Comments on: It Is Risen

By: Elenora Leflar

Elenora Leflar — Sat, 26 Nov 2011 06:54:09 +0000

It’s actually a nice and helpful piece of info. I’m glad that you shared this useful info with us. Please keep us informed like this. Thanks for sharing.

By: Jen Let

Jen Let — Mon, 01 Nov 2010 10:21:57 +0000

Absolutely awesome pancakes and the recipe is easy enough even for the less skilled in the kitchen. Thanks!

By: Lauretta Landingham

Lauretta Landingham — Sun, 01 Aug 2010 11:44:41 +0000

It’s easy to create your own healthy and fluffy homemade Denny’s flannel cakes with this easy-to-follow Denny’s flannel cake formula with healthy ingredients, such as Graham and Canola Oil, served with a dollop of cream cheese and gross maple syrup or dear , or create your own healthy flapcake toppings.

By: Elizabeth Schwartz

Elizabeth Schwartz — Sun, 11 Apr 2010 21:42:12 +0000

I just attended my first Mimouna in Israel and it was one of the great experiences of my life! Happily, we were staying with Moroccan Jews (and thus, also attended a kick-butt seder). At the Mimouna, I got a Mufleta cooking lesson – and they did use yeast, as the celebration marks the end of Peysakh (and the happy transition to khomets). The dough is rolled/pressed by hand so it’s supposed to be super-thin (not risen) and torn when placed on the pan. But it needs to have a doughy, springy quality and that comes from the yeast. I am sorry to say that I don’t think this recipe would work as well (or produce the same results) without yeast. Our hostess also put oil in the dough (not just around it). Once the dough was mixed by hand, she tied a large plastic bag around the bowl to activate the yeast. The GOOD NEWS is: It’s relatively easy and I will try it for sure to mark the end of our next Peysakh. We also had a number of sweets (like Zabane – which makes Marshmallow fluff taste as sweet as a pickle – this is literally the sweetest thing I ever ate! Also, Mrouziya, a sticky raisin concoction that will pull out any fillings you might still have after the Zabane). The best part of the evening, though, was the blessing. The entire extended family (and we guests) were individually blessed for the coming year by the family patriarch. He dipped mint sprigs in milk, shook them over our heads and sang the blessing. The whole evening was blissful and I am so happy to be part of this conversation about it. If anyone has the chance to attend a real Mimouna – it will rock your world! A belated Chag Sameakh/Git Yontef to all.

By: Blu

Blu — Fri, 09 Apr 2010 10:25:15 +0000

Without something to leaven it, it’s gonna taste like cardboard – seriously.

Perhaps, in a warm climate where the flour has natural yeast and you let the mixture sit for awhile, you might get a natural ‘souring’ out of it like with sour dough starter. Here in the states in most modern kitchens, this recipe will be a non-starter (pun intended).

By: Lara

Lara — Wed, 07 Apr 2010 16:51:08 +0000

Folks, like many things culinary and not, there is a long debate on whether to add yeast or not when making mufleta, which do not literally ‘rise’ in any event. The recipe does not require yeast, and you can double or triple the yield as much as you like.

By: Ellen Miriam Pedersen

Ellen Miriam Pedersen — Tue, 06 Apr 2010 14:11:48 +0000

You’re right; it won’t rise (I like the pun, now that Easter is over but we’ll be eating matza for another few hours). Claudia Roden in her Book of Jewish Food (p. 476 in the Penguin edn.) suggests using the same dough as for pitta ‘but with 2 tablespoons of sunflower oil instead of 1′, enough for 20 pancakes. So: 2 teaspoons dry yeast, 2 pinch sugar (also not in the recipe above), 250 ml or 9fl oz warm water, 500 g or 1lb 2oz flour, 1 teaspoon salt, 2 tablespoons oil, plus a little more to grease the dough. For copyright reasons I’ll leave it at that. ¤

By: noa

noa — Mon, 05 Apr 2010 21:10:07 +0000

Indeed the recipe is wrong.
There should be about 10gr of fresh yeast diluted with some warm water.
Who makes 12??? For 40 mofleta’s you need 20gr of fresh yeast.
And as we say in morocco during mimouna: TERBAH!

By: G & G

G & G — Sat, 03 Apr 2010 17:33:20 +0000

Very interesting also too sweet & fattening.
Love you G & G

By: Celeste

Celeste — Fri, 02 Apr 2010 17:45:12 +0000

Does anyone celebrate in New York City. I would like to join a group that does.

By: Marian

Marian — Fri, 02 Apr 2010 17:06:24 +0000

I was about to get highly upset if there were no recipes included. Luckily, there was one ‘below the fold’. Those pancakes sound too good to be true.

By: Blu

Blu — Fri, 02 Apr 2010 16:48:53 +0000

There’s nothing ‘risen’ in this recipe. Shouldn’t there be some baking soda/powder or something in it? These pancakes are likely to end up very unrisen with the current recipe – something must be missing.

By: Roz Sarah

Roz Sarah — Fri, 02 Apr 2010 15:59:53 +0000

We started celebrating about 8 years ago — when our extended friends and family could no longer sit around the table for seder. At first we followed tradition and celebrated the day after with an open house. Folks were asked to bring Moroccan food. Which soon included Middle eastern food and food from different areas of Africa (prior Peace Corps folks as well as friends from Nigeria, Kenya, Niger etc.)
A few years ago, we established our Mimouna, as the first Saturday, after the last day of Passover. It is a grand celebration of wonderful food, friendship and community. And we hope some good luck!