Mofletta
 | |
| Type | Crêpe |
|---|---|
| Place of origin | Maghreb |
| Serving temperature | Warm |
| Main ingredients | Water, flour, oil |
Mofletta (Hebrew: מופלטה, 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
[edit]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
[edit]
References
[edit]- ^ a b "Mufleta Recipe". Elimelech David Ha-Levi Web. Retrieved 2009-10-16.
- ^ a b Roden, Claudia, The Book of Jewish Food: An Odyssey from Samarkand to New York, New York, Knopf (1997) ISBN 0-394-53258-9, pg. 554
- ^ Piñer, Hélène Jawhara (2022). "Part One: The Jews' Place in the Construction". Jews, Food, and Spain: the oldest medieval Spanish cookbook and the Sephardic culinary heritage. Boston: Academic Studies Press. pp. 64–65. ISBN 978-1-64469-919-5.
External links
[edit]- Recipe for Mofletta (Hebrew)
- "How to make Mofleta" on YouTube
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