Mmmmmm’Hencha
We continue to be delighted with our Spicery meals. The latest was Chicken Cafreal Kebabs which were a lovely Moroccan style kebab coated in coriander and spiced up with chilli, cardamon, cloves and star anise. This came with a really nice, sticky homemade mango chutney, a fresh cucumber and onion salad and a soothing raita.
Star of the show though was the ‘Orange and Almond M’Hencha’ pudding. Which I’d call a Baklava, but M’Hencha or Mmmm’Hencha seems appropriate too. I don’t think it classes as being good for you though as the filling is sugar, butter and nuts, the pastry is already fairly buttery and gets extra butter brushed on it. The entire things is then coated in butter prior to cooking and eventually a sticky, syrup with loads of honey in it is poured over the top. I dread to think how many calories are in that little lot, but it looks good and tastes even better.
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- Mmmmm Hencha
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- Baklava
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- Baked to Perfection
I was quite impressed with how neatly I coiled it and how well it came out looking too. It may taste even better tomorrow if it soaks up some of those extra sticky honey syrup juices as well – if it lasts that long of course.
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Mmmmmm
Is the extra honey needed – I cooked my first M’Hencha yesterday- did not pour honey over it and it was delicious and not over sweet. The second lot I made a few hours later has honey on and I am not so keen – the only thing is the honey one may keep better, longer ?
It won’t last long here no matter how much honey is on it. Makes it nice and sticky though! 🙂