 | |
| Type | Crêpe |
|---|---|
| Place of origin | Maghreb |
| Serving temperature | Warm |
| Main ingredients | Water,flour,oil |
Mofletta (Hebrew:מופלטה, alsoMufleta,Mofleta,Moufleta etc.) is aMaghrebi Jewishpancake traditionally eaten during theMimouna celebration, the day afterPassover.[1]
Mofletta is a thincrêpe made from water, flour, and oil. The dough is rolled out thinly and cooked in a greased frying pan until it is yellow-brown. It is usually eaten warm and is spread with butter, honey, syrup, jam, walnuts, pistachios, or dried fruits.[1][2]
TheMimouna holiday, brought toIsrael by theJewish communities of Maghreb, notablyJews 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]
According toHélène Jawhara Piñer, the earliest known version of mofletta appears in theKitāb al-ṭabīẖ, a cookbook composed inMedieval Spain during the 12th or 13th centuries CE. This cookbook includes a sweet dish calledmurakkaba, 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 preparation method is unique within the cookbook and is not reflected in any other recipe.[3]
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