creative jewish mom

Moroccan Mofleta: The First "Bread" After Passover!

Here in Israel, Passover ended last night, and just as soon as we were able to wash all the dishes and pack up all the pots and kitchen items that we use only on Passover, we headed over to a neighbor for a festive post-Passover Moroccan get together called a mimouna. In order to host a party of this kind at one's home directly after the holiday one first of all needs to be very efficient in the kitchen, and one needs a few extra pairs of hands!

So when I arrived at my friend's home, I was relieved to see that there were four women working quickly to prepare the mimouna treat, according to the above recipe, which is called mofleta. Mofleta is eaten with honey, butter and preserves, and it is prepared with such dedication each year as the first leavened product after Passover, as it brings blessings into the home. It was so much fun watching my Canadian born friends (who all speak English, French, Hebrew and some even a Jewish dialect of Moroccan Arabic!) of Moroccan decent slaving away with joy, and I have to say, these were the most delicious mofleta I have ever tasted! They prepared 5 kilos worth of mofleta, and were already thinking about next year, with a goal of 8 kilos worth! 

Photo above: Mofleta dough is made, shaped into small balls, (the ones in the photo were, I was told shaped by a helper who really didn't know what she was doing.....they should be much more ball shaped) and then then each ball is pushed into the shape of a very thin pancake with the hands, and lots and lots of oil to aid in the process. Oil on the hands, oil on the counter, a plate of oil ready and waiting! This was the detail that I hadn't quite understood when watching mofleta preparation years ago, and so when I prepared mofleta myself I used a rolling pin, horrors of horrors! Next time I'll do it the right way (maybe, if I can bring myself to use all that oil!)

Photos above: On the left, one places the rolled out mofleta onto a stack of mofleta that have already been baked and are left in the pan. On the right, one then flips over the whole stack such that the raw mofleta will now be on the bottom!

Got it? If not, don't worry, just get yourself invited to a mimouna sometime, or try to learn from someone who really knows! For a recipe in English, see my previous post here, in which I actually used whole wheat flour instead of the traditional white flour, which you may prefer. Enjoy, and feel free to ask questions if you have them!

Moroccan Matbucha Salad

Photo to come hopefully, my matbucha is on the gas, with a few more hours to go!  Sorry about that, ran out of time and the matbucha was devoured, better luck (to me) next time!

At long last I finally have a good basic recipe for Moroccan matbucha! Matbucha is a cooked tomato salad found on the tables of Sephardic Jews from North Africa, and is an Israeli staple as well. You'll find lots of ready made versions at the grocery store, but of course nothing compares to homemade. And of course there are many versions of this salad, depending on the family's origins, be it Morocco, Algeria, Tunisia, Libya, Yemen, to name a few. 

Funny enough, I thought my husband didn't like matbucha—well it turns out he just didn't like my matbucha! So a few weeks ago when I had a bunch of very ripe tomoatos that needed cooking, I finally asked for a recipe from a reliable source, and the results were perfect. Phew. You can make your salad on the hot side or omit the hot pepper for those who aren't quite up to it!

You'll Need:

• 10 ripe tomotoes
• 1 large green peppper
• 1 head of garlic (at least)
• 1/2 hot green pepper  (optional)
• a drizzle of olive oil
• salt and pepper to taste
• (and for those who are wondering, no, you really don't need Paprika!)

Preparation:

1. Place tomatoes in a bowl or pot, and pour hot boiling water over them such that they are covered. Let sit until it is possible to remove the skins easily. 
2. Peel and slice garlic and place in bottom of pot
3. Cut tomatoes into quarters and place on top of garlic
4. Chop green pepper (and hot pepper if desired) into into small cubes and add to pot
5. Place pot on low flame and cook until all of the water has been cooked off and you're left with something similar to a chunky tomato sauce. This may take around four hours, so be patient!
6. Taste and add salt and olive oil to your liking.
7. Enjoy with crackers, or pita bread, or as one of the array of Moroccan salads with which you'll grace your table! 

