Gazelle Horns

Elegant crescent pastries with a tender crust encasing fragrant orange blossom and almond filling.

Ingredients

• 400g ground beef
• 400g vermicelli noodles
• 2 tbsp sliced shallots
• 1/2 tsp saffron threads
• 2 tbsp butter
• 1 cup carrots, sliced
• a handful of fresh mint, chopped
• dried apricots, to taste
• 500ml chicken stock

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with butter.

2. 2

   In a large bowl, whisk together the couscous and ground cinnamon until evenly combined.

3. 3

   In a separate bowl, blend the green olives with the water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 15 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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