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''Gazelle Horn'' Pastries

09 May 2014 / 07:05:16  GRReporter
3142 reads

Danielle Lachana

 

Today we arrive for a brief stop in Libya where we propose a sweet  pastry, which is also very popular in Morocco and Algeria.

In Libya these pastries are called ''Kaak Halkoom'', although they are generally known throughout North Africa as ''Gazelle Horns'' due to their curved shape. The name in Arabic, ''Kaab el Ghazal'' actually means ''Gazelle ankles, but can also refer to just a kind of bulging shape.  These pastries are often served for special occasions, ''dressed'' with icing sugar, or ''undressed'', without.

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RECIPE:

(Makes about 40)

   

METHOD

 

For the Filling

(The shapes can be made a day, or two, in advance and kept in the refrigerator)

 

Thoroughly mix, by hand or mixer, all the filling ingredients to a smooth, moist paste. Pound gently to release some of the almond oil and enhance the flavour.

Take small portions of the mixture and roll into slim 'sausage' shapes about 6 cm long and 1.5 cm in diameter.  Store in the fridge, covered with cling film (plastic wrap), until ready to use.

 

 

For the Pastry

Put all the pastry ingredients in a food processor but only add a little of the beaten egg and orange blossom water. Mix for about 5 - 10 minutes gradually adding more egg, if necessary, and more orange blossom water to taste until a homogenous mixture starts to form. The dough is ready when, if briefly kneaded, it forms a fairly moist ball.

Transfer the dough to a bowl, cover with plastic wrap and leave to rest in the fridge for 15 minutes.

Break off pieces of the dough and roll out into thin (about 1.5 mm thick) rounds of approximate diameter 10 cm. Don't worry about the 'ragged' edges as they will be trimmed later. Keep the rest of the dough covered as you work to prevent it from drying out.

Lay one marzipan cylinder towards the bottom half of the round (see pictures below) and fold down the top.


Shape the dough a little around the marzipan and pinch the corners into points. Pinch the edges to seal and bend into crescent shapes (like a 'U' or horseshoe). Cut off the excess pastry. (You can knead the pieces of excess pastry together to make more rounds).

Prick the top of each biscuit a couple of times with the prongs of a fork.

Arrange on a baking sheet lined with baking parchment (greaseproof paper) leaving a small space between each one.

Bake in a preheated moderate oven at 180o C (350o F, Gas mark 4) for about 15 - 20 minutes or until pale golden brown.

Do not overcook or the almond paste filling will become too hard.

Allow to cool a little on a wire rack and dredge with icing sugar, if liked. Leave to cool completely.

These keep well for up to one week if stored in an airtight container.

 

Next week on to Tunisia, for a typical, tasty breakfast dish.

Tags: Pastries Mediterranean recipes Libya Gazelle Horns
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