M'hanncha by Jamie Oliver


Credit: Jamie Oliver

savory filling

olive oil


red onions, chopped into 1cm dice


butternut squash, de-seeded and chopped into 1cm dice


red peppers, de-seeded and chopped into 1cm dice


garlic, finely chopped

1big bunch

fresh coriander, finely chop stalk and reserve leaves


dried red chili flakes

1heaped teaspoon

fennel seeds

1heaped teaspoon

cumin seeds

1heaped teaspoon

coriander, ground


pearl barley, cooked and drained


dates, de-stoned and finely chopped


dried apricots, finely chopped


lemon, juiced

  1. In a pan over medium-low heat, heat 2 tablespoons of olive oil. Add everything but pearl barley, dried fruits, lemon, and fresh coriander leaves. Sweat with a lid on until soft, stirring occasionally (~25 mins).

  2. Fold in the rest and season to perfection. Leave to cool.

pastry preparation


filo pastry

  1. Preheat oven to 350°F. Prepare a large surface to roll the fillings with filo pastry sheets. Lay out two clean damp tea towels on the surface, side by side. Longest end facing you.

  2. On the damp tea towels, quickly but carefully

    lay out 3 sheets of filo pastry side by side. Overlap each one by 2.5cm. Keep overlaps together by brushing water.

  3. Lightly brush sheets with oil. Add 3 more sheets directly on top. Reserve the rest for patching up.

  4. Evenly spoon your savory filling in a line

    along the edge closest to you. Brush opposite long edge with oil.

  5. Recommended with a friend, quickly but carefully roll the filling

    into the pastry sheets into a cylinder. Then, roll into a spiral like a coiled up snake.

  6. Slide on a greased baking tray. Patch up any gaps. Brush all over with oil and bake until gorgeous, crisp, and golden (~45mins).

to serve

icing sugar, for dusting


pistachios, de-shelled and smashed

spiced tomato sauce

  1. 10 mins before finish, sprinkle pistachios and an extra pinch of each spices, if you like.

  2. Serve with a super-light icing sugar dusting and spiced tomato sauce.