Moroccan Pickled Green Plums

Moroccan pickled green plums may not be something you've ever heard of, but in my husband's family they are such a treat that once the jar is opened it gets polished off in no time. The green plum season is very short, so you have to catch them when you can, which is now! I just googled pickled green plums and it seems that the Japanese are also fond of them! This is certainly something to try if you have a green plum tree, or are a little adventurous, but make a small quantity the first time, since these pickled plums are unusual.....they do grow on you though, speaking from experience!

Ingrediants:

• green plums
• kosher salt
• a few hot green peppers

Pour hot boiling water over the inside and outside of a large canning jar. Wash plums and make a slit on each side halfway through the plum. Pack the plums into the jar, add 4 tablespoons of kosher salt for a very large jar, and fill the jar with water that has been boiled but set aside to cool. Seal jar and wait a week. Today my sister in law instructed my husband to wait four days, we'll see if he can hold out even that long!

Basically the green plums turn yellow and become soft. Once you open the jar, refrigerate. I really don't know how the plums are served usually since my husband eats them standing up in the kitchen, but I have served them at the Shabbos table together with the salad course and for dessert as well. Enjoy!

Moroccan Style Pickled Salad

Today I spent the time I might have used for crafting doing an act of kindness. The good news is that the results are something that I can share with you— a delicious Moroccan-style pickled salad. Just in time for summer entertaining I might add!  Truthfully, I made a huge quantity for a Bar Mitzvah meal for sixty or so, and it was so delicious that I decided to make something similar for our dinner as well. So I have two versions of a Moroccan style pickled salad to share with you! Pickled salads do sometimes involve heating up vinegar, but it's really not necessary if you like a crunchy salad and if you'll be making this a few hours ahead of serving.

Ingrediants:

• kohlrabi
• carrots
• red pepper
• celery (optional)
• fennel (optional)
• fresh coriander or parsley (if you prefer)
• olive oil
• vinegar or lemon juice
• salt and pepper

Peel carrots and kohlrabi. Cut carrots in thin slices, kohlrabi in julienned strips, red pepper in small thin slices, and chop the celery. To cut fresh fennel, remove outer layer, cut fennel in half and then in slices. Separate the pieces. Chop coriander, and add seasoning according to taste, though go heavy on the vinegar or lemon juice such that the salad will sit in the dressing. Stir salad periodically before serving. If the salad will be sitting for a day or two in the fridge you'll need less seasoning, as it will have time to soak up the dressing.

Salad Version 1: Carrots, red pepper, kohlrabi, celery, vinegar + other seasonings listed. Admittedly using the vinegar makes a more delicious salad, but I'm avoiding vinegar myself, so I made version 2 below for our family, also incorporating one fennel bulb and celery leaves which some may appreciate as much as we do.

Salad Version 2: Carrots, red pepper, kohlrabi, celery including some celery leaves, fennel bulb, coriander (a bit less than in version 1) lemon juice + other seasonings listed

The great thing about this salad is that you can basically use veggies that you have on hand, or adjust the quantities of each ingredient to make it budget friendly if you need to make a large quantity. Right now carrots are quite inexpensive but peppers are not, so I used lots of carrots and only a few peppers. 

This is the kind of salad that keeps well for days in the fridge, and thus can be prepared ahead of time. But do hide it, otherwise it just might disappear, or at least that's what would happen in my house! Oh and by the way, if you want to serve your salad Moroccan style, serve it in small dishes with an assortment of other salads, which you can certainly find on my blog here. Enjoy!

Moroccan Mofleta: Pan Baked Flat Bread For The Soul

 My first introduction to mofleta, the very distant Moroccan cousin of say a flour tortilla, was at a Chanukah gathering quite a few years ago, at the home of some Israeli Moroccan friends. I watched with great interest as the mother prepared the dough and baked the mofleta in a frying pan. Her actions were deliberate and methodical— she prepared the dough with a beautiful rhythm developed over years of preparing that very same dish. I had the strong sense that we were re-living history here in her kitchen, and given the anticipation of her grown children, it was clear that indeed something very important was taking place. What was important about mofleta and why it was important really didn't seem at all relevant. The fact was, that the preparation and serving of this family favorite brought the generations together that night of Chanukah, in a home filled with warmth and love and laughter, and light.

