part of a woman’s body that could be seen were the ankles and that is where the name came from.
Traditionally, cornes de gazelle recipes encourage the cook to make their own almond paste as some add cinnamon or orange blossom water, however, I have some leftover marzipan and will be using that for ease, especially as some of the ingredients are not the easiest to find in the UK.
Ingredients:
- 300g plain flour
- 50g butter, melted
- 1 tbsp oil
- 2 tsp runny honey
- 1 egg
- zest of 1/2 orange
- marzipan
Method:
- In a large bowl, mix together all the ingredients except the marzipan. Slowly add water to make a smooth dough.
2. Knead for 10 minutes until the dough becomes elastic and not sticky. Cover with a clean cloth and leave to rest.
3. Meanwhile, roll out the marzipan to about an inch thick and cut into strands roughly 2 inches long.
4. Divide the dough into small balls. Roll them out very thinly.
5. In the centre of each portion of dough, place a strand of marzipan. Shape the dough into a crescent.
6. Seal the edges shut with a fork.
7. Place on a baking tray and let rest overnight, until they dry.
8. Preheat the oven to 340°F/170°C/Gas Mark 3.
9. Prick holes in the pastry and lightly brush with oil.
10. Bake for 7-9 minutes until a light beige colour.
11. Cool on a wire rack and store in an air-tight container.
