Mofletta: Difference between revisions
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Revision as of 23:12, 20 September 2016
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| Type | Crêpe |
|---|---|
| Place of origin | North Africa and Israel |
| Serving temperature | Warm |
| Main ingredients | Water, flour, oil |
Mofletta (Template:Lang-he-n, also Mufleta, Mofleta, Moufleta etc.) is a North African-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 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
- ^ 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
External links
- Recipe for Mofletta (Hebrew)
- "How to make Mofleta" on YouTube
