A mufleta recipe is one of many traditional Moroccan-Jewish recipes for the post-Passover / post-Pesach Moroccan-Jewish festival of Mimouna (also spelled: Mimuna, Mimounah, Mimunah, Maimouna, and Maimounah). What are mufleta? Mufleta are essentially like crepes that are either dipped or coated in honey and butter. Mufleta are the first leavened food served after the Passover / Pesach festival for Jews in Morocco and Moroccan-Jews around the world. How are mufleta made? Traditional mufleta recipes are made as follows: balls of dough are rolled out in very thin leaves or sheets and cooked together in a frying pan. Each new sheet or leaf is laid on the previous one so that the fresh leaf is always on the bottom. When the mufleta is finished cooking, it is brought to the table and the leaves are separated. Mufletas are then eaten in one of two ways: one way is that pieces are broken off and dipped in a blend of butter and honey, and the second way is that they are smeared with butter and honey and then rolled like a cigar with the butter and honey inside them.

Mufleta is but one way of spelling this traditional Sephardic Moroccan-Jewish dish. Other spellings include: mofleta, moufleta, mufleita, mofleita, moufleita, muffleta, moffleta, mouffleta, muffleita, moffleita, mouffleita, mufletta, mofletta, moufletta, muffletta, moffletta, mouffletta, mufleitta, mofleitta, moufleitta, muffleitta, moffleitta, mouffleitta, muffaletta, muffaleta, and mufaletta (the latter three spellings are the same spellings as the well-known New Orleans-style sandwich but of course, it is not the same thing).

Mufleta symbolizes sweetness, happiness and prosperity in the Mimouna festival. In Israel, during the Mimouna festival, families gather together to participate in "mufleta" contests to determine which family makes the most delicious mufleta based on their individual families' mufleta recipe.

Mufleta Recipe

3 3/4 cups flour
1 1/2 cups warm (not boiling) water
Pinch of salt
Vegetable (not olive) oil, as needed

Instructions for the Mufleta recipe:

  1. Place flour and salt in bowl.
  2. Scoop out a "well" in the middle and add water there.
  3. Mix, adding a little extra water if dough seems too dry.
  4. Mix together until a light and elastic dough is formed.
  5. Divide dough into 15 to 20 small balls.
  6. Cover with dish towel and let stand 30 minutes on a flat, well-oiled surface.
  7. Oil hands and on oiled surface, roll dough into thin circles.
  8. Spread small amount of oil in frying pan and cook mufleta over medium heat.
  9. Cook both sides.
  10. Pan does not need to be re-greased before cooking the rest of the mufletas.
  11. Place on a plate and cover with dish towel to keep them warm.
  12. Serve warm with butter and honey.
  13. These may be frozen and re-heated in microwave.

Makes 15 to 20 mufletas.

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