Tuesday, 26 April 2011

whats cooking

 Mufleta is traditionally Jewish Moroccan. Mufleta has different names and variations in different cultures and the basic Mufleta recipe is quite similar. At Passover no one eats bread or any kind of flour food. This must be hard because they are very fond of bread so they celebrate the end of Passover by buying flour and making Mufleta and then invite friends, relatives and neighbors to join them in this festival which is called Mimouna. More on Mimouna.

We just had them for breakfast and this is the recipe we used
Mufleta Recipe
3 3/4 cups flour
1 1/2 cups warm (not boiling) water
Pinch of salt
Vegetable (not olive) oil, as needed
Instructions for the Mufleta recipe:
1.   Place flour and salt in bowl.
2.   Scoop out a "well" in the middle and add water there.
3.   Mix, adding a little extra water if dough seems too dry.
4.   Mix together until a light and elastic dough is formed.
5.   Divide dough into 15 to 20 small balls.
6.   Cover with dish towel and let stand 30 minutes on a flat, well-oiled surface.
7.   Oil hands and on oiled surface, roll dough into thin circles.
8.   Spread small amount of oil in frying pan and cook Mufleta over medium heat.
9.   Cook both sides.
10.                     Pan does not need to be re-greased before cooking the rest of the Mufleta's.
11.                     Place on a plate and cover with dish towel to keep them warm.
12.                     Serve warm with butter and honey.
13.                     These may be frozen and re-heated in microwave


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