Moroccan sweets recipes

Moroccan sweets

The list of Moroccan sweets contains many delicious recipes, adding to it a flavor of new and different spices and flavors. Moroccan sweets, like other types of Arab sweets, are distinguished by the use of dough, nuts, and syrup, but they are also famous for preparing various types of sweets prepared from delicious and delicious almond paste. In this article, we will present to you the method of preparing Mahncha, which is a type of traditional Moroccan sweet, which is distinguished by its beautiful shape and delicious taste. 0 seconds of 0 secondsVolume 0%

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the ingredients

For the almond paste: Five hundred grams of peeled almonds. One cup of sugar, or as desired. A quarter teaspoon of ground cinnamon. A pinch of ground putty. A quarter cup of soft butter. Two tablespoons of orange blossom water. To prepare the muhansha: Ten slices of tortilla dough. Yolk from one whipped yolk. One hundred grams of melted butter. A beaten egg with a tablespoon of water or milk. To decorate: One cup of honey mixed with one and a half tablespoons of orange blossom water, or powdered sugar mixed with ground cinnamon.

How to prepare

Soak the almonds and peel them, then leave them aside to dry completely. Fry half of the almonds in vegetable oil until golden, then remove them from the oil and put them in a strainer to get rid of the excess oils. Put the fried and unfried almonds in a food processor with the sugar and beat the ingredients until you get a fine powder, then whisk the mixture again until the dough becomes paste-like. Put the almond paste in a bowl, then add the cinnamon, butter, orange blossom water, and mastic, then knead the mixture until you get a soft dough. Take a third of the amount of dough and shape it into a long cylindrical shape with the thickness of your fingers, then repeat the ball with the remaining almond paste. Preheat the oven to a temperature of one hundred and eighty degrees, and put parchment paper on top of a large circular tray. Arrange the tortilla dough on top of each other, then cut it into four rectangles of equal size. Lay three rectangles of dough horizontally, then put almond paste cylinders on top of them, then roll them in the shape of fingers and grease their edges with a little beaten egg so that the dough sticks together. Grease the edges of the dough attached to the melted butter, then put the edge of the dough in the middle of the tray and roll it over each other evenly like a snake, repeat the ball from the remaining dough and complete the wrapping of the muhansha in the tray. Grease the edges of the tray with butter, then grease the mhancha with beaten egg and water, and bake for thirty to forty minutes. Take the muhansha out of the oven and water it with cold syrup, or decorate it with powdered sugar and cinnamon.