M'hanncha

Named for its coiled serpent shape — m'hanncha means 'the snake' in Darija — this beloved Moroccan pastry is the centrepiece of celebration tables at weddings, Eid feasts, and family gatherings. Crisp, gossamer-thin warqa (or filo) pastry wraps a fragrant almond paste perfumed with orange blossom water and cinnamon into a grand coiled form, baked golden and dusted with icing sugar and cinnamon.

Serves: 8–10

Ingredients

Almond Filling

• 400g (14 oz) blanched almonds
• 120g (4 oz) icing sugar, sifted
• 1 tbsp (15ml) orange blossom water
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 2 tbsp (30g) unsalted butter, softened
• 1 egg yolk
• Zest of ½ orange

Pastry

• 6–8 sheets filo pastry (or warqa if available)
• 80g (3 oz) unsalted butter, melted
• 1 egg yolk mixed with 1 tsp water, for sealing

Finishing

• 2 tbsp icing sugar
• ½ tsp ground cinnamon
• 1 tsp orange blossom water

Instructions

1. Preheat oven to 180°C (355°F). Line a large baking tray with parchment.
2. Grind almonds in a food processor to a fine meal. Add icing sugar, orange blossom water, cinnamon, ginger, butter, egg yolk, and orange zest. Process until the mixture forms a smooth, pliable paste. If too dry, add a few drops of orange blossom water.
3. Divide filling into 4 equal portions. Roll each into a long log shape about 2cm (¾ in) diameter.
4. Lay out one filo sheet on a work surface; brush thoroughly with melted butter. Place a second sheet on top and brush again. Lay one almond log along the long edge closest to you. Fold the short side edges over the filling (to seal ends), then roll up tightly into a long tube.
5. Repeat with remaining filling and filo, making 4 tubes in total.
6. Starting from the centre of the baking tray, coil the first tube into a tight spiral. Attach the next tube end-to-end, sealing joins with a little egg wash, and continue coiling outward to form one large spiral about 28cm (11 in) in diameter.
7. Brush the entire surface with melted butter. Bake 30–35 minutes until deep golden brown.
8. Cool 10 minutes on the tray. Dust generously with icing sugar and trace a cinnamon spiral over the surface. Drizzle lightly with orange blossom water before serving.

Cook's Notes: Warqa pastry — Morocco's paper-thin traditional pastry — is harder to find than filo but produces a more delicate result. Filo is an excellent substitute. M'hanncha keeps well for 2 days loosely covered at room temperature.