M'hanncha

M'hanncha Recipe from Morocco: Almond and Cinnamon Delight

Region / culture: Morocco | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

M'hanncha, also known as Moroccan Snake Cake, is a traditional Moroccan dessert that is made with a delicious almond filling wrapped in layers of filo pastry. This sweet and nutty treat is perfect for special occasions or as a decadent dessert.

History

M'hanncha has been a popular dessert in Morocco for centuries. The name "M'hanncha" translates to "snake" in Arabic, which refers to the coiled shape of the pastry. This dessert is often served during holidays and celebrations, and is a favorite among locals and visitors alike.

Ingredients

150 g of chopped almonds
75 g of granulated sugar
1 tbsp of melted butter
2 tsp of orange flower water
1 tsp of ground cinnamon
8 sheets of filo pastry
butter
Ground cinnamon
icing sugar

How to prepare

Place the sugar, butter, orange flower water, almonds, and cinnamon in a blender. Blend until the mixture is smooth.
Divide the mixture into 8 equal portions. Place each portion lengthways down the side of one piece of filo pastry.
Roll the pastry around the mixture, shaping it into a sausage shape.
Coil the pastry into a snail's shell shape. Set aside and cover with a damp tea towel.
Repeat the previous step with the remaining 7 pieces of pastry.
Heat the butter in a large pan. Fry the pastries until they are browned on both sides.
Sprinkle the pastries with cinnamon and icing sugar. Serve.
If desired, the pastries can be left to cool before serving.

Variations

Add raisins or chopped dates to the almond filling for a sweeter flavor.
Substitute pistachios or walnuts for the almonds for a different nutty taste.
Drizzle honey or syrup on top for an extra touch of sweetness.

Cooking Tips & Tricks

Make sure to blend the almond mixture until it is smooth to ensure a creamy filling.

- Be careful when rolling the pastry to prevent it from tearing.

- Fry the pastries in butter until they are golden brown for a crispy texture.

- Sprinkle cinnamon and icing sugar on top for a sweet and aromatic finish.

Serving Suggestions

M'hanncha can be served warm or at room temperature. It pairs well with a cup of mint tea or a scoop of vanilla ice cream.

Cooking Techniques

Frying the pastries in butter gives them a crispy texture and a rich flavor.

Ingredient Substitutions

If you don't have orange flower water, you can use rose water or vanilla extract as a substitute.

Make Ahead Tips

You can prepare the almond filling ahead of time and store it in the refrigerator until ready to use. The pastries can also be assembled and frozen before frying.

Presentation Ideas

Arrange the M'hanncha on a platter and dust with extra cinnamon and icing sugar for a beautiful presentation.

Pairing Recommendations

M'hanncha pairs well with a hot cup of Moroccan mint tea or a glass of sweet dessert wine.

Storage and Reheating Instructions

Store any leftover M'hanncha in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F for 10 minutes before serving.

Nutrition Information

Calories per serving

Each serving of M'hanncha contains approximately 250 calories.

Carbohydrates

Each serving of M'hanncha contains approximately 25g of carbohydrates.

Fats

Each serving of M'hanncha contains approximately 15g of fats.

Proteins

Each serving of M'hanncha contains approximately 5g of proteins.

Vitamins and minerals

M'hanncha is a good source of vitamin E, magnesium, and calcium.

Alergens

M'hanncha contains almonds and butter, which may be allergens for some individuals.

Summary

M'hanncha is a delicious dessert that is rich in fats and carbohydrates. It also provides essential vitamins and minerals, making it a satisfying treat.

Summary

M'hanncha is a delightful Moroccan dessert that is sure to impress your guests. With its sweet almond filling and crispy filo pastry, this treat is perfect for any special occasion. Enjoy the flavors of Morocco with this delicious and unique dessert!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in Morocco. My mother had invited some neighbors over for tea, and one of them brought a sweet, almond-filled pastry that she called M'hanncha. I had never tasted anything like it before - the flaky pastry, the sweet almond filling, the hint of orange blossom water. It was love at first bite.

I asked the woman where she learned to make such a delicious treat, and she told me that it was a traditional Moroccan dessert, passed down through generations in her family. She graciously shared the recipe with my mother, who in turn shared it with me.

From that day on, I was determined to master the art of making M'hanncha. I spent hours in the kitchen, practicing my pastry-making skills and experimenting with different fillings and flavors. I asked my mother and grandmother for their advice, and they shared their own tips and tricks for creating the perfect M'hanncha.

As I continued to hone my skills, I discovered that the key to a delicious M'hanncha lies in the quality of the ingredients. The almonds must be fresh and finely ground, the pastry dough must be thin and delicate, and the orange blossom water must be of the highest quality. I also learned that patience is essential when making M'hanncha - the pastry must be rolled carefully, the filling must be spread evenly, and the final shape must be formed with care.

After many failed attempts and a few burnt fingers, I finally succeeded in creating a M'hanncha that rivaled the one I had tasted all those years ago. I shared it with my family and friends, who raved about its delicious flavor and flaky texture. I was proud to have mastered such a beloved Moroccan dessert, and I knew that I would continue to make M'hanncha for years to come.

Over the years, I have continued to perfect my recipe for M'hanncha, adding my own twist with different fillings and flavors. I have passed it down to my own children and grandchildren, who now make it for special occasions and holidays. It has become a cherished family tradition, a symbol of our Moroccan heritage and the love we share for each other.

As I reflect on the journey that led me to discover the recipe for M'hanncha, I am grateful for the woman who shared her knowledge with me all those years ago. Her generosity and kindness set me on a path that has brought me joy and satisfaction in the kitchen. I will always treasure the memory of that first taste of M'hanncha, and the knowledge that I have the power to create something beautiful and delicious with my own two hands.