GAZELLE HORNS/KA'BA AL GHAZAL

[BUSHRA2]

Salam. Ingredients and Instructions are combined. I hate the measurement part, b/c I cook from "feeling" what amount is right to prepare. Hopefully the suggested measurements I added are understandable, if not, get back to me.

ENJOY!


ALMOND PASTE
Make the almond paste by grinding in a food processor the almonds (1 pound/approximate metric conversion: 454 grams)until pastelike, then take to a bowl adding the powdered sugar (3/4 cup), melted unsalted butter(3 1/2 tablespoons), almond essence/extract(1/8 teaspoon), orange-flower water (1 tablespoon). Mix everything very well and then cover the bowl with a tight plastic seal in order to prevent drying out the paste.

DOUGH
Make the dough by mixing sifted flour(2 cups) with salt(1/2 teaspoon), and then create a well in the center stirring in melted unsalted butter (4 tablespoons),orange-flower water (1/3 cup), and water (1 tablespoon). Knead everything together until dough is smooth and then set it aside.


THE COMING TOGETHER PROCESS
Divide the dough into 4 equal parts. On a floured work surface, roll out one part to an 8-10 inch (metric conversion: 20.32 cm -25.4 cm) rectangle. Trim the edges and make them even and cut the rectangle into 10 rectangles each 2 by 4 inches. Take 1 tablespoon of almond paste and set in a rectangle...fold over and seal edges with a fork. Trim edges with knife or pastry wheel. Continue the process for each rectangle.

EGG WASH and BAKING
Now make the egg wash by beating the egg with the other 1 tablespoon of water. Paint each gazelle horn and place on a baking tray lined with parchment paper (or use a non-stick baking tray)and bake until rectangles are light golden brown---[325F/160C (I think it's Gas Mark 3)does the trick for me]. Let the "gazelle horns" cool a few minutes and then roll in powdered sugar.

[Amina-DZ]

Thanks sis Bushra for the recipe. It's my favourite and I don't like it dusted with sugar, too sweet!

Can I ask how much water you use? I used to find when I make it back home that the more water you use the more elastic hence easy to shape the dough will be but at the same time that would make the sweets tough when you eat them. So I tend to use as little water as possible just enought o get all ingredients into a smooth dough.

How about you?

[HOUDA-K]

Choukrane bezaf for the recipe Sister, ~B ~

[BUSHRA2]

Salam Sis Amina. I wrote 2 tablespoons of water for 2 cups of flour (btw, use all-purpose flour), but also take in mind that there will be orange-flower water added, and melted unsalted butter, which increases the liquid factor. Honestly, I think the hardness comes from over kneading/working the dough prior to baking. Another thing is the oven factor, which I should mention here should be preheated prior to popping these lovelies in . I too don't like very sweet desserts (or puddings as the English say ), but for presentation it's nice. Really once you dip the horns in the pwd. sugar you dust them off just enough to leave the white color but not too much where there's an overly sweetness.

[BUSHRA2]

Salam. You're so welcomed sis Houda-K.

[HOUDA-K]

Just a few samples of different GAZELLE HORNS/KA'BA AL GHAZAL

This is the traditional halwa :



This is the halwa coated in sesame seeds :



And finally, this halwa is mixed with fruits :