Mimouna in IsraelAs of sundown Wednesday night Passover in Israel will come to an end. Jews of Moroccan descent celebrate the end of Passover with the traditional
Mimouna (Mimuna, Maimuna, Mimunah) celebrations. In an election year Israeli politicians would make the rounds to cities with large Moroccan Jewish populations. Fortunately the elections are behind us so all there is to do is enjoy the celebrations.
The Mimouna feast is marked by sweet foods to commemorate the sweetness of physical freedom from the Egyptians.
T in Tel Aviv’s family will be celebrating the Mimouna with our friend Osnat and her family in
Ashdod, just south of Tel Aviv.
Below you will find a recipe for the VERY tasty and sticky traditional mufleta, a sort of crepe that is served dripping in honey and butter. Trust me on this, you cannot eat just one!
T in Tel Aviv has never attempted to make mufleta and honestly, who can compete with Osnat’s parents when it comes to authentic mufletta.
Mufleta Recipe3 3/4 cups flour
1 1/2 cups warm (not boiling) water
Pinch of salt
Vegetable (not olive) oil, as needed
Place flour and salt in bowl.
Scoop out a "well" in the middle and add water there.
Mix, adding a little extra water if dough seems too dry.
Mix together until a light and elastic dough is formed.
Divide dough into 15 to 20 small balls.
Cover with dish towel and let stand 30 minutes on a flat, well-oiled surface.
Oil hands and on oiled surface, roll dough into thin circles.
Spread small amount of oil in frying pan and cook mufleta over medium heat.
Cook both sides.
Pan does not need to be re-greased before cooking the rest of the mufletas.
Place on a plate and cover with dish towel to keep them warm.
Serve warm with butter and honey.
These may be frozen and re-heated in microwave.
Makes 15 to 20 mufletas.