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.

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

Using a large bowl get measuring out the pastry ingredients first


mix together with your hands.........make sure the ghee is melted.
[IMG]http://i198.photobucket.com/albums/aa190/rimaram/McheweakAriyan004.jpg[/IMG]
I put the dough into a plastic bag and left it to sit for about 3 hours.

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.

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.

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.

Bake on a moderate heat until golden in colour
Allow to cool and remove carefully , i dusted them with some icing sugar.