Chocolate and Pistachio M’hencha

Shane Delia

Cook Time 45 minutes

Servings 6


200g dark chocolate

350g pistachio nuts

130g palm sugar

Pinch of saffron

1tbs ground ginger

115g butter, melted (or Ghee)

6-8 sheets fillo pastry


Place the chocolate, pistachios, palm sugar, saffron and ginger in a food processor and process until finely ground. Pour in 1-2 tablespoons melted butter or just enough to bring the mixture together into paste. Transfer to a bowl, cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180°C.

Lay 3 pieces of fillo lengthways slightly overlapping. Add a second layer on top, and keep the rest of the fillo covered with a tea towel to prevent it drying out. Brush all the pastry with melted butter. Loosely place the chocolate paste into a long finger along one long side of the fillo pastry, coming to about 4 cm from each end. Gently roll up the fillo to make one long roll. This relaxes the pastry so it doesn’t crack when you shape it. Carefully shape the log into a small coil and tuck the ends underneath. Place on a baking paper-lined baking tray and repeat with the remaining pastry and chocolate paste. Brush each of the rolls with beaten egg yolk, then bake for 30 minutes or until golden and crisp.


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