Kaab El Ghazal

These little dudes are called gazelle's horns even if my version looks like clams.
The pastry and the filling are full of delightfull rosewater and for the total heavenliy rosewater flavour they are brush with more rosewater after baking.




Kaab El Ghazal

Ingredients for aprox. 40 little pastries:

The pastry:

250-300 g flour

2 tbs canola oil

a tiny little bit of salt

100 ml rosewater

25-50 ml water


The almondpaste:

200 g almonds, without the skins

200 g confectioners sugar

2-3 tbs chickpeaflour

1 tsp ground cinnamon

100 ml rosewater

after baking:

a little bowl of rosewater for brushing

some confectioners sugar for dusting

1. Mix the ingredients for the pastry with a spoon and knead them after you've got a firm dough that's a bit like a pasta

2. Put all the fillings ingredients into a food processor and blend until it looks like a thick paste.

3. Roll out the pastry as thin as possible. Take a glass or round cookie cutter to cut out circles.

4. Put one teaspoon of the filling on top of evry circle and folt over.

5. Press the edges together with a fork.

6. Put the pastries on top of a baking sheet, that's covered with baking paper and bake at 180°C for aprox. 20-30 minutes until the surface of the pastries have browned a bit.

7. Brush the warm pastries with rosewater and sprinkle with confectioners sugar.

8. Let cool and enjoy.