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Original name
Kaab ghzal
"Kaab Ghzal" means gazelle's ankle. The name of this pastry refers to its form (In France, this pastry is called gazelle horns).
An almond paste, flavored with orange flower water, is coated with a thin dough, thin til transparency.To accompany the tea, or served to guests at weddings, "Kaab Ghzal" is a classic of Moroccan cuisine.
Although simple, this dish hides its complexity under basic presentation tunes. While fine paste and delicate cooking (necessary to keep the softness of the almond paste) are operations that requires a lot of techniques.
Like the other Moroccan pastries, "Kaab Ghzal" can be conserved long time, away from heat and moisture.
| In the local culture | - For special occasions |
| Special occasion | - Wedding - Party for the newborn - Feast of the end of Ramadan (Eid al Fitr) |
| How to eat it | - By hand |
| Caloric value | High |
| Temperature | - Room temperature |
| Vegetarian | |
| Allergy | - Contains gluten (wheat) - Contains nuts (example: Almond) |
| Difficulty of preparation | Very difficult |
| Cooked - Raw | - Cooked |
Side food
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Mint tea
Famous the whole world, it doesn't need to be introduced anymore. The mint tea is the first ambassador of the cuisine and the art of living of Morocco.
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