Vegan m'hanncha

Name: Vegan m'hanncha
Cook time: 2 h
Total time: 2 h
Cuisine: Moroccan, African
Ingredients: 100 g pearl barley; 1 butternut squash (1.2kg); 2 red onions; 2 cloves of garlic; 2 red peppers; 1 big bunch of fresh coriander (60g); olive oil; ½ teaspoon dried red chilli flakes; 1 heaped teaspoon fennel seeds; 1 heaped teaspoon cumin seeds; 1 heaped teaspoon ground coriander; 100 g mixed dates and dried apricots; ½ a lemon; 10 sheets of filo pastry; 1 tablespoon shelled pistachios; icing sugar for dusting

Instructions

Cook:2h

I love the Moroccan m’hanncha (snake). It’s a wonderful way to wrap up gorgeous smashed veg and grains to make a beautiful-looking dinner, while also adding amazing texture – crunchy on the outside, soft in the middle. Yum.

Updated at: Sat, 28 Sep 2024 02:07:02 GMT