- Protest Nakba Celebration at the State Fairgrounds
(Thursday, August 21, 2008 5:00PM) - IVC Detroit Cultural Dinner Celebrating Lebanon
(Thursday, August 21, 2008 6:30PM) - Arab-Chaldean Festival at the Detroit Zoo
(Saturday, August 23, 2008 10:00AM) - An Evening with Nabila and Ali Barada
(Saturday, August 23, 2008 8:00PM) - Michigan Chapter American Druze Society (ADS) Picnic
(Sunday, August 24, 2008 11:00AM)
| More Events... |  |
- Remi Kanazi's "Poets for Palestine," a Collection of Poetry, is Released
(Tuesday, August 19, 2008) - Protest Nakba Celebration at the State Fairgrounds
(Tuesday, August 19, 2008) - Film Covers Career of DC Correspondent Helen Thomas
(Monday, August 18, 2008) - Arab and Muslim Groups Highlight Challenges During US Treasury Department Daylong Event on Charitable Giving
(Monday, August 18, 2008) - The Art of Giving: ACC Celebrates 29 Years of Service
(Monday, August 18, 2008)
| More News... | |
- Harb Imports - Dearborn, MI
- Arabian Village Market - Dearborn, MI
- Tri-City Trade Center - Detroit, MI
- Tuhama's Gourmet Sanwiches - Dearborn, MI
- Adonis Restaurant - Dearborn, MI
- Uncle Sams Village Cafe - Dearborn, MI
- New Iraq Bakery & Grocery - Detroit, MI
- Country Chicken Restaurant - Dearborn, MI
- Al Hallab Bakery - Dearborn, MI
- Fattoush Village Cafe & Grill - Livonia, MI
- American Middle East Christians Congress--AMECC
- Mother Of God Chaldean Catholic Church
- Arab American News
- Chaldean American Chamber of Commerce
- Layalina Folkdance Troupe
Kab El-gazelle - Gazelle Horns
Many of the Moroccan pastries are made with generous amounts of almond as is attested to by this delightful sweet. Makes from 30 to 35 horns.
- 1 1/4 cups blanched almonds
- 1 cup sugar
- 4 tablespoons butter
- 3/4 cup flour
- 2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 2 eggs, beaten, then placed on a plate
- 1 cup sesame seeds, placed on a plate
In a saucepan, place almonds, then cover with water. Bring to boil then cook over medium heat for 20 minutes. Drain and allow to cool then place in a food processor with remaining ingredients, except eggs and sesame seeds, then process into dough. (If too soft add a little more flour; if too hard, add a little water).
Form into about 1inch in diameter balls, then roll in the palm of the hands to about 2 inches long with tapered ends. (Be careful, as the balls tend to crumble). Roll in egg, then in sesame seeds. Form into crescent shape, then place on a greased cookie tray. Bake in a 350° F preheated oven for 35 minutes or until the horns just begin to turn brown.
|
HABEEB SALLOUM, author of our "Recipe of the Day" series, is a Canadian freelance writer and author specializing in food, history and travel. Besides 6 books and 18 chapters in various publications, he has written hundreds of articles about culture, food, travel, history and homesteading in western Canada. His writing has appeared in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Vegetarian Journal and Saveur. |