We had all heard whisperings about this incredible thing called ‘mufleta’ (often known as mofletta, as well as mofleta, moufleta and מופלטה in Hebrew) which we knew of as some sort of pancake with a secret recipe made by the Moroccan Jews to mark the end of Passover and Mimouna.
So when Elizabeth Schwartz, a Yiddish singing klezmer artist (among other things) from NYC, shared her recipe with us, we were excited. And when we made it together in the MMCC kitchen and it actually worked the very first time, we were beyond excited!
They are yeast pancakes, made of soft dough and fried on one side only; the second side of each pancake cooks as it lies on top of a growing stack of hot mufletas right in the pan. We stood around and literally tore them to bits, not being able to stuff them in our mouths fast enough, soft, yeasty crumpet-like pancakes, dripping in butter and honey.
The feast known as Mimouna begins at sunset on the last day of Passover (on Sunday evening this year) and ends at nightfall the following day. It was traditionally celebrated by Jewish communities of North African descent (mainly Moroccan but also Algerian, Tunisian, Libyan and Egyptian) but has now spread across Israel and some parts of the world particularly to the Sephardi and Mizrahi communities. The feast celebrates the return to eating ‘chametz‘ (leavened bread etc) which was forbidden during the previous 8 days of Passover.
We first published this recipe and story in our third book, It’s Always About the Food on p. 56.
And if you’re always looking for great, weeknight dinner ideas, why not join our next masterclass, ‘Weeknight Workout: Salmon + Salsa’ ? We hope to see you then!