NAME: PUMPERNICK’S DELI*; WIDTH: 3.625 IN;
DEPTH: 11 IN; COLOR: BLACK PLUS ONE; AD
NUMBER: 00089237
P assover P alate
Mimouna Continued from Page 11
possible, and you can do this
by flattening and pressing the
dough into a circle shape with
your fingers, or with the help
of a rolling pin. Don’t worry if
a few small holes pop up here
and there.

Over medium heat, add a
few teaspoons of oil to a large
nonstick or cast-iron skillet.

Place the first round of formed
dough into the skillet. Turn
down the heat slightly at this
point and cook the mufleta
over medium low, so that it
doesn’t burn. Allow the mufleta
to turn golden brown, and then
flip it onto the other side. This
is the only layer that will get
browned on both sides.

While the first side is brown-
ing, form the next layer of
dough. Once you flip the first
layer of the mufleta over, place
the raw formed dough round on
top of that cooked layer. Form
another round of dough while
Stuffed dates with tahini 
12 MARCH 19, 2020
JEWISH EXPONENT
the next layer is browning.

Once golden brown, flip
again and place another layer
of raw dough on the top
browned side of the mufleta
while the bottom cooks. You
can add a little more oil to the
pan after each flip. Continue
this process for as long as you
can manage to flip the pile of
layers. If the stack gets too big
to flip, remove the entire stack,
and begin a new one.

Tahini, to taste
Flake salt (like Maldon),
to taste
In a food processor, com-
bine the almonds, pistachios,
honey, salt and spices until
very finely chopped, but be
careful not to overmix or the
mixture can become like a nut
butter. (If you don’t have a
food processor you can finely
chop the nuts by hand and
combine everything together
SWEET STUFFED DATES
in a bowl.)
Slice the dates down the
20-30 large fresh dates
middle lengthwise, remov-
ing the pit, but keeping them
(Medjool, Khadrawy or
intact. Halawy)
Fill the dates with the nut
1 cup toasted almonds
mixture. Just before serv-
1 cup toasted shelled
ing, drizzle the dates with
pistachios good-quality tahini and a
6 tablespoons honey
sprinkle of salt.

Pinch of salt
Store in the fridge for up to
1 tablespoon ground
1 week
without the tahini and
cinnamon salt.

1 teaspoon ground cardamom
l Photo by Sonya Sanford
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