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Moroccan mehencha or a round dessert stuffed with almonds

The kingdom of Morocco , like other countries , is famous for its diversity of rhymes and folk , making it a kiss for many foreign visitors , in order to discover this unique diversity.

Each region in Morocco , from North to South , embodies this diversity , which is reflected positively in various fields , including Moroccan cuisine , because of its popular foods , local delicacies and famous Moroccan sweets , which are popular and popular among people , especially at religious or national events , and especially at weddings and family delights. 

It is among these Moroccan sweets, which is famous for its international shout , and does not mention the popular Moroccan cuisine , except mentioned with him , it is a sweet mahnsha Moroccan , that unique sweet , for its ease of preparation and manufacture , and easy ingredients available in every Moroccan or Arab House.

* And to benefit : as is known , Moroccan cooking , whether traditional or modern , always seeks to invent different recipes , in line with the pattern of Bedouin or civilian culture , and this to highlight the extent of its ability to keep pace with this progress and transformations witnessed by the world in the field of eating or cooking.

In this article , which I will propose to you today , I will give you the easiest way to prepare sweet Moroccan mehencha , Or sweet round stuffed with almonds ,for beginners in the field of Moroccan or Arab cooking , without fatigue and no trouble follow us to another.

* Moroccan sweet ingredients :

• 3 kg of cocoa.
• One sour pill.
• A pinch of flower Spirit Water.
• One bag of vanilla yeast.
• Spoon K of cinnamon.
• Spoon K of glucose.
• Two tablespoons of butter.
• 1 kilo of snide sugar.
• A flake of almonds.
• 15 dirhams of bakhanini.
• A pinch of Banana or banana Spirit Water.
• A glass of snide sugar.
• 2 yellow eggs.

* For decoration : you can decorate the sweet mahnshah with a little natural honey , and sprinkle with a little almond Effie , to increase the aesthetic.

* How to prepare a sweet dough mahnash:

Let's start with God's blessing…

To begin with we prepare a medium saucepan , put in it a quantity of boiling water in order to boil the cocoa , on low heat for 15 minutes.

After the specified time we filter the cocoa from the boiling water , and again we roll the ball with pure water until boiling , add to it a grain of acid and continue to boil for exactly 15 minutes.

After completing this stage , we filter the cocoa from the water , and dry it with a special kitchen napkin , and sprinkle it with floral Spirit Water with vanilla panache , to increase the flavor , and leave it to dry well.

After 10 minutes , put the towel cocoa in the electric mixer and add sugar to it , mix all to get the cocoa dough , cohesive and soft.

Then add to the dough two tablespoons of soft butter , then a spoonful of cinnamon and a spoonful of glucose , and a predetermined amount of bakhanini , with a little spirit of Banana or banana , to add flavor and increase the sweetness of the taste of mahnasha.

* Method of forming a sweet dough stuffed with almonds:

After we have added These ingredients to the dough , put in the meantime a glass of sugar snide in a medium saucepan , over low heat until it becomes like caramel.

Add the latter to a slide filled with almonds , and grind them well , until we make sure the mixture is homogeneous.

We mix this mixture well with the cocoa paste by hand , to form our dough stuffed with almonds , cohesive and soft.

* How to put sweet dough in pastilla paper:

For the success of this process , we follow the following steps :

At first , we prepare a quantity of pastilla paper to be worked on , and on the surface of the table or potaji dedicated in the kitchen , we spread the pastilla paper in half in a wide dish dedicated to the oven , after that we comprise long bars of cocoa dough using the hand.

We wrap these bars around the pastilla paper in the potaji , and grease the other side of the remaining pastilla paper with egg yellow to stick well , we continue the process until we finish the dough completely, and we comprise it in a round shape , to get a layer in the form of *mahnasha*.

After completing this stage , we place the dish in the hot oven at medium temperature until the pastilla is browned , about 15 minutes.

* The final form of mahanshah:

After a lapse of 15 minutes , take out the dish from the oven, and put the sweet mahnash in a medium-sized vase , and for decoration we grease the surface of mahnash with a little warm honey with a little almond iffli , to increase the aesthetic of serving.

* Note: sweet Moroccan mahnasha is served warm , with juices or soft drinks , at lunch or dinner time , as is evident in the final form of the recipe.

Do not forget to encourage us and like to continue to provide the best , and share the article with the family , and in your communication sites to benefit , you can also visit my official channel on YouTube for more videos in the field of cooking and Moroccan sweets, link my channel: Zanouba_Tizi_channel.