Fez — Kaab el ghzal is the pastry Moroccan families bring out when the occasion matters. 

On Eid Al-Fitr, it often sits at the center of the sweets tray, arranged in neat rows beside mint tea. Its popularity comes from two things: it looks refined, and it tastes like celebration. 

The name is commonly translated as “gazelle ankles,” while French usage often calls it “cornes de gazelle,” both pointing to the pastry’s slender crescent shape. 

The origin story behind the name

Kaab el ghzal belongs to a wider Maghrebi tradition of almond-filled pastries wrapped in delicate dough. 

What makes it uniquely Moroccan today is the obsession with thinness and a pale bake. 

Historically, the pastry is mentioned in a 13th-century work by Ibn Razīn al-Tujībī, though early versions were shaped differently, closer to rolls than the modern crescent. 

Over time, Moroccan bakers refined it into the elegant form now associated with Eid and formal hospitality. 

Authentic kaab el ghzal recipe

Makes: about 30–40 pieces

Almond filling

  • 500 g blanched almonds, finely ground
  • 250–275 g powdered sugar
  • 1/2–1 tsp cinnamon
  • 60–80 ml orange blossom water (add gradually)
  • 40–60 g melted butter (optional but traditional)

Dough

  • 375 g all-purpose flour
  • 1/2 tsp salt
  • 2 tbsp melted butter or neutral oil
  • 180–220 ml warm water (add gradually)

Steps

  1. Make the almond paste
    Mix almonds, sugar, and cinnamon. Add orange blossom water slowly until the paste holds together. Add butter if using. Shape into small finger-length logs. 
  2. Make and rest the dough
    Mix flour and salt. Add butter/oil. Add warm water gradually and knead until smooth and elastic. Rest covered 20–30 minutes.
  3. Wrap and shape
    Roll dough very thin. Wrap each almond log tightly, seal well, and curve into a crescent. Prick 2–3 tiny holes with a needle to release steam.
  4. Bake pale, never brown
    Bake at 160–170°C for 12–18 minutes. The pastry should stay light in color. Overbaking dries it out.
  5. Cool before moving
    Let cool fully on the tray. Kaab el ghzal is fragile when warm.

Eid storage tip

Store in a single layer, or separate layers with parchment paper. Do not stack heavy sweets on top.