Preparing Mufleta dough
Have you ever wondered how to end the Passover holiday? Usually you just start eating bread and call it quits, right?
Not my family in Israel! I was introduced to the Mimouna festival, which the Israelis of North African descent celebrate to mark the end of Passover. I was lucky enough to “steal” these current photos from Facebook of my family’s celebration.
First you make the mufleta, which is a cross between a tortilla and Indian fry-bread, a difficult, fattening process. It takes time to make, and don’t forget that you have make a market run to buy the flour and yeast, since you have none in the house.
For about 20 mufletas:
Total time: 2 hours
Combine the flour, sugar, salt, water and yeast. Knead and let rise until doubled in size. Break off golfball-sized lumps of dough, roll into balls and dip into oil. Let rise again until doubled in size.
On a flat surface, take one ball of dough, flatten, and using your fingertips, stretch into a round, flat disc. You want the dough to be thin, and round. Sort of like a tortilla. Dough might tear, that is okay.
Heat a frying pan, and lay the flattened dough into the pan. Let cook for a minute on one side, until it dries slightly, and then flip. Meanwhile, flatten another dough ball.
Lay the second flattened dough ball on top of the first mufleta in the pan and keep flipping and adding more mufleta. There will be a pile of mufletas. Continue like this until either the dough is gone or the stack becomes too tall.
To serve, spread the hot mufletas with butter and honey, and fold into quarters. They’ll get warm, drippy and gooey.
My sisters in law always decorate the table with mint leaves and flowers. Food really isn’t necessary since you will be over-loading on mufletas.
If you are really in the partying mood, have the Mimuna party continue on through the next day with a bbq.
You should see what goes on in Israel!!
The thought just makes me hungry and home-sick, but all the work and calories....