Vegan m'hanncha Recipes

Vegan m'hanncha Recipes

i really like the Moroccan m’hanncha (snake). It’s a first-rate manner to wrap up splendid smashed veg and grains to make a lovely-searching dinner, at the same time as additionally adding exceptional texture – crunchy on the outside, gentle in the middle.

Vegan m'hanncha Recipes


  • 2 cloves of garlic
  • 2 red peppers
  • 1 big bunch of fresh coriander , (60g)
  • 100 g pearl barley
  • 1 butternut squash , (1.2kg)
  • 2 red onions
  • olive oil
  • 1 tablespoon shelled pistachios
  • icing sugar , for dusting
  • ½ teaspoon dried red chilli flakes
  • 1 heaped teaspoon ground coriander
  • 100 g mixed dates and dried apricots
  • ½ a lemon
  • 1 heaped teaspoon fennel seeds
  • 1 heaped teaspoon cumin seeds
  • 10 sheets of filo pastry


  1. prepare dinner the pearl barley according to the packet instructions, then drain.
  2. Wash the squash, then carefully reduce it in half lengthways and eliminate the seeds. Peel the onions and garlic, and deseed the peppers. Chop the squash, onions and peppers into 1cm dice. Finely chop the garlic with the coriander stalks (booking the leaves).
  3. location it all in a pan on a medium-low warmness with 2 tablespoons of oil, the chilli flakes, fennel and cumin seeds, and the ground coriander. Sweat with a lid on for 25 to half-hour, or until soft but no longer coloured, stirring every now and then.
  4. Destone the dates and finely chop the flesh with the apricots and coriander leaves. Fold into the veg pan with the drained pearl barley, squeeze in the lemon juice, season to perfection, then depart to cool.
  5. Preheat the oven to 180ºC/350ºF/gas four.
  6. Lay out two clean damp tea towels on a massive work surface, facet-by way of-side, with the longest edges dealing with you. running quick but taking care, lay out 3 sheets of filo aspect-by way of-aspect with the fast edges towards you, overlapping each one with the aid of 2.5cm and combing among the overlaps with water.
  7. lightly brush the sheets with oil, area three filo sheets immediately on top, then repeat with every other 3 sheets. shop the last sheet for patching up.
  8. As flippantly as viable, spoon your filling in a line alongside the long part closest to you. Brush the other long aspect with a bit oil.
  9. Now, I’d recommend locating a chum that will help you roll it up. running slowly and carefully, use the tea towels to help you roll it up and far from you into a large cigar, preserving it on the damp tea towel at all times. Roll it into a huge pinwheel, operating quick however managing it gently to keep away from too many cracks.
  10. gently slide it onto a huge greased baking tray, and patch up any gaps, if wanted. Brush throughout with more oil and bake for 45 to 50 mins, or until suitable, crisp and golden.
  11. Ten mins before the give up, spoil and sprinkle over the pistachios and an additional pinch of each of the spices, if you want.
  12. Serve with a awesome-mild dusting of icing sugar. scrumptious with all the usual trimmings, or served with a spiced tomato sauce.

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