Moroccan vegetarian Mhanchas with vegetable medley
Moroccans use soy sauce as well as fine rice vermicelli, which obviously are both rather belonging to a Chinese pantry.
Now, don’t feel bound by the shape of M’hancha. If you think that making rolls or triangles, or even squares is more of something you can do, by all means, go ahead! Should you choose this sort of shape, omit the egg wash.
- 1 1/2 cup of carrots, grated
- 1 1/2 cup of zucchini/courgettes, grated
- 1/2 tsp of ginger (fresh or ground)
- 1/2 tsp of black or white pepper
- 1/2 tsp of salt
- 1 tbsp of soy sauce
- 1 tbsp of olive oil
- 1 tbsp of butter
- 2 tbsps of parlsey, chopped
- 2 tbsps of hard goat cheese (or feta)
- 3 tbsps of grated cheese (Edam, cheddar..)
Optional vegetables you could add to the filling
- Leeks, mushrooms, white turnip, capers, green olives
- About 6 sheets of phyllo or warka /ouarka (large)
- 5 tbsps of clarified butter, melted and cooled
- Egg wash with an egg yolk mixed with 1 tsp of water
|A family-sized vegetables M’hancha before baking.|
- Heat the pan over medium-high heat. Add the oil and the butter followed by the vegetables. Season with the spices. Sautée all these ingredients for no more than 3 minutes while stirring constantly. The vegetables should remain Al dente.
- Knock off the heat source and add parsley, capers if using them, soy sauce. Stir.
- Transfer to a sieve and set aside to cool and drain any excess liquid (squeeze with your hands once cooled).
- Add crumbled goat cheese and grated cheese and mix.
- Unfold a couple of sheets of phyllo or one sheet of warka, butter them from one side using a brush. The sheets should be one on top of the other in a neat way.
|For large M’hanchas, we overlap many sheets
to form a long recipient for the filling
- Place a long line of filling on length somewhere on the end quarter of the sheet from the bottom. Roll the empty part of the sheets from the bottom toward the top to form a long rod. Roll from one end to the other to form a M’hancha.
- Brush each M’hancha with egg yolk.
- Bake in a preheated oven at 200 degrees C for 15 mins or until nicely golden including from the the bottom
- Once they’re cooked, place them on kitchen paper to get rid of excess fat.
- Serve warm or hot with a salad. On the side, you could serve extra soy sauce or a Levantine pomegranate molasses.