Moroccan Moufleta Recipes
MOROCCAN MOUFLETA
For Moroccan Jews - and increasingly Israeli and other Jews of all stripes and ancestral origin - the end of the Passover holiday is not complete without a Mimouna feast. And at its center is moufleta, a flat cake that you fry in a pan and assemble into a stack. (If that seems too tricky, we provide a method here for making them individually.) The dough is fairly simple, as are the traditional toppings, soft butter and honey. But if you prefer homemade or Nutella, no one but the staunchest traditionalists is likely to complain.
Provided by Ron Lieber
Categories pancakes, dessert
Time 1h
Yield About 20 pieces
Number Of Ingredients 6
Steps:
- In a large bowl, combine the flour, sugar, yeast and salt. Make a well in the center, and slowly add 3 to 3 1/2 cups warm water, mixing and kneading gently, at first with a wooden spoon and then with your hands, until a light and elastic dough is formed. (Add a little extra water if dough seems too dry; it should be pretty wet.) Cover the bowl with plastic wrap and let dough rest for about 30 minutes.
- Generously coat a baking sheet with oil and set aside. Coat your hands with oil and divide the dough into about 20 balls, each slightly smaller than a tennis ball. Dip each ball in the oil and set on the baking sheet. (Don't worry if the balls lose their shape). Let rest for another 15 minutes.
- Lightly oil your work surface. Place 1 ball at time on the surface and flatten with your palm. Using your fingers, stretch the dough out, as thin as possible, into a 7- or 8-inch disc. Keep dipping your fingers in the oil as needed to help get the moufleta as thin as possible and to keep it from sticking to the work surface or your hands.
- Place a large cast-iron or nonstick skillet over medium-low heat. When the pan is hot, carefully pick up the first moufleta (it will be stretchy and have a hard time holding its shape) and place it on the hot skillet. Cook on one side, about 1 to 2 minutes, until the underside has golden-brown patches. Flip the pancake over, roll out the next ball of dough and place it on top of the first one. When the bottom side has golden-brown patches, flip both pancakes together to cook the new one. Roll out another moufleta and place on top of the moufleta pack in the skillet. Flip to cook. Repeat for all moufletas, starting over again when you have a pack of 7 or 8. Except for the first one, they are all getting cooked only on one side. (Alternatively, the moufletas can be cooked one at a time for about 1 to 2 minutes per side and removed to a plate, each one going underneath the one cooked before it to help keep them from drying out. Cover the plate with a towel as you work.)
- Serve immediately, while warm, with butter and honey.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 95 milligrams, Sugar 1 gram, TransFat 0 grams
MOROCCAN TAGINE
Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.
Provided by MAX BOSIO
Categories World Cuisine Recipes African North African Moroccan
Time 2h15m
Yield 5
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
- Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 42.7 g, Cholesterol 71.3 mg, Fat 14.5 g, Fiber 7.5 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 68.3 mg, Sugar 25.8 g
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- Sift flour and mix in salt, with one hand add water slowly with the other mix, until you get a sticky dough consistency. Pour a small amount of oil on top of the dough cover and let stand 15 minutes.
- On a baking sheet pour 1/3 cup oil, form small balls slightly bigger than a golf ball, and place on the oil. Continue untill all of the dough is formed into balls, cover and let rest 15 minuntes.
- Heat a large skillet on med-high heat. on the counter top, flatten out the balls one at a time, using a circular motion and stretching with your fingers. Be careful about the amount of oil you use- too little and it will stick too much, and it wont get thin enough. 4. Dip the ball in the oil from the tray before flattening, you want to get it very very thin. (It should strech to larger than your hand). 5. With two hands transfer to the pan, immediately start stretching another, flip what is in the pan with a fork, and place the next one on top of the first. Strech another ball, flip both Mufleta in the pan and add the new one. 6. Continue this pattern untill all of the balls are stretched and you have a huge pile of Mufletot on the pan (use 2 forks when it gets too heavy for just 1). 7. Serve hot from the pan with honey or silan and butter or jelly to slather and then roll. Enjoy! Tip: If doubling the recipe, try to do no more than 15 in a pan at a time in batches.
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