Moroccan Spiced M’hanncha
A beautiful coil of crisp filo filled with spiced vegetables, grains, lentils and little bursts of sweetness from dried fruit. This is my savoury take on Moroccan m’hanncha, and one of my favourite things to bring to the table when friends are coming over. Serve with salads and a lovely sauce, and don’t worry about the odd crack in the pastry—it’s all part of its charm.
Print
Pin
Servings: 8
Calories: 1191kcal
Cost: $35
Equipment
- Saucepan for cooking the grain
- Steamer or saucepan with a steaming basket
- large frying pan
- Colander or sieve
- Chopping board
- Sharp knife
- Measuring spoons
- Kitchen scales
- Wooden spoon or spatula
- large baking tray
- Baking paper
- Pastry brush
- Clean, lightly damp tea towel
- Small bowl for olive oil or melted butter
Ingredients
- 100 g pearl barley or freekeh, farro or couscous
- 2 tbsp olive oil
- 1 brown onion finely chopped
- 1 carrot peeled and diced
- 2 garlic cloves finely chopped
- 600 g pumpkin or sweet potato peeled and cut into 1 cm cubes
- 1 red capsicum cut into 1 cm cubes
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp ground coriander
- ½ tsp dried chilli flakes optional
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 400 g tinned lentils or chickpeas rinsed and drained
- 40 g dried apricots chopped
- 30 g pitted dates chopped, preferably Medjool
- 30 g dried cranberries
- 1 lemon juice only
- 1 large bunch fresh coriander stalks finely chopped and leaves reserved for garnish
- Salt and freshly ground black pepper to taste
- 8 sheets filo pastry
- 30 g butter (melted) or use olive oil for a vegan version for brushing the pastry
- 1 tsp sumac
- 40 g shelled pistachios lightly toasted and roughly chopped
Instructions
Cook the grain
- Cook the pearl barley, or your chosen grain, according to the packet instructions until tender. Pearl barley takes approximately 35 minutes. Drain well and set aside.
Steam the pumpkin or sweet potato
- Steam the pumpkin or sweet potato for approximately 10 minutes, or until just tender and easily pierced with a small knife.
Cook the vegetables
- Heat the olive oil in a large frying pan over medium heat. Add the onion and carrot and sauté for 5–7 minutes, stirring often, until softened.
- Add the garlic and stir for 30 seconds. Add the capsicum and cook for 5 minutes, stirring occasionally. Gently stir in the steamed pumpkin or sweet potato.
Add the spices
- Add the cumin seeds, fennel seeds, ground coriander, chilli flakes, cinnamon and smoked paprika. Cook for 1–2 minutes, stirring gently, until fragrant. Add a splash of water if needed to prevent sticking. Take care not to break up the pumpkin or sweet potato.
Mix the filling
- Stir in the cooked grain, lentils or chickpeas, dried apricots, dates, cranberries and chopped coriander stalks.
- Add the lemon juice and season with salt and pepper. Cook for 3 minutes, stirring gently. Taste and adjust the seasoning, then remove from the heat and allow the filling to cool until it is no longer hot.
Prepare the filo
- Preheat the oven to 200°C (180°C fan). Line a large baking tray with baking paper.
- Keep the filo covered with a clean, lightly damp tea towel whenever you are not working with it.
- Lay 2 sheets of filo on your bench, one on top of the other, with the short edge facing you. Place another pair of sheets to the right, overlapping the first pair slightly. Add a third pair to the right, again overlapping slightly.
- You should now have one long rectangle, two sheets thick, made from 6 sheets altogether. Brush lightly with olive oil or melted butter.
- Keep the remaining 2 sheets covered and reserve them for patching any tears.
Assemble the m’hanncha
- Spoon the cooled filling in a long, even line along the edge closest to you, leaving a little space at each end.
- Carefully roll the filo around the filling to form a long sausage, brushing with olive oil or melted butter as you go.
- Gently curl the filled pastry into a spiral, tucking the end underneath. Carefully transfer to the lined baking tray.
- If the pastry tears, patch it with pieces of the reserved filo brushed with olive oil or melted butter. Brush the entire surface generously and sprinkle with sumac.
Bake
- Bake for approximately 45 minutes, or until the pastry is crisp and golden.
Finish and serve
- Scatter the toasted pistachios over the m’hanncha. Rest for 5 minutes before slicing, then garnish with the reserved coriander leaves.
- Serve with salads and sides, and a lemon or tahini yoghurt sauce or a spiced tomato sauce.
Notes
A savoury variation
Traditional Moroccan m’hanncha is a sweet coiled pastry. This is my savoury variation, filled with vegetables, grains, pulses and warming spices.
Choosing your grain
Pearl barley, freekeh, farro and couscous all work here. Use 100 g of your chosen grain before cooking, follow its packet instructions and drain well where needed. Cooking times will vary.
Working with filo
Check the packet for thawing instructions if your filo is frozen. Keep unused sheets covered with a lightly damp tea towel, rather than a wet one, to prevent them drying out.
Cool the filling
Hot filling can soften and tear the filo. Allow it to cool before rolling.
Patch with confidence
A little crack is nothing to worry about. Use the reserved filo and a little oil or butter to patch any tears. The finished pastry is meant to look rustic.
Prepare components ahead
Cook the grain and prepare the filling ahead if helpful. Refrigerate the cooled filling until needed, then assemble the pastry closer to baking.
Make it vegan
Use olive oil instead of butter, check the filo ingredients and choose a dairy-free sauce.
Traditional Moroccan m’hanncha is a sweet coiled pastry. This is my savoury variation, filled with vegetables, grains, pulses and warming spices.
**Choosing your grain**
Pearl barley, freekeh, farro and couscous all work here. Use 100 g of your chosen grain before cooking, follow its packet instructions and drain well where needed. Cooking times will vary.
**Working with filo**
Check the packet for thawing instructions if your filo is frozen. Keep unused sheets covered with a lightly damp tea towel, rather than a wet one, to prevent them drying out.
**Cool the filling**
Hot filling can soften and tear the filo. Allow it to cool before rolling.
**Patch with confidence**
A little crack is nothing to worry about. Use the reserved filo and a little oil or butter to patch any tears. The finished pastry is meant to look rustic.
**Prepare components ahead**
Cook the grain and prepare the filling ahead if helpful. Refrigerate the cooled filling until needed, then assemble the pastry closer to baking.
**Make it vegan**
Use olive oil instead of butter, check the filo ingredients and choose a dairy-free sauce.
Nutrition
Calories: 1191kcal | Carbohydrates: 208g | Protein: 36g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 1385mg | Potassium: 762mg | Fiber: 22g | Sugar: 12g | Vitamin A: 10079IU | Vitamin C: 46mg | Calcium: 133mg | Iron: 15mg