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Mufleta Recipe: Jewish Moroccan Passover Traditional Food

Recipe:

  • 3 cups flour (add more or less depending on desired texture)
  • 1 teaspoon salt
  • 1 1/2 – 2 cups water
  • 1/4 – 1/3 cup oil

1. Mix flour and salt, add water to the other mix. You’ll you get a dough consistency. Pour some oil on top of the dough cover. Let it stand.

2. On a baking sheet pour the measured oil. Make balls of the dough and place on the oil. Repeat and cover and let rest for about 15 minutes.

3. Dunk the dough balls in oil and stretch out the dough. While flattening out the balls, heat a large skillet.

4. Cook them like pancakes and stack upon one another and then roll in sweet sauce of your choosing.

 

Context:

“This is a traditional Jewish Moroccan food. Make this to break the fast for Passover and because it’s “chametz”. It’s a thing you’re not allowed to eat during Passover. It’s kind of like a crepe you eat it with butter or honey or chocolate. It’s a desert.”

Background:

The informant is Moroccan and Jewish, but grew up in LA. She said, “My mom makes it, she learned from grandma. Mom was born in Morocco and lived in Israel, but now lives in LA.” The informant is 20.

My Analysis:

Most families I know have one dessert that they love to make for breaking of the fast, usually it is an iteration of kugel, another starch-heavy meal. It makes sense that these recipes are so simple and consist of almost only flour because in Jewish tradition, you cannot eat flour leading up to passover. So, this is a sweet and delicious way to eat a lot of what you have been barred from eating for a period of time.

 

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