Mhancha (The Snake Pastry)
Let me share a family secret with you. A spectacular coiled pastry filled with almond paste, resembling a coiled snake, baked and soaked in honey. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Warqa dough
- Almond paste (almonds, sugar, orange blossom water)
- Butter
- Honey
- Cinnamon
- Crushed almonds for garnish
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
What is the secret to perfecting this classic?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Roll the almond paste into very long thin cylinders.
Wrap the cylinders tightly in buttered Warqa pastry.
Coil the long pastry rope into a spiral shape on a baking sheet.
Bake until golden pour warm honey over it and dust with cinnamon.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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Let me share a family secret with you. A slightly healthier version of the traditional date-filled semolina pastry, baked in the oven instead of fried, before soaking in honey. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