 Since that Chanukah night many years ago, I've learned that if you happen to mention mofleta to a Moroccan, the response will very likely be something like ahhhh, mofleta, my Savta's mofleta is the best! Mofleta is made from dough very similar to pita dough, with just a touch more oil, and it is cooked in a frying pan like a large pancake. Good mofleta must be made from very thin dough, and is quite tasty when eaten with butter and honey. (Symbolizing abundance, sweetness, and happiness, and also Israel, the land of Milk and Honey.) While mofleta is eaten during the year, in some families every Rosh Chodesh, in others as a Chanukah treat, it is universally enjoyed amongst Moroccans as the first bread after Passover, as part of the mimouna celebration, when it is believed to be a source of blessings for the coming year

Looking back I now realize that my friend's excitement over a fairly basic food which they had eaten countless times, was of course much deeper than their desire to eat something delicious. Their excitement was about their desire to feel their mother's love, and to connect to the meaningful tradition of generations before them who also gathered together to eat mofleta. Generations I might add who lived beautifully full lives in Morrocco, and were overtly thankful for the goodness that was bestowed upon them. It may very well be, that one of the reasons that Moroccans are so enthusiatic about their cuisine is that it connects them to a time when life was quite simply good!

For recipe and complete instructions continue reading below.

Cooking With Fennel

Engraving source here, photo source here.

Are you familiar with fennel? It's a very popular root vegetable here in the Mediterranean and Middle East, and for good reason! And my friends, right now is fennel season, which means that not only is fennel quite inexpensive, it's at it's best! 

I am enjoying fennel everyday as I just can't resist. We love it raw as a simply delicious salad, and it's great with my Moroccan yellow chicken recipe. The other night I tried it with some ground chicken pot-cooked patties, and it was perfect. You can also roast it Italian style, or even use it in white bean soups. While I think the taste is quite mild, there are those who prefer it cooked and milder. However you choose, think about including some fennel in your menu planning!

Note: Cut off the stalks and generally the outer layer is removed to reveal the more tender inside. Any small leafy green areas should also be removed as they may contain bugs. 

 

Moroccan Barbecued Lamb Chops And Vegetables.

 

Lamb isn't readily available here for us in Israel, and this year we had the opportunity to raise our own lamb on a friend's farm. Given my childhood memories of broiled lamb chops, I didn't really think I was missing anything, but boy was was I wrong! Barbecued lamb chops are amazing! You can make a marinade of cumin and paprika, or just enjoy them plain. And while I don't know anything about the cuts of lamb, we also enjoyed some other lamb meat on skewers (shishlik) that was also delicious and much less fatty. And while you're at it, don't forget to throw some onions, an eggplant and maybe even a few hot peppers on the grill! Of course the onions and eggplant will take longer than the meat, so start with those. And once the eggplant is soft, cut it open and drizzle it with olive oil or techina for a delicious addition to your meal! 

Moroccan Mofleta.....The First Leavened Bread After Passover!

If you happen to mention mofleta to a Moroccan, the response will very likely be something like "ahhhh, mofleta, my Savta's mofleta is the best!" Mofleta is made from dough very similar to pita dough, with just a touch more oil, and it is cooked in a frying pan like a large pancake. Good mofleta must be made from very thin dough, and is quite tasty when eaten with butter and honey. (Symbolizing abundance, sweetness, and happiness, and also Israel, the land of Milk and Honey.) While mofleta is eaten during the year, in some families every Rosh Chodesh, in others as a Chanukah treat, it is universally enjoyed amongst Moroccans as the first bread after Passover. And I mean right after Passover, like the very same night that the holiday ends!  (This would have been last night for those outside of Israel.)

You see, Moroccan women tend to be very quick in the kitchen and very neat and clean. Not to mention that traditionally families lived together, so there would certainly be a few generations of women in the kitchen at any given time. Which means that cleaning up after the Passover holiday ended (at night) and putting away every last Passover dish before bringing any flour into the house wasn't such a big job for them. And the idea of throwing a late night party that same night for family, friends and neighbors wasn't overwhelming, it was simply a joyful tradition that everyone looked forward to!

