Puree the almonds and
dates with the sugar, lemon juice and rind, cinnamon and 75 gram butter.
Melt the remaining butter. Put some phyllo sheets in a large rectangle
and brush them with melted butter; put a layer of phyllo dough on top,
then butter, then another layer of dough. Form a roll of the almond
puree with the length of the dough and put this on the dough.
Form a long thin roll. Brush it with egg yolk and bake it 20 minutes
at 200 degrees Celsius.
M'hanncha in Moroccan
means "snake", and that is what the whole pastry will look like before