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M'hanncha (' The Snake') Veg HT CD CBF Moroccan 30mins
Makes 8 Hot Cold Vegetarian Nuts Baked Fayre Morocco North African Africa
Ingredients 150g/6oz Chopped Almonds 75g/3oz Granulated Sugar 1 tbsp Butter, melted 1-2 teasp Orange Flower Water 1 teasp Ground Cinnamon 8 sheets Filo Pastry Butter for frying Ground Cinnamon Icing Sugar
Instructions
1. Place the almonds, sugar, butter, flower water and cinnamon in a food processor and process to a paste.
2. Divide the mixture into 8, place one portion (about 2.5cm/1 inch thick) lengthways down the side of one piece of filo pastry, then roll the pastry around the stuffing forming a sausage.
3. Coil the sausage to form a snail's shell then set aside and cover with a damp tea towel whilst you repeat with the remaining 7 pieces of pastry.
4. Heat the butter in a large frying pan until hot, then fry the pastries until browned on both sides. You may have to do this in batches adding more butter if necessary. Drain on kitchen paper.
5. To serve - Sprinkle the pastries with cinnamon and icing sugar. Serve warm or cold.
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