Moroccan · dessert

M'hancha (Snake Pastry)

M'hancha (Snake Pastry) reads citrus 6.4, sweetness 6.0 and richness 5.5 on Palate's 0–10 flavor X-ray — a Moroccan dessert, about 55 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Citrus 6.4 · Sweetness 6.0 · Richness 5.5 · Nutty 4.5 · Fruity 3.3 · Umami 2.4 · Warm Spice 2.2 · Sourness 2.0 · Floral 1.9 · Earthy 1.2 · Bitterness 0.9 · Herbaceous 0.6

What's in it (8)

Time & effort: about 55 min (25 min active) · effort: easy

Nutrition (per 100 g, engine-estimated): 476.1 kcal, 13.6 g protein, 36.1 g fat, 31.7 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

  1. Combine ground almonds with powdered sugar, cinnamon, orange blossom water, and orange zest to make a firm almond paste.
  2. Roll the paste into a log, wrap it in overlapping sheets of warqa brushed with butter, then coil the entire roll into a flat spiral.
  3. Brush the top with egg wash and bake until golden.
  4. Dust with powdered sugar and draw cinnamon lines across the top.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.