M'Hanncha Royale

Introduction to M'Hanncha Royale

M'Hanncha Royale, often referred to as the "Serpent Cake," is a traditional dish that hails from the vibrant country of Morocco. This exquisite pastry is not only known for its rich flavors but also for its unique presentation, resembling the coils of a snake. The term "M'Hanncha" itself translates to "snake" in Arabic, which describes the spiraled shape of this dessert. It is a beloved treat during festive occasions and celebrations and is a testament to the intricate art of Moroccan baking. With a filling that combines the nutty goodness of almonds, fragrant spices, and a delicate touch of citrus, M'Hanncha Royale is a feast for the senses.

M'Hanncha's history dates back to ancient times when Arab influences spread through the regions of North Africa. It is believed that this dessert was created by the ingenious incorporation of local ingredients with the techniques of pastry-making brought by the Arabs. Over the centuries, M'Hanncha has evolved, with each generation perfecting it further, until it became the regal version we relish today. Each bite is a harmonious blend of textures and flavors, a true reflection of Morocco's rich culinary heritage.

Ingredients

• Phyllo Dough - 1 package
• Almonds - 2 cups, blanched
• Powdered Sugar - 1 cup
• Butter - 1 cup, melted
• Orange Blossom Water - 2 tablespoons
• Cinnamon - 2 teaspoons
• Honey - 1/2 cup
• Lemon Juice - from 1 lemon
• Egg - 1, beaten
• Ground Ginger - 1 teaspoon

Preparation

Before starting your M'Hanncha Royale, ensure all the ingredients are prepared. Begin by blanching the almonds; you can do this by placing them in boiling water for about a minute, then draining and removing the skins. Once peeled, dry the almonds thoroughly before grinding them in a food processor until they become a fine almond meal. Mix this with the powdered sugar, 1/2 cup of melted butter, orange blossom water, and cinnamon to form a thick paste. This will be our rich almond filling.

Rolling the M'Hanncha

To create the iconic shape, lay out your phyllo dough on a clean, flat surface and brush each sheet lightly with the remaining melted butter. Using an appropriate amount of the almond filling, create a log shape across the width of the first phyllo sheet. Carefully roll the phyllo around the filling to form a tight log. Repeat this step until all the almond mixture is used, connecting each finished roll end-to-end to form a larger coil.

Assembling and Baking

On a greased baking pan, coil the almond-filled phyllo rolls into a spiral or snake shape, pressing gently so each subsequent roll sticks to the last. Brush the entire coil with the beaten egg to ensure a golden, crisp finish upon baking. Heat your oven to 180°C (350°F) and place the M'Hanncha inside.

Baking Time

Bake for approximately 30-40 minutes or until the pastry is golden brown and crispy. You can use a cooking timer to keep track of the time. While the M'Hanncha bakes, mix the honey with lemon juice and gently heat until it is smooth and runny.

Serving M'Hanncha Royale

Once out of the oven, immediately pour the warm honey mixture over the M'Hanncha, allowing it to soak in and provide a glossy finish. Allow it to cool slightly before serving. This dessert is best enjoyed warm and can be served with a side of fragrant mint tea or strong aromatic coffee, which complements the sweetness of the pastry splendidly. Whether it's a festive occasion or a simple gathering, M'Hanncha Royale is sure to impress with its rich flavors and beautiful presentation.

Garnishing with a sprinkle of cinnamon or a small handful of toasted almonds adds an additional layer of flavor and a touch of elegance. Enjoy your M'Hanncha as a centerpiece to a delicious Moroccan meal or treat yourself to a royal snack at any time of the day.