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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



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




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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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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