📝 About This Recipe
M'hancha is a show-stopping Sephardic masterpiece, named for its coiled, serpent-like shape that symbolizes eternity and continuity. This Moroccan treasure features a rich, citrus-scented almond paste encased in shatteringly crisp layers of warqa or phyllo dough, all bathed in a fragrant honey and orange blossom syrup. It is the crowning jewel of Maghrebi celebrations, offering a perfect balance of nutty depth, floral sweetness, and an irresistible crunch.
🥗 Ingredients
Almond Filling
- 500 grams Blanched Almonds (finely ground into a meal)
- 200 grams Granulated Sugar
- 60 grams Unsalted Pareve Margarine or Clarified Butter (melted)
- 3 tablespoons Orange Blossom Water (high quality)
- 1 teaspoon Ground Cinnamon
- 2-3 pieces Mastic Tears (crushed with a pinch of sugar (optional))
- 1 Egg Yolk (to bind the paste)
Pastry and Assembly
- 1 package Phyllo Dough (thawed overnight in the fridge)
- 150 grams Unsalted Pareve Margarine or Butter (melted and skimmed)
- 1 Egg Yolk (beaten, for sealing the pastry)
Honey Glaze and Garnish
- 250 ml Honey (mild flavor like clover or orange blossom)
- 1 tablespoon Orange Blossom Water (added to the honey)
- 1/2 cup Toasted Sliced Almonds (for decoration)
- 1 pinch Ground Cinnamon (for dusting)
- 2 tablespoons Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a large circular baking tray or pizza pan with melted margarine.
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2
In a large food processor, combine the ground almonds and granulated sugar. Pulse until the mixture is very fine and begins to feel slightly damp.
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3
Transfer the almond mixture to a bowl and add the 60g melted margarine, orange blossom water, cinnamon, crushed mastic, and one egg yolk. Knead by hand until a smooth, pliable paste forms.
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4
Divide the almond paste into small portions and roll them into long, thin logs (about 1/2 inch thick). Set these aside on a tray.
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5
Lay out one sheet of phyllo dough on a clean, dry work surface. Keep the remaining phyllo covered with a damp kitchen towel to prevent it from drying out.
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6
Brush the phyllo sheet generously with melted margarine. Place a second sheet on top and brush again. If the sheets are small, overlap them to create a long rectangle.
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7
Place a line of almond paste logs along the long edge of the phyllo, about 1 inch from the border. Leave an inch of empty space at the ends of the dough.
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8
Carefully roll the phyllo over the almond paste to create a long, thin 'snake.' Brush the final edge with beaten egg yolk to seal the seam tightly.
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9
Starting from the center of your prepared baking tray, coil the first cylinder into a tight spiral. The seam side should face down.
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10
Repeat the rolling process with more phyllo and almond paste. Connect the new 'snake' to the end of the previous one by tucking the end slightly inside, continuing the spiral outward until the tray is full or ingredients are used.
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11
Brush the entire top of the coiled cake generously with the remaining melted margarine. This ensures a deep golden color and maximum crunch.
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12
Bake for 30-35 minutes, or until the pastry is a deep, uniform golden brown. Keep an eye on it to ensure the edges don't burn.
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13
While the cake bakes, warm the honey in a small saucepan over low heat. Once warm, stir in the tablespoon of orange blossom water. Do not let it boil.
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14
As soon as the M'hancha comes out of the oven, pour the warm honey mixture evenly over the hot pastry. Let it sit for at least 30 minutes to absorb the syrup.
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15
Garnish by dusting with powdered sugar and cinnamon in a decorative pattern, then sprinkle the toasted sliced almonds over the top before serving.
💡 Chef's Tips
If the phyllo cracks while coiling, don't panic; the honey and garnish will hide imperfections, and the cracks add to the rustic charm. Ensure your almond paste is moist; if it feels crumbly, add an extra teaspoon of orange blossom water or margarine. Always keep your unused phyllo sheets covered with a damp (not soaking) cloth, as they become brittle and unusable within minutes of air exposure. For the most authentic flavor, use Moroccan culinary-grade orange blossom water rather than synthetic extracts. Let the cake cool completely before slicing with a very sharp serrated knife to maintain the beautiful spiral structure.
🍽️ Serving Suggestions
Serve warm or at room temperature with a glass of hot Moroccan Mint Tea poured from a height to create foam. Pair with a side of fresh pomegranate seeds or sliced oranges dusted with cinnamon to cut through the sweetness. A dollop of thick Greek yogurt or pareve whipped cream on the side adds a lovely creamy contrast. Enjoy as a festive dessert for Mimouna, Rosh Hashanah, or any special Sephardic celebration. Store leftovers in an airtight container for up to 3 days; it actually tastes even better the next day as the flavors meld.