693- Almond Mhencha / محنشة باللوز
1kg almond paste
500g Warka, large circular size (you can replace it with phyllo dough)
50g butter, melted
1 egg, beaten
100g slivered almonds, toasted
Step 1: Prepare the Warka
1- Fold the large circular warka sheets into two to get a semi-circle. Cut the uneven edges. Then cut the left and right sides of the semicircle to have a straight line.
2- Cut the folded side of the warka to split the warka into two batches.
3- On your workstation, line up 4 individual warka sheets, with their edges overlapping.
4- Generously brush the entire surface of warka with melted butter.
Step 2: Shape the Mhencha
5- Roll the almond paste into a log about the thickness of your thumb and place it on the warka edge closest to you. Keep adding the almond paste logs along the edges of the 4 warka sheets.
6- Fold the side edges of the 4 warka sheets over the almond paste log, and roll the warka along with the almond paste as if you were rolling a carpet.
7- Take one of the edges and roll it up to form a snug coil. At the end, you should have the shape of a coiled snake.
8- Brush the tip of the roll with the egg so it sticks to the coil.
9- Place the Mhencha in a baking pan covered with parchment paper and bake in a preheated oven at 400°F / 200°C for 15 minutes or until the roll get a beautiful golden color.
10- As soon as you remove the mhencha from the oven, drizzle it with honey. Decorate with toasted slivered almonds. Let the mhencha cool down completely before serving.