Mhancha
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| Course | |
|---|---|
| Place of origin | North Africa[1][2] |
| Region or state | Maghreb |
Mhancha is a sweet coiled "serpentine" pastry made using phyllo dough and almonds.[1][3]
Mhancha is made using ground almonds or an almond paste or even walnuts. It is made using thin sheets of phyllo dough pastry and is arranged in a spiral, hence its name.[3] It is either fried or baked.[3]
References
[edit]- 1 2 Koehler, Jeff. Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora. United States: Chronicle Books LLC, 2012. "Eastern flavors are discernible in Tétouan, too. After Ottoman-ruled Algiers fell into the hands of the French in 1830, Tétouan became home to generations of Algerian immigrants. They brought with them Turkish and Middle Eastern influences in grilling meat and skewers of seasoned, ground kefta directly over embers, in using milk in desserts like the lovely pudding called m'halbi, and in preparing such favorite sweetmeats as sugarcoated gazelle-horn cookies, baklava, and m'hancha, coiled "serpentine" pastry stuffed with almond paste."
- ↑ Albala, Ken. Food Cultures of the World Encyclopedia: [4 Volumes]. United Kingdom: ABC-CLIO, 2011. p.236."Mhancha, a sweet pastry made with phyllo dough and ground almonds, is an Algero-Ottoman influence."
- 1 2 3 Oubahli Mohamed. Le banquet d'Ibn 'Ali Masfiwi, lexique, notes et commentaires. Approche historique et anthropologique. In: Horizons Maghrébins - Le droit à la mémoire, N°59, 2008. Manger au Maghreb - Partie II. pp. 114-145.
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