مفلوتة
 | |
| النوع | Crêpe |
|---|---|
| المنشأ | Maghreb |
| درجة الحرارة عند التقديم | Warm |
| المكون الرئيسي | Water, flour, oil |
 Cookbook: Mofletta
| |
Mofletta (عبرية: 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]
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History
According to Hélène Jawhara Piñer, the earliest known version of mofletta appears in the Kitāb al-ṭabīẖ, a cookbook composed in Medieval Spain during the 12th or 13th centuries CE. This cookbook includes a sweet dish called murakkaba, 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.[3]
See also
- Cuisine of the Mizrahi Jews
- Israeli cuisine
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References
- ^ أ ب "Mufleta Recipe". Elimelech David Ha-Levi Web. Retrieved 2009-10-16.
- ^ أ ب 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
- ^ Piñer, Hélène Jawhara (2022). "Part One: The Jews' Place in the Construction". Jews, Food, and Spain: the oldest medieval Spanish cookbook and the Sephardic culinary heritage. Boston: Academic Studies Press. pp. 64–65. ISBN 978-1-64469-919-5.
External links
- Recipe for Mofletta (Hebrew)
- "How to make Mofleta" at YouTube
