MOFLETA (Special Stacked Pancakes with Honey for Mimouna)

Click here for additional photos and movies.

LESSON OBJECTIVES AND OUTLINE FOR TEACHERS

I. LESSON OBJECTIVES

A. The students will demonstrate their knowledge of proper cooking techniques by preparing the mofleta; thereby demonstrating that they know how to:

1. Use an electric mixer with a dough hook.
2. Measure and combine ingredients.
3. Trace and cut out a parchment circle.
4. Knead and handle yeast dough.
5. Form dough balls by stretching the edges and pinching underneath.
6. Gauging the proper temperature of the frying pan.
7. Using their hands to press out dough into a thin crepe.
8. Flip a stack of crepes in the frying pan.

B. The students will demonstrate their knowledge of how this recipe fits into the history and traditions of the Jewish community of Morocco by completing the final Sample Test.

II. KITCHEN ORGANIZATION: TIPS AND TECHNIQUES

A. TIMING

1. This recipe can be completed in class, and, in fact, the mofleta are best eaten as soon as the stack is finished frying.

2. Have room temperature butter and honey ready so that the students may eat them as soon as the stack is ready.

B. TECHNIQUES

1. If it is necessary to delay the eating for a few minutes, cover with a just barely damp clean dish towel and an aluminum foil “tent” to preserve moisture and keep the heat in.

2. The dish towel should be dampened with only a few sprinkles of water shaken from your hand. 

3. The stack can be placed on a heat-proof plate with the above preparations and kept in a warm oven for a brief period of time, but this is really a recipe that is intended to go from frying pan to mouth in as short a period of time as possible.

III. FOOD FOR THOUGHT

A. What circumstances in their living conditions do you think caused the Jews of Morocco to develop such a unique tradition as the celebration of Mimouna?

B. How have some of the customs of the surrounding area’s population been incorporated into the celebration of Mimouna?

MATERIALS FOR MOFLETA

• 3-3/4 cups unbleached all-purpose flour

• 1 tsp. regular yeast

• 1/2 Tbsp. sugar

• 1/4 tsp. salt

• 1-1/2 cups warm water

• 1/2 cup avocado or almond oil

• butter for serving

• honey for serving

• electric mixer fitted with dough hook

• measuring cups

• measuring spoons

• large mixing spoons

• strainer for sifting flour

• silicone spatulas

• 10-12 inch cast iron skillet

• baking parchment paper

• pencil for tracing

• kitchen scissors

• shallow tray for oil

• plastic wrap

• heat-proof spatula for turning the stack

• serving plate

• butter knives

• small individual serving plates

• dish cloths

• dishwashing liquid

• dish towels

• pot holders

************************************

FOR THE STUDENTS

MOROCCO

The Sephardic Jewish community of Morocco has a unique and beautiful celebration at the end of the Passover holiday called Mimouna. The central dish of this celebration is mofleta, a simple, but delicious, showcase for the use of flour which has been a prohibited food throughout the Passover holiday. The celebration has many symbolic elements which vary from family to family, but include common themes which are universal in the community. Beside the mofleta, which is a celebration of the renewal of the use of flour, a whole fish, a live fish, or a representation of fish indicates a desire for prosperity and luck during the coming year. White foods, such as milk, flour, or nougat candy, are symbolic of purity. Gold and silver are included on the table in unique ways to symbolize the desire for prosperity in the coming year. Gold and silver coins (and even gold jewelry) are often tucked into plates of flour. Stalks of wheat, green beans, and cups of oil are all appropriate table decorations in some families.

This celebration is meant to bring families and communities together once again at the end of Passover to make merry by eating sweet delicacies, singing, playing music, dancing, and donning beautiful, traditional garb that is sometimes passed from generation to generation. Shalom Sesame has a lovely segment detailing the celebration of a Moroccan Israeli family.

The Jewish community of Morocco was settled there from very ancient times and therefore, endured the same high points and catastrophes that were suffered by every Jewish community over the centuries. Their fates were controlled by many different conquerors over the millennia, some more welcoming, and others, imposing harsh laws and penalties. At present, because of the modern hostilities between Arab and Jewish populations, a population of Jews that, at one time, numbered in the hundreds of thousands is currently estimated to be less than 2,500. Like many of our Jewish traditions, however, the good news is that by emigrating all over the world, the Moroccan community has shared this beautiful celebration with the rest of us.

MOFLETA (Special Stacked Pancakes with Honey for Mimouna)

(makes 18 crepes)

• 3-3/4 cups unbleached AP flour
• 1 tsp. regular yeast
• 1/2 Tbsp. sugar
• 1/4 tsp. salt
• 1-1/2 cups warm water
• 1/2 cup avocado or almond oil
• butter for serving
• honey for serving

1. Combine yeast, sugar, flour and salt in a mixing bowl fitted with dough hook. On lowest speed, add enough water gradually until a very soft, but not sticky, dough forms.

2. Beat for 10 to 15 minutes at medium speed until dough leaves the sides of the bowl and forms a mass around the beater.

3. Cover and let stand for 30 minutes at room temperature.

4. Put the vegetable oil into a shallow wide tray.

5. Turn dough out onto a well floured surface. Knead lightly to form an elongated cylindrical shape.

6. Cut into three equal portions. Cut each portion into six equal pieces.

7. Form each piece using well-floured hands into a ball by folding edges under and pinching bottom edges together.

8. As each ball is formed, lay it gently into the oil in the tray.

9. When all 18 have been formed, drizzle tops with some of the oil from the tray with your fingers to coat.

10. Trace bottom of your 10 to 12 inch cast iron frying pan onto 2 sheets of baking parchment paper. Cut out circles. Also cut a large enough rectangle of parchment to completely cover the circles.

11. Heat frying pan over medium heat.

12. Use oil from tray to oil your hands and then use them to oil both sides of the three pieces of parchment.

13. Place a ball of dough in the center of a round parchment, and cover with the rectangle.

14. Use the heel of your hand to press dough evenly out to the edge of the circle.

15. Peel rectangle off and place crepe, parchment side up onto the frying pan. It should sizzle when it touches the pan.

16. Cook for about 30 seconds, remove parchment circle, and flip over.

17. Quickly prepare another crepe and place on top of the first. Peel off the parchment and flip the entire stack over. (The two parchment circles can be reused throughout the process.)

18. Continue preparing and stacking crepes in the pan (removing parchment before flipping) until you have nine.

19. Serve immediately while still warm spread with butter and a drizzle of honey. Fold into triangles and eat with your hands.

20. Repeat process with the remaining nine balls of dough.