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
Type
Crêpe
Place of origin
Maghreb
Serving temperature
Warm
Main ingredients
Water, flour, oil
Media: Mofletta
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 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 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]
^ ab"Mufleta Recipe". Elimelech David Ha-Levi Web. Retrieved 2009-10-16.
^ abRoden, 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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