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Mhencha with Ground Chicken and Quail Eggs Recipe – Ramadan Special! – CookingWithAlia – Episode 145

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By Paul
· Updated recently · — min read · Leave a comment

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Mhencha literally means ‘coiled like a snake’ and it was originally a dessert
filled with almond paste and covered with honey syrup. Nowadays, you
can find many types of fillings for the mhencha, savory or sweet.
A few days ago I was reading one of my favorite cooking magazines
‘Saveurs et Cuisine du Maroc’ and it had a recipe about individual
mhencha with a little quail egg in the center. I loved the idea, and I
made my own version of it by replacing the chicken liver filling they
used with my own spicy ground meat chicken filling.
Quail eggs are packed with vitamins and minerals such as B1, B12, iron
and phosphorus, much more than a chicken egg.
I encourage you to get some quail eggs and try this wonderful recipe!
Video Rating: 4 / 5

About the Author

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Paul

Home Cook

Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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15 responses to “Mhencha with Ground Chicken and Quail Eggs Recipe – Ramadan Special! – CookingWithAlia – Episode 145”

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  1. cookingwithalia

    @ikebanaJc you can prepare any vegetarian filling – something with cooked
    vegetables and chinese vermicelli for example. I will try to make a
    vegetarian option in the near future.

    Reply
  2. Mohib Farooqui

    Love the recipe but hate fact that there was a quail egg in the centre with
    the shell on…after baking egg must have been hard as a tyre rubber

    Reply
  3. 1992sial

    Where u got quail eggs???

    Reply
  4. cookingwithalia

    not in the center – you could use it in the filling but not in the center.
    the normal egg is too big and it may take longer to cook.

    Reply
  5. CologneCarter

    Would you believe it, I’ve done dishes with paprika and bell pepper
    countless times and although I know what paprika is, it never came to my
    mind to question why I’m using powdered and fresh or to substitute one for
    the other, I’m glad I asked so I’ve become aware of something I should have
    realised myself.

    Reply
  6. Kowed joh

    Can i use normal eggs

    Reply
  7. cookingwithalia

    I agree with you fresh ingredients and are totally better than dried ones!
    I do the same 🙂 When it comes to spices, it’s a bit different. the fresh
    ingredients do not taste the same as the dried ones. In Morocco we dont
    really use fresh ginger, we use ground ginger. In a way it’s like Paprika,
    using the fresh red pepper would not give the same taste as the dried
    ground paprika. cheers 🙂

    Reply
  8. Fadi Sarsak

    @cookingwithalia not lucky us and one lucky guy, god bless your family and
    ramadan mobarak ^^

    Reply
  9. Umm Zak

    Hi Alia, I love your receipts, made so many of your dishes and who ever had
    it wore very impressed 🙂 – Thanks Quick question is there anyway of making
    a big batch Mhencha and freezing them so I can serve them throughout
    ramadan?

    Reply
  10. Besaha1

    I will for sure make this recipie, Thank you Alia!

    Reply
  11. Sidra Tanoli

    im going to try this dish tonight . thakns dear, and ramdan mubarak

    Reply
  12. cookingwithalia

    @candyflipdhippy I would but I am already married!

    Reply
  13. Nadja Larini

    ^^ Like your new Hair Cut.

    Reply
  14. candyflipdhippy

    @cookingwithalia i have 1 more question… will you marry me?

    Reply
  15. samira kar

    salem ! je suis fan de vous recettes mais dommage quel ne sont pas faite en
    français! pour ce qui ne comprène pas l anglais y a pas moyen dans
    faire en français? plaise!!!!!!!!!!!!!

    Reply