Marrakech Mhancha
About Marrakech Mhancha
Mhancha, which means "snake" in Arabic, is a traditional Moroccan pastry that is both aesthetically pleasing and delicious. Resembling the coiling of a serpent, this delightful dessert originates from the vibrant city of Marrakech, known for its rich culinary heritage. Mhancha is often served during special occasions and celebrations, making it a festive treat that stands out at any gathering.
Historically, Moroccan mhancha has its roots in Andalusian cuisine, dating back several centuries. It has evolved, embracing local ingredients and flavors, to become a cherished part of Moroccan culinary tradition. Typically, mhancha is filled with a mixture of almonds and cinnamon, encased in a thin, crispy pastry.
Ingredients
- Phyllo dough - 1 package
- Almonds - 2 cups
- Sugar - 1 cup
- Butter, melted - 1/2 cup
- Cinnamon - 1 teaspoon
- Orange blossom water - 2 tablespoons
- Egg yolk - 1
- Honey - for drizzling
- Sesame seeds - for garnish
Preparation
1. Preparing the Almond Paste
Begin by blanching the almonds in hot water to remove their skins easily. Once peeled, toast the almonds in a preheated oven at 350°F until golden, about 10 minutes. Once cooled, pulse them in a food processor until finely ground. Mix the ground almonds with sugar, cinnamon, and orange blossom water to form a thick paste.
2. Assembling the Mhancha
On a clean surface, lay out a sheet of phyllo dough. Brush it lightly with butter. Place a thin line of almond paste along one edge of the pastry and gently roll it up to enclose the filling. Shape the roll into a coil, like a snake. Continue this process with more dough and filling, connecting each coil to the last to form a large spiral. Use a bit of butter to seal the ends of each roll as necessary.
Cooking Process
- Preheat your oven to 350°F.
- Once the entire spiral is assembled, carefully transfer it to a baking tray lined with parchment paper.
- Brush the top of the mhancha with more melted butter and the beaten egg yolk for a glossy finish.
- Bake in the preheated oven for approximately 30 to 35 minutes or until the pastry is golden and crisp.
- Once baked, remove from the oven and allow to cool for about 10 minutes.
- Drizzle honey generously over the warm mhancha and sprinkle with sesame seeds.
Enjoying Your Mhancha
Marrakech Mhancha is best enjoyed slightly warm, often accompanied by a steaming glass of Moroccan mint tea. The sweetness of the honey complements the nutty, aromatic filling perfectly. This dessert not only satisfies the palate but also serves as a conversation piece due to its stunning presentation. As you indulge in this Moroccan delicacy, you'll experience the harmonious blend of textures and flavors that make Marrakech Mhancha a timeless classic.