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.

Vegan Schwerma

This is the veganized version of a classical lebanese Sandwich.
You could you various kinds os saitan. I normaly use the a make the old fashioned way, kneading a flourdough und running water.
You could also substiude an easy tahinbased-sauce for the soy-yogurt-sauce.
The salad would get more authentic if you ad some pickels and mint.

Juu's vegan Schwerma

Ingredients:

4 pieces of pita-bread

Irgendients for the raosted saitan:

ca. 300 g seitan cut into thin strips

1 onion cut into thin rings

3 tbs sesameseeds

2 tbs paprikapowder

1 tsp powdered garlic

1 tbs instant vegetable stock powder

pepper, salt, and chili powder for seasoning

2-3 tbs canolaoil for frying

Irgrdients for the salad:

1 read bell pepper

2 medium siced tomatoes

1/3 cucumber

Ingrients for the soy-yogurt-garlic-sauce:

1 1/2 cup plain soy-yogurt

1/2 cup canoalaoil, flaxseedoil or oliveoil

2-4 big cloves of garlic, or more or less depending on your taste and on you plans for the next day

salt and pepper for seasoning

1. In a non-stick-pan, roast the sesame until it stars to smell nice an gets a golden brwon colour. (Be carefull not to burn it.)
   
2. Ad the canolaoil, saitan and oinions and roast until nice and crispy.
   
3. Add the spices and roast for an other 1-2 minutes. If the saitan seems too dry after yo've added the spices ad a bit oil until it looks nice and shiny.
   
4. For the salad, cube the vegetables and mix well..
5. For the garlic-sauce, finely chop the garlic and ad to a food-processor or blender along with the soy-yogurt, the oil an blend until totaly nice an smooth. Season with salt and pepper
   
6. Wrap your favourite combination of salad, saitan and sauce between a piece of pitabread and enjoy.