Kaab el Ghazal

What we know so far

Kaab el ghazal, "gazelle ankles", known abroad as cornes de gazelle, are the most elegant of Moroccan pastries: a thin, almost translucent pastry wrapped around a finger of almond paste scented with orange-blossom water and cinnamon, curved into a small crescent and baked pale. They are served with mint tea at weddings, on Eid and whenever a guest matters, and a plain, pale, thin-skinned crescent is the mark of a good pastry cook. A sugar-dusted version, kaab el ghazal m'fenned, is dipped in orange-blossom water and rolled in icing sugar.

The draft was written from 3 published sources and holds 4 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting