M’hanncha

M’hanncha

By
From
A Month in Marrakesh
Serves
8
Photographer
David Loftus

Shaped like a snake from which it takes its name, this almond-filled pastry coil is easy to make once you get the hang of it. You could also add other nuts, like chopped pistachios or walnuts.

Ingredients

Quantity Ingredient
7 sheets warkha pastry
or 14 sheets filo pastry
100g unsalted butter, melted
1 egg, beaten with a pinch of ground cinnamon
icing sugar, for dusting
dried camomile or dried rose petals, (optional)for sprinkling
Fig jam

Filling

Quantity Ingredient
200g unsalted butter, at room temperature
360g blanched almonds, finely ground
1/2 teaspoon almond extract
1/4 teaspoon mastic, finely ground
200g icing sugar
4 tablespoons rose water
1 orange, zested

To serve

Quantity Ingredient
Fig jam
see method for ingredients

Method

  1. To make the filling, mix the butter, almonds, almond extract and mastic into a paste. Add the icing sugar, rose water and orange zest. Mix well then knead for a few minutes until smooth. Place mixture in a bowl and refrigerate for 15 minutes. Remove from the refrigerator and divide into ten balls. Roll each ball into a 12 * 2cm sausage shape.
  2. Lay the warkha pastry, each sheet just overlapping the other, in a long line on a work surface. If using filo pastry, lay half the sheets down and brush with melted butter before laying the other sheets on top.
  3. Preheat the oven to 180°C.
  4. Spoon the filling along the bottom edge of the pastry in a line. Carefully roll the pastry up tightly into a long sausage shape, tucking in the ends to stop the filling from coming out. Brush with the melted butter.
  5. Carefully turn the pastry roll up into a tightly coiled spiral shape. Transfer to a baking tray or metal tart dish that has been brushed with some of the melted butter.
  6. Brush the pastry top with beaten egg and bake in the oven for 30–40 minutes, or until golden brown.
  7. Allow to cool for 15 minutes before transferring to a plate. Dust with icing sugar and sprinkle with camomile or rose petals.
  8. Cut into slices and serve with a dollop of fig jam and crème fraîche.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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