As Passover comes to an end, Moroccan Jews welcome a night of celebration, joy, and abundance known as Mimouna. This vibrant tradition is filled with house-hopping, tables laden with sweets, and the irresistible aroma of freshly made “Mofletas” (Mimouna crepes). It’s a night of open doors, laughter, and the deep sense of community and hospitality that defines Sephardic culture.
What is Mimouna?
Mimouna is a post-Passover festival celebrated by Moroccan Jews on the night after the eighth day of Pesach. As the holiday ends and chametz (leavened food) is once again permitted, families prepare a feast of sweet treats, symbolizing prosperity, luck, and blessings for the year ahead. Unlike other Jewish holidays, which are often spent within the family, Mimouna is all about opening doors and welcoming friends, neighbors, and even strangers into one’s home.
Mimouna Crepes, House-Hopping and the Joy of Sharing
One of the most beloved customs of Mimouna is the joyful act of house-hopping. Families don’t just celebrate in their own homes—they move from house to house, greeting friends and tasting the special dishes prepared in each place. Doors remain unlocked and open to all, embracing the spirit of unity and community.
Imagine walking through a Moroccan Jewish neighborhood on the night of Mimouna. Each home is filled with laughter and music, tables overflowing with sweets, nuts, dried fruits, and of course, Mofletas (Crepes De La Mimouna)—thin, buttery crepes drizzled with honey. Guests are greeted with blessings of health, happiness, and abundance for the coming year, as hosts offer mint tea, dates, and homemade jams.
Children run from house to house with sticky fingers, their mouths full of honey and dough, while elders share stories of Mimouna celebrations from their youth in Morocco. The night is an endless cycle of eating, drinking, dancing, and reconnecting with friends and family.
The History of Mimouna in Morocco
Mimouna has deep roots in Moroccan Jewish tradition, dating back centuries. Though its origins are debated, many believe it began as a way for Jewish communities to express gratitude for their survival and prosperity in Morocco. Others suggest it was a time to renew friendships with Muslim neighbors, who often gifted Jews with flour and yeast to help them return to eating chametz after Passover.
In Morocco, Jewish homes were filled with symbolic foods and decorations on Mimouna night:
- Flour, honey, and butter – Representing abundance and sweetness.
- Five green fava beans in a bowl of milk – A Sephardic sign of luck and fertility.
- Fish and gold coins – Symbols of prosperity and success.
While Mimouna was originally a North African celebration, it has spread to Jewish communities around the world, especially in Israel, France, and Canada, where Moroccan Jewish culture thrives.
Mimouna Crepes: Mofletas Recipe
At the heart of every Mimouna table are Mofletas—soft, flaky crepes served warm with butter and honey. These delicious treats are made in stacks and enjoyed fresh off the pan.
Ingredients:
(Yields 50 Mofletas)
- 2 lbs flour
- 1 tsp salt
- 1 tsp yeast (optional)
- 2 cups lukewarm water
- Butter
- Honey
Instructions:
- If using yeast, dissolve it in a little water.
- In a large bowl, make a well in the flour. Add salt, yeast mixture (if using), and water gradually, kneading to form a soft, smooth dough.
- Form small egg-sized balls and place them on an oiled cookie sheet to rise.
- Flatten each ball into a thin, round crepe (5-6 inches in diameter), oiling your hands as you stretch it.
- Heat a lightly greased pan and fry the first crepe. Flip it, then baste it with melted butter or oil before adding another crepe on top.
- Flip the stack of two crepes so the new one faces the heat. Repeat the process until you have a stack of 10 Mofletas.
- Keep them warm under aluminum foil and continue until all the dough is used.
- Serve warm with honey and butter.
These delicate crepes are light, airy, and deliciously sweet, perfect for soaking up Mimouna’s warm and festive atmosphere!
Mimouna crepes: A Celebration of Community
Mimouna isn’t just about food—it’s a celebration of unity, generosity, and renewal. It’s a night where no one stays home alone, where the Jewish spirit of hospitality shines, and where the simple act of sharing a meal strengthens lifelong bonds.
Even outside of Morocco, Mimouna continues to bring Sephardic families together, reminding us that sweetness, laughter, and friendship are the greatest blessings of all.
So this year, whether you host a Mimouna feast or simply make a plate of warm Mofletas drizzled with honey, take a moment to embrace the joy of togetherness. After all, the true essence of Mimouna is not just in the food—it’s in the people we share it with.
Chag Sameach! 🎉🍯
Mimouna Crepes “Mofletas” (Crepes De La Mimouna)
DESCRIPTION
INGREDIENTS
For 50 “Mofletas”:
- 2 lbs flour
- 1 tsp salt
- 1 tsp yeast (optional)
- butter
- honey
- 2 cups lukewarm water
INSTRUCTIONS
- In observance of the prohibition not to “have leaven in your houses” during Passover, some families who want an early start to make the “Mofletas”, do not use yeast. Others, who wait until after Havdalah to make the Mimuna crepes may therefore use it.
- Dissolve the yeast in a little water.
- Make a well in the center of the flour. Into it put the salt, the diluted yeast then add little by little 2 cups of water, kneading the batter energetically to get a soft and smooth dough.
- Form balls the size of an egg and set them on an oiled cookie sheet to rise.
- Then with your hand flatten each ball of dough, oiling it and stretching it in every direction until you get a thin crepe 5 or 6 inches in diameter.
- In a lightly greased frying pan, fry the first crepe. When it is done, flip it, baste the fried side with melted butter or oil and stretch upon it a second crepe. Flip the stack of two crepes so the second crepe faces the bottom of the pan. While it is frying, baste the top crepe with oil and stretch upon it a third crepe. Repeat the process until you have a stack of 10 crepes or “Mofletas”. Set them on a warmed platter, cover them with aluminum foil and repeat the procedure until all the dough is used up.
