Thursday 1st July 2010

by rkhooks

It was role reversal for me on my first visit to Marrakesh (it was also my first visit to North Africa) where I attended some cookery classes. Normally I’m the one teaching.

The cookery class took place at a Riad in the Medina which was almost impossible to find. An hour and half late and after going round in several circles we finally arrived at this stunning Riad. It was like walking onto a set for a glossy interiors magazine. Anyway after a glass of freshly pressed orange juice (one of the best things about Marrakesh was the abundance of freshly pressed orange juice) we got down to some serious business by making some morrocan biscuits.

“Cornes de gazelle” translated “Gazelle’s horns” were on the menu. These biscuits are probably the most popular of all the morrocan biscuits. They are simple a biscuit which is filled with almond paste. The dominant flavours are orange flower water and almonds.

Fairly simple to do: a basic pastry dough (similar to a filo pastry) is made and blanched ground almonds are blended with sugar and a bit of butter to make an almond paste.


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3 Responses to “Cornes de gazelle”

  1. [...] each year. In my first year it was American, last year Scottish and this year 1001 nights. Hence my research trip to Marrakech. They also have an ice rink and an ice skating show (Wizard of Oz the first year, Canterbury tales [...]

  2. [...] off to Milano last week to bake some sweet ‘Morrocan’ treats. The sights, sounds and Morrocan cookery classes I discovered in Marrakesh in June came in handy. Instead of shopping at Armani or Prada I went [...]

  3. keiko says:

    what a beautiful setting, glad you had a great time. I love the flowery stamp it kind of reminds me of Japanese sweets… Look forward to reading more about the trip!

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