Sunday, April 24, 2011
Moroccan Jewish cooking: moufleta recipe
Jews of North African origin celebrate the Mimouna festival tomorrow, Monday, the day after Pesach. The colourful festival marks the beginning of spring and a return to eating leavened foods.
Moroccans add moufleta to the Mimouna table. It is prepared on the eve of the Mimouna, with flour bought after Pesach is over. Eat it with butter, honey or jam.
TRADITIONAL MOUFLETA (makes about 40)
1 kg flour
1⁄4 Tbsp. yeast
2 Tbsp. sugar
1 Tbsp. salt
1 Tbsp. vinegar
About 21⁄2 cups water
Place all the ingredients in a large bowl and knead. Cover and leave for 30 minutes. Divide the dough into 4, oil your hands and roll each part into a long “sausage.” Cut into rounds and place on an oiled surface.
Leave to rise for half an hour.
Using your hands, flatten each round as thin as you can. Place a skillet over medium heat. Place the first round on the heated frying pan.
When golden turn over and place the second round on top. Wait about 30 seconds and turn both rounds up-sidedown.
Place a new round on top, wait 30 seconds and turn again. Continue turning and adding rounds until you have a tall pile of 15 moufleta. Serve them warm to your guests and continue with a new pile.