mofletta

{{Short description|Maghrebi Jewish pancake}}

{{about|the crêpe served after the holiday of Passover by Moroccan Jews|the bread in Sicilian and New Orleans cuisine|muffuletta}}

{{dist|Molfetta|Muffuletta}}

{{Infobox prepared food

| name = Mofletta

| image = Mufletta.JPG

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| country = Maghreb

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| type = Crêpe

| served = Warm

| main_ingredient = Water, flour, oil

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Mofletta ({{langx|he|מופלטה}}, also Mufleta, Mofleta, Moufleta etc.) is a Maghrebi Jewish pancake traditionally eaten during the Mimouna celebration, the day after Passover.{{cite web|url=https://www.angelfire.com/pa2/passover/recipes-pesach/mufleta-recipe-mofleta-moufleta-mimouna.html|title=Mufleta Recipe|publisher=Elimelech David Ha-Levi Web|access-date=2009-10-16}}

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. It is usually eaten warm and is spread with butter, honey, syrup, jam, walnuts, pistachios, or dried fruits.

The Mimouna holiday, brought to Israel by the Jewish communities of Maghreb, notably Jews in 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. 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