M'hanncha (Moroccan Snake Cake)
M'hanncha is almond paste rolled inside thin pastry and coiled into a spiral. The name means snake, which is exactly what it looks like. It is Moroccan, and it is celebration food. **It is built on almonds, which the title gives no indication of.** The flavourings tell you where it sits historically. Orange flower water and cinnamon with almonds is a distinctly North African combination, and it reflects the Persian and Arab influence that runs through Moroccan sweets, the same lineage that gives the region its almond pastries, its rose and orange blossom waters, and its habit of scenting sweet things rather than simply sweetening them. Mastic, which some recipes include, comes from the same direction. The coil is functional as well as decorative. Made large for a gathering, guests break portions off the end rather than cutting slices, which is how it is meant to be served. Warqa is the traditional pastry, a Moroccan sheet made by dabbing loose dough onto a hot pan, thinner and more pliable than filo. Filo is the standard substitute and is what this recipe uses. The source's ingredient list is badly scrambled: quantities have shifted onto the wrong ingredients, so it calls for two cups of melted butter and half a teaspoon of ground almonds. Rebuilt from the method.
Morocco1 hr 15 minNympha
