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Claudia Roden’s M’Hencha
Moroccan Almond Snake
- Serves
30
- Difficulty
Medium
By Paul Levy
Published 1992
Originally this would have been made with the Moroccan pancake pastry called ouarka, but bought filo pastry is just fine.
Ingredients
1.5 kg 3 lb 1 kg 2
Method
Make the filling simply by mixing the ground almonds, sugar and cinnamon with your fingers and adding orange-flower water until the mixture feels like moist sand; work into a paste, using your hands.
Keep the sheets of filo stacked an
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