M'hanncha Libye

M'hanncha, also known as "the Moroccan snake cake," is a traditional North African pastry that is particularly popular in Libya. This exquisite dessert is shaped like a coiled serpent, symbolizing vibrant culture and festive celebrations. Each coil is filled with a delectable almond paste, flavored with fragrant spices and a subtle hint of rose water or orange blossom water. M'hanncha is traditionally served during festive occasions such as weddings, Eid al-Fitr, and other family gatherings.

Ingredients

• Almonds - 500g, blanched and peeled
• Sugar - 250g
• Butter - 100g, melted
• Cinnamon - 1 tsp
• Rose Water - 1 tbsp
• Filo Pastry - 500g
• Honey - 200g
• Orange Blossom Water - 1 tbsp
• Egg - 1, beaten

Preparation of Almond Paste

Step 1: Prepare the Almonds

Begin by grounding the almonds in a food processor until you achieve a fine powder. The ground almonds will serve as the base of your delicious filling, adding a nutty texture to the dessert.

Step 2: Mix Ingredients

In a large mixing bowl, combine the ground almonds, sugar, and cinnamon. Stir these dry ingredients together until they are thoroughly mixed. Add the rose water and melted butter to the mixture, blending everything into a smooth, pliable dough.

Assembling the M'hanncha

Step 3: Prepare the Filo Dough

Carefully lay out the filo pastry sheets on a clean surface. Ensure to keep them covered with a damp cloth to prevent them from drying out. Gently brush each sheet with a light layer of the melted butter to add moisture and flavor.

Step 4: Roll the Filling

Shape the almond paste into long, thin ropes approximately the same length as the filo sheets and lay them carefully at one end of each sheet. Roll the pastry tightly around the almond paste, creating a long tube. Brush the exterior with the beaten egg to help seal the pastry.

Step 5: Form the Coil

Starting from one end, carefully coil the filled pastry tube into a spiral, like a snake. Place the coil on a greased baking tray.

Cooking Instructions

Preheat your oven to 350°F (175°C). Place the tray with your coiled pastry in the oven and bake for approximately 30 to 40 minutes, or until the filo turns golden and crisp.

While the pastry bakes, gently heat the honey and orange blossom water together in a small saucepan until warmed. Be careful not to boil the mixture.

Once the M'hanncha is baked, remove it from the oven, and while it is still hot, generously drizzle the warm honey mixture on top. The honey will be absorbed into the pastry, adding a glossy finish and extra sweetness.

How to Enjoy

Allow the M'hanncha to cool slightly before serving. Present it on a large platter, allowing everyone to see the intricate coil design. This dish can be enjoyed on its own or with a side of mint tea, enhancing the aromatic flavors of the dessert.