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_T.jpg "Gazelle’s Horns")
Gazelle’s Horns
200 g (7 oz) plain flour, plus extra for dusting 2 tablespoons sunflower oil 150-175 ml (5-6 fl oz) mixed orange flower water and water icing sugar, for dusting Filling: 200 g (7 oz)- Moroccan Charosets
2 cups dates, pitted ½ cup raisins, golden ½ cup raisins, dark ½ cup walnuts 2 tablespoons sweet red wine - Moroccan Fruit Dessert
100 gm dried prunes 100 gm dried apricots 50 gm raisins 100 ml rum (or vino santo, similar to sweet sherry) 500 ml milk (or cream) 120 gm caster sugar 100 gm flour 3 eggs 20 g butter, - Moroccan Haroseth
1 lb pitted dates, chopped 1½ cups sweet red passover wine 1 teaspoon cinnamon, ground ½ teaspoon cloves, ground 1 cup walnuts coarsely, - Moroccan Harost Balls With Dates, Raisins And Nuts
2 cups dates, pitted ½ cup golden raisins ½ cup dark raisins ½ cup walnuts 1 tablespoon sweet red Passover wine (up to - Moroccan Sweet Potato Pudding Topped With Meringue
2 lb baked sweet potatoes or yams 2 egg whites at room temperature ¼ lb almonds, sliced 5 oranges, halved, fruit removed 1 cup sugar 1 teaspoon vanilla
