In the Kitāb al-ṭabīẖ region of Spain, there are two recipes that correspond to the famous mufleta, which is still prepared today in the same way by Moroccan Sephardic Jews: "Murakkaba" and " Murakkaba Layered with Dates." This sweet dish is composed of alternating layers of dough "glued" to each other and turned upside down, a technique found throughout Jewish cuisine. Recipe titles may have varied throughout the ages, and ingredients may have been modified, but the culinary techniques used have remained intact.
- Mix the flour, salt, semolina, yeast, and lukewarm water in a pot.
- Knead the resulting dough for 10 minutes.
- Form 8 small balls, brush them with oil, and set aside for 15 minutes.
- Take one ball and flatten it out to form a very thin disc. Put it in a hot, greased pan for about 10 seconds, then turn it over. Flatten a second ball and put the new disc on top of the first one. Turn the two layers upside down. Flatten a third ball and place it on top. Keep going until you have no more disks left, turning the pastry upside down each time you form a new layer.
- Place the murakkaba on a serving plate.
- Chop the dates into small pieces and sprinkle them on top, then pour melted butter and honey over the murakkaba.