(photo credit: Offer Amram)
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
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.
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
✔ 1 kg. flour
✔ 1 tsp. salt
✔ 3 cups water
✔ 1 cup oil
✔ Butter and honey for serving
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
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.
When golden turn over and place the
second round on top. Wait about 30 seconds and turn both rounds
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
✔ 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
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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