Exploring the Cultural Significance of Moroccan Pastry: The Legacy of Kaab el Ghazal
Despite all the changes that have occurred in the Moroccan confectionery industry, the traditional pastry known as "Kaab el Ghazal" (Gazelle's Horn) has remained a staple on Moroccan family tables, accompanying tea gatherings and maintaining its status as the queen of Moroccan sweets and its ambassador.
The traditional Moroccan pastry "Kaab el Ghazal" has retained its importance, whether in pastry shops or at home, where families like to buy it either ready-made or prepare it at home to serve with a Moroccan tea tray.
This traditional pastry is not only highly valued within Moroccan society, but it's fame extends beyond Moroccan geography. Visitors to Morocco, including tourists, make a point of tasting "Kaab el Ghazal" as they tour the historic streets of Moroccan cities, often buying it as a sweet souvenir for relatives.
The "Kaab el Ghazal" pastry is so named because its crescent-shaped and curved appearance resembles the horns of a gazelle. It is made of a thin dough filled with ground almonds and flavored with orange blossom water, which contributes to its importance in the Moroccan culture of hospitality. The absence of this traditional pastry from the table is considered a lack of warmth in the reception.
The prominent researcher of Moroccan culinary history, the late Hussein El Howari, stressed that the origins of "Kaab el Ghazal" date back to the Marinid era in the 13th century (a dynasty that ruled over parts of Morocco from the 13th to the 15th centuries), when it was baked by Sultan "Abd al-Haqq al-Marin" (1329-1358).
The late researcher noted in his blog about his research that "Ibn Razine Al-Tajibi", who lived during the Marinid period and interacted with them, presented some of their recipes. In his book "Fadl al-Khawan fi Tayyibat al-Ta'am wal-Alwan", he documented the recipe for preparing "Kaab el Ghazal" pastry, which includes sugar, almonds, fine white flour, and other ingredients.
For his part, Hisham Al-Ahrash, a researcher of Moroccan culinary history, believes that the "Kaab el Ghazal" pastry has ascended to the throne of Moroccan sweets, considering its basic ingredients, especially its significant reliance on almonds and orange blossom water.
Al-Ahrash explained in a statement to "Erem News" that "the importance of certain dishes often lies in their symbolic meaning associated with certain atmospheres and traditions, and their connection to categories within the households of some wealthy individuals and prominent families in certain Moroccan cities.
The researcher himself clarified that the presence and continuity of these foods in their domain, similar to "Kaab el Ghazal", is like "a form of engagement of these individuals with the traditions and customs of these families and households, because food, like clothing, is a gateway to cultural and aesthetic engagement".
Hashem Al-Ahrash, a researcher of Moroccan culinary history, explained that "dishes and foods have cultural significance and are linked to specific cultural contexts, which removes the barrier that some groups use as a kind of passport," noting that "many foods have no taste, but they are widespread and loved by people simply because they are associated with palaces and sultans."
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