📝 About This Recipe
Inspired by the winding shape of a coiled snake, M'hencha is a show-stopping Moroccan masterpiece that balances a shatteringly crisp phyllo exterior with a succulent, aromatic filling. This savory rendition features lean minced beef infused with the warm notes of Ras el Hanout, fresh herbs, and the toasted crunch of pine nuts. It is a celebratory dish that brings the vibrant energy of a Marrakesh souk straight to your dinner table, offering a sophisticated play on textures and traditional Maghrebi spices.
🥗 Ingredients
The Meat Filling
- 500 grams Ground Beef (lean, or a mix of beef and lamb)
- 2 Yellow Onion (very finely diced)
- 3 cloves Garlic (minced)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/4 cup Pine Nuts (toasted)
- 2 tablespoons Olive Oil (for sautéing)
Spices and Seasoning
- 1 tablespoon Ras el Hanout (high quality Moroccan spice blend)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Cinnamon
- to taste Salt and Black Pepper
The Pastry Shell
- 1 pack Phyllo Pastry (thawed, roughly 12-15 sheets)
- 150 grams Unsalted Butter (melted and clarified if possible)
- 1 Egg (beaten, used as 'glue' for the pastry)
- 1 tablespoon Sesame Seeds (for garnish)
- 1 teaspoon Nigella Seeds (optional, for garnish)
👨🍳 Instructions
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1
Preheat your oven to 190°C (375°F). Line a large round baking tray or a pizza stone with parchment paper.
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2
In a large skillet, heat the olive oil over medium heat. Add the diced onions and sauté for 5-7 minutes until translucent and slightly golden.
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3
Add the minced beef to the skillet, breaking it up with a wooden spoon. Cook until browned and the moisture has evaporated.
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4
Stir in the garlic, Ras el Hanout, cumin, paprika, cinnamon, salt, and pepper. Cook for another 2 minutes until the spices are fragrant.
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5
Remove from heat and stir in the fresh parsley, cilantro, and toasted pine nuts. Allow the mixture to cool completely; this is crucial to prevent the pastry from becoming soggy.
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6
Lay one sheet of phyllo pastry on a clean work surface, keeping the remaining sheets under a damp kitchen towel to prevent them from drying out.
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7
Brush the sheet generously with melted butter. Place another sheet on top and brush with butter again. For a sturdier 'snake', you can use three layers.
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8
Place a thin line of the meat filling along the long edge of the phyllo, leaving about 2 inches of space at the ends.
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9
Roll the pastry tightly into a long cigar shape. Brush the seam with beaten egg to seal it.
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10
Repeat this process with the remaining pastry and filling until you have several long 'cigars'.
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11
Starting from the center of your prepared baking tray, coil the first cigar into a tight spiral. Connect the next cigar to the end of the first, using a bit of beaten egg to fuse the joints, and continue coiling outward.
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12
Once the 'serpent' is fully formed, brush the entire top generously with the remaining melted butter.
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13
Sprinkle with sesame seeds and nigella seeds for a beautiful, rustic finish.
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14
Bake for 30-35 minutes, or until the pastry is a deep golden brown and exceptionally crisp.
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15
Let the M'hencha rest for 10 minutes before slicing into wedges. Serve warm.
💡 Chef's Tips
Always keep your phyllo dough covered with a damp towel; it dries and cracks within minutes of exposure to air. Ensure the meat filling is completely cool before rolling, otherwise the steam will tear the delicate pastry. If the pastry cracks while you are coiling it, don't panic! Just brush a little butter over the crack and keep going; the baking process hides many imperfections. For an extra touch of authenticity, add a handful of golden raisins to the meat for a subtle sweet-and-savory contrast.
🍽️ Serving Suggestions
Serve with a side of cooling Greek yogurt mixed with fresh mint and a squeeze of lemon. A crisp Moroccan carrot and orange salad provides a refreshing acidic contrast to the rich pastry. Pair with a glass of hot Moroccan Mint Tea poured from a height to create a frothy 'turban'. Accompany with a side of spicy Harissa paste for those who enjoy a bit of heat.