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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.
Mofletta at a Mimouna celebration
Type Crêpe
Place of origin North Africa
Serving temperature Warm
Main ingredients Water, flour, oil
Cookbook: Mofletta  Media: Mofletta

Mofletta (Hebrew: מופלטה‎, also spelled 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 or jam.[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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