How to make the Moroccan meat-based pastry recipe (Mhencha) - a simple explanation

Mhenna is a Moroccan dessert that is easy to prepare. Its ingredients are simple and readily available: phyllo pastry sheets, blanched almonds, powdered sugar, honey, orange blossom water, mastic gum (also known as frankincense), butter, and eggs. Like most Moroccan sweets, it is served with Moroccan mint tea on a warm evening with family.

The origin of the Mahnasha: 

Moroccan women

Mhenna is a Moroccan pastry that originated in the city of Meknes. Its name comes from its round shape, and the word "hanch" means snake in the Moroccan dialect. Mhenna is filled either with almonds and flavored with orange blossom water and honey, or with minced meat. It is made from filo pastry, also known as "warka," which consists of thin sheets of dough.

Eid sweets in Morocco:

Mhenna is one of the most popular Moroccan sweets served during Eid al-Fitr, along with kaab el ghazal and ghriba. It is rich in nuts and is usually served with mint tea.

Peppermint tea is considered a soothing remedy that helps relieve headaches thanks to its chemical compounds. It also improves digestion and sleep quality, freshens breath, aids in weight loss, and enhances concentration.

Savory Mahna: Savory Mahna are pastries filled with minced meat. They are served as a main dish during Ramadan, along with harira soup or other types of soup.

And now, here is a recipe for henna designs using minced meat:

For the filling:

450 grams of minced meat

Two finely chopped onions

30 grams of butter

Two tablespoons of oil

3 tablespoons of chopped parsley

3 tablespoons of chopped coriander

a quarter teaspoon of nutmeg

a quarter teaspoon of cinnamon

Half a teaspoon of ginger

Half a teaspoon of sweet paprika

One teaspoon of tandoori spices (optional)

Salt and black pepper

One egg

Four pieces of spreadable cheese (optional)

Folding:

7 large sheets of phyllo dough

80 grams of ghee or butter

Methods:

1. In a pan over low heat, melt the butter with the oil, then fry the chopped onion.

2. Add the minced meat, spices, salt, and black pepper, then stir the mixture until the meat is fully cooked and the liquid has evaporated.

3. Remove the pot from the heat, then add the chopped cilantro and parsley, the beaten egg, and the cheese cut into small pieces. 4. Let it cool.

5. Melt 50 grams of butter. Spread out the phyllo sheets, making sure to cover them with a clean cloth to prevent them from drying out.

6. On the work surface, place a sheet of phyllo dough and fold it in half lengthwise.

7. Place 2 to 2.5 cm of filling along one edge of the phyllo sheet.

8. Wrap the filo sheet around the filling to form a long cylinder.

9. Roll the cylinder in a spiral.

10. Repeat the process until all the filling is used.

11. Place the filled cylinders on a baking tray lined with baking paper and brush them with melted butter.

12. Bake the stuffed sausages in a preheated oven at 190°C (375°F) for 20 to 25 minutes, or until they are a beautiful golden brown.

Sweet Mankha: Sweet Mankha is a pastry filled with nuts, usually almonds. It is very popular in Meknes and is perfect for warm summer evenings.

Here is a recipe for almond mahsha:

ingredients:

250 grams of roasted and peeled organic almonds

100 grams of peeled organic almonds

150 grams of melted butter

200 grams of caster sugar

Two tablespoons of orange blossom water

150 grams of honey

Two egg yolks

One teaspoon of ground cinnamon

A sprinkle of gum or mastic

6 sheets of filo pastry (pastella sheets)

to prepare:

1. In a pot of water, boil 100 grams of almonds for 5 to 8 minutes.

2. Drain them, then peel and dry them.

3. Let it cool, then add the roasted almonds.

4. In a food processor, combine the previous mixture with the honey, one egg yolk, cinnamon, and orange blossom water. Blend well until smooth.

5. Place a piece of dough lengthwise, as shown in the picture below, on a sheet of phyllo dough brushed with melted butter.

Moroccan Mhencha

Moroccan Mhencha

6. Roll it into a spiral shape and place it on a baking tray lined with parchment paper.

7. Brush the surface of the dough with one egg yolk.

8. Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).

9. Bake for 15 minutes.

10. In a bowl, heat the honey with a little orange blossom water.

11. Sprinkle the slightly warmed mixture over the dough.

Moroccan Mhencha

Moroccan Mhencha

12. You can also sprinkle them with powdered sugar and a little cinnamon.

And that's the end of it! Enjoy!

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