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.
Ingredients
For the dough:
2 3⁄4 cup (430g) flour
1 cup (150 g) extra fine semolina
1⁄2 tbsp fresh yeast, crushed (or 1⁄2 tbsp active dry yeast, or 1 tbsp sourdough starter)
1⁄3 cup (66 ml) water (to mix with the yeast)
1 tsp salt
1 egg
1⁄8 cup (13 g) sugar
1 cup (200 ml) water
neutral oil for frying
sugar to sprinkle
For the drizzle:
1 cup (340 g) honey
1⁄2 cup (100 g) melted butter
10 dates chopped into small pieces
Directions
- 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.
