Mimouna – A Unique End to Passover: Mufleta Recipe

March 18, 2007

It could be said that Pharaoh is the Bible’s first anti-Semite. First he enslaves the Hebrews, then he kills their baby boys, and lastly he pursues them as they flee, surely not to corral them back to Egypt, but to slay them in the desert. According to an article by Reuven Hammer—head of the Rabbincal Assembly of Israel, who writes a weekly article for The Jerusalem Post—the Egyptian version of the story was that the Jews were unclean and polluted the land and had to be expelled…not far from Hitler’s version. Hammer defines Holocaust denial as the “distortion of historical facts for political purposes.” Passover is God’s answer to such denial and distortion. God tells the Israelites to not only remember the event, but to tell the story—the true story—to their children. It is the antidote to the lie.

It is a joyous celebration and stirs up hope that God will save Israel from her enemies once again. Moroccan Jewry commemorate it in a very unique way. At the end of the eight days of Passover, they celebrate Mimouna, remembering the splitting of the Red Sea, the drowning of Pharaoh’s army, and their victorious survival. They brought the feast to Israel when they immigrated, but it wasn’t until 1966 that it became a national celebration with 300 in attendance. Today, it is celebrated in 60 cities throughout Israel and attended by 250,000 in Jerusalem alone. It is the Moroccans’ attempt to share the experience of hospitality, a tradition deeply rooted in their culture. In fact, during Mimouna, the door to the home is left open, and anyone is welcome to feast at the table without invitation.

Tradition claims that after the waters of the Red Sea “collapsed,” gems floating in the sea washed up on shore, and the Israelites collected them. Therefore, the traditional greeting is “be prosperous!” Expensive clothes are worn, and the table is decorated with a white cloth and silver and gold coins. They dine on fish and mufleta, crepes coated with honey and butter. Other delicacies include zaben, white almond nougat; marozia, fried raisins decorated with nuts; mazun, jam made from grapefruit, oranges, turnips, carrots, and beets; and dates stuffed with nuts and marzipan.

Mimouna begins with the kneading of dough, and everyone is present to watch. (Remember, they have not eaten bread for a week.) In Morocco, it was customary at the end of Passover for the Jewish people to take a basket of Passover delicacies to a Muslim neighbor. The Muslim friend would in turn send them home with a gift basket, including yeast, so they could make their first bread. Thus, good relations between Jews and Muslims continued for many generations. This is proof that it is possible for them to live side by side peaceably with an appreciation for each other’s culture. At your Passover meal this year, pray that God will bring peace between both peoples.

By Charleeda Sprinkle

Mufleta

4 1/3 cups flour
1/4 tsp. yeast
1 tbsp. sugar

Mix ingredients together with enough water to form a ball of dough. Add to the dough, 4 T. oil so dough will not stick to the bowl. Divide dough into 15 to 20 small balls. Oil hands and roll or press by hand the first ball of dough into a thin circle. Fry first mufleta in a slightly oiled pan over medium heat. While it’s cooking, prepare second mufleta. Place on top of the one in the pan. Turn them, so that each time, the fresh one is cooking on the bottom. The pan only needs to be greased once.

Mufleta can be served in two ways: break off pieces and dip into a blend of butter and honey or smear each mufleta with butter and honey and roll up like a cigar.

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