Mofletta

This article is about the crêpe served after the holiday of Passover by Moroccan Jews. For the bread in Sicilian and New Orleans cuisine, seemuffuletta.

Not to be confused withMolfettaorMuffuletta.

Mofletta

Type	Crêpe
Place of origin	Maghreb
Serving temperature	Warm
Main ingredients	Water,flour,oil
Media: Mofletta

Mofletta(Hebrew:מופלטה,alsoMufleta,Mofleta,Moufletaetc.) is aMaghrebi Jewishpancaketraditionally eaten during theMimounacelebration, the day afterPassover.

Mofletta is a thincrêpemade 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.

TheMimounaholiday, brought toIsraelby theJewish communities of Maghreb,notablyJews 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.

History

According toHélène Jawhara Piñer,the earliest known version of mofletta appears in theKitāb al-ṭabīẖ,a cookbook composed inMedieval Spainduring the 12th or 13th centuries CE. This cookbook includes a sweet dish calledmurakkaba,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 method of preparation is unique within the cookbook and is not reflected in any other recipe included.

See also

• Cuisine of the Mizrahi Jews
• Israeli cuisine
• Food portal

External links

• Recipe for Mofletta(Hebrew)
• "How to make Mofleta"onYouTube