Mimouna Foods: The Mufleta
What is Mimouna, you ask?
Moroccan Jews have historically marked the end of Passover by inviting their Muslim and Christian neighbors to celebrate in their homes with food and music. That’s Mimouna.
The American Islamic Congress and Prism update this cross-cultural tradition with an all-cultures-invited party, spiced with the flavors of the Middle East and North Africa. Just as Moroccan Jews and their neighbors stroll from home to home to share in the festivities, partygoers will experience room after room of filled with food, drink, film, photography, spoken word, music, body art, and dance.
Leading up to the April 30th Celebration, Prism will be featuring blogs discussing the history, food, and traditions of this cross-cultural tradition.
Mufleta, Traditional Mimouna Honey Crepe
By Moti Moyal of Catering by Moti
Mufleta is Moroccan dessert traditionally made the evening Passover ends for Mimouna to celebrate the return to eating leavened bread. Filled with honey, the mufleta symbolize a sweet spring.
Makes 15 to 20 mufletas.
3 3/4 cups flour
1 1/2 cups warm (not boiling) water
Pinch of salt
Vegetable (not olive) oil, as needed
1. Place flour and salt in bowl.
2. Scoop out a "well" in the middle and add water there.
3. Mix, adding a little extra water if dough seems too dry.
4. Mix together until a light and elastic dough is formed.
5. Divide dough into 15 to 20 small balls.
6. Cover with dish towel and let stand 30 minutes on a flat, well-oiled surface.
7. Oil hands and on oiled surface, roll dough into thin circles.
8. Spread small amount of oil in frying pan and cook mufleta over medium heat.
9. Cook both sides.
10. Pan does not need to be re-greased before cooking the rest of the mufletas.
11. Place on a plate and cover with dish towel to keep them warm.
12. Serve warm with butter and honey.
13. These may be frozen and re-heated in microwave.