Sunday 15 February 2009

M'cherak Ariyan aka Gazzel Horns

I have to give all credit to a sister from another forum who posted this recipe in it's simplest form. As i already knew the technique from my years in Algeria as i had made them a few times before with sister in law . I noted when the Algerians cook , the task looks so long and drawn out, almost laborious and tiring but when the Europeans turn out the same recipes its so easy so it seems for me anyhow.
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You will need
3 bowls of plain flour
1 bowl of ghee
3/4 of the bowl full of sugar
2 eggs
a pinch of salt
1/2 cup of mazar [orange blossom water] or as required
fillingground almonds
sugar
Cinnamon
Flaked almonds
Mazar to bind
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Using a large bowl get measuring out the pastry ingredients first
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mix together with your hands.........make sure the ghee is melted.
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I put the dough into a plastic bag and left it to sit for about 3 hours.
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I got the filling ready , i put the dry ingredients into a bowl and slowly added the mazar until it binded to a soft texture.
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Now i didn't have the correct cutter, i used a bowl to cut the pastry with. I ideally the triangle is a better shape to be used here.
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Place onto a greased tray. you place a little of the filling at the top of the circle and roll and curve it{no picuture sorry Ines] in slightly. Brush with egg and sprinkle flaked almonds on top.
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Bake on a moderate heat until golden in colour
Allow to cool and remove carefully , i dusted them with some icing sugar.
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Prayers for Peace

Prayers for Peace