Maimouna was the traditional feast Moroccan Jews held at the conclusion of the Passover holiday, which ends tonight in Israel. Together with their Muslim neighbours they would celebrate the end of a week of unleavened eating at a table groaning with appetising dishes, such as the Mufleta or pancake. Nowadays the Maimouna is marked by Israeli politicians courting their Moroccan supporters. One boasts that he had been invited to no fewer than 100 Maimounas and would attend 10 of them! The Jerusalem Post reports:
Politicians from across the political spectrum will dine on the Moroccan pastry moufleta at celebrations of the Mimouna holiday after Pessah ends on Monday night.
Mimouna marks the beginning of spring and the return to eating hametz following Pessah. The holiday has become a day to pay tribute to the contribution of Moroccan immigrants and for politicians to be hosted by Moroccan political activists in their homes.
President Shimon Peres and Knesset Speaker Reuven Rivlin (Likud) will be guests of honor at the World Federation of Moroccan Jewry’s central event at the Jerusalem International Convention Center (Binyamei Ha’uma). The federation decided to hold its event indoors after years of hosting outdoor events in periphery towns across the country.
Prime Minister Binyamin Netanyahu and Education Minister Gideon Sa’ar (Likud) will be in Or Akiva, and Industry, Trade and Labor Minister Binyamin Ben-Eliezer (Labor) in Beit Shemesh and Netivot.
The number of invitations to Mimouna events has been seen as bellwether of a politician’s popularity in his party. Minister-without-Portfolio Yossi Peled (Likud) boasted over the weekend that he had been invited to no less than 100 Mimouna events and that he would go to 10 of them.
Some lawmakers will host Mimouna celebrations in their homes, including Likud MK Tzion Pinyan in Tiberias.
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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:
- Place flour and salt in bowl.
- Scoop out a "well" in the middle and add water there.
- Mix, adding a little extra water if dough seems too dry.
- Mix together until a light and elastic dough is formed.
- Divide dough into 15 to 20 small balls.
- Cover with dish towel and let stand 30 minutes on a flat, well-oiled surface.
- Oil hands and on oiled surface, roll dough into thin circles.
- Spread small amount of oil in frying pan and cook mufleta over medium heat.
- Cook both sides.
- Pan does not need to be re-greased before cooking the rest of the mufletas.
- Place on a plate and cover with dish towel to keep them warm.
- Serve warm with butter and honey.
- These may be frozen and re-heated in microwave.
Makes 15 to 20 mufletas.
More end-of-Passover recipes here (Haaretz)