Mofletta
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Mofletta (Template:Langx, also Mufleta, Mofleta, Moufleta etc.) is a Maghrebi Jewish pancake traditionally eaten during the Mimouna celebration, the day after Passover.[1]
Mofletta is a thin crêpe made from water, flour, and oil. The dough is rolled out thinly and cooked in a greased frying pan until it is yellow-brown. It is usually eaten warm and is spread with butter, honey, syrup, jam, walnuts, pistachios, or dried fruits.[1][2]
The Mimouna holiday, brought to Israel by the Jewish communities of Maghreb, notably Jews in Morocco, is celebrated immediately after Passover. In the evening, a feast of fruit, confectionery, and pastries is set out for neighbors and visitors, and mofletta is one of the dishes traditionally served. [2]
History
According to Hélène Jawhara Piñer, the earliest known version of mofletta appears in the Kitāb al-ṭabīẖ, a cookbook composed in Medieval Spain during the 12th or 13th centuries CE. This cookbook includes a sweet dish called murakkaba, which involves cooking pancakes on one side only, stacking them into a small tower, and then drizzling the stack with melted butter and honey. This preparation method is unique within the cookbook and is not reflected in any other recipe.[3]
See also
References
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- ↑ a b Script error: No such module "citation/CS1".
- ↑ a b Roden, Claudia, The Book of Jewish Food: An Odyssey from Samarkand to New York, New York, Knopf (1997) Template:ISBN, pg. 554
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External links
- Recipe for Mofletta (Hebrew)
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