As far as what's happening in my house right after Passover, well I have yet to learn how to make mofleta (though rest assured, I will, soon!) or be organized enough to throw a party at the end of a week long holiday, but I do believe it's in our future and I would like it to be! How nice to end the holiday with yet another warm tradition. I just need to find a few of those Moroccan women to gather in my kitchen to give me a hand!

And in case you're wondering, the mofleta in this photo was sent over yesterday by a kind neighbor who instinctively knew that mofleta after Passover would make my husband happy. Okay, by the time it arrived I had sent the husband and kids out for pizza so that I could tackle the mountain of laundry, but I certainly appreciated it, so that I could share this wonderful tradition with you!

The Jerusalem Artichoke, Delicious With Moroccan Yellow Chicken!

See these humble little roots? I just can't believe they haven't been a part of our lives until now. I'm always looking for something to add to my simple Moroccan yellow chicken recipe, that we eat almost every Shabbat, on Friday night, and this one is beyond delicious! But what is it you ask? It's Jerusalem artichoke, known by some as the Moroccan potato. And yes, it tastes just like artichoke hearts, or maybe even better, yummm, double yumm.

Follow the recipe for the Moroccan yellow chicken here, (incase you missed the same link above) and at the end, add the whole but pealed Jerusalem artichokes to the pot and add enough water to just cover them. I even moved the chicken around so that some of the artichokes were actually under the chicken, so as to avoid adding too much water. Bring liquid in the pot to a boil and cook for about 15 minutes or until tender.

Interestingly enough, I looked up this little root in google, and learned that the Jerusalem artichoke (Helianthus tuberosus), also called the sunroot, sunchoke, earth apple or topinambur, is actually a species of sunflower, native to the eastern US, from Maine to North Dakota and in the south to Northern Florida and Texas! You hear that all you lovely Texas readers? The other important info to note is that it cooks very quickly so don't cook it too long without checking its tenderness, and for your first time eat a small amount as it can give gas and digestive problems to some, though our family appears to have no problems, fortunately. And if you're interested so do a search for more recipes, as it can also be eaten raw!

The plant has a weedlike look but is tall with yellow flowers....if I ever have that garden of my dreams with plenty of space, I will plant some of these no questions asked! But in the meantime, we'll enjoy buying them when in season (now) from our local vegetable merchant. Enjoy and let me know about your experiences with Jerusalem artichoke!

Quick Moroccan Pickled Lemons!

We now interupt the crafting to bring you this important culinary tip!

My father in law, of blessed memory, didn't usually meddle in the affairs of the kitchen, but one of my fond memories is watching him make a large batch of Moroccan pickled lemons in my kitchen. Lemons, kosher salt, large jars, and a technique passed down through the generations......I just adore the idea of large jars of pickled anything, but my success with pickled lemons has been only mediocre, and I really don't love the mushy taste of them after they'd been around for awhile.

So, when I saw this quick recipe courtesy of Mark Bittman of the New York Times, I practically squeeled with joy, knowing I could whip this up as a surprise for my husband. And you should have seen the smile on his face when he spied the jar on the counter Friday night! So now that I've tried the recipe, and more importantly my Moroccan-born husband has tried the recipe, we give it the thumbs up. So very simple, and in my humble opinion, even more delicious than the real thing!

Ingredients:

• 4 lemons, preferably organic, but if not, blanched in boiling hot water
• 1 tablespoon Kosher salt
• 2 tablespoons of sugar

Preparation:

Remove seeds from lemons. Chop lemons into small pieces, rind and all, the smaller the better for those not so familiar with this pickle. Add salt and sugar, mix, and set aside at room temperature for three hours. That's it! Store refrigerated for up to a week. (Though honestly I wouldn't know what happens to it after a day or so, since my husband eats this by the spoonful!)

Enjoy with fish, mixed into a vegetable salad, as a side wtih middle eastern/Israeli salads, or even chicken! I especially enjoyed it in small quantities eaten together with techina on my whole wheat pitas....delicious!