Moroccan table
Original traditionpastryRabat-Salé-Kénitra

Gazelle Horns Pastry

Crescent-shaped pastry horns filled with a rich, orange blossom and mastic-scented almond paste, encased in a paper-thin translucent dough.

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Moroccan table
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Story and taste

In the golden age of Rabat's aristocratic salons, where the scent of orange blossoms mingled with whispered secrets, a pastry chef named Fatima crafted these crescent moons as a tribute to the city's patron saint. Legend tells that during a grand wedding feast, the Sultan's daughter declared these 'hooves of the gazelle' the most delicate morsels she'd ever tasted. The pastry, as translucent as a desert veil, was said to have been inspired by the veils of Tetouan's brides, while the almond filling carried the fragrance of the orchards where the saint was said to have meditated. To this day, Kaab el Ghazal graces Moroccan celebrations, symbolizing the union of heaven and earth through its delicate form and heavenly aroma - a reminder that in Morocco, even the smallest pastry carries the soul of the nation.

Where to experience this

Gazelle Horns Pastry belongs to the Rabat-Salé-Kénitra table. Taste it where its Andalusian-Moroccan heritage kitchen tradition lives, or fold it into an itinerary through the region.

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