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'''Mofletta''' ({{lang-he-n|מופלטה}}, also '''Mufleta''', '''Mofleta''', '''Moufleta''' etc.) is a [[Sephardic|Sephardic]]-[[Jew]]ish [[pancake]] traditionally eaten during the [[Mimouna]] celebration, the day after [[Passover]].<ref name="passoverrecipe">{{cite web|url=http://www.angelfire.com/pa2/passover/recipes-pesach/mufleta-recipe-mofleta-moufleta-mimouna.html|title=Mufleta Recipe|publisher=Elimelech David Ha-Levi Web|accessdate=2009-10-16}}</ref>
'''Mofletta''' ({{lang-he-n|מופלטה}}, also '''Mufleta''', '''Mofleta''', '''Moufleta''' etc.) is a [[Maghrebi Jewish]] [[pancake]] traditionally eaten during the [[Mimouna]] celebration, the day after [[Passover]].<ref name="passoverrecipe">{{cite web|url=http://www.angelfire.com/pa2/passover/recipes-pesach/mufleta-recipe-mofleta-moufleta-mimouna.html|title=Mufleta Recipe|publisher=Elimelech David Ha-Levi Web|accessdate=2009-10-16}}</ref>


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 in color. It is usually eaten warm, spread with butter, honey, syrup, jam, walnut, pistachios or dried fruits.<ref name="passoverrecipe"/><ref name=roden/>
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 in color. It is usually eaten warm, spread with butter, honey, syrup, jam, walnut, pistachios or dried fruits.<ref name="passoverrecipe"/><ref name=roden/>

Revision as of 18:56, 28 April 2020

This article is about the crêpe served after the holiday of Passover by Moroccan Jews. For the bread in Sicilian and New Orleans cuisine, see muffuletta.
Not to be confused with Molfetta or Muffuletta.
Mofletta
TypeCrêpe
Place of originMaghreb
Serving temperatureWarm
Main ingredientsWater, flour, oil

Mofletta (Template:Lang-he-n, 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 in color. It is usually eaten warm, spread with butter, honey, syrup, jam, walnut, pistachios or dried fruits.[1][2]

The Mimouna holiday, brought to Israel by the Jewish communities of North Africa, 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]

See also

References

  1. ^ a b "Mufleta Recipe". Elimelech David Ha-Levi Web. Retrieved 2009-10-16.
  2. ^ 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
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