Sweet ending

Recipes for the Mimouna, a nationally celebrated day in Israel not only for those of Moroccan origin.

By JERUSALEM POST STAFF
April 24, 2011 09:24
2 minute read.
Marakesh catering

Mimouna 311. (photo credit: Offer Amram)

 
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Mimouna, the colorful traditional North African Jewish celebration held the day after Pessah, has become a nationally celebrated day in Israel not only for those of Moroccan origin. It marks the start of spring and the return to eating hametz.

Mali Patito, owner of Marrakesh, an events organizer for Moroccan-style celebrations, says that to hold your own Mimouna is a job to be taken very seriously.

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Moroccans add moufleta to the Mimouna table. It is prepared on the eve of the Mimouna, with flour bought after Pessah is over. Eat it with butter, honey or jam.

YEAST-FREE MOUFLETA
Makes 40

✔ 1 kg. flour
✔ 1 tsp. salt
✔ 3 cups water
✔ 1 cup oil
✔ Butter and honey for serving

Mix salt and flour. Gradually add water and knead for 2 minutes, until dough is soft and homogeneous. Create small balls, about egg size each. Dip each ball in oil. Pour leftover oil on top to prevent drying. Leave at room temperature for 20 minutes.

Place a skillet over medium heat. On an oiled working surface, “open” each ball with your hands, creating flat, thin rounds. Place the first round on the heated frying pan.

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When golden turn over and place the second round on top. Wait about 30 seconds and turn both rounds up-sidedown.

Place a new round on top, wait 30 seconds and turn again. Continue turning and adding rounds until you have a tall pile. Serve the warm moufleta to your guests and continue with a new pile. Serve covered with a clean kitchen towel with honey and butter, or chocolate spread for kids.

TRADITIONAL MOUFLETA

✔ 1 kg flour
✔ 1⁄4 Tbsp. yeast
✔ 2 Tbsp. sugar
✔ 1 Tbsp. salt
✔ 1 Tbsp. vinegar
✔ About 21⁄2 cups water

Place all the ingredients in a large bowl and knead. Cover and leave for 30 minutes. Divide the dough into 4, oil your hands and roll each part into a long “sausage.” Cut into rounds and place on an oiled surface.

Leave to rise for half an hour.

Using your hands, flatten each round as thin as you can. Continue as with the first recipe – creating piles of 15 rounds.

Spread butter and honey on the cooked rounds, roll and serve.

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