creative jewish mom

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!

Moroccan-Style Baked Chicken And Potatoes: Simple & Delicious!

Like my chicken recipe, these lanterns, originally available at zgallerie.com, are "Moroccan style, how's that for creative photo selection? If you see something like these, stock up on a few to use as great Succah decorations next year or for instant indoor style anytime!

I have been making this recipe for at least three years, and it's always delicious! I served this with confidence to guests in our Succah today, and my kids loved it too! It's simple and a really great for serving a crowd since there are really very few steps involved.

Ingredients:

• 1 whole chicken cut into pieces, or the chicken pieces/quantity of your choice
• potatoes
• turmeric
• chicken soup powder, msg free (and yes I usually turn my nose up at chicken soup powder in recipes, but in this case it's really the secret ingredient.....)
• fresh coriander, (can substitute fresh parsley)olive oil or vegetable oil
• ginger (optional, I didn't use any today......)
• seasoning: our kosher chickens are very salty as is, so no additional salt is necessary. Use your own judgement based on your experience with the chickens you use.

Directions:

Peel and thickly slice enough potato rounds or half rounds to generously cover the bottom of the baking dish you'll be using...I use a large pyrex dish, but have certainly used very large disposable aluminum trays as well (you can save them for crafting ya know!) when preparing a large quantity.

Make a thick sauce by combining about 1 tablespoon turmeric, 1/2 tablespoon soup powder and enough oil to achieve a maple syrup-like consistency. Add a teaspoon or so of ginger if desired. Add chopped coriander, at least 1/2 cup or so.

Dunk the chicken pieces in the sauce to coat the top of each piece, and place top side up on the bed of potatoes. Bake covered for about 1 hour and bake for another 15 minutes or so uncovered until chicken is nicely browned. Enjoy! I served this dish with a platter of whole-wheat couscous embellished with a mix of boiled zucchini, pumpkin (dlat), carrots and onion, cut in long strips. A refreshing lettuce salad would be a great compliment as well.

 

Moroccan Olives In Red Sauce—Delicious!

The other day my funny four year old happened to be in the kitchen alone with a can of olives. I heard him say "look what happened to my nails!" And then interestingly enough, Moroccan olives came to mind and I thought "what a perfect recipe for Tu B'Shevat this year" (since it falls on Shabbat.) Thanks to my  little one for the inspiration and the photo opportunity. I'll definitely be making this myself, but now I can get the recipe to you just a bit sooner. (And I'll try to take a photo of the actual dish, but no promises!)

Oh, and in case you are not familiar with this traditional Moroccan dish, it is generally served with the main course (of meat or chicken) as a small side dish together with rice.

Ingredients:

• 1 can of green pitted olives
• 2 large soft tomatoes, skinned
• 1/4 cup olive oil (or a bit less)
• 1 tsp turmeric
• 1/2 tsp black pepper
• 5-6 eyes of garlic, cut in slices or chopped
• fresh lemon juice of 1/2 lemon

Preparation and Cooking:

1. Peel tomatoes by soaking in boiling water until skin peels of by hand easily.
2. Cook tomatoes on a low flame in the oil, stirring often, until they become a sauce. (If you are pressed for time so cut up the tomatoes to speed up the cooking time, which for whole tomatoes might take as long as 1 hour.)
3. Add spices and garlic and stir and then add olives. (Olives in a can should be rinsed and well drained before using them for this dish.)
4. Cook on a low flame for about 1 hour. Watch the pot to make sure there's always enough liquid.
5. Add juice of 1/2 lemon, salt to taste,  and stir.
6. Serve warm.
7. Keep this recipe you'll need it again!

 

Moroccan Salad: Fresh Fennel Bulb!

I'm taking a bit of a break from crafting today as I need to be in the kitchen cooking up a storm, but first I wanted to tell you about this very delicious and simple Moroccan salad that's a big hit over at my house. In Israel, fennel is largely a winter vegetable (we mostly eat vegetables in season) so now is the time that you'll find us enjoying this one, as an accompaniment to something warm and hearty.

Now if you're wondering "how does she get her kids to eat that?" Well let me explain one thing, if you and your husband, and any other caregivers or adults in your children's lives eat lots of vegetables and rave about them to no one in particular, then four out of five children will also follow in your footsteps! I can't guarantee anything, but I don't think overcooked peas and carrots are a way to get kids to love vegetables— serve them fresh and let them watch you enjoy eating them! If you don't love vegetables yourself, well then you've definitely got a problem on your hands!

Ingredients:

• fennel bulbs, trimmed to just the bulb, no stalks
• fresh lemon juice
• olive oil
• fresh parsley
• salt and pepper

Preparation:

1. Wash fennel well. For those concerned about bugs, separate layers and wash and check. Alternatively, remove all tiny green areas, cut slices as described below and  soak in salt water.
2. The traditional Moroccan way to prepare this salad is to cut  whole slices of the bulb, namely you cut half-moon slices through the bulb vertically, and each slice includes a number of layers and a piece of the heart which holds the layers together.
3. Dress salad with lots of fresh lemon juice, olive oil, salt and pepper to taste.
4. Add some fresh parsley for added visual appeal, though it's not necessary as far as the taste of the salad is concerned.
5. Enjoy!

Moroccan Roasted Eggplant Salad

Looking for something just a bit exotic to serve the guests this holiday season? Why not try this traditional Moroccan salad! It's spicy and tart at the same time, and would be great served with Middle Eastern flat-bread crackers, or pita bread. And while you're at it, serve it with the roasted red pepper salad here, they work well together and you can roast them at the same time as well. Other serving ideas include Chummous (Chick Pea Spread) and some really good olives, like Calamata or green Syrian olives. If you'll be hosting a large gathering, so you can plan ahead and roast the eggplants, remove the flesh from the skin and then freeze until the day of the event. Once the eggplant has thawed you can add the rest of the ingredients and you're all set! 

Ingredients:

• 2 large eggplants
• 5 cloves of garlic
• 1 heaping tblsp cumin
• fresh lemon juice from one large lemon
• fresh flat leaf parsley
• 1 tblsp olive oil
• salt and pepper to taste
• option 1: toss in some chopped green onions for an extra kick
• option 2: make a salad by mixing this one with a smaller quantity of chopped roasted peppers, looks lovely!

Instructions:

First of all, let me start by telling you that there are two ways to roast eggplants, resulting in a different taste.
If you are preparing a quantity, you can do both methods and then mix the two for a slightly smoky taste.

1. Traditional flame roasted method: Eggplants are set right onto the grill on the stove top, over an open gas flame. Requires moving the eggplants around quite a bit and though one prepares the area with aluminum foil, it can get a bit messy. The result is a smoky taste
2. Oven roasted on an aluminum covered tray: This is what I do, much easier and mess free, though no smoky taste. My family prefers the salad with eggplant roasted this way, but it may just be that's what they're used too! I roast the eggplants under the grill for about 45 minutes, turning several times, though you may be able to actually bake them together with other items in the oven with a similar result.

Preparation Steps:

1. Poke holes in eggplant with a fork and roast according to one of the methods above
2. Eggplants should be very soft, and if you let the skins burn a bit that's fine too.
3. After eggplants have cooled cut off tops and cut open (see photo above)
4. Remove flesh with a spoon and place in a mixing bowl or in the storage container you'll be using.
5. Viogorously chop up the eggplant with a fork to break up stringy pieces and cut any large pieces with a knife if necessary
6. Add finely chopped garlic, cumin, olive oil, lemon juice, salt and pepper.
7. Chop some parsley and mix into salad, a must for an appetizing presentation!.
8. Taste to make sure you've added enough salt, this is crucial!
9. To serve, garnish with sprigs of parsely, and enjoy!