In North Africa, after the sun would set on the last day of Passover, Muslim neighbors would bring flour to Jewish homes. The flour would be transformed into the first heavenly taste of chametz — freshly fried mufleta dripping with butter and sweet, sticky honey!

On this night, the doors of Jewish homes would be opened, festive music would be playing and the tables would be piled high with fruits, fresh dairy, sweets and cookies for Mimouna.

The exact origins of the name and holiday remain conjecture. Does it mark the anniversary of the death of Maimon ben Yosef, the father of Maimonides? Or does the name come from the Hebrew word “emunah” (faith)? Or is it derived from the Arabic word “ma’amoun” (wealth)?

With the emigration of the Jews of the Maghreb (Morocco, Tunisia and Algeria), the age old custom of Mimouna travelled with them to Israel, France and Canada. The first large public picnic Mimouna was held in Israel in 1966 and the popularity of this ancient celebration has grown. Nowadays, Mimouna is celebrated around the world by many Jews.

One of my favorite, most memorable Mimounas was held in the ballroom of a San Diego hotel to mark the end of a Pesach program. The mufleta maker — Lillian Douek — patiently stood and made mufleta for hundreds of hungry adults and children. Lillian, a beloved art teacher at Hillel, was the first friend my mother made when she moved to Los Angeles and she remains one of the most cherished people in our lives.

Born in Morocco, Lillian is just a pure talent. Everything she puts her hand to is magnificent and her mufleta is no exception!

Making mufleta is a fine art — the dough is thin and soft and stretchy. It was mesmerizing to watch Lillian use her bare hands to skillfully flip each pancake, adding another pancake and flipping and landing up with a huge stack of perfectly cooked pancakes. 

— Sharon

For me, Mimouna will always be the joyous Moroccan celebration of springtime, friends, family and good fortune. Marking the end of Passover and the beginning of the agricultural season, my family would celebrate with friends and family. My cousins and I would be greeted with hearty chants of the Judeo-Arabic blessing “Tirbah u’tissad,” may you prosper and succeed.

My family’s Mimouna table always overflows with sweet treats like orange jam, eggplant jam, marzipan, meringues and of course, the famous mufleta. (Recipe can be found at JewishJournal.com) Talismans of luck, fertility and prosperity also adorn the table. A live goldfish in a glass bowl. A green tree branch. Five gold coins in a bowl of flour, and five fava beans arranged on a pastry.

This year to mark Mimouna, I share a special recipe for date truffles that I’ve been making for years. I’m proud to say that it was way before the rage for dates in everything started in the culinary world.

My father was diagnosed with diabetes 20 years ago and the rest of my family doesn’t really like sugar or artificial sweeteners, so I’m always on the lookout for “healthy” sweets. In fact, I often substitute white sugar with coconut sugar or maple syrup.

While this recipe is no bake and so simple, preparation does involve a food processor or blender.

Play around with the recipe. You can substitute the almond butter for any nut butter. You can also add in additional nuts, chocolate chips and/or coconut. If you don’t want to dip the truffles in melted chocolate, roll them in crushed nuts or cocoa powder or toasted coconut flakes. This recipe is very adaptable to any of your favorite flavors.

Whenever I serve this, my guests always ask me for the ingredients. And their response is always the same — amazement. Natural and delicious, these date truffles will be your new favorite snack and dessert.

—Rachel

Chocolate Date Truffles

yields 2 dozen

12 Medjool pitted dates

2/3 cup almond butter 

½ cup almond flour

3 Tbsp cacao powder

1 ½ tsp almond extract or vanilla

½ cup tiny semi-sweet chocolate chips

1 cup chocolate chips(melted for coating)

In a bowl, soak dates in hot water for 10 minutes (skip this step if dates are soft)

Drain water

In a food processor combine dates, almond butter, almond flour, cacao and almond extract.  Pulse 10-12 times until well combined, add tiny chocolate chips and pulse a few more times to incorporate.

Pour into a bowl and start to form balls by  squeezing mixture into your hand and forming balls the size of a walnut.

Place truffles on tray covered with parchment paper.

Place in refrigerator for 15 minutes

Melt 1 cup of chocolate chips in microwave

Dip truffle in chocolate and place on parchment paper. Top with crushed nuts, coconut or sprinkles. 

Sharon Gomperts and Rachel Emquies Sheff have been friends since high school. The Sephardic Spice Girls project has grown from their collaboration on events for the Sephardic Educational Center in Jerusalem. Follow them
on Instagram @sephardicspicegirls and on Facebook at Sephardic Spice SEC Food. Website sephardicspicegirls.com/full-recipes.