Rabat- M’hanncha (which means snake in Darija) is a popular Moroccan sweet pastry, taking its name from a snake-like appearance of coiling pastry filled with almond paste perfumed with orange blossom water or honey.

M’hanncha is a sweet recipe, and Morocco is one of the countries that is passionate about sweet things. 

M’hanncha can be served as a dessert or alongside breakfast or a midday snack. It goes perfectly with coffee or Moroccan tea.

Ingredients 

These ingredients make one cake that serves 6 to 8 people.

3/4 cup (1 and a half sticks) unsalted butter, melted

2 egg yolks, beaten

1 tablespoon orange-flower water

1 tablespoon orange juice

1 tablespoon grated orange zest

1 teaspoon vanilla extract

3 cups almonds

3/4 cup  powdered sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

Assembling the pastry 

3/4 cup unsalted butter, melted

2 egg yolks, beaten

12 (12- by 17 centimeters) filo pastry

1 tablespoon water

1/2 teaspoon cinnamon

Toppings for the pastry 

A cup of honey mixed with a teaspoon of orange flower water 

Sliced almonds and some ground cinnamon 

Method 

Step one 

In a blender, combine the almonds, powdered sugar, cinnamon, and cardamom, then pulse several times until fully blended. Once combined, add the butter and beaten egg yolks, then add the orange flower water, orange juice, and vanilla. Make 12 balls out of the paste, then refrigerate them for 30 minutes.

Step two 

Set the balls on a work surface dusted with powdered sugar. Roll the balls into a long cylinder/sausage shape. 

Step three 

Fill the almond paste into the filo pastry, fold it, and then roll the pastry again into a small and tight cylinder, coil the cylinder round so it makes resembles a coiled snake (use picture as reference). Combine the egg yolk, water, and cinnamon, brush the mixture over the top of the cake.

Baking step 

Preheat the oven to 350 degrees Fahrenheit or 176 degrees Celsius.  Brush the baking sheet with butter and place the M’hanncha in the oven, seam side down. Bake for 15 to 20 minutes, until golden. When it is done, let it cool on the baking sheet.

After these steps, cover the pastry with a generous quantity of warm honey and sprinkle some cinnamon and almond slices on top.

M’hanncha could be served with Moroccan mint tea or coffee.

Bon appetit 

Read Also: Sfenj Donuts, an Unmissable Snack While Visiting Morocco