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Name: Authentic Moroccan Mhencha (Snake Pastry)
Prep time: 45 min
Cook time: 25 min
Yield: 6
Cuisine: Morocco
Ingredients: *For the Filling (Meat Version):**; 1 lb ground beef or lamb (or a mix); 1 large onion, finely chopped; 2 tablespoons olive oil; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon turmeric powder; 1/2 teaspoon black pepper; 1/2 teaspoon salt (or to taste); 1/4 cup chopped fresh cilantro and parsley (mixed); 1 tablespoon orange blossom water (optional but traditional); *For the Filling (Cheese Version - Alternative):**; 2 cups shredded mozzarella cheese; 1 cup ricotta cheese or fresh goat cheese; 1/4 cup chopped fresh parsley; 1 egg, lightly beaten; 1 tablespoon orange blossom water; 1 tablespoon granulated sugar; *For the Pastry Assembly:**; 1 package (16 oz) phyllo dough (thawed according to package instructions); 1/2 cup unsalted butter, melted (or ghee, for brushing); 1 egg yolk (for egg wash, optional); *For Garnish:**; 1/4 cup blanched almonds, slivered; 1 tablespoon granulated sugar; 1/2 teaspoon ground cinnamon

Mhencha

🇲🇦 Morocco

National

Snake-shaped pastry filled with meat or cheese

Pastry

Savory or Sweet

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Ingredients

Phyllo dough

meat or cheese fillings

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