Dish
M'hanncha
M'hanncha is made by mixing flour, sugar, and butter to form a dough. The dough is then rolled out and filled with a mixture of ground almonds, sugar, and cinnamon. The dough is then rolled up into a spiral shape to resemble a snake. M'hanncha is then baked until golden brown. It is a delicious and fragrant pastry that is perfect for special occasions or as a sweet snack.
Origins and history
M'hanncha has been a popular dessert in Morocco for centuries. It is believed to have originated in the city of Fes and was traditionally served during the Ramadan season. Today, it is enjoyed year-round and is a staple of Moroccan cuisine.
Dietary considerations
M'hanncha is not suitable for those with nut allergies.
Variations
There are many variations of M'hanncha, including ones that are filled with dates or other dried fruits. Some recipes also call for the addition of orange blossom water or other floral essences to the dough.
Presentation and garnishing
M'hanncha can be presented on a decorative platter and garnished with powdered sugar or fresh fruit.
Tips & Tricks
To ensure that M'hanncha is crispy on the outside and soft on the inside, it is important to brush it with butter before baking.
Side-dishes
M'hanncha can be served with a variety of side dishes, such as fresh fruit, whipped cream, or ice cream.
Drink pairings
M'hanncha pairs well with mint tea.
Delicious M'hanncha recipes
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