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This article is about the crêpe served after the holiday of Passover by Moroccan Jews. For the bread in Sicilian and New Orleans cuisine, see muffuletta.
Type Crêpe
Place of origin North Africa and Israel
Serving temperature Warm
Main ingredients Water, flour, oil
Cookbook: Mofletta  Media: Mofletta

Mofletta (Hebrew: מופלטה‎‎, also Mufleta, Mofleta, Moufleta etc.) is a North African-Jewish pancake traditionally eaten during the Mimouna celebration, the day after Passover.[1]

Mofletta is a thin crêpe made from water, flour and oil. The dough is rolled out thinly and cooked in a greased frying pan until it is yellow-brown in color. It is usually eaten warm, spread with butter, honey, syrup, jam, walnut, pistachios or dried fruits.[1][2]

The Mimouna holiday, brought to Israel by the Jewish communities of North Africa, notably Morocco, is celebrated immediately after Passover. In the evening, a feast of fruit, confectionery and pastries is set out for neighbors and visitors, and mofletta is one of the dishes traditionally served. [2]

See also[edit]


  1. ^ a b "Mufleta Recipe". Elimelech David Ha-Levi Web. Retrieved 2009-10-16. 
  2. ^ a b Roden, Claudia, The Book of Jewish Food: An Odyssey from Samarkand to New York, New York, Knopf (1997) ISBN 0-394-53258-9, pg. 554